Vanilla velvet cake: in Frozen-themed colours

Vanilla velvet cake

I made this Frozen blue vanilla velvet cake by chance because one of our nieces wanted to have a Frozen-themed birthday party.  

The vanilla cake itself has been in my recipe collection for ages and it’s one of my go-to vanilla cake recipes for a celebration cake. 

What is velvet cake?

If you ask me, a velvet cake is a moist cake with a slightly dense but moist texture and it has fine delicate crumbs that it feels like velvet in your mouth. Hah….there you go I made up my own definition of a velvet cake.

But really, that’s what a velvet cake should taste like, shouldn’t it?

Just like velvet. It’s dense in texture, but smooth, fine, and delicate on the surface that when you touch it, your fingers will just run through nicely and smoothly.

I understand that this thing about velvety cake started from the famous red velvet cake. So any moist cake that has the texture and fine crumbs like red velvet should be good to call a velvet cake.

But I leave the interpretation to you. For me, I love my cake to be moist, not sickeningly sweet, has a nice crumb, and just enjoyable to eat. 

What makes velvet cake velvet?

A cake can be called a velvet cake when it feels rich but light and moist at the same time. Its texture is slightly dense but airy with a fine sponge. Just like velvet, a velvet cake should taste smooth and decadent.

To achieve the proper texture of a velvet cake, I personally find that I have to use a fermented dairy product such as buttermilk, yoghurt, or sour cream. 

I’m not brilliant in chemistry, to be honest. But ages ago I read somewhere (I’m sorry I can’t remember the name of the website) that baking is about doing chemistry in the right way. The proportion of every ingredient plays a major role in creating your end results, and so is the method you use for your baking. 

I personally tried using buttermilk and sour cream in my cakes. But I find that yoghurt gives the best result to my liking. As the cake tastes richer but somehow it feels light. It’s dense but fluffy at the same time. Overall, I’m just happy using yoghurt for my vanilla velvet cake. Because it’s more practical for me as I almost always have yoghurt in the fridge ?.

A slice of luxurious vanilla velvet cake
A slice of a delicious vanilla velvet cake is all you need sometimes.

Ingredients of vanilla velvet cake


You can use the basic plain/ all-purpose flour for this vanilla velvet cake recipe. However, if you want the cake texture to be finer and smoother, you should use cake flour.

In case you don’t have cake flour ready in your pantry, you can make it yourself by mixing 1 cup of plain flour/ all-purpose flour with 2 tablespoons of cornflour/ cornstarch.

For this recipe, you need 250 grams of cake flour. So you can mix 210 grams of plain flour/ all-purpose flour with 40 grams of cornflour/ cornstarch. 

But if you don’t have both cake flour and cornflour, you don’t have to worry. Using 250 grams plain flour/ all-purpose flour will be fine. Your cake will be as tasty. Pinky promise ?.


This recipe is enough to make 2 x 7 inch round cake tins with approximately 1 – 1.5 Inch height. When you sandwich the cakes, you ‘ll have a nice 3.5 inches/ 7cm high of cake. So your cake will be perfect for a celebration cake. Just like what I did many times. 

For this size of the cake, 2 large eggs are enough. Try to get the freshest and best eggs possible like organic free-range eggs. At the very least, the normal free-range eggs will do. 


I have to warn you that all my cakes and desserts may not be as sweet for people who have a serious sweet tooth. BUT they’re sweet enough to make you smile and feel indulged ?.

You can use caster sugar for this recipe. However, if plain granulated sugar is all you have in your kitchen, then it’s fine. I often use granulated sugar too. And so far, I never got complained about the difference. The cake is still sweet. 


When it comes to yoghurt, I personally prefer Greek-style yoghurt. But you can use normal yoghurt as long as it’s plain natural yoghurt without flavour. 


I love whole milk. It’s creamier than the semi-skimmed or skimmed milk. Obviously ?. So whole milk is pretty much the milk that we have in our household most of the time. In this recipe, I use whole milk. But you’re more than welcome to change to semi-skimmed or skimmed milk if you want to.  


I do notice that many bakers suggest unsalted butter for their recipes. I’m the opposite, I’m afraid. Because I like using salted butter instead.

