Red velvet cake is a beloved classic, known for its striking red color, subtle cocoa flavor, and luxurious cream cheese frosting.
This cake is a showstopper at any event, from birthdays to weddings. The moist, tender crumb, balanced with the creamy frosting, creates a delightful contrast that keeps everyone coming back for more.
Whether you’re a seasoned baker or just starting, this recipe is straightforward and yields a cake that’s both beautiful and delicious.
The secret to its perfect texture lies in the combination of buttermilk, oil, and butter, ensuring a moist and tender bite every time.
Red Velvet Cake
Rich, velvety, and perfectly sweet, this red velvet cake is a stunning centerpiece for any celebration! 🎂❤️
Ingredients
- 2 1/2 cups (354g) all-purpose flour, scooped and leveled
- 3 Tbsp (19g) unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 cups (400g) granulated sugar
- 3/4 cup (170g) unsalted butter, softened
- 1/3 cup (80ml) vegetable or canola oil
- 3 large eggs
- 2 large egg yolks
- 1 oz liquid red food coloring
- 1 1/3 cups (315ml) buttermilk
- 1 Tbsp vanilla extract
- 1 1/2 tsp vinegar
- 16 oz cream cheese, nearly at room temperature
- 1 cup (226g) unsalted butter, nearly at room temperature
- 1 1/2 tsp vanilla extract
- 6 cups (720g) powdered sugar
Instructions
For Making the Cake:
1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. Properly greasing and flouring the pans ensures the cake layers will come out easily.
2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. Sifting ensures the dry ingredients are well-mixed and helps create a light, airy cake.
3. Cream Butter, Sugar, and Eggs: In another large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the oil, and beat until combined. Add the eggs and egg yolks one at a time, mixing well after each addition. Adding eggs one at a time helps to fully incorporate them into the batter, creating a smooth mixture.
4. Add Food Coloring and Vanilla: With the mixer on low speed, slowly add the red food coloring and vanilla extract. Mix until fully combined, ensuring the batter is evenly colored. You can also use dried beetroot powder as an alternative to food coloring.
5. Alternate Dry Ingredients and Buttermilk: Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Mix on low speed just until combined after each addition. Avoid overmixing to prevent a dense cake; stop mixing as soon as you no longer see streaks of flour.
6. Add Vinegar: Stir in the vinegar until just combined. The vinegar reacts with the baking soda to help the cake rise and gives the cake its classic texture.
7. Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking to ensure even cooking.
8. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting. Letting the cakes cool completely ensures the frosting won’t melt and will spread smoothly.
For the Cream Cheese Frosting:
1. Beat Cream Cheese and Butter: In a large bowl, beat the cream cheese and butter together on medium speed until smooth and creamy, about 3 minutes. Make sure both the cream cheese and butter are at room temperature to avoid lumps in the frosting.
2. Add Vanilla and Sugar: Add the vanilla extract and gradually add the powdered sugar, one cup at a time, beating on low speed until fully combined. Once all the sugar is added, increase the speed to medium and beat until fluffy, about 2-3 minutes. Sift the powdered sugar before adding to the frosting for a smoother texture.
3. Frost the Cake: Place one cake layer on a serving plate and spread a thick layer of frosting on top. Place the second layer on top and spread the remaining frosting evenly over the top and sides of the cake. For a smooth finish, use an offset spatula and make long, even strokes.
FAQs
Q1: Can I use gel food coloring instead of liquid?
Yes, gel food coloring can be used. It’s more concentrated, so you may need less than the 1 oz of liquid food coloring. Adjust the amount to achieve your desired red color.
Q2: Can I substitute buttermilk with regular milk?
Buttermilk adds a slight tang and tenderness to the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Q3: How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best texture and flavor.
Q4: Can I freeze the cake layers?
Yes, the cake layers can be frozen. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before frosting.
Q5: Why is my cake not as red as I expected?
The intensity of the red color can vary based on the type and amount of food coloring used, as well as the cocoa powder. If using natural cocoa powder, you may need more food coloring. Gel food coloring also provides a more vibrant color.
