Classic Red Velvet Cake

Why Make This Classic Red Velvet Cake

Classic Red Velvet Cake is one of those timeless desserts that never fail to impress. With its striking red hue contrasted by fluffy white cream cheese frosting, it’s a feast for the eyes as much as it is for the palate. The cake boasts a tender crumb, complemented by a slight tang from the buttermilk and a hint of cocoa powder that pulls everything together. Perfect for birthdays, anniversaries, or just a cozy gathering with friends, this cake is a true crowd-pleaser. Plus, the unforgettable taste and aroma of freshly baked Red Velvet Cake fills the kitchen with warmth and joy.

How to Make Classic Red Velvet Cake

Making Classic Red Velvet Cake is simpler than you might think! With just a few basic ingredients, you can create a beautiful dessert that tastes as delightful as it looks. The first step is to gather your ingredients and tools. Once you have everything ready, you’ll mix the dry ingredients in one bowl and the wet ingredients in another. Lastly, combine them, bake, and you’ll be on your way to making a show-stopping cake.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay.
5. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
6. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
7. To prepare the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and remaining vanilla extract, mixing until fluffy.
8. Once the cakes are completely cooled, frost between the layers, on top, and around the sides of the cake.
9. Slice and serve to enjoy!

Nutritional Information

Per Serving (1 slice, approximately 1/12 of the cake):

• Calories: 450
• Total Fat: 23g
• Saturated Fat: 10g
• Cholesterol: 70mg
• Sodium: 300mg
• Total Carbohydrate: 55g
• Dietary Fiber: 1g
• Sugars: 36g
• Protein: 4g

How to Serve Classic Red Velvet Cake

Classic Red Velvet Cake shines at any event! Serve it at birthday parties with colorful sprinkles on top, or enjoy a slice with a hot cup of coffee for a cozy afternoon treat. For a more elegant touch, pair it with fresh berries or a scoop of vanilla ice cream. The visual appeal of the deep red cake alongside creamy frosting is perfect for celebrations.

How to Store Classic Red Velvet Cake

To store your Classic Red Velvet Cake, place it in an airtight container in the refrigerator. It will stay fresh for up to five days. If you want to keep it longer, you can freeze the unfrosted cake layers. Wrap each layer in plastic wrap and then in aluminum foil; it can last for up to three months in the freezer.

Expert Tips for Perfect Classic Red Velvet Cake

• Ensure your butter and eggs are at room temperature for a more uniform batter.
• Use gel food coloring instead of liquid for a richer color without affecting the batter’s consistency.
• Monitor the baking closely, as oven temperatures can vary.
• Allow the cakes to cool completely before frosting to avoid melting your cream cheese frosting.

Delicious Variations

1. Chocolate Red Velvet Cake: Add more cocoa powder for a richer chocolate flavor.
2. Lemon-Zest Red Velvet Cake: Incorporate lemon zest into the batter for a bright, citrusy twist.
3. Nutty Variation: Add chopped walnuts or pecans to the batter for added flavor and texture.

Frequently Asked Questions

1. Can I make Red Velvet Cake without buttermilk?
Yes! If you don’t have buttermilk, you can substitute it with regular milk mixed with one tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using.

2. How can I improve the color of my Red Velvet Cake?
Using gel food coloring often provides a more vibrant hue than liquid food coloring. Ensure you mix it well into your batter for an even color.

3. Can I bake this as one large cake instead of two layers?
Absolutely! You can bake this in a larger pan; just keep an eye on it while baking. It may require a longer cooking time, so test it with a toothpick until it comes out clean.

Conclusion

Classic Red Velvet Cake is a delightful treat that everyone should try making at home. Not only is it visually stunning, but it also delivers on taste with its rich flavors and creamy frosting. Whether you serve it at a gathering or enjoy it on a quiet evening, it’s sure to bring joy to your table. So, gather your ingredients, roll up your sleeves, and get baking! We’d love to hear how your cake turns out, so feel free to share your baking experiences with us!

Classic Red Velvet Cake

A timeless dessert with a striking red hue and fluffy cream cheese frosting, perfect for celebrations and cozy gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay.

Baking

1. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
2. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Frosting

1. To prepare the frosting, beat together the softened cream cheese and butter until smooth.
2. Gradually add the powdered sugar and remaining vanilla extract, mixing until fluffy.
3. Once the cakes are completely cooled, frost between the layers, on top, and around the sides of the cake.

Serving

1. Slice and serve to enjoy!

Notes

Ensure your butter and eggs are at room temperature for a more uniform batter. Use gel food coloring instead of liquid for a richer color without affecting the batter's consistency. Monitor the baking closely, as oven temperatures can vary. Allow the cakes to cool completely before frosting to avoid melting your cream cheese frosting.