Yellow Velvet Cake Recipe

Here’s a recipe for a delicious Yellow Velvet Cake – a rich, moist cake with a tender crumb and a vibrant yellow color. Perfect for birthdays, special occasions, or anytime you want a classic dessert!

Ingredients:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 cup sour cream (or plain Greek yogurt)
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• ½ cup whole milk, at room temperature
• ¼ cup vegetable oil
• 1-2 tsp yellow food coloring (optional, for extra color)

For the Frosting (Classic Vanilla Buttercream):

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2-3 tbsp heavy cream (or milk)
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

Make the Cake:

1. Preheat oven: to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch baking pan. You can also line the pans with parchment paper for easier removal.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
4. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine wet ingredients: In a separate bowl, mix the sour cream, milk, and vegetable oil. If using food coloring, add it to this mixture.
6. Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture in thirds, alternating with the sour cream mixture. Begin and end with the dry ingredients. Mix just until combined.
7. Pour batter: Divide the batter evenly between the prepared pans or pour into the single pan.
8. Bake: Bake for 25-30 minutes (for round pans) or 35-40 minutes (for a 9×13-inch pan), or until a toothpick inserted into the center comes out clean.
9. Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting:

1. Beat butter: In a large bowl, beat the softened butter until creamy.
2. Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until incorporated.
3. Add cream and vanilla: Mix in the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy. Adjust the consistency with more cream if necessary.

Assemble the Cake:

1. Layer the cake: If using round pans, place one cake layer on a serving plate. Spread a layer of frosting over the top.
2. Add second layer: Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
3. Decorate: Decorate with additional frosting swirls, sprinkles, or edible decorations as desired.
4. Chill and serve: For best results, refrigerate the cake for about 30 minutes to let the frosting set before serving.

This Yellow Velvet Cake is a classic, flavorful cake with a beautiful crumb and a buttery, smooth frosting. Perfect for any celebration or as a delightful treat!