Vanilla Velvet Cake

Vanilla Velvet Cake

Ingredients

• For the Cake:

• 2 ½ cups (312g) cake flour (or all-purpose sifted with 2 tbsp cornstarch per cup)
• 2 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup (170g) unsalted butter, softened
• ¼ cup (60ml) neutral oil (like vegetable or canola)
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, room temp
• 1 tbsp pure vanilla extract (or 1 tsp vanilla bean paste for extra flavor)
• 1 cup (240ml) buttermilk, room temp
• Optional: 1 tbsp white vinegar or lemon juice (enhances the velvet texture)

• For the Vanilla Buttercream (or use your favorite):

• 1 cup (226g) unsalted butter, softened
• 3 ½ cups (440g) powdered sugar, sifted
• 2–3 tbsp heavy cream or milk
• 1 tbsp vanilla extract or 1 tsp vanilla bean paste
• Pinch of salt

Instructions

For the Cake:

Prep: Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans (or two 9-inch).

Mix dry: In a bowl, whisk together cake flour, baking powder, baking soda, and salt.

Cream: In a large bowl, beat butter and sugar until pale and fluffy (3–5 minutes). Add oil and beat until smooth.

Eggs: Add eggs one at a time, mixing well after each. Stir in vanilla.

Alternate additions: Add flour mixture and buttermilk in 3 additions, beginning and ending with dry. Mix just until combined. Add vinegar if using.

Bake: Divide batter into pans and bake 25–30 minutes, or until a toothpick comes out clean.

Cool: Let cakes cool 10 minutes in pans, then turn out onto wire racks to cool completely.

For the Frosting:

Beat butter until light and fluffy.

Gradually add powdered sugar.

Add cream, vanilla, and salt. Beat 3–5 minutes until smooth and creamy.

🎂 To Assemble:

Level cake layers if needed.

Frost between layers, then cover top and sides.

Decorate with sprinkles, edible pearls, or a simple vanilla glaze drizzle