Velvet Cake
A rich and tender velvet cake that's simple to make and perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup sugar Use granulated sugar
- 1/2 cup natural yogurt Can substitute with sour cream
- 2 large eggs Room temperature for best texture
- 1 teaspoon vanilla extract
- 1/4 cup apple butter or mashed banana For added moisture and sweetness
Dry Ingredients
- 1 1/2 cups all-purpose flour For gluten-free, use a 1:1 blend
- 1/4 cup cocoa powder Gives classic velvet notes
- 1 teaspoon baking powder For leavening
- 1 teaspoon baking soda For leavening
- 1/2 teaspoon salt Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your pan.
- In a bowl, cream together the sugar and yogurt with the eggs until pale, about 3-4 minutes.
- Stir in the vanilla extract and apple butter (or mashed banana).
Dry Mixing
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt for about 1 minute.
- Gently fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
Baking
- Pour the batter into the greased pan and bake for 30-40 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes, then transfer it to a rack to cool completely before frosting.
Notes
Keep ingredients at room temperature for the best texture. The cake is best enjoyed fresh but can be stored in an airtight container at room temperature for 2-3 days.