Vanilla Velvet Cake

 

Vanilla Velvet Cake

Ingredients:

For the Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tbsp pure vanilla extract

3 cups cake flour (or use all-purpose flour sifted with cornstarch*)

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk, room temperature

1/2 cup sour cream, room temperature

*To make 1 cup cake flour substitute: Measure 1 cup all-purpose flour, remove 2 tbsp, and add 2 tbsp cornstarch. Sift well.

For the Vanilla Buttercream (optional):

1 cup (2 sticks) unsalted butter, softened

4 cups powdered sugar

2 tsp vanilla extract

2–4 tbsp heavy cream or milk

Pinch of salt

Instructions:
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Instructions:

Preheat oven to 325°F (163°C). Grease and flour two 9-inch round cake pans (or a 9×13 pan or bundt pan).

Cream butter and sugar: In a large bowl, beat the butter and sugar together until pale and fluffy (about 4–5 minutes).

Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.

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

Combine wet and dry: Add flour mixture to the butter mixture alternately with buttermilk and sour cream, beginning and ending with flour. Mix just until combined — don’t overbeat.

Bake: Divide the batter evenly between pans and bake for 30–35 minutes (or 45–55 minutes if using a bundt or 9×13) or until a toothpick comes out clean.

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

Optional: Vanilla Buttercream Frosting
Beat butter until creamy.

Gradually add powdered sugar, beating well.

Mix in vanilla and enough cream/milk to reach a spreadable consistency.

Frost the cooled cake and enjoy!