why make this recipe
Red Velvet Cake is a classic dessert that stands out with its vibrant red color and rich flavor. It’s perfect for special occasions like birthdays, anniversaries, or holidays. Many people are drawn to its soft, moist texture and the delightful combination of cocoa and cream cheese frosting. Making this cake at home not only allows you to enjoy a delicious treat but also gives you a chance to share a beloved recipe with friends and family.
how to make Red Velvet Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- Cream cheese for frosting
Directions:
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, and salt.
- In another bowl, combine buttermilk, eggs, vegetable oil, food coloring, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined.
- In a small bowl, combine baking soda and vinegar; add to the batter and mix well.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese until smooth and creamy; add powdered sugar and mix until combined.
- Frost the cooled cakes and enjoy!
how to serve Red Velvet Cake
Serve Red Velvet Cake on a nice plate for a beautiful presentation. You can slice the cake into pieces and add a dollop of whipped cream or a scoop of vanilla ice cream on the side. This will enhance the dessert experience and impress your guests.
how to store Red Velvet Cake
To store leftovers, keep the frosted cake in an airtight container in the refrigerator. It will stay fresh for up to one week. You can also wrap individual slices in plastic wrap and store them for a quick treat any time.
tips to make Red Velvet Cake
- Make sure your ingredients are at room temperature for the best results.
- Don’t skip the vinegar and baking soda step; this is what makes the cake rise and become fluffy.
- If you want to make the cake extra special, consider adding chocolate chips or nuts to the batter.
variation
You can switch things up by using different types of frosting, such as chocolate or vanilla. Additionally, you might explore adding a layer of raspberry jam between the cake layers for a fruity twist.
FAQs
Can I use a different type of food coloring?
Yes, you can use gel food coloring or even beet juice for a natural alternative, but this may change the flavor slightly.What if I don’t have buttermilk?
You can make a simple substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes, and it will work perfectly!Can I freeze Red Velvet Cake?
Yes, you can freeze the cake. It’s best to freeze it without frosting. Wrap it tightly in plastic wrap and foil, and it should last up to 3 months in the freezer.
Red Velvet Cake
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature Can substitute with milk and vinegar mix.
- 2 large eggs At room temperature.
- 1 tablespoon red food coloring Can also use gel food coloring or beet juice.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- 1 teaspoon cocoa powder
- 0.5 teaspoon salt
Frosting
- 8 oz cream cheese Beat until smooth for frosting.
- powdered sugar Add to taste.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, mix together flour, sugar, cocoa powder, and salt.
- In another bowl, combine buttermilk, eggs, vegetable oil, food coloring, and vanilla.
- Add the wet ingredients to the dry ingredients and mix until combined.
- In a small bowl, combine baking soda and vinegar; add to the batter and mix well.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- For the frosting, beat cream cheese until smooth and creamy; add powdered sugar and mix until combined.
- Frost the cooled cakes and enjoy!