Why You Should Try This Recipe: Have you ever gazed at a beautifully frosted Red Velvet Cake and wished you could recreate it at home? Now’s your chance to dive into the world of baking with this timeless recipe. Whether you’re a seasoned baker or a newbie in the kitchen, this Red Velvet Cake will be your crowning achievement. Imagine the joy of slicing into a moist, vibrant red cake layered with creamy frosting—it’s a showstopper at any gathering! Plus, there’s something magical about baking a cake from scratch, feeling the texture of the batter, and smelling the aroma as it fills your home. Let’s get started!
Ingredients
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Frosting:
- 16 oz (450g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and Prepare Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easier removal. Set aside.
Step 2: Mix Dry Ingredients In a large bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder. Sifting ensures that your cake will have a smooth and tender crumb, free of lumps.
Step 3: Combine Wet Ingredients In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. The buttermilk and vinegar react with the baking soda, giving your cake its unique texture and subtle tang.
Step 4: Bring It All Together Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until just combined. Be careful not to overmix, as this can make your cake dense. The batter should be smooth and slightly thick.
Step 5: Pour and Bake Evenly divide the batter between the prepared cake pans. Smooth the tops with a spatula, then tap the pans gently on the counter to remove any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Prepare the Frosting While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter on medium speed until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Stir in the vanilla extract and beat on high for an additional 2-3 minutes until the frosting is smooth and creamy.
Step 7: Assemble the Cake Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a thick layer of frosting on top. Place the second cake layer on top, then frost the top and sides of the cake with the remaining frosting. For a smooth finish, dip an offset spatula in hot water, wipe it dry, and then smooth the frosting.
Step 8: Decorate This is where you can get creative! Add sprinkles, edible flowers, or even extra red velvet crumbs on top of the frosting for a beautiful finish. If you prefer a more classic look, leave it plain—it’s stunning either way.
Step 9: Serve and Enjoy Slice into your masterpiece and enjoy the fruits of your labor! The cake is best enjoyed at room temperature.
Notes:
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes, and you’re good to go!
- Red Food Coloring: For a more natural approach, consider using beetroot powder as a food coloring alternative.
- Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
FAQs
Q: Can I make Red Velvet Cake without food coloring? A: Yes, you can! While the red color is iconic, you can skip the food coloring altogether or use a natural alternative like beetroot powder.
Q: What’s the difference between Red Velvet Cake and chocolate cake? A: Red Velvet Cake has a distinct flavor that’s not as rich as chocolate cake. It has a subtle cocoa taste combined with a slight tang from the buttermilk and vinegar, creating a unique and complex flavor.
Q: Can I use this recipe to make cupcakes? A: Absolutely! Simply line a cupcake tin with liners and fill each about 2/3 full with batter. Bake at the same temperature for 18-20 minutes or until a toothpick comes out clean.
Q: My frosting turned out too soft. How can I fix it? A: If your frosting is too soft, try refrigerating it for 15-20 minutes to firm it up before using it on the cake. If it’s still too soft, add a bit more powdered sugar to thicken it.
Q: How can I make sure my cake is moist? A: Make sure not to overbake your cake. Check for doneness by inserting a toothpick into the center of the cake—if it comes out with a few moist crumbs, it’s ready. Also, be sure to measure your ingredients accurately, especially the flour.
For more delicious dessert ideas, check out our recipe for No-Bake Chocolate Peanut Butter Pie. It’s another crowd favorite that’s sure to satisfy your sweet tooth!