VANILLA VELVET CAKE
INGREDIENTS
• 2 ½ cups cake flour, sifted
• 1 tsp baking soda
• ½ tsp baking powder
• 2 Pinches of salt
• 1 cup unsalted butter (2 sticks), room temperature
• 1 ¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract (use pure vanilla for best flavor)
• 1 cup buttermilk, room temperature
• ¼ cup sour cream, room temperature (adds moisture and tenderness)
For the Vanilla Velvet Buttercream:
• 1 ½ cups unsalted butter (3 sticks), room temperature
• 5–6 cups powdered sugar, sifted
• 2 tbsp heavy cream or milk
• 1 tbsp vanilla bean paste or extract
• Pinch of salt
Preparation
1. Preheat and Prepare Pans: Preheat oven to 350°F (175°C).Grease and flour three 8-inch or two 9-inch cake pans. Line the bottoms with parchment paper for easy removal.
2. Make the Cake Batter: In a medium bowl, sift together cake flour, baking soda, baking powder, and salt.
In a large bowl or stand mixer, cream butter and sugar on medium-high speed until light and fluffy (3–4 minutes).
Add eggs one at a time, beating well after each addition.Mix in vanilla extract.
In a separate bowl, whisk together buttermilk and sour cream.
With mixer on low, alternately add dry ingredients and buttermilk mixture, starting and ending with the dry ingredients.
Mix just until combined — do not overmix.
3. Divide the batter evenly into prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
4. Make the Vanilla Velvet Buttercream: Beat butter until smooth and fluffy (about 2 minutes).
Gradually add powdered sugar, 1 cup at a time, mixing on low until combined.
Add vanilla bean paste (or extract), salt, and cream. Beat on high for 2–3 minutes until frosting is light, fluffy, and spreadable.
Adjust consistency with more cream (for thinner) or powdered sugar (for thicker).
5. Assemble the Cake: Level cake layers if needed. Place one layer on your cake stand or plate. Spread frosting on top.
Repeat with remaining layers, then frost the sides and top of the cake.
Smooth with a spatula or decorate with swirls, sprinkles, or piped rosettes.
Old fashioned recipes