Decadence and deliciousness are what you get from this vanilla velvet cake. With soft delicate crumbs and a moist texture, this cake is what you want to make for your next celebration cake.
Vanilla velvet cake
If you need a base cake for your celebratory occasions such as birthdays or weddings, you would want to try this vanilla velvet cake.
The cake has a fine sponge texture with a buttery moistness and the right sweetness. It’s simply delicious.
And if you pair it with traditional vanilla buttercream, you will get a divine crumb of the cake.
Though I colored my cake turquoise and purple, you don’t really have to put the coloring gel in your cake batter if you don’t want to.
The reason I colored my cake was that I made this for one of my nieces who wanted to have a Frozen-themed birthday party. Hence the color.
So feel free to put any color you like. Or, don’t put any color at all.
What is velvet cake?
If you ask me, a velvet cake is a moist cake with a slightly dense but moist texture and it has fine delicate crumbs that it feels like velvet in your mouth.
But really, that’s what a velvet cake should taste like, shouldn’t it?
Just like velvet.
It’s dense in texture, but smooth, fine, and delicate on the surface that when you touch it, your fingers will just run through nicely and smoothly.
I understand that this thing about velvety cake started from the famous red velvet cake. So any moist cake that has texture and fine crumbs like red velvet should be good to call a velvet cake.
But I leave the interpretation to you. For me, I love my cake to be moist, not sickeningly sweet, has a nice crumb, and just enjoyable to tuck in.
And if you need to decorate the cake with edible stuff that you can make yourself, you can check these Geode Candy Cupcake Toppers.
What makes the cake velvet?
I’m not brilliant in chemistry, to be honest. But ages ago I read somewhere (I’m sorry I can’t remember the name of the website) that baking is about doing chemistry in the right way. The proportion of every ingredient plays a major role in creating your end results, and so is the method you use for your baking.
To achieve the proper texture of a velvet cake, I personally find that I have to use a fermented dairy product such as buttermilk, yogurt, or sour cream.
I personally tried using buttermilk and sour cream in my cakes. But I find that yogurt gives the best result to my liking. As the cake tastes richer but somehow it feels light. It’s dense but fluffy at the same time. Overall, I’m just happy using yogurt for my vanilla velvet cake. Because it’s more practical for me as I almost always have yogurt in the fridge.
What you need to make the cake
You need eight items to make this cake. Flour, eggs, sugar, yogurt, milk, butter, raising agents, and vanilla.
Should you want to color your cake, I suggest you use a good-quality food coloring gel. For the US brands, I love Wilton. But for the UK brand, I love Sugarflair products.
For the flour, we use cake flour for this recipe. If you don’t have it, you can make it yourself by mixing 1 cup of plain flour/ all-purpose flour with 2 tablespoons of cornflour/ cornstarch.
For this recipe, you need 250 grams of cake flour. So you can mix 210 grams of plain flour/ all-purpose flour with 40 grams of corn flour/ cornstarch.
When it comes to yogurt, I personally prefer Greek-style yogurt. But you can use normal yogurt as long as it’s plain natural yogurt without flavor.
To get a delicious vanilla flavor, you can use vanilla extract or vanilla essence for this recipe. However, the extract is much better as it’s more natural than the essence. You can put 2 teaspoons of vanilla extract for this recipe.
But, if it’s possible, try to use a vanilla pod. The seeds of half of one pod are more than enough to make the cake nicely fragrant.
This recipe is enough to make 2 x 7 inch round cake tins with approximately 1 – 1.5 Inch height. When you sandwich the cakes, you‘ll have a nice 3.5 inches/ 7cm high cake.
So your cake will be perfect for a celebration cake.
A simple way to make vanilla velvet cake
This vanilla velvet cake is simple and very easy to make.
All you have to do is put all the dry ingredients in one bowl, and put all the wet ingredients in another bowl or a jar.
Then make a hole in the center of your dry ingredients. And pour the wet ingredients in. Mix carefully using a hand-held mixer or a stand mixer, until you get a nice thick and smooth batter.
Divide the batter equally into two 7-inch round cake pans that have been lined with parchment paper.
Bake the cake for about 45 minutes in preheated oven at gas 3.5 or 170° Celsius/ 338° Fahrenheit.
Your cake is ready when it is springy to the touch or a skewer comes out clean.
That’s how easy it is. No fluff. Just simple.
How to store your cake
This vanilla velvet cake keeps well at cool room temperature for more than one week. You can refrigerate the cake and it stays ok for about two weeks.
If you need the cake for a celebration cake and want to freeze the cake before you are ready to decorate it, you can freeze it for up to two months.
Make sure you let the cake at room temperature and fully wrap it with saran wrap about 2-3 layers before you keep it in the freezer.
Take the cake out of the freezer the night before you need it. Ideally, you let it thaw in the refrigerator overnight.
Once your cake has thawed, you must not refreeze it and you must ensure to consume the cake within a few days.
More desserts recipes
Thank you for checking this vanilla velvet cake recipe out. I hope you will try it out.
When you do, please share what you think about the recipe in the comments below. I really appreciate it.
And don’t forget to check out other cake recipes that you may like.
- An easy sponge cake recipe with plain flour and oil.
- Dairy-free chocolate brownies traybake.
- Apple crumble cake: the comfort pudding.
- Mary Berry’s coffee and walnut cake traybake.
- Mary Berry’s apple cake.
Vanilla velvet cake
- Mixing bowls.
- Stand mixer or
- Handheld mixer
- 7-inch round cake tins
- Greaseproof paper (parchment paper)
- 1 ⅔ cups all-purpose flour (lightly packed and pressed).
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup caster sugar
- ¼ teaspoon salt
- 2 eggs
- ⅓ cup natural yogurt
- ⅓ cup whole milk
- ¾ cup melted butter
- 1 teaspoon vanilla extract
- Preheat the oven to gas at 3.5 or 170° Celsius/ 338° Fahrenheit.
- Grease and flour two 7-inch cake tins, and line the base with greaseproof paper. Set aside.
- Sieve the flour into a mixing bowl. Add in the baking powder, bicarbonate of soda, sugar, and salt. Stir well.
- In a jar or another bowl, place the eggs, yogurt, milk, melted butter, and vanilla extract. Using a fork, a hand whisk, or a handheld mixer, mix everything well.
- Make a hole in the centre of the dry ingredients (flour mix) and pour in the wet ingredients (egg mixture).
- Using a handheld mixer, whisk all the ingredients carefully until it turns into a nice thick and smooth batter.
- If you want to color the batter, you can do it now. Add in the coloring paste/ gel you want, and mix it carefully using a spatula. Don’t use the mixer.
- Using the coloring paste can be tricky as it may not dissolve straight away. So make sure you mix the paste with 1 teaspoon of milk beforehand to make things easier.
- Once your batter is ready, divide it into prepared tins and bake for about 45 minutes or until the cake springs back when you touch it. Or a skewer comes out clean when you pierce.
- Leave the cakes in the tins for about 5 minutes before you take them out and let them cool on a cooling rack.
- Once the cakes cooled down, you can sandwich them with vanilla buttercream.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.