Red Velvet Cake

Why Make This Red Velvet Cake

Red Velvet Cake is not just a dessert; it’s an experience. This stunning cake, with its rich red hue and velvety texture, has captivated taste buds and hearts for generations. With layers of moist, tender cake and the tangy sweetness of cream cheese frosting, it’s perfect for any occasion—from birthdays to anniversaries, or even just a cozy afternoon treat. Plus, the distinct flavor profile, enhanced by a hint of cocoa, makes it stand out from other cakes. Whether you’re an experienced baker or a beginner, this cake will provide a fun challenge and result in a show-stopping dessert.

How to Make Red Velvet Cake

Making Red Velvet Cake is straightforward and enjoyable. You’ll start by mixing the dry ingredients to create a fluffy cake base, followed by blending the wet ingredients that give this cake its unique flavor and texture. The vibrant red color comes from food coloring, which is what truly sets this cake apart from others. The baking process is quick, but the reward is a cake that’s not only beautiful but delightful in taste.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups 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

Directions:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes come out easily after baking.
2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. This combination forms the dry ingredients for your batter.
3. In a separate large bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined. The mixture should be a beautiful deep red.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth. Be careful not to overmix!
5. Divide the batter evenly between the prepared pans. This will help the cakes bake evenly.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The cakes should rise beautifully and have a slight dome.
7. Allow to cool in the pans for 10 minutes, then gently remove them from the pans and cool completely on wire racks.
8. Frost with cream cheese frosting, which beautifully complements the flavors of the cake, and serve.

Nutritional Information

Per serving (1 slice, assuming 12 servings total):

• Calories: 350
• Total Fat: 18g
• Saturated Fat: 2g
• Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 300mg
• Total Carbohydrates: 44g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 4g

How to Serve Red Velvet Cake

Red Velvet Cake is best served slightly chilled, allowing the frosting to maintain its creamy texture. You can serve it as a delightful dessert at celebrations or alongside coffee for casual tea time. Garnish with fresh berries or a dusting of cocoa powder for an added touch. Don’t hesitate to get creative with decorative toppings like edible flowers or chocolate curls to impress your guests!

How to Store Red Velvet Cake

To keep your Red Velvet Cake fresh, store it in an airtight container at room temperature if you plan to eat it within a couple of days. For longer storage, you can refrigerate it, and it will stay good for up to a week. If you want to keep it for an extended period, consider freezing the layers wrapped tightly in plastic wrap and aluminum foil for up to three months. When you’re ready to enjoy, just thaw it overnight in the fridge and frost!

Expert Tips for Perfect Red Velvet Cake

• Room Temperature Ingredients: Ensure your buttermilk and eggs are at room temperature to create a smoother, well-blended batter.
• Don’t Overmix: Mix until just combined to avoid a dense texture. A few lumps are totally okay!
• Quality Food Coloring: Use a high-quality red food coloring for a vibrant color. Gel food coloring works exceptionally well.
• Testing for Doneness: Always use a toothpick to check if the cake is done. If it comes out moist but clean, that’s perfect!
• Frosting: A cream cheese frosting enhances the cake’s flavor beautifully. Let it cool completely before frosting to prevent melting.

Delicious Variations

• Chocolate Swirl: Add more cocoa powder to the batter for a richer chocolate flavor.
• Nutty Delight: Incorporate chopped nuts, such as pecans or walnuts, into the batter for added texture.
• Layered Delight: Create a multi-layer cake by baking in additional pans and stacking for a dramatic effect.
• Different Frostings: Try a vanilla buttercream or a whipped cream frosting if you’re looking for a lighter topping.

Frequently Asked Questions

1. Can I use regular milk instead of buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.

2. How can I make my Red Velvet Cake less sweet?
To reduce the sweetness, consider using slightly less sugar and adjusting the frosting’s sugar content.

3. What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option.

Conclusion

Red Velvet Cake is a delightful treat that brings both beauty and flavor to any occasion. With its vibrant color, moist texture, and rich taste, it’s sure to impress anyone who takes a bite. By following this simple recipe, you’ll create a cake that can be the star of your dessert table. So grab your ingredients, preheat that oven, and get ready to indulge in a slice of this classic favorite. Happy baking!

Red Velvet Cake

A stunning cake with rich red hue and velvety texture, perfect for any occasion, paired with tangy cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder

Wet Ingredients

• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature Ensure it is at room temperature for smoother mixing.
• 2 large eggs, room temperature Let the eggs sit at room temperature.
• 2 tablespoons red food coloring Use a high-quality gel for vibrant color.
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate large bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined and smooth.
5. Divide the batter evenly between the prepared pans.

Baking

1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
2. Allow to cool in the pans for 10 minutes, then gently remove them from the pans and cool completely on wire racks.

Frosting & Serving

1. Frost with cream cheese frosting and serve.

Notes

Serve slightly chilled and garnish with fresh berries or cocoa powder. For storage, keep in an airtight container at room temperature for a few days, or refrigerate for up to a week.