Oooh, Cream Cheese Velvet Cake 🍰🤍—soft, moist, slightly tangy, and luxuriously smooth. Think red velvet vibes, but richer and more elegant.
Cream Cheese Velvet Cake
Ingredients
Cake
- 2½ cups all-purpose flour
- 1½ cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder (just a little—classic velvet touch)
- 1½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 oz cream cheese, softened
- 1 tbsp vanilla extract
- 1 tsp white vinegar
- Optional: a drop of food coloring (white/ivory or pastel)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
1️⃣ Prep
- Preheat oven to 350°F / 175°C.
- Grease and line 2 round cake pans (8 or 9 inch).
2️⃣ Make the batter
- In a large bowl, whisk flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, beat oil, buttermilk, eggs, cream cheese, vanilla, and vinegar until smooth.
- Slowly mix wet ingredients into dry until just combined.
3️⃣ Bake
- Divide batter evenly between pans.
- Bake 25–30 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
Cream Cheese Frosting
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually.
- Mix in vanilla and salt. Beat until fluffy.
Assemble
- Frost between layers, top, and sides.
- Chill 20 minutes for clean slices.
Pro Tips
- Extra moist: Don’t overbake—velvet cakes love tenderness
- Luxury touch: Add a thin layer of raspberry or strawberry filling
- Cupcakes: Bake 18–20 minutes
- Make ahead: Cake layers freeze beautifully
If you want, I can give you:
- 🤍 White velvet version
- 🍓 Strawberry cream cheese velvet
- 🍫 Chocolate velvet upgrade
- 🍰 Bundt or sheet-cake version
Just tell me the vibe 😄
