Yellow Velvet Cake Recipe | Soft, Moist & Classic
Craving a buttery, soft, and melt-in-your-mouth cake? My Yellow Velvet Cake Recipe is the perfect answer! This cake is moist, fluffy, and full of rich flavor with a delicate crumb that feels as luxurious as velvet. Unlike traditional yellow cakes, this recipe balances sweetness and softness beautifully, making it ideal for birthdays, holidays, or any time you’re craving a homemade treat. Pair it with your favorite frosting, whether classic buttercream, cream cheese, or a silky chocolate ganache, for an irresistible dessert.
Cake Preparation
Preparing a Yellow Velvet Cake is all about balancing lightness with richness. Follow these steps carefully for the best results.
Mixing the Wet Ingredients
- In a medium bowl, whisk together eggs, ¼ cup of milk, and your chosen flavoring (vanilla, almond, lemon, or orange). Set this aside.
- This mixture will give your cake its moisture and delicate aroma.
Combining the Dry Ingredients
- In the bowl of your stand mixer, add the cake flour, baking powder, sugar, and salt.
- Mix on low speed for about 30 seconds to combine the dry ingredients.
Adding the Butter and Milk
- Drop in the softened butter cubes and pour in ¾ cup of milk.
- Mix on low until the ingredients are just moistened.
- Increase the mixer speed to medium and beat for 1 ½ minutes. This step builds the cake’s structure and gives it that signature velvet texture.
Incorporating the Egg Mixture
- Gradually add the egg mixture in three separate batches, beating for 20–30 seconds after each addition.
- Scrape down the sides of the bowl with a spatula to make sure everything is evenly mixed.
Baking the Cake
Preparing the Pans
- Preheat your oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
Pouring and Baking
- Divide the batter evenly between the two pans. Smooth out the tops with a spatula for an even rise.
- Bake for 30–35 minutes, or until the cakes are light golden brown and spring back when gently pressed.
- You can also test with a toothpick; if it comes out clean, your cakes are ready.
Cooling the Cakes
- Let the cakes cool in their pans for 10 minutes.
- Carefully transfer them to a wire rack and let them cool completely before frosting.
Frosting the Yellow Velvet Cake
One of the best things about this cake is how versatile it is; it pairs beautifully with so many frostings. Here are a few of my favorite options:
- Classic Vanilla Buttercream: Smooth, sweet, and timeless. Perfect for birthdays or celebrations.
- Cream Cheese Frosting: Adds a tangy balance to the buttery sweetness of the cake.
- Chocolate Ganache or Frosting: For chocolate lovers, the rich cocoa flavor makes this cake extra indulgent.
Frosting Technique
- Place one cooled cake layer on a serving plate. Spread a generous layer of frosting evenly across the top.
- Gently place the second cake layer on top.
- Apply a crumb coat (a thin layer of frosting) over the entire cake to trap crumbs. Chill for 15 minutes.
- Frost with a thicker, smooth layer, using a spatula for swirls or clean edges.
Serving Suggestions
- Serve slices of this Yellow Velvet Cake with a cup of coffee, tea, or even a glass of cold milk for a comforting treat.
- Dress it up for special occasions with fresh berries, edible flowers, or a dusting of powdered sugar.
- For a festive twist, add colorful sprinkles, candied citrus peel, or a drizzle of caramel sauce on top.
Decoration Ideas
Your cake doesn’t have to look plain! Here are some easy decoration tips:
- Simple Elegance: A smooth buttercream finish with piped rosettes along the edges.
- Rustic Look: Leave natural swirls in the frosting for a homemade charm.
- Celebration Style: Add sprinkles, cake toppers, or even drizzle chocolate or caramel for an eye-catching dessert.
Storage Instructions
Keeping Your Cake Fresh
- Store the Yellow Velvet Cake in an airtight container at room temperature for up to 2 days.
- If your kitchen is warm or humid, refrigerate it instead; it will last 4–5 days when properly covered.
Freezing Instructions
- To freeze unfrosted layers, wrap them tightly in plastic wrap and then in foil. Freeze for up to 2 months.
- When ready to use, thaw the cake layers in the refrigerator overnight, then bring them to room temperature before frosting.
- Frosted cakes can also be frozen; place the cake in the freezer until the frosting is firm, then wrap and store.
Yellow Velvet Cake Recipe
Ingredients
Video
Notes
Required Kitchen Tools
To make a smooth and successful Yellow Velvet Cake, having the right kitchen tools will save you time and ensure the perfect texture:- Stand or Hand Mixer: For creaming butter, sugar, and incorporating eggs smoothly.
- Mixing Bowls: Medium and large bowls for separating dry and wet ingredients.
- Measuring Cups & Spoons: Accuracy matters in baking, so measure ingredients carefully.
- Spatula & Whisk: To scrape the bowl and fold the batter evenly.
- Two 9-inch Round Cake Pans: Greased and lined with parchment paper for easy release.
- Cooling Rack: Helps the cake cool evenly and prevents sogginess.
Frequently Asked Questions (FAQ)
What makes a cake “velvet”?
The term “velvet” refers to the cake’s texture; it’s soft, smooth, and tender, almost like velvet fabric. Yellow Velvet Cake gets this texture by using cake flour, the proper mixing method, and careful creaming of butter and sugar.
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. To mimic cake flour, measure 1 cup all-purpose flour, remove two tablespoons, and replace with two tablespoons cornstarch. Sift well before using.
What frosting goes best with Yellow Velvet Cake?
This cake pairs beautifully with vanilla buttercream, cream cheese frosting, or chocolate ganache. If you want something lighter, whipped cream frosting also works well.
Can I make this recipe into cupcakes?
Absolutely! Divide the batter into cupcake liners and bake at 350°F for 18–20 minutes. You’ll get about 24 cupcakes from this recipe.
How do I know when my cake is done baking?
The cake is ready when it turns light golden brown, springs back when lightly pressed, and a toothpick inserted into the center comes out clean.
Can I freeze Yellow Velvet Cake?
Yes! Wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Frosted cakes can also be frozen; freeze them until the frosting is firm, then wrap and store.
What’s the difference between Yellow Velvet Cake and regular Yellow Cake?
Yellow Velvet Cake has a finer, softer crumb thanks to the use of cake flour and the specific mixing technique. Regular yellow cake is often a bit denser and less delicate.
Conclusion
My Yellow Velvet Cake Recipe is soft, buttery, and incredibly versatile. It’s a dessert that brings elegance to any occasion, yet is simple enough to bake on a cozy weekend. By following the step-by-step method, you’ll end up with a moist, fluffy cake that feels as luxurious as velvet on the tongue.
Whether you frost it with classic vanilla buttercream, tangy cream cheese frosting, or decadent chocolate ganache, this cake is sure to impress family, friends, or guests. And the best part? It’s freezer-friendly, so you can make it ahead of time and always have a delightful dessert ready.
So go ahead, preheat your oven, gather your ingredients, and bake this Yellow Velvet Cake, a treat that tastes as beautiful as it looks. Your sweet tooth will thank you!
Sophia Smith is a passionate home baker and dessert enthusiast who loves sharing her favorite recipes, baking tips, and kitchen secrets. Through Roses Baking Passion, she inspires others to bake with love and creativity every day.