I find that a little bit of salt in my cakes or bakes can enhance the taste and flavour. 

Raising agents

For this Frozen blue vanilla velvet cake recipe, I use both baking powder and baking soda (bicarbonate of soda). 

Now, if you happen running out of your baking powder, but you do have baking soda and cream of tartar in your kitchen cupboard, don’t worry. You can make your own baking powder for this recipe by mixing 1 teaspoon of cream of tartar with ½ teaspoon of baking soda. That mixture is equal to 1 1/2 teaspoon of baking powder.


You can use vanilla extract or vanilla essence for this recipe. However, the extract is much better as it’s more natural than the essence. You can put 2 teaspoons of vanilla extract for this recipe. 

To make the cake in the picture, I used a vanilla pod. In fact, I only used the seeds of half of one pod and the cake was nicely fragrant.

Velvet cake Vanilla flavour

Food colouring

As I mentioned above that the reason I made the cake blue was that my niece wanted a Frozen-themed birthday cake. So I coloured it blue (Turquoise) and purple. Just like Frozen main colours.

However, you don’t really need to colour the cake if you prefer.

And if you want to colour it, you can put ½ teaspoon of food colouring paste. Mix it with 1 teaspoon of milk until all paste dissolves fully before you put in your cake batter. If you use colouring gel, you can put 1 teaspoon of the gell and mix it right away in your batter. 

A simple way to make vanilla velvet cake

Just like my other cakes, this vanilla velvet cake is simple and very easy to make as well.

All you have to do is put all the dry ingredients in one bowl, and put all the wet ingredients in another bowl or a jar. Make a hole in the centre of your dry ingredients, and pour the wet ingredients in. Mix carefully using a hand-held mixer, until the batter nicely thick and smooth.

That’s how easy it is. No fluff. Just simple.

Related posts

Thank you for checking this vanilla velvet cake recipe. If you enjoyed the post, feel free to share it and pin it. And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen.

Before you go, you may also want to check my other recipes:

Happy baking.

Yield: 10

Vanilla velvet cake

A slice of vanilla velvet cake in turquoise and purple colours

This velvety rich cake is interestingly light, moist, and smooth at the same time. It's just simply delicious.

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes


  • 250 gr. Cake flour.
  • 2 large Eggs.
  • 1 ½ tsp. Baking powder.
  • ¼ tsp. Baking soda.
  • 80 ml. Yoghurt (= ⅓ cup).
  • 220 gr. Sugar (granulated sugar or caster sugar).
  • 80 ml. Whole milk.
  • 125 gr. Melted butter (= ¾ cup).
  • ¼ tsp. Salt


  1. Preheat the oven at gas 3.5 or 170 Celcius/ 338 Fahrenheit.
  2. Grease and flour two 7 inch cake tins, and line the base with greaseproof paper. Set aside.
  3. Sieve the flour into a bowl. Add in the baking powder, bicarbonate of soda, salt, and sugar. Stir well.
  4. In a jar or another bowl, put eggs, yoghurt, milk, and melted butter. Stir and mix well.
  5. Make a hole in the centre of the dry ingredients and pour in the wet ingredients.
  6. Using a handheld mixer, whisk the ingredients carefully until it turns into a nice thick and smooth batter.
  7. If you want to colour the batter, you can do it now. Add in the colouring paste/ gel you want, and mix it carefully using a spatula. Don’t use the mixer.
  8. Using the colouring paste can be tricky as it may not dissolve straight away. So make sure you mix the paste with 1 teaspoon of milk beforehand to make things easier.
  9. Once your batter is ready, divide it into prepared tins and bake for about 45 minutes or until the cake springs back when you touch. Or a skewer comes out clean when you pierce.
  10. Leave the cakes in the tins for about 5 minutes before you take them out and let them cool on a cooling rack.
  11. Once the cakes cooled down, you can sandwich them with vanilla buttercream.
  12. Enjoy.

Nutrition Information



Serving Size


Amount Per Serving Calories 290Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 267mgCarbohydrates 43gFiber 0gSugar 23gProtein 4g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

Did you try the recipe?

Share how you like the recipe in the comments below and show a picture of your creation

Leave a Reply

Your email address will not be published.