Perfect Vanilla Velvet Cake Recipe
Easy to make? Our ultimate white velvet cake recipe brings a sweet, comforting flavor to your kitchen. Find out how to bake this perfect cake.
Picture this: a cake so incredibly soft and moist that it practically melts on your tongue, with a delicate vanilla flavor that’s pure comfort in every bite. This vanilla velvet cake is your ticket to dessert heaven! Unlike my popular red velvet cake recipe, this dreamy creation focuses on pure vanilla bliss.
It’s surprisingly simple to make, requires just basic pantry ingredients, and delivers bakery-quality results every single time. Your family will be begging for seconds!
What is Vanilla Velvet Cake?
Ever wondered why this heavenly dessert earned the “velvet” name? It’s all about that incredibly smooth, tender crumb that feels like silk against your taste buds! This isn’t your ordinary vanilla cake – it’s been specially crafted with buttermilk and a touch of vinegar to create that signature velvety texture.
As they say, “the way to a man’s heart is through his stomach,” and this cake definitely proves that point. Ready to create some kitchen magic?
Why You’ll Love This Vanilla Velvet Cake:
Irresistibly Soft Texture This vanilla velvet cake boasts an incredibly tender, moist crumb that’s absolutely divine. The secret lies in the perfect combination of buttermilk, oil, and a special mixing technique that creates layers of pure heaven. Each forkful delivers a cloud-like experience that melts beautifully in your mouth.
Budget-Friendly Homemade Goodness Skip the expensive bakery bills and create this masterpiece at home for a fraction of the cost! Using simple pantry staples, you can whip up this elegant dessert that rivals any professional bakery. Plus, you’ll have enough to feed a crowd or freeze portions for later treats.
Versatile Flavor Canvas The subtle vanilla flavor pairs beautifully with countless frostings and fillings. Whether you top it with classic cream cheese frosting, fresh berries, or rich chocolate ganache, this cake adapts perfectly. It’s similar to my popular butter cake recipe but with an even more refined texture. Why not try making this showstopper for your next celebration?
How to Make Vanilla Velvet Cake:
Quick Overview
This vanilla velvet cake is surprisingly easy to master, even for beginner bakers. The key to its success lies in room temperature ingredients and gentle mixing techniques that preserve the delicate crumb.
Prep Time: 20 minutes
Bake Time: 25-30 minutes
Total Time: 45-50 minutes
Serves: 12-16 slices
Key Ingredients for Vanilla Velvet Cake:
For the Cake:
- 2½ cups (315g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- ¾ cup (180ml) vegetable oil
- 2 large eggs, room temperature
- 2 tablespoons white vinegar
- 1 tablespoon pure vanilla extract
- 1 cup (240ml) warm water
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions:
Prepare Your Kitchen Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and dust with flour, tapping out any excess. Line the bottoms with parchment paper for easy removal.
Mix the Dry Ingredients In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well combined. This ensures even distribution of leavening agents throughout your cake.
Combine Wet Ingredients In a separate bowl, whisk together buttermilk, vegetable oil, eggs, vinegar, and vanilla extract until smooth. The mixture should be well blended and slightly frothy.
Create the Batter Add the wet ingredients to the dry ingredients, mixing gently with a wooden spoon or electric mixer on low speed. Don’t overmix – stop as soon as the ingredients are just combined.
Add Warm Water Slowly stir in the warm water until the batter is smooth. The batter will be quite thin, which is exactly what creates that velvet texture.
Bake to Perfection Divide the batter evenly between prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
Cool Completely Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Make the Frosting Beat cream cheese and butter until light and fluffy. Gradually add powdered sugar, vanilla, and salt, beating until smooth and spreadable.
Assemble Your Masterpiece Place one layer on a serving plate, spread frosting on top, add the second layer, then frost the top and sides. Chill for 30 minutes before serving for best results.
What to Serve Vanilla Velvet Cake With:
This versatile cake pairs beautifully with fresh strawberries and whipped cream for a classic combination. For something more indulgent, try serving it alongside vanilla ice cream and a drizzle of caramel sauce.
Coffee lovers will appreciate how well this cake complements a rich espresso or creamy latte. For special occasions, consider pairing it with champagne or a sweet dessert wine.
The cake also works wonderfully as part of a dessert buffet alongside chocolate brownies, fruit tarts, or my signature lemon bars for variety.
Top Tips for Perfecting Vanilla Velvet Cake:
Temperature Matters Ensure all ingredients are at room temperature before mixing. This creates a smoother batter and more even texture. Take eggs and buttermilk out of the refrigerator at least 30 minutes before baking.
Don’t Overmix Mix the batter just until ingredients are combined. Overmixing develops gluten, which can make your cake tough instead of tender and velvet-like.
Test for Doneness Start checking your cake at 25 minutes. The top should spring back lightly when touched, and a toothpick should come out with a few moist crumbs – not completely clean.
Ingredient Substitutions No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice and let sit for 5 minutes. You can also substitute the oil with melted butter for a slightly richer flavor.
Level Your Layers Use a serrated knife to level the tops of your cooled layers for professional-looking results. This also helps the frosting spread more evenly.
Storing and Reheating Tips:
Short-term Storage Store your frosted vanilla velvet cake covered in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration, but bring the cake to room temperature before serving for best flavor.
Freezing Instructions Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
Leftover Slices Individual slices can be stored covered at room temperature for 2 days or refrigerated for up to a week. For longer storage, wrap slices individually and freeze for up to 2 months.
Reheating Tips For the best texture, let refrigerated cake come to room temperature naturally rather than microwaving. If you must reheat, use 10-15 second intervals in the microwave at 50% power.
Nutrition Information
| Nutrient | Per Slice (1/12 of cake) |
|---|---|
| Calories | 445 |
| Total Fat | 18g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 285mg |
| Total Carbohydrates | 72g |
| Dietary Fiber | 1g |
| Sugars | 65g |
| Protein | 5g |
Nutritional values are approximate and may vary based on specific ingredients used.
Frequently Asked Questions
Can I make this cake without buttermilk? Absolutely! Create a buttermilk substitute by mixing 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes until it curdles slightly, then use as directed.
Why is my vanilla velvet cake dense? Dense cake usually results from overmixing the batter or using ingredients that are too cold. Mix just until combined and ensure all ingredients are at room temperature for the fluffiest results.
Can I make this cake ahead of time? Yes! You can bake the layers up to 2 days in advance and store them wrapped at room temperature. You can also freeze unfrosted layers for up to 3 months.
What’s the difference between vanilla velvet and regular vanilla cake? Vanilla velvet cake has a more tender, moist crumb due to the buttermilk and vinegar combination. These ingredients create a chemical reaction that results in the signature “velvet” texture.
Can I use this recipe for cupcakes? Definitely! This batter makes about 24 cupcakes. Bake at 350°F for 18-20 minutes, or until a toothpick comes out clean.
How do I know when my cake is done? The cake should spring back lightly when touched in the center, and a toothpick inserted in the middle should come out with just a few moist crumbs attached.
Can I double this recipe? Yes, this recipe doubles beautifully. You’ll need four 9-inch pans or you can make a large sheet cake. Adjust baking time as needed.
What frosting works best with vanilla velvet cake? Cream cheese frosting is traditional and complements the cake perfectly. Buttercream, whipped cream, or even a simple glaze also work wonderfully.
This vanilla velvet cake recipe is truly a game-changer for home bakers. With its incredible texture, foolproof method, and endless versatility, it’s destined to become your go-to celebration cake. The combination of simple ingredients and professional results makes this recipe perfect for both novice and experienced bakers alike.
Whether you’re celebrating a birthday, hosting a dinner party, or simply treating your family to something special, this vanilla velvet cake delivers every single time. Give it a try and watch as it becomes the most requested dessert in your recipe collection!
