Red Velvet Cake

Why Make This Red Velvet Cake

Red Velvet Cake is more than just a dessert; it’s a delightful celebration of flavor, color, and texture. This striking cake, with its deep red hue contrasted by fluffy white cream cheese frosting, brings joy to any occasion. Its moist, velvety crumb and subtle hints of cocoa and vanilla make it a crowd-pleaser that keeps everyone coming back for more. Whether it’s for birthdays, holidays, or simply to satisfy your sweet tooth, this cake will impress. Plus, it’s surprisingly easy to make, allowing you to enjoy the baking process just as much as the end result.

How to Make Red Velvet Cake

Baking a Red Velvet Cake involves a few simple steps, but the key is to mix your ingredients properly. Start by preheating your oven and preparing your cake pans, ensuring a perfect bake. You’ll then want to carefully sift your dry ingredients. This step not only helps combine them but also infuses air, making the cake light and fluffy. Pay attention to the order in which you mix your wet and dry ingredients, as this will impact the cake’s texture. Finally, pour the batter into your prepared pans, bake to perfection, and finish with a creamy frosting that’s simply irresistible.

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, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners’ 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 medium bowl, sift together the flour, baking soda, salt, and cocoa powder. Set this mixture aside.
3. In a large bowl, combine the sugar and vegetable oil. Beat on medium speed until well blended and smooth.
4. Add the eggs to the sugar mixture, one at a time, mixing well after each addition.
5. Mix in the red food coloring and vanilla extract until everything is fully combined.
6. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined; avoid overmixing for a fluffier texture.
7. Stir in the white vinegar.
8. Divide the batter evenly between your cake pans and smooth the tops.
9. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
11. For the frosting, beat the cream cheese and butter together until smooth.
12. Gradually add in the confectioners’ sugar until light and fluffy.
13. Mix in the vanilla extract.
14. Place one cooled cake layer on a serving plate and spread frosting on top.
15. Add the second layer, then frost the top and sides of the cake.
16. Decorate as desired and serve.

Nutritional Information

Each slice of this delightful Red Velvet Cake contains approximately:

• Calories: 480
• Total Fat: 22g
• Saturated Fat: 7g
• Cholesterol: 105mg
• Sodium: 400mg
• Total Carbohydrates: 66g
• Dietary Fiber: 1g
• Sugars: 46g
• Protein: 5g

How to Serve Red Velvet Cake

Red Velvet Cake is versatile enough for any occasion. Serve it at a birthday party, bridal shower, or holiday gathering. Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a more elegant touch, garnish each slice with fresh berries or edible flowers. This beautifully layered cake not only looks stunning but also delights the palate with its rich flavors.

How to Store Red Velvet Cake

If you have leftovers, you can store them either in the refrigerator or at room temperature, depending on how long you plan to keep them. For short-term storage, wrap the cake tightly in plastic wrap and keep it in a cool, dry place for up to 2 days. For longer storage, refrigerate it for up to a week. You can also freeze the cake for up to 3 months. Just ensure it’s well-wrapped to prevent freezer burn. Thaw in the refrigerator and enjoy the cake at room temperature for the best taste and texture.

Expert Tips for Perfect Red Velvet Cake

• Room Temperature Ingredients: Make sure all your ingredients, especially eggs and buttermilk, are at room temperature. This helps in creating an even batter and a moist cake.
• Don’t Overmix: Overmixing can lead to a dense cake. Mix just until ingredients are combined for a lighter texture.
• Check for Doneness: Test your cake a few minutes before the recommended baking time. Ovens can vary, and this ensures you don’t overbake the cake.
• Add a Dash of Espresso: For deeper flavor, consider adding a tablespoon of espresso powder to the batter; it enhances the chocolate notes without adding a coffee flavor.

Delicious Variations

• Chocolate Chocolate Chip Red Velvet: Fold in some chocolate chips into the batter for an extra chocolaty twist.
• Red Velvet Cupcakes: Use the same batter in cupcake liners for adorable, individual servings. Bake for 20-22 minutes.
• Layered Red Velvet Trifle: Create a beautiful dessert by layering pieces of cake with cream cheese frosting and berries in a glass bowl.

Frequently Asked Questions

1. Can I use other types of food coloring?
   Yes! While red food coloring is traditional, you can experiment with other colors to create a unique version of this cake.

2. What if I don’t have buttermilk?
   If you don’t have buttermilk, you can easily make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 10 minutes before using.

3. How do I make the frosting less sweet?
   If you find the frosting too sweet, you can reduce the amount of confectioners’ sugar or add a pinch of salt to balance the sweetness.

Conclusion

This Red Velvet Cake not only pleases the eye with its vibrant color but also delights the taste buds with its rich flavors and moist texture. Easy to make and totally delicious, this dessert is perfect for any celebration or just a cozy night in. So, roll up your sleeves, gather your ingredients, and enjoy baking this joyful treat. Share your experience and variations with friends and family, and feel free to reach out with your baking questions—we promise to help you along the way! Happy baking!

Red Velvet Cake

A delightful celebration of flavor and color, this Red Velvet Cake features a moist crumb and a creamy frosting, perfect for any occasion.

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: 480

Ingredients Method Notes

Ingredients

  

For the Cake

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

For the Frosting

• 0.5 cups unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners’ 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 medium bowl, sift together the flour, baking soda, salt, and cocoa powder. Set this mixture aside.
3. In a large bowl, combine the sugar and vegetable oil. Beat on medium speed until well blended and smooth.
4. Add the eggs to the sugar mixture, one at a time, mixing well after each addition.
5. Mix in the red food coloring and vanilla extract until everything is fully combined.
6. Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined; avoid overmixing for a fluffier texture.
7. Stir in the white vinegar.
8. Divide the batter evenly between your cake pans and smooth the tops.

Baking

1. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
2. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Frosting

1. For the frosting, beat the cream cheese and butter together until smooth.
2. Gradually add in the confectioners’ sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Place one cooled cake layer on a serving plate and spread frosting on top.
5. Add the second layer, then frost the top and sides of the cake.
6. Decorate as desired and serve.

Notes

Serve with whipped cream or ice cream. Store leftovers in plastic wrap; refrigerate for longer storage or freeze for up to 3 months. Ensure ingredients are at room temperature for the best results.