What makes a Yellow Velvet cake yellow?

Traditionally, it's the high egg yolk content and butter that give the cake its color. Our Yellow Velvet Recipe uses a touch of yellow food coloring to enhance that classic vibrant hue, ensuring it looks as good as it tastes.

Can I make this Yellow Velvet Moist Layer Cake ahead of time?

Absolutely! Unfrosted cake layers can be stored at room temperature for 2 days or frozen for up to 3 months. I often bake my layers a day or two in advance. Frost the cake the day you plan to serve it for the freshest results.

Why is my Yellow Velvet cake dry?

Common culprits are overbaking, overmixing the batter, or using ingredients that aren't at room temperature. Follow our instructions carefully, especially the baking times and mixing guidance, for a consistently moist Yellow Velvet Recipe.

Can I use oil instead of butter in this Yellow Velvet Recipe?

While butter offers superior flavor and contributes to the cake’s texture, you can swap up to half the butter for a neutral oil (like vegetable or canola) to potentially add even more moisture. However, it may slightly alter the texture and flavor profile of your Yellow Velvet Cake, so I recommend sticking with butter for the best taste.

How do I get flat cake layers for my Yellow Velvet cake?

Using baking strips around your pans helps the cake bake more evenly, reducing doming. It's a simple trick that professional bakers use. Otherwise, you can easily level cooled cake layers with a serrated knife for a neat finish.

What kind of frosting is best for a Yellow Velvet Recipe Moist Layer Cake?

A classic vanilla buttercream or a tangy cream cheese frosting beautifully complements the rich, buttery flavor of this Yellow Velvet Moist Layer Cake. Both add an extra layer of indulgence that your family will love.

Can I make this Yellow Velvet Recipe as cupcakes?

Yes, simply divide the batter into lined cupcake tins and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, as baking times can vary slightly.

Yellow Velvet Recipe Moist Layer Cake

Description

This perfect Yellow Velvet Moist Layer Cake is a tender, flavorful classic. Made with butter, buttermilk, and eggs, it’s a guaranteed crowd-pleaser for any celebration.

Ingredients

All-Purpose Flour (2 ½ cups / 300g): Provides essential structure and tender crumb.
Granulated Sugar (2 cups / 400g): Sweetness and contributes significantly to moisture retention.
Unsalted Butter (1 cup / 2 sticks, 226g, softened): Delivers rich flavor and a wonderfully tender crumb.
Large Eggs (4, room temperature): Binds ingredients, adds richness, and aids in leavening.
Buttermilk (1 cup / 240ml, room temperature): Reacts with baking soda for superior tenderness and adds a pleasant tang.
Pure Vanilla Extract (2 tsp): Essential for that classic, comforting flavor.
Baking Powder (1 ½ tsp) & Baking Soda (½ tsp): The dynamic duo of leavening agents, ensuring a light and airy cake.
Salt (½ tsp): Balances sweetness and enhances all the other flavors.
Yellow Gel Food Coloring (optional, ¼ tsp): For that quintessential vibrant yellow color.

Instructions

Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For easy release, line the bottoms with parchment paper.
Combine Dry: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter & Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar on medium-high speed until the mixture is light, fluffy, and a pale yellow color. This step incorporates air, crucial for a light cake.
Add Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated. Remember to scrape down the sides of the bowl to ensure everything is mixed evenly.
Add Vanilla & Color: Mix in the pure vanilla extract and the yellow food coloring (if you’re using it) until evenly distributed.
Alternate Wet & Dry: With the mixer on low speed, alternately add the dry ingredients in three additions and the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined; be careful not to overmix, as this can lead to a tough cake. The batter should be smooth and creamy.
Fill Pans & Bake: Divide the luscious batter evenly between your prepared pans. Bake for 28-32 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean and the tops are golden and springy to the touch.
Cool: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, invert them onto the rack to cool completely before frosting.

Notes

Optional Add-ins & Smart Swaps:

Almond extract (½ tsp): Adds a subtle, sophisticated nutty note if you’re feeling adventurous.
Lemon zest (1 tsp): Brightens the overall flavor, making the cake feel even more special.
Buttermilk substitute: No buttermilk? No problem! Combine 1 cup milk + 1 tbsp lemon juice or white vinegar, let it sit for 5 minutes until it curdles slightly.
Oil: While butter is preferred for the best flavor in a Yellow Velvet Recipe, ½ cup neutral oil (like vegetable or canola) can replace half the butter for an even moister result.

Storage & Make-Ahead:

Room Temperature: Unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days.
Refrigerated: A frosted Yellow Velvet cake can be stored in an airtight container in the fridge for up to 5 days.
Freezer: Unfrosted cake layers (wrapped tightly in plastic wrap and then foil) can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator before frosting. Individual slices of frosted cake also freeze exceptionally well.

Technique Upgrades:

Ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature. This creates a smooth, emulsified batter and results in a better rise.
Sift your dry ingredients for an even lighter and airier texture.

Texture Control:

Don’t overbake! Use a toothpick test to check for doneness. Overbaking is the quickest way to dry out any cake, especially a Yellow Velvet Moist Layer Cake. For truly level layers, I’ve found baking strips around your pans make a noticeable difference.

Allergy & Dietary Notes:

For gluten-free: Use a 1:1 gluten-free baking flour blend with xanthan gum.
For dairy-free: Use a plant-based buttermilk substitute (plant milk + acid).
Always check all ingredient labels for hidden allergens to ensure your cake is safe for everyone.

Nutrition information provided is an estimate based on a standard yellow cake recipe with frosting and should be used for informational purposes only.

Prep Time: 18 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 50g
Sodium: 250mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 60g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg

Keywords: Yellow Velvet Recipe Moist Layer Cake