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.
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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 ?.
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.
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.
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.
If you enjoyed the post, feel free to share it and pin it. You may also want to check my other recipes:
- An easy sponge cake that even your five-year-old can make.
- A less naughty apple and raspberry crumble.
- Indonesian Snow White butter cookies – Kue Putri Salju.
- Dairy-free chocolate brownies traybake.