Moist Yellow Velvet Cake

This moist Yellow Velvet Cake is so moist, tender, and delicious with a fine crumb.

Servings: 12

Ingredients

To make this moist Yellow Velvet Cake you will need for:

Cake :

8 oz (226g) cream cheese, softened
1 ½ sticks (168g) unsalted butter, sotened
2 cups (400g) sugar
3 Large Eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
3 Additional Egg Yolks room temperature
3 cups (342g) cake flour- see Notes for substitution
2 teaspoons (8g) baking powder
½ teaspoon (3g) baking soda
½ teaspoon (3g) salt
1 cup (242g) buttermilk (See notes for substitution)
¼ cup (54g) vegetable oil (we use canola oil)
1 Tablespoon (12g) vanilla extract

Chocolate Cream Cheese Frosting:

2 sticks (226g) unsalted butter, softened
2 teaspoons (8g) vanilla extract
6 to 6 ½ cups (690g to 747g) powdered sugar Adjust amount up or down to your liking.
¼ cup (20g )cocoa lightly spoon into cup and level
16 oz cream cheese (total weight 452g), softened (We used two 8 oz packages, full fat.)

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How to Make Moist Yellow Velvet Cake

Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, add the buttermilk, oil, and vanilla extract. Set aside.

In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Add the room temperature eggs and egg yolks one at a time, mixing after each until the yellow of the yolk is blended.

With the mixer on low speed, alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)

Mix the batter just until well combined- be careful not to over-mix. Divide the batter between the three pans.

Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

This recipe makes 7 ½ cups of batter. Works for cupcakes also (although there will be little to no dome).

For the Chocolate Cream Cheese Frosting

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Add cocoa and mix until blended.

Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.

Increase mixing speed to medium and beat until fluffy, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.

This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.