Yellow Velvet Cake Recipe
Whether you’re celebrating a special occasion or simply indulging in a homemade dessert, this Yellow Velvet Cake Recipe is sure to impress your family and friends.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Cake pans (8 or 9-inch round)
- Cooling rack
- Parchment paper
- Cake stand or serving plate
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Yellow food coloring as needed
For the Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons heavy cream optional, for consistency
Instructions
- Heat the Oven and Ready the Pans: Set your oven to 350°F (175°C). Grease and line the bottom of two 8 or 9-inch round cake pans with parchment paper.
- Combine Dry Ingredients: In a medium-sized bowl, sift and mix together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Incorporate Eggs: Introduce the eggs one at a time, ensuring each is thoroughly beaten into the batter before adding the next.
- Incorporate Dry Ingredients and Buttermilk: Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Add Vanilla and Color: Stir in the vanilla extract and yellow food coloring until the batter is evenly colored.
- Pour and Bake the Batter: Evenly distribute the batter into the prepared pans. Let the cakes bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the middle.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the cream cheese and butter until smooth. Slowly blend in the powdered sugar and a splash of vanilla extract. If needed, add heavy cream to reach your desired consistency.
- Construct the Cake: Begin by placing one layer of cake on a cake stand or plate. Smooth a generous amount of frosting over the first layer. Position the second cake layer on top and apply frosting to its top and sides. Decorate as desired.
Notes
- Lemon Velvet Cake: Add lemon zest and replace some of the buttermilk with lemon juice for a citrusy twist.
- Chocolate Velvet Cake: Add ¼ cup cocoa powder to the dry ingredients for a chocolate version.
- Coconut Velvet Cake: Stir in 1 cup of shredded coconut into the batter for added texture and flavor.
- Marble Velvet Cake: Swirl in some chocolate or strawberry batter to create a marble effect.
- Nutty Velvet Cake: Fold in chopped nuts like pecans or walnuts for a crunchy bite.