Description
Luxurious yellow velvet cake delivers sunshine on a plate with rich, buttery layers. Creamy frosting and delicate crumb invite you to savor each sweet, elegant bite of this classic dessert.
Ingredients
Scale
Cake Dry Ingredients:
- 2 1/2 cups (300 grams) cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Cake Wet Ingredients and Fats:
- 1 cup (227 grams) unsalted butter, softened
- 1 1/2 cups (300 grams) granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup (240 milliliters) buttermilk
Coloring:
- Yellow food coloring
Instructions
- Prepare oven to 350F (175C) and meticulously coat three 8-inch round cake pans with grease and flour.
- Sift together cake flour, leavening agents, and salt in a medium mixing vessel.
- Cream butter and granulated sugar in a spacious mixing bowl until voluminous and airy.
- Incorporate egg yolks individually, ensuring thorough blending after each addition. Infuse with vanilla extract.
- Alternate adding flour mixture and buttermilk to the butter base, commencing and concluding with dry ingredients.
- Whip egg whites separately until achieving sturdy, glossy peaks. Delicately integrate whipped whites into the batter.
- Introduce yellow food coloring, stirring until uniformly distributed and achieving desired golden hue.
- Evenly distribute batter across prepared pans, smoothing surfaces with a spatula.
- Bake for 25-30 minutes until a testing skewer emerges clean when inserted into cake’s center.
- Allow cakes to rest in pans for 10 minutes, then transfer to wire cooling racks.
- Craft cream cheese frosting by blending butter and cream cheese until silky. Gradually incorporate powdered sugar and vanilla, whipping until luxuriously smooth.
- Position first cake layer on serving plate, lavishly spreading frosting between each subsequent layer.
- Generously coat entire cake exterior with remaining cream cheese frosting.
- Embellish as desired and savor your culinary creation.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Sift dry ingredients to prevent lumps and create a more uniform cake batter.
- Fold egg whites gently to maintain their airiness, which helps create a light and fluffy cake.
- For a natural yellow color, use turmeric or saffron instead of artificial food coloring.
- Avoid overmixing the batter to prevent a tough, dense cake.
- Use cake flour for a softer, more delicate crumb compared to all-purpose flour.
- Allow cake to cool completely before frosting to prevent melting and sliding.
- Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 329 kcal
- Sugar: 32 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg