Red Velvet Cake
Highlighted under: Baking & Desserts
Indulge in the classic dessert that combines a beautiful red hue with a rich, velvety texture.
Red velvet cake is a beloved classic that brings a touch of elegance to any occasion. This cake's unique flavor profile and striking color make it a favorite among dessert lovers.
Why You Will Love This Recipe
- Rich chocolate flavor paired with fresh cream cheese frosting
- Beautiful red color that stands out on any dessert table
- Perfect for celebrations or as a sweet indulgence
The Allure of Red Velvet Cake
Red Velvet Cake is not just a dessert; it is a celebration on a plate. The striking red color paired with the rich, moist texture makes it an eye-catching centerpiece for any occasion. But beyond its visual appeal, this cake offers a unique flavor profile that combines the subtle taste of cocoa with a hint of tanginess from buttermilk. Each slice promises a melt-in-your-mouth experience that leaves guests wanting more.
Traditionally associated with special occasions and festive gatherings, Red Velvet Cake has become a beloved classic. Its origins trace back to the Southern United States, where it was often served on special occasions. Today, it remains a popular choice for birthdays, weddings, and holidays, making it a versatile recipe to have in your baking repertoire.
Perfect Pairings
The star of Red Velvet Cake is undoubtedly the cream cheese frosting. Its creamy, tangy richness perfectly complements the cake's light chocolate flavor, creating a harmonious balance that enhances the overall dessert experience. For those looking to elevate their cake, consider adding a hint of lemon zest to the frosting for a refreshing twist.
Pair your Red Velvet Cake with a cup of freshly brewed coffee or a glass of chilled milk for a delightful treat. The warm notes of coffee and the coolness of milk contrast beautifully with the cake's texture, making each bite even more enjoyable. Whether it's an afternoon indulgence or a celebratory dessert, the combination is sure to impress.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ 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
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
Make sure all ingredients are at room temperature for the best results.
Instructions
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Combine Wet Ingredients
In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Combine and Mix
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Make the Frosting
In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Add milk as needed for consistency.
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake.
Decorate with additional frosting or sprinkles if desired.
Tips for Baking Success
To achieve the best results, be sure to measure your ingredients accurately. Baking is a science, and precision is key to a perfectly fluffy cake. Use a kitchen scale for dry ingredients where possible, and always level off your measuring cups to avoid excess flour or sugar.
Room temperature ingredients play a crucial role in the texture of your cake. Allow your eggs and buttermilk to sit out for at least 30 minutes before mixing. This ensures a smoother batter, leading to a lighter, more delicate cake.
Storing and Serving
If you have leftovers (which is rare!), store your Red Velvet Cake in an airtight container in the refrigerator. It can last for up to a week, but the flavors are best enjoyed within the first few days. Allow it to come to room temperature before serving to fully appreciate its rich taste and texture.
For an impressive presentation, consider decorating the cake with chocolate shavings or fresh raspberries. These additional touches not only enhance its visual appeal but also add layers of flavor that elevate your dessert experience.
Questions About Recipes
→ Can I use a different type of food coloring?
Yes, you can use gel food coloring for a more vibrant color.
→ How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days.
→ Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance and frost them just before serving.
→ What can I substitute for buttermilk?
You can use regular milk with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.
Red Velvet Cake
Indulge in the classic dessert that combines a beautiful red hue with a rich, velvety texture.
Created by: Emily
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ 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
- 1 cup cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (if needed for consistency)
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
In a mixing bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy. Add milk as needed for consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread frosting on top. Place the second layer on top and frost the top and sides of the cake.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g