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
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.
Notes
- For extra moisture, brush cooled cake layers with simple syrup before frosting.
- Add fresh berries between the layers for a fruity twist.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
