If you’re on the hunt for the ultimate crowd-pleasing dessert, this Vanilla Velvet Cake with Creamy Frosting is about to become your new go-to. Picture tender, airy layers infused with rich vanilla and the tang of sour cream, all blanketed in the luscious cloud of a dreamy, lightly whipped buttercream frosting. Whether you’re baking for a special celebration or just want to spoil your loved ones (or, let’s be honest, yourself), this stunner of a cake captures everything we adore in a vanilla cake — simplicity, elegance, and utterly irresistible flavor.

Vanilla Velvet Cake with Creamy Frosting Recipe - Recipe Image

Ingredients You’ll Need

Every pantry classic and fridge staple in this recipe is essential — each ingredient brings its own magic to the Vanilla Velvet Cake with Creamy Frosting. By sticking to the basics and using them wisely, you’ll get vibrant flavor, perfect crumb, and that signature “velvet” texture everyone raves about.

All-purpose flour: The backbone of our cake, flour gives structure and keeps every bite soft and tender.
Baking powder: Lifts the batter so your layers bake up high and fluffy every single time.
Salt: Just a half teaspoon ensures all the rich, sweet flavors shine through in balance.
Unsalted butter (for cake and frosting): Adds richness to both the crumb and the creamy frosting; use good-quality butter for best results.
Granulated sugar: Gives the cake a sweet, classic taste and helps with that golden-brown finish.
Large eggs: Four eggs create stability and add that quintessential moistness to the cake.
Vanilla extract (for cake and frosting): The star of the show finds its way into both batter and icing—go pure for the deepest flavor.
Whole milk: Keeps the cake tender and moist, locking in that soft texture.
Sour cream: The not-so-secret ingredient that ensures every bite is velvety and never dry.
Powdered sugar (for frosting): Gives our frosting its classic sweetness and fluffy, cloud-like structure.
Heavy cream: Makes the frosting impossibly creamy and spreadable—you can add more for an even silkier finish.
Pinch of salt (for frosting): Brightens the sweetness and rounds out every spoonful of frosting.

How to Make Vanilla Velvet Cake with Creamy Frosting

Step 1: Prep Your Pans and Preheat

Start by greasing and flouring two 9-inch round cake pans — this helps your Vanilla Velvet Cake with Creamy Frosting release effortlessly. Set your oven to 350°F. A little preparation here sets you up for even layers and a stress-free assembly later.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This quick step guarantees your leavening agents are evenly distributed and eliminates any lumps, so your cake bakes up with a smooth, even crumb.

Step 3: Cream Butter and Sugar

Grab a large bowl and beat the softened butter and granulated sugar until it’s pale, fluffy, and almost doubled in volume—about 2 to 3 minutes. Don’t skimp on this part! It’s key to the signature velvet texture. Beat in the eggs one at a time, and stir in that lovely vanilla extract for extra aroma.

Step 4: Combine Wet and Dry Mixtures

In a separate bowl, whisk the whole milk and tangy sour cream together until smooth. Alternately add your dry flour mixture and the milk mixture into the creamed butter and eggs, starting and ending with dry. Mix gently—stop as soon as everything is combined so the cake stays light and airy.

Step 5: Bake

Divide the batter evenly between your prepared pans and level out the tops. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean with just a crumb or two sticking. The fragrance in your kitchen will be irresistible! Let the cakes rest in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Step 6: Make Creamy Frosting

While the cakes are cooling, beat the softened butter until creamy, then gradually add the powdered sugar. Once it’s thick and fluffy, stream in the heavy cream, vanilla, and a tiny pinch of salt. Keep beating until your frosting is light, billowy, and smooth—add extra cream if you want it extra silky.

Step 7: Frost and Assemble

Place one cooled cake layer on your serving plate. Slather on a generous layer of frosting, then set the second cake layer on top. Cover the entire cake with the remaining frosting, swirling the top for that signature cloud-like look. If you want, use a bench scraper or spatula for perfectly smooth sides—it’s ready to show off!

How to Serve Vanilla Velvet Cake with Creamy Frosting

Garnishes

This beloved cake needs little to shine, but a few thoughtful garnishes can make your Vanilla Velvet Cake with Creamy Frosting truly unforgettable. Try a scattering of fresh berries, delicate edible flowers, or even a flurry of white chocolate curls. Each bite becomes a feast for the eyes and palate.

Side Dishes

When it comes to sides, keep it light to let the cake stand tall. Cool whipped cream and a scoop of vanilla bean ice cream double down on that classic flavor, while a bright berry compote or citrus sorbet brings out the lushness of the vanilla layers. A hot mug of coffee or a delicate black tea is always the perfect sip alongside.

Creative Ways to Present

You don’t need to wait for a birthday! Cubing the cake for parfaits with frosting and fruit layers turns it into stunning individual desserts. Or, serve slices nestled with macerated strawberries for an easy twist on strawberry shortcake. For celebrations, decorate the sides with sprinkles or toasted coconut to dress it up for any occasion.

Make Ahead and Storage

Storing Leftovers

Your Vanilla Velvet Cake with Creamy Frosting will stay soft and delicious for days if you store it right. Simply cover the cake with a dome or plastic wrap and keep it at room temperature for up to two days. To keep it longer or if your kitchen is warm, transfer the cake to the fridge—just remember to bring slices to room temp before eating for full flavor and softness.

Freezing

To freeze, wrap slices or whole layers tightly in plastic wrap, then a layer of aluminum foil. This genius trick keeps your cake fresh and prevents freezer burn. You can freeze the unfrosted cakes for up to three months. For frosted cake, flash-freeze it first on a tray until the frosting is firm, then wrap and store. Thaw overnight in the fridge when you’re ready to serve.

Reheating

If you prefer a bakery-fresh feel, zap your cake slice in the microwave for just 10 to 15 seconds—watch as the frosting turns soft and luscious. Alternatively, let a slice sit out at room temperature for about 20 minutes to bring back its original pillowy texture.

FAQs

Can I make Vanilla Velvet Cake with Creamy Frosting ahead of time?

Absolutely! You can bake the cake layers a day or two in advance—just wrap them tightly and store at room temperature. The frosting can be whipped up ahead of time as well; let it come to room temp and re-whip if needed before using. Assembly is a breeze when you’re ready.

Can I use different pan sizes for this recipe?

Yes! While two 9-inch rounds are classic for layering, you can bake the batter in a 9×13-inch pan or as cupcakes. Adjust the bake time — cupcakes usually need about 18 to 22 minutes, and a sheet cake will take a bit longer. Just keep an eye out for that clean toothpick!

How do I make sure my cake turns out moist?

The combo of whole milk and sour cream is your secret weapon here, but also be careful not to overbake. Start testing at the lower end of the bake time and remove the cake as soon as the center springs back. For ultimate moisture, brushing cooled layers with a little simple syrup works beautifully, too.

Is it okay to flavor the frosting differently?

Definitely! While vanilla is classic, you can stir in almond extract, lemon zest, a touch of cocoa, or even a spoonful of strawberry puree for a playful spin. Just remember that Vanilla Velvet Cake with Creamy Frosting is all about balance, so keep additions subtle and complementary.

Can I make this recipe gluten-free?

Yes, you can swap in a good 1:1 gluten-free flour blend for the all-purpose flour. Just make sure it contains xanthan gum for the best structure. Everything else in the recipe stays the same — and you’ll still get that dreamy, tender crumb.

Final Thoughts

Baking up a Vanilla Velvet Cake with Creamy Frosting is so much more than just preparing a dessert—it’s about creating a delicious memory. Whether you dress it up for a party or enjoy a slice quietly at home, every forkful is worth savoring. Give this recipe a try soon, and be ready to fall in love with your new favorite vanilla cake!

Vanilla Velvet Cake with Creamy Frosting Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 55 minutes (plus cooling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich, velvety goodness of this Vanilla Velvet Cake with a luscious creamy frosting. Perfect for any celebration or just to satisfy your sweet tooth cravings!

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
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup sour cream

For the frosting:

1 cup unsalted butter (softened)
4 cups powdered sugar
1/4 cup heavy cream (plus more if needed)
1 tablespoon vanilla extract
pinch of salt

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease and flour two 9-inch round cake pans.
Prepare the dry ingredients: Whisk together the flour, baking powder, and salt in a medium bowl.
Cream the butter and sugar: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in the vanilla extract.
Combine wet and dry ingredients: In a separate bowl, whisk together the milk and sour cream. Add the flour mixture to the creamed butter in three additions, alternating with the milk mixture.
Bake the cakes: Divide the batter between the pans and bake for 28–32 minutes. Cool in pans, then transfer to wire racks.
Make the frosting: Beat softened butter until creamy. Gradually add powdered sugar, then mix in cream, vanilla, and salt until light and fluffy.
Frost the cake: Stack the cooled cake layers and cover with a thick layer of creamy vanilla frosting.