why make this recipe
Red Velvet Cake is a classic dessert known for its striking red color and rich flavor. This cake makes any occasion special, be it a birthday, anniversary, or holiday gathering. With its light, fluffy texture and creamy frosting, it captures the hearts and taste buds of many. Plus, it’s easy to make and sure to impress your friends and family!
how to make Red Velvet Cake
Ingredients:
- 14 ounces all-purpose flour
- 14 ounces granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs (room temperature)
- 4 ounces vegetable oil
- 8 ounces buttermilk (room temperature)
- 1 tablespoon white vinegar
- 6 ounces unsalted butter (melted but not hot)
- 1 teaspoon vanilla
- 1 tablespoon red food coloring gel
- 12 ounces cream cheese (softened)
- 8 ounces unsalted butter (softened)
- 1/2 teaspoon vanilla extract or orange extract
- 1/4 teaspoon salt
- 26 ounces powdered sugar (sifted)
Directions:
- Preheat your oven to 350°F and prepare two 8 x 2 inches cake pans with cake goop or your preferred pan release.
- In a medium bowl, combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring; set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, cocoa powder, salt, and baking soda. Mix on low speed for a few seconds to combine.
- Add the liquid ingredients to the dry ingredients and mix on medium speed until smooth (about 1 minute), scraping the bowl to ensure even mixing.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes until a toothpick comes out clean from the center.
- Cool the cakes in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, in a stand mixer with the whisk attachment, mix softened butter until smooth.
- Add in softened cream cheese and combine until smooth; scrape the bowl.
- Gradually add the sifted powdered sugar on low to avoid spills, then add vanilla extract and salt, mixing until just combined and smooth