Description
A rich, buttery, and ultra-soft yellow velvet cake made with cream cheese, butter, and extra egg yolks for a tender, fine crumb and luxurious bakery-style texture.
Ingredients
226 g (8 oz) cream cheese, room temperature
168 g (1½ sticks) butter, softened
2 cups (400 g) granulated sugar
3 large eggs
3 extra egg yolks
1 cup (240 ml) milk, room temperature
½ cup (120 ml) vegetable oil
1 tablespoon vanilla extract
2½ cups (310 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Instructions
- Preheat the oven to 170°C (340°F). Grease and flour a 9-inch round or bundt cake pan.
- In a large bowl, beat the butter, cream cheese, and sugar until light, fluffy, and pale.
- Add the eggs and extra egg yolks one at a time, beating well after each addition.
- Mix in the milk, vegetable oil, and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture in three additions, folding gently just until combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to maintain a soft, tender crumb.
Full-fat cream cheese is recommended for best texture and flavor.
Add 1 tablespoon lemon or orange zest for a citrus variation.
Can be baked in two 8-inch pans for a layer cake; adjust baking time accordingly.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 135 mg
