Why Make This Easy Red Velvet Cake
If you’re looking for a show-stopping dessert that’s as rich in flavor as it is in color, this Easy Red Velvet Cake is the perfect fit! Its vibrant red hue, paired with a luscious cream cheese frosting, makes it a favorite for celebrations, holidays, or any time you want to impress. Not only does this cake look stunning, but its moist and tender texture along with a subtle hint of cocoa elevates it to a classic treat that everyone will love. Plus, making this cake is surprisingly simple, whether you’re a seasoned baker or just starting!
How to Make Easy Red Velvet Cake
Creating this Easy Red Velvet Cake is a straightforward process that will fill your kitchen with a delightful aroma of vanilla and chocolate. The cake features a balance of flavors, with the slight tang from the buttermilk and the sweetness of the frosting, making it irresistible. Follow these steps to whip up this beautiful dessert with ease.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Directions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
In a medium bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder. This helps ensure your cake will be light and fluffy.
In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth and well combined.
Gradually add the dry ingredients into the wet mixture, mixing until thoroughly combined. Be careful not to overmix, as this can lead to a denser cake.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the softened cream cheese and butter together until smooth and fluffy. Add a teaspoon of vanilla extract and a pinch of salt, then gradually incorporate the powdered sugar and beat until creamy.
Frost the cooled cakes generously, layering the frosting between the cakes and covering the top and sides. Chill the cake slightly before slicing to ensure cleaner cuts.
Nutritional Information
Each slice of Easy Red Velvet Cake (assuming 12 slices per cake) contains approximately:
- Calories: 400
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Carbohydrates: 53g
- Dietary Fiber: 0g
- Sugars: 38g
- Protein: 4g
How to Serve Easy Red Velvet Cake
Serve your Easy Red Velvet Cake at parties, birthdays, or any special occasion. It pairs beautifully with a cup of coffee or a glass of milk. Decorate each slice with fresh berries or edible flowers for an extra touch. You can also serve it with a scoop of vanilla or cream cheese ice cream for a delightful dessert experience!
How to Store Easy Red Velvet Cake
To store your Easy Red Velvet Cake, keep it covered in the refrigerator for up to 5 days. You can also freeze it! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then place it in the freezer, where it will keep well for up to 3 months. When you’re ready to serve, thaw it in the refrigerator overnight and enjoy!
Expert Tips for Perfect Easy Red Velvet Cake
- Ensure your ingredients are at room temperature to promote even mixing and a lighter texture.
- Don’t skip the vinegar; it helps activate the baking soda for better rise.
- For an even deeper red color, feel free to adjust the amount of food coloring.
- If you don’t have buttermilk, you can make a quick substitute by mixing one tablespoon of vinegar or lemon juice with one cup of milk and letting it sit for 10 minutes.
Delicious Variations
- Chocolate Red Velvet: Add a bit more cocoa powder for a more chocolatey flavor.
- Nutty Addition: Fold in some chopped walnuts or pecans into the batter for added crunch.
- Different Frosting: Experiment with a classic buttercream or a chocolate ganache instead of cream cheese frosting for a twist.
Frequently Asked Questions
1. Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour works perfectly for this recipe. However, if you want an even lighter texture, consider using cake flour.
2. What can I substitute for buttermilk?
You can substitute buttermilk by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 10 minutes to sour.
3. How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with just a few crumbs. If it comes out wet, bake for a few more minutes before checking again.
Conclusion
This Easy Red Velvet Cake is not only visually stunning but also deliciously moist and flavor-packed. Perfect for celebrations or just because! With easy-to-follow steps and a few simple ingredients, you can create this show-stopping dessert in no time. Try it out, and don’t forget to share your experience! Happy baking!
Easy Red Velvet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until combined. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Beat the softened cream cheese and butter together until smooth and fluffy.
- Add a teaspoon of vanilla extract and a pinch of salt, then gradually incorporate the powdered sugar and beat until creamy.
- Frost the cooled cakes generously, layering the frosting between the cakes and covering the top and sides.
- Chill the cake slightly before slicing for cleaner cuts.