Red Velvet Cake

Indulge in the timeless elegance of a classic Red Velvet Cake, a beloved Southern dessert that captivates with its striking color and luscious flavor. This recipe guides you through creating a masterpiece with a moist, velvety crumb, subtle cocoa notes, and a delightful tang, all enrobed in a rich and creamy cream cheese frosting. It's the perfect centerpiece for any celebration.

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Creating this cake is a rewarding process. From mixing the vibrant red batter to whipping up the fluffy frosting, each step builds anticipation for the final, delicious result. The combination of buttermilk, vinegar, and cocoa powder creates the signature taste and texture that has made Red Velvet a beloved dessert for generations.

Ingredients

• For the Cake
• 2 ½ cups (315 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (300 g) granulated sugar
• 1 cup (230 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 ounce (30 ml) red food coloring
• ½ cup (120 ml) vegetable oil
• For the Cream Cheese Frosting
• 8 ounces (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.

Step 2

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each.

Step 4

Mix in oil, vanilla extract, and vinegar.

Step 5

In a small bowl, combine buttermilk and red food coloring.

Step 6

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Divide batter evenly between prepared pans. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9

For the frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.

Step 10

Once cakes are completely cool, spread a layer of frosting between the cake layers, then frost the top and sides of the cake.

Zusatztipps für die Zubereitung

For a deeper, more vibrant red color, use gel food coloring. It's more concentrated than liquid coloring and won't alter the batter's consistency.

Varianten und Anpassungen

Customize your cake by garnishing with reserved cake crumbs for a traditional look. Alternatively, top with fresh berries like raspberries or strawberries to add a touch of freshness and contrasting flavor.

Serviervorschläge

This Red Velvet Cake is delightful on its own but pairs beautifully with a hot cup of coffee to cut through the richness or a glass of sparkling wine to elevate the celebration.

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Store your finished masterpiece covered in the refrigerator, where it will stay fresh for up to 5 days—though it's unlikely to last that long! Enjoy every decadent slice of this homemade Red Velvet Cake.

Recipe Questions & Answers

→ Why is red velvet cake called red velvet?

The name comes from the velvety texture achieved through the chemical reaction between buttermilk and vinegar, which originally gave the cake a subtle reddish hue. Modern versions use food coloring to enhance this signature red color.

→ Can I make red velvet cake ahead of time?

Yes, the unfrosted cakes can be wrapped tightly and stored at room temperature for up to 2 days or frozen for up to 3 months. Thaw frozen layers overnight before frosting.

→ What gives red velvet its distinctive flavor?

The unique taste comes from the combination of cocoa powder, buttermilk, and a touch of vinegar. This creates a subtle tanginess that balances the sweetness and complements the cream cheese frosting perfectly.

→ Why is my red velvet cake dry?

Overbaking or overmixing the batter can cause dryness. Be sure to measure ingredients accurately, mix until just combined, and check for doneness a few minutes before the timer goes off.

→ Can I use liquid food coloring instead of gel?

Liquid food coloring works, but gel provides a more intense red color without adding extra liquid to your batter. If using liquid, you may need to add more to achieve the desired shade.