Description
This Fantastic Vanilla Velvet Cake with Creamy Frosting is a classic American dessert featuring a soft, moist vanilla cake layered with luscious, fluffy buttercream frosting. Perfectly balanced with a hint of sour cream for extra tenderness and enriched with rich vanilla flavors, this cake is ideal for birthdays, celebrations, or any special occasion.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 1/2 cup sour cream
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt to ensure even distribution of the leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer for about 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender cake texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to emulsify the batter, then mix in the vanilla extract for flavor.
- Combine milk and sour cream: In a separate bowl, stir together the whole milk and sour cream until smooth, this mixture adds moisture and richness to the cake.
- Alternate adding dry and wet ingredients: Add the dry ingredients to the creamed mixture in three parts, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix each addition just until combined to avoid overmixing which can toughen the cake.
- Divide and bake: Pour the batter evenly into two prepared 9-inch cake pans that have been greased and floured or lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then remove them from pans and place on wire racks to cool completely before frosting.
- Make the frosting: Beat the softened butter until creamy, about 2 minutes. Gradually add powdered sugar one cup at a time, beating well after each addition to avoid lumps. Mix in the heavy cream, vanilla extract, and a pinch of salt, then beat on high speed for 2 to 3 minutes until fluffy and smooth.
- Assemble the cake: Spread the frosting evenly over one cooled cake layer, place the second layer on top, and frost the top and sides of the entire cake. Decorate as desired.
Notes
- Ensure all ingredients are at room temperature for best mixing results and cake texture.
- For a fruity twist, add a thin layer of raspberry jam between cake layers before frosting.
- This cake is ideal for birthdays and other celebrations.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
