Wednesday, October 5, 2022
HomeCakeVanilla Velvet Cake | My Cake College

Vanilla Velvet Cake | My Cake College

[ad_1]

Vanilla Velvet Cake is the proper title for this extremely moist, mushy, melt-in-your-mouth cake with great texture and vanilla taste.

If you happen to’ve been on the lookout for a terrific go-to vanilla cake recipe, you’ll LOVE this one.

Vanilla Velvet Cake- So moist and flavorful!

The key ingredient for our Vanilla Velvet Cake recipe is the block of cream cheese within the cake batter, which along with the buttermilk provides our cake a splendidly distinctive texture- it’s tender, fluffy, and velvety soft- and the vanilla taste is ideal!

What does Cream Cheese do for a Cake?

Utilizing a block of cream cheese in cake batter provides moisture, richness, and a beautiful texture to truffles.

Cream cheese pound truffles, like our chocolate cream cheese pound cake, have been actually fashionable for years. Nevertheless, we’ve solely lately began experimenting with utilizing cream cheese in layer cake recipes.

Over the previous few months, we’ve made a number of “cream cheese” truffles or velvet truffles (Lemon Velvet Cake , Almond Cream Cheese Cake, Do-it-yourself Strawberry Cake, and Chocolate Velvet), and have fallen in love with the outcomes!

The cream cheese provides a richness and softness- and uniquely “creamy” texture to the cake.

Immediately’s vanilla cake is a bit completely different than a few of our different cream cheese cake recipes in that it requires buttermilk as effectively. This provides us the perfect of each worlds!

Vanilla Velvet Cake

What does Buttermilk do for a Cake?

Not solely does cream cheese add richness and enhance the feel of the cake, however immediately’s Vanilla Velvet Cake has buttermilk within the recipe as effectively.

Buttermilk in a cake recipe is all the time an excellent signal. Its acidity interferes with the formation of gluten, which ends up in a softer cake. (The identical is true for bitter cream or cream cheese in truffles).

We’ve tried our Vanilla Velvet Cake recipe utilizing common milk and utilizing buttermilk- the buttermilk was model was the clear winner. It made the cake even softer and extra moist!

A number of of our fashionable cake recipes, together with Vanilla Buttermilk Cake , Lemon Buttermilk Cake, and Chocolate Buttermilk Cake embrace buttermilk- make sure that to examine them out!

Make a Vanilla Velvet Cake

This Vanilla Velvet cake is straightforward to make and makes sufficient batter for 3 fluffy 8 inch cake layers. You could find the complete, printable cake recipe additional down on this publish. Here’s a fast rundown of our steps!

  1. Preheat the oven to 325 levels F. Grease and flour 3 (8×2)inch pans or 2 (9×2) inch pans, including a circle of parchment or wax paper to the underside of every pan. We discover that baking at 325 helps the layers to bake up extra evenly and barely taller too.
  2. Mix Flour Leavening, and Salt: In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and put aside.
  3. Mix Moist Substances: In one other bowl, add the buttermilk, oil, and vanilla extract. Put aside.
  4. Mix Butter and Cream Cheese: Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till easy.
  5. Add Sugar: Progressively add the sugar and blend at medium pace for 2-3 minutes.
  6. Eggs: Add the room temperature eggs one after the other, mixing till the yellow of the yolk disappears.
  7. Alternate between Moist and Dry Substances: Alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist)
  8. Fill the Cake Pans: Don’t combine above medium pace or over combine the cake batter. Divide the batter between the three 8 inch cake pans.
  9. Bake at 325 levels F for 25-28 minutes or till a toothpick inserted into the middle comes out clear or with just some crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
Freshly Baked Vanilla Velvet Cake Layers

Vanilla Buttercream Frosting

The filling and frosting choices are countless in relation to Vanilla Cake. We saved issues quite simple immediately with our vanilla buttercream recipe.

That is an American Buttercream, which means that it’s a mixture of butter, confectioners sugar, milk (or cream), salt, and vanilla extract.

It may be whipped up very quickly right into a candy, easy, vanilla frosting that pipes completely!

Freshly Made Vanilla Buttercream

Does Vanilla Buttercream Require Refrigeration?

  • The final rule of thumb is that American Buttercream is secure to sit down at room temperature for two days.
  • Buttercream retains longer within the refrigerator- as much as two weeks, and within the freezer in an hermetic container for as much as three months. Hooray for with the ability to work prematurely!
  • At any time when I frost my truffles with buttercream, I retailer them within the fridge till the day that will probably be served. It retains all the pieces good and agency (which is particularly useful if you might want to transport the cake).
  • Simply keep in mind to take away the cake not less than a couple of hours earlier than serving so that it’ll have loads of time to heat to room temperature. Muffins served at room temperature can have a nicer texture and taste.
Frosting Vanilla Velvet Cake

Can Vanilla Velvet Cake be Frozen?

Sure! You possibly can freeze any of our cake recipes, we freeze cake layers at any time when doable. Make life simpler for your self and bake prematurely! Cake layers may be wrapped and frozen for as much as three months.

  1. After baking and cooling our cake layers for about 10 minutes of their pans on wire racks, we flip them out onto foil-wrapped cake cardboards. (They’re wrapped in foil in order that we will re-use them).
  2. Permit the layers to chill a bit extra, however then wrap whereas nonetheless a bit heat with a layer of plastic wrap after which foil. We discover that wrapping and freezing the cake layers whereas they’re nonetheless heat makes them much more moist!
  3. We freeze our cake layers anyplace from a couple of hours to some months and all the time with nice outcomes.
  4. When you’re able to defrost the cake layers, take away them from the freezer, nonetheless wrapped, and allow them to sit on the countertop for about 30-45 minutes. Condensation will kind on the foil.
  5. At that time you may unwrap them and end thawing to desired quantity. Many decorators want to assemble their truffles when the layers are partially frozen as they’re much less fragile and simpler to deal with.

Assembling the Vanilla Velvet Cake

When it’s time to place the Vanilla Velvet Cake collectively, place the primary cake layer in your cake plate or pedestal. Unfold the highest with vanilla buttercream and repeat for the second cake layer and third.

Frosting the Vanilla Velvet Cake

Fill in any gaps between the cake layers with buttercream, apply a crumb coat (skinny coat) of buttercream on prime and across the sides of the cake.

Vanilla Velvet Cake

At this level, I like to relax my cake tier to agency issues up — 10 minutes within the freezer or a bit longer within the fridge.

That is optionally available, however I discover it simpler to brighten a relaxing cake because the cake layers will likely be a lot much less more likely to shift or slide.

I then utilized the ultimate coat of buttercream and smoothed across the sides with a scorching bench scraper as I rotated the cake on a turntable.

Adorning the Vanilla Cake

  1. I added extra texture utilizing a small offset spatula across the base of the cake- you may add extra frosting in small quantities as wanted after which smear with the spatula.
Frosting the Vanilla Velvet Cake
  1. I like including somewhat texture to frosting- it’s a really forgiving approach and fairly too!
  2. I added extra texture and swirls of frosting on prime with my offset spatula earlier than including a small bead border utilizing a piping tip 3.
  3. As an optionally available step, I additionally added little buttercream ribbon roses. I piped the roses on sq. of wax paper which was hooked up to a rose nail with a smear of frosting.
  4. I rotated the rose nail as I piped ribbons of buttercream utilizing a tip 104. Begin within the heart and spiral out to kind the rose.
Vanilla Velvet Cake Decorationg
  1. Then chill the roses/wax paper squares on a cookie sheet within the freezer for about quarter-hour or till agency. Subsequent, peel off the wax paper backing and apply the roses.

You could find out the best way to make ribbon roses on this video tutorial: Buttercream Ribbon Rose Coronary heart Cake

Vanilla Velvet Cake
Vanilla Velvet Cake Slice

Benefit from the Recipe!

We hope that you just take pleasure in this Vanilla Velvet Cake! It has moved to the highest of our checklist for favourite vanilla cake recipes! If you happen to give it a strive, please go away a remark and picture beneath. Thanks for stopping by!

Vanilla Velvet Cake

This moist Vanilla Velvet Cake is wealthy, creamy, and scrumptious. The cream cheese within the cake batter together with the buttermilk make for an extremely tender, velvety mushy cake. You’ll love the vanilla taste as effectively!

Substances

  • 1 (8oz)(226g) package deal cream cheese, softened
  • 1 1/2 sticks (3/4c)(168g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 4 massive eggs
  • 3 cups (342g) cake flour- see Notes for substitution
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 cup (242g) buttermilk – See Notes for substitution
  • 1/4 cup (54g) vegetable oil (we used canola oil)
  • 1 Tablespoon (12g) vanilla extract

Vanilla Buttercream

  • 3 sticks (339g) unsalted butter, barely softened however cool to the contact and holding it is form
  • 7 cups (690-805 grams) powdered sugar (relying on desired consistency).
  • 2 tsp. vanilla (8 grams), use clear imitation vanilla in the event you like a whiter frosting
  • 1/3 cup (72g) complete milk or cream, extra if wanted
  • 1/2 teaspoon salt (3g) to chop the sweetness (ideally high quality grain or popcorn salt). Modify to style.

Directions

  1. Preheat the oven to 325 levels F. Grease and flour three 8 inch pans, including a circle of parchment or wax paper to the underside of every pan.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and put aside.
  3. In one other bowl, add the buttermilk, oil, and vanilla extract. Put aside.
  4. Within the bowl of your mixer, add the butter and cream cheese and blend at medium pace till easy.
  5. Progressively add the sugar and blend at medium pace for 2-3 minutes.
  6. Add the room temperature eggs one after the other, mixing till the yellow of the yolk disappears.
  7. Alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist)
  8. Don’t combine above medium pace or over combine the cake batter. Divide the batter between the three pans.
  9. Bake at 325 levels F for 25-28 minutes or till a toothpick inserted into the middle comes out clear or with just some crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
  10. This recipe makes 7 1/2 cups of batter. Works for cupcakes additionally (though there will likely be little to no dome).

For the Vanilla Buttercream

  1. Cream the (barely softened) butter till easy. Mix within the vanilla.
  2. Add half of the powdered sugar and a lot of the milk. Beat at medium pace till the powdered sugar is included.
  3. Add remaining powdered sugar and milk and blend at medium pace one other 3 to 4 minutes scraping the perimeters of the bowl often. I decelerate the mixer to very gradual. (#2 on the Kitchenaid) for 1 to 2 minutes. It will assist eradicate air pockets within the buttercream. The feel will turn out to be very easy.
  4. This recipe may be doubled or halved.
  5. Yields roughly 4 1/2-5 cups of frosting. Sufficient to frost a 3 layer 8 or two layer 9 inch cake.
  6. In case your buttercream is simply too skinny, add extra sugar. If the consistency is simply too thick, add a bit extra milk.

Meeting of Cake

  1. Place first cake layer on cake plate or pedestal. Unfold the highest with buttercream and repeat for the following two cake layers.
  2. Fill in any gaps between the stacked cake layers with buttercream and apply the crumb coat (skinny coat) of frosting. At this level, I like to relax my crumb coated cake within the freezer for 10- quarter-hour (or longer within the fridge) till the frosting has firmed up. That is optionally available, however I discover it useful to brighten a relaxing cake.
  3. Apply the second coat of frosting. I wish to rotate the cake on a turntable as I easy the frosted cake with a bench scraper or spatula. Add borders in the event you’d like- I used a small spherical piping tip 3 for a bead border, and in addition made little ribbon roses utilizing a piping tip 104. I pipe the roses on a rose nail with a sq. of waxed paper hooked up and rotated as I piped

Notes

Substitution for Cake Flour: Utilizing all objective flour (plain in UK) to make Cake Flour: For every cup of flour in a recipe, take away 2 Tablespoons of flour and change with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all objective flour, take away 6 Tablespoons and change with 6 Tablespoons cornstarch, whisk to mix

Substitution for Buttermilk: Add 1 Tablespoon vinegar or lemon juice to a measuring cup. Add milk to the 1 cup mark, stir. Wait 5 minutes and it is able to use.

Advisable Merchandise

As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.

[ad_2]

RELATED ARTICLES

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Most Popular

Recent Comments