Why Make This Recipe
Red Velvet Cake is not just a dessert; it’s a celebration on a plate. Its striking red color and rich cream cheese frosting make it a show-stopper for birthdays, weddings, or any special occasion. This cake combines the soft, moist texture of vanilla cake with a hint of cocoa flavor, making it a delightful treat that pleases everyone’s palate. Plus, it’s quite simple to bake at home.
How to Make Red Velvet Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 cups sugar
- 1 cup buttermilk
- 1 1/2 cups vegetable oil
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 2 ounces red food coloring
- 16 oz cream cheese, softened
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Directions:
- 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, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, sugar, buttermilk, eggs, vanilla, vinegar, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just smooth. Don’t overmix.
- Divide the batter evenly between the two pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until fluffy.
- Gradually add the powdered sugar and vanilla, beating until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer, stack the second layer on top, and frost the top and sides of the entire cake.
How to Serve Red Velvet Cake
Serve Red Velvet Cake sliced into generous pieces. You can enjoy it on its own or pair it with a scoop of vanilla ice cream. A fresh cup of coffee or tea makes a nice companion, too. This cake also looks lovely as a centerpiece for any gathering.
How to Store Red Velvet Cake
To store Red Velvet Cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to five days. If you have leftover cake, it can also be frozen. Wrap it tightly in plastic wrap and aluminum foil, and it will stay fresh for up to three months.
Tips to Make Red Velvet Cake
- Make sure your ingredients are at room temperature for the best mixing results.
- Sifting the dry ingredients helps to avoid lumps and ensures a light texture.
- Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.
- Let the cake cool completely before frosting to avoid melting your frosting.
Variation
You can transform your Red Velvet Cake by adding chocolate chips to the batter for an extra chocolatey taste. Another option is to use a chocolate frosting instead of cream cheese frosting for a richer flavor.
FAQs
1. What makes Red Velvet Cake red?
The red color comes from food coloring, which enhances the natural reddish hue of cocoa powder. You can adjust the amount of food coloring to achieve the desired color.
2. Can I use unsweetened cocoa powder?
Yes, using unsweetened cocoa powder is standard. It will contribute to the subtle chocolate flavor without adding sweetness.
3. How can I make a lower-fat version of Red Velvet Cake?
You can substitute applesauce for some of the oil or use a lower-fat cream cheese for the frosting. Additionally, consider reducing the sugar slightly.
Red Velvet Cake
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 cup buttermilk
- 1 ½ cups vegetable oil
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 2 ounces red food coloring
For the Frosting
- 16 oz cream cheese, softened
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Preparation
- 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, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, sugar, buttermilk, eggs, vanilla, vinegar, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just smooth. Don’t overmix.
- Divide the batter evenly between the two pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- For the frosting, beat the cream cheese and butter together until fluffy.
- Gradually add the powdered sugar and vanilla, beating until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer, stack the second layer on top, and frost the top and sides of the entire cake.
