Yellow Velvet Cake

'Ria Murphy Recipe

By 'Ria Murphy Just_Ria

30 Min
30 Min

It's important to mix these ingredients in exactly the order and method mentioned or your cake texture will come out funky.

Also - It's really important that all the ingredients for this be at room temperature so set them out a few hours before you plan on starting!

This was my gramma's recipe, my little additions are in parenthesis.

pinch tips: Flour, Eggs, & Breading Techniques


4 large
1 c
2 1/2 tsp
flavoring (vanilla, almond, lemon, orange... your choice)
3 c
sifted cake flour
4 tsp
baking powder
1 1/2 c
superfine sugar
3/4 tsp
12 Tbsp
butter, unsalted, room temperature cute into cubes and softened
1-2 Tbsp
lemon or orange zest (optional)

Directions Step-By-Step

Preheat the oven to 350 degrees F. Prepare 2, 8- or 9-inch round cake pans with bakers grease or vegetable oil spray and line the bottoms with rounds of parchment or wax paper. (I dont bother with the parchment or waxed paper unless I am making a wedding cake)

In a 4 cup bowl, combine the eggs, 1/4 cup milk, vanilla, (and zest or oil if you've included it). Beat with a fork to combine. Set aside.

In your mixing bowl combine the flour, baking powder, sugar and salt and mix with the paddle on low speed for 30 seconds to incorporate. Add the butter cubes to the dry ingredients and the remaining 3/4 cup of milk. Mix on low until the mixture is moistened. Scrape the bowl and increase the speed to medium and beat 1 1/2 minutes. Scrape and gradually add the egg white mixture in three batches, beat 20 seconds after each addition, then scrape the bowl each time. (its really important to do this step in order, if you dont do the butter first, then the egg mixture your cake will turn out a completely different texture. Weird right?)

Pour into the prepared pans and smooth the top. Bake 30+ minutes until the top is light brown and springs back when lightly touched. The sides should not shrink back from the pan until after you remove it from the oven.

Remove cake from oven and let cool 10 minutes in the pan, then turn the cake out onto cooling racks. Cool completely and finish with your favorite frosting. You can also wrap well and freeze for up to 2 months.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom

You May Also Like:


Oct 11, 2010 - 'Ria Murphy shared this recipe with discussion group: Looking for...
Rene Hill rhia
Oct 11, 2010
Sounds great! What kind of icing do you put on this cake. My mom has a recipe for a delicious pineapple icing. Wonder if that would be good?
'Ria Murphy Just_Ria
Oct 12, 2010
I put a very light lemon icing on it, its a very rich dense cake, though I have been known to put a cream cheese frosting on it on occassion... both went well.
Rene Hill rhia
Oct 12, 2010
Thank you so much. Will try this very soon!
Nov 4, 2010 - 'Ria Murphy shared this recipe with discussion groups: Kitchen Sisters Never Trust a Skinny Cook
Bea L. BeachChic
Nov 19, 2010
Ria, do you think this would also work as a layer cake?
'Ria Murphy Just_Ria
Nov 20, 2010
Yes, it's very dense and very moist, so I would let it completely cool first, or even freeze it first so you ont get "layer sag" in the middle... if you know what I mean.
Feb 14, 2015 - Bobby Webb shared this recipe with discussion group: "HOW'S YOUR WEATHER".