Yellow Velvet Cake

Yellow Velvet Cake is a delightful and fluffy dessert that adds a touch of elegance to any occasion. With its rich flavor and tender texture, this cake is perfect for celebrations, birthdays, or simply to enjoy with a cup of tea or coffee.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• Yellow food coloring (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the sugar, softened butter, and vegetable oil until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. If desired, add a few drops of yellow food coloring and mix until evenly distributed.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Baking Time: 25-30 minutes
• Total Time: Approximately 1 hour

Variations

• Frosting Options: Consider pairing the cake with cream cheese frosting, buttercream, or whipped cream for added flavor.
• Layer Cake: This recipe can be doubled to create a four-layer cake for more grandeur.
• Flavor Additions: Experiment with almond extract or citrus zest for a unique twist.

Storage/Reheating

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in the microwave for about 10-15 seconds or until warmed through.

FAQs

1. Can I use all-purpose flour instead of cake flour?
   Yes, all-purpose flour works well for this recipe and gives a delightful texture.
2. What can I use instead of buttermilk?
   You can substitute buttermilk with a mixture of milk and vinegar (1 cup of milk mixed with 1 tablespoon of vinegar).
3. Is yellow food coloring necessary?
   No, it’s optional. The cake will still be delicious without it.
4. Can I make this cake gluten-free?
   Yes, you can use a gluten-free all-purpose flour blend.
5. How can I tell when the cake is done baking?
   A toothpick inserted into the center should come out clean or with a few crumbs.
6. Can I add fruit to the batter?
   Yes, small pieces of fruit such as mashed bananas or crushed pineapple can be added for extra flavor.
7. How do I keep my cake from drying out?
   Make sure to not overbake and store it properly after it cools.
8. Can I freeze the cake?
   Yes, you can freeze the un-frosted cake layers for up to 3 months.
9. What is the best way to frost the cake?
   Ensure the cake is completely cooled before frosting to prevent melting.
10. Can I use this recipe for cupcakes?
    Absolutely! This batter works great for cupcakes; just adjust the baking time to about 18-20 minutes.

Conclusion

Yellow Velvet Cake is a timeless dessert that combines simplicity with elegance. Its light texture and rich flavor make it perfect for any gathering. Whether you serve it plain or dressed up with frosting, this cake is sure to impress and delight your guests. Enjoy the process of baking and savor each delicious slice!

Print