Vanilla Velvet Cake Recipe
Ingredients:
For the Cake:
2 ½ cups (315g) all-purpose flour
2 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
For the Frosting (Vanilla Cream Cheese Frosting):
8 oz (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
3 ½ cups (450g) powdered sugar
1 ½ tsp vanilla extract
2 tbsp heavy cream (optional, for smoother texture)
Instructions:
Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat butter and sugar until light and fluffy (about 3-5 minutes).
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add the dry ingredients in three parts, alternating with buttermilk, starting and ending with dry ingredients. Mix until just combined.
Divide batter evenly between the pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla and heavy cream.
Spread frosting between the cake layers and over the top and sides.
Chill for 30 minutes before slicing for clean cuts. Enjoy!
