Yellow Velvet Cake

A rich and moist Yellow Velvet Cake, beautifully complemented by cream cheese frosting, perfect for celebrations and family gatherings.

Prep Time45

Cook Time30

Total Time1 15

Course: Dessert, Snack

Cuisine: American

Keyword: Baking, Cake, Cream Cheese Frosting, Dessert Recipe, Yellow Velvet Cake

Servings: 12 pieces

Calories: 350kcal

Ingredients

For the Yellow Velvet Cake

2 1/2 cups all-purpose flour A soft, fluffy base that provides structure.
1 1/2 cups granulated sugar Sweetness that balances perfectly with the tang of buttermilk.
1 teaspoon baking soda This will give our cake the lovely lift it needs.
1 teaspoon salt Enhances all the flavors, creating a harmonious balance.
1 cup buttermilk Creamy and tangy, this is the secret to our moist cake.
1 cup vegetable oil Adds richness without weighing it down.
3 large eggs Eggs bring moisture and richness, making the texture irresistibly velvety.
1 tablespoon vanilla extract The aromatic essence that elevates the cake to new heights.
1 tablespoon lemon zest A touch of citrus that brightens flavors beautifully.
yellow food coloring This gives the cake its signature sunny hue.

For the Cream Cheese Frosting

8 oz cream cheese, softened Creamy and tangy, the perfect component for luscious frosting.
1/2 cup unsalted butter, softened Adds a rich buttery flavor.
4 cups powdered sugar Sweetens and thickens the frosting, achieving that desirable spreadability.
1 teaspoon vanilla extract Enhances the richness of the frosting.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt.
In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, lemon zest, and yellow food coloring until well combined.
Gradually add the wet mixture to the dry ingredients, mixing gently until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually sift in the powdered sugar and mix until smooth; stir in the vanilla extract.
Once the cakes are cooled, frost the top of one layer with the cream cheese frosting, place the second layer on top, and frost the top and sides of the entire cake.
Optionally, sprinkle colorful sprinkles or add more lemon zest on top for decoration.
Slice the cake and serve to your guests.

Notes

For a healthier twist, substitute half of the all-purpose flour with whole wheat flour. For a dairy-free version, use almond milk in place of buttermilk.