If you're looking to celebrate with something decadent and show-stopping, this Rich Velvet Celebration Cake is your ticket to dessert heaven. With a velvety texture and creamy frosting, it’s perfect for birthdays, anniversaries, or just because you deserve a treat.
The magic starts with unsalted butter, which provides a rich base and creamy texture. Granulated sugar sweetens the deal and helps the cake achieve a light texture. Eggs add structure, while vanilla extract enhances the overall flavor. The combination of all-purpose flour and cocoa powder gives the cake its body and chocolatey depth. Baking soda acts as a leavening agent, and just a touch of salt balances the flavors. Buttermilk contributes to the moistness of the cake, while the white vinegar reacts with the baking soda to create a tender crumb. For the frosting, cream cheese brings a tangy richness, powdered sugar sweetens, and heavy whipping cream provides a fluffy, luscious texture.
This rich cake pairs wonderfully with a scoop of vanilla ice cream or fresh berries on the side. For an extra touch of elegance, sprinkle a few chocolate shavings or a dusting of cocoa powder over the top just before serving.
First things first, you'll want to preheat your oven to 350°F. Take two 9-inch round cake pans and give them a good greasing, then dust with flour to prevent sticking. In a large mixing bowl, cream together the butter and sugar until they’re light and fluffy. This should take about 3-5 minutes of mixing — don't rush it, as this step is key to a tender cake.
Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse your batter with a lovely aroma. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed and lump-free.
Now, gradually add your dry ingredients to the creamed mixture, alternating with the buttermilk and vinegar. Start and end with the dry ingredients, mixing gently to avoid overworking the batter. Divide the batter evenly between your prepared pans, and smooth the tops with a spatula for even baking.
Pop the pans into your preheated oven and let them bake for 25-30 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for around 10 minutes before transferring them to wire racks to cool completely.
While the cakes cool, it's time to make the frosting. Beat the cream cheese and powdered sugar together until smooth. Gradually add in the heavy cream, beating until the mixture holds stiff peaks. This means when you lift the beater, the frosting should hold its shape.
Once the cakes are completely cool, spread a generous layer of frosting between them. Use the remaining frosting to cover the top and sides, smoothing it out with a spatula or cake scraper for a clean finish. Chill the cake for a bit before serving to set the frosting perfectly.
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