Red Velvet Cake is a timeless dessert known for its striking red hue, tender crumb, and subtle cocoa flavor. Topped with a luscious cream cheese frosting, it’s the perfect choice for special occasions, holidays, or anytime you crave a show-stopping treat.
Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
Ingredients:
For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1½ 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 Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Prepare for Baking:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients:
- In another bowl, beat the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
- Combine and Mix:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Prepare the Frosting:
- In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a thick layer of frosting on top.
- Add the second cake layer and frost the top and sides evenly. Decorate as desired.
- Serve:
- Chill the cake for 30 minutes before slicing for cleaner cuts. Serve at room temperature.
Tips:
- Use gel food coloring for a more vibrant red hue.
- If you don’t have buttermilk, substitute with a mixture of 1 cup milk and 1 tablespoon vinegar or lemon juice.
- Decorate with cake crumbs, sprinkles, or fresh berries for a festive touch.
Red Velvet Cake is a beloved dessert that’s as beautiful as it is delicious. With its moist layers and tangy cream cheese frosting, it’s a cake that never fails to impress. Perfect for birthdays, holidays, or any day you want to make extra special!
Red Velvet Cake Recipe
Make a classic Red Velvet Cake with this easy recipe! Soft, moist, and velvety layers of cake topped with creamy cream cheese frosting for the ultimate dessert.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- Two 9-inch round cake pans
- Parchment paper
- Cooling rack
Ingredients
- For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1½ 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 Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare for Baking:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients:
- In another bowl, beat the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
- Combine and Mix:
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Bake the Cakes:
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- Prepare the Frosting:
- In a mixing bowl, beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until fluffy. Mix in the vanilla extract.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a thick layer of frosting on top.
- Add the second cake layer and frost the top and sides evenly. Decorate as desired.
- Serve:
- Chill the cake for 30 minutes before slicing for cleaner cuts. Serve at room temperature.
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