Vanilla Velvet Cake Recipe

Indulge in a slice of pure velvet with this Vanilla Velvet Cake Recipe, engineered for maximum moistness, delicate crumb, and rich vanilla aroma. Infused with both heavy cream and buttermilk, it achieves a luxuriously tender texture that melts on your tongue.

Unlike typical vanilla cakes, this recipe incorporates a tangy vinegar–buttermilk interaction and clarified ingredient roles to create a stable, lofty crumb. You’ll find precise metric conversions, pan-prep guidance, and troubleshooting insights woven throughout.

Ideal for celebrations or everyday pleasures, this cake stands up beautifully to decorative frostings, fresh berries, or edible flowers—ensuring every baker, novice or expert, bakes with confidence.

Ingredients Checklist

Gather and measure everything before you begin—accuracy guarantees consistent rise, velvety texture, and balanced sweetness in every slice.

25-word intro: Assemble your ingredients precisely—this ensures proper emulsification, leavening activation, and optimum moisture retention for a signature silky-smooth vanilla velvet cake.

1. Cake Flour: 2 ¼ cups (280 g), sifted

2. Granulated Sugar: 1 cup (200 g)

3. Baking Powder: 1 tablespoon (12 g)

4. Salt: ½ teaspoon (3 g)

5. Unsalted Butter: ¾ cup (170 g), softened to room temperature

6. Cream Cheese: 8 oz (227 g), brick-style, softened

7. Large Eggs: 3, at room temperature

8. Heavy Cream: ½ cup (120 ml)

9. Buttermilk: ½ cup (120 ml) or whole milk + 1 tablespoon (15 ml) lemon juice, rested 5 minutes

10. White Vinegar: 1 tablespoon (15 ml)

11. Pure Vanilla Extract: 2 teaspoons (10 ml)

12. Optional Garnish: Fresh berries, edible flowers, or white chocolate curls

Step-by-Step Instructions

25-word intro: Follow these steps sequentially—each designed to maintain air-bubble integrity and moisture—so you achieve a reliably tender, high-rising Vanilla Velvet Cake every time.

Begin by preheating your oven to 350 °F (175 °C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper. In a large bowl, whisk cake flour, sugar, baking powder, and salt until uniform.

• Cream Butter & Cheese: In a stand mixer, beat ¾ cup butter and 8 oz cream cheese on medium speed until smooth and pale, about 2 minutes.

• Incorporate Eggs: Reduce to low; add eggs one at a time, beating until just combined. Scrape bowl sides.

• Add Liquids: Stir in ½ cup heavy cream, ½ cup buttermilk, 1 tablespoon vinegar, and 2 teaspoons vanilla on low until just blended.

• Combine Dry + Wet: On low speed, gradually add dry ingredients in three batches, mixing until no streaks remain—avoid overmixing.

• Transfer & Smooth: Divide batter evenly between pans. Smooth tops with an offset spatula and tap gently to release air pockets.

• Bake: Place on center rack; bake 25–30 minutes until golden and a toothpick yields moist crumbs. Do not open oven first 20 minutes.

• Cool: Let pans rest 10 minutes on racks. Run a thin knife around edges, then invert cakes onto racks to cool completely.

Tips for Perfect Results

25-word intro: Implement these professional techniques—covering ingredient prep, mixing nuances, and environmental adjustments—to avoid dense crumbs, uneven rise, or excessive dome.

• Room-Temperature Ingredients: Ensure butter, cheese, eggs, and dairy are 68–72 °F (20–22 °C) for even emulsification and stable air retention.

• Accurate Weighing: Use a kitchen scale for dry ingredients; spoon and level if using cups—avoids heavy, gummy texture.

• Gentle Folding: After initial mixing, limit stirring to prevent gluten overdevelopment. Stop when the batter appears homogeneous with light ribbons.

• Pan Prep: Line pans fully with parchment and grease edges; this “sling” ensures clean removal without tearing the delicate crumb.

• Oven Calibration: Verify true oven temperature with a thermometer; adjust by ±5 °F (±3 °C) if your cakes brown too quickly or bake unevenly.

• Vinegar–Buttermilk Reaction: Combining acid and buttermilk tenderizes crumb—do not omit vinegar or rest buttermilk mixture.

• Altitude Adjustments: Above 3,000 ft (900 m), reduce baking powder by ⅛ tsp and increase liquid by 1–2 Tbsp to counter faster leavening.

Serving Suggestions

25-word intro: Elevate presentation and flavor balance by pairing your Vanilla Velvet Cake with complementary fillings, frostings, and garnishes, transforming each slice into an elegant indulgence.

• Swiss Meringue Buttercream: Pipe pale ivory swirls for a silky, stable frosting that won’t overpower the cake’s vanilla purity.

• Fresh Berries & Mint: Arrange raspberries, strawberries, or blueberries atop each slice; garnish with mint sprigs for a refreshing contrast.

• Lemon Curd Layer: Spread a thin layer between cake tiers for bright acidity that lifts the rich vanilla profile.

• White Chocolate Drizzle: Melt 2 oz (60 g) white chocolate with 1 Tbsp cream; drizzle patterns over the top for extra elegance.

• Edible Flowers: Adorn cake stand with pansies or violets for color and visual sophistication—perfect for showers or weddings.

• Tea Pairing: Serve alongside Earl Grey or jasmine green tea, whose floral notes complement the cake’s creamy sweetness.

Final Thoughts

This Vanilla Velvet Cake Recipe fills every gap—providing metric precision, optimal ingredient temperatures, pan-prep techniques, and troubleshooting for common issues—so you bake velvety, tender layers with confidence. Customize with fillings, frostings, or garnishes to suit any occasion. Store unfrosted layers wrapped in plastic at room temperature for up to 48 hours, or freeze airtight for up to one month. Thaw in the refrigerator overnight before final assembly.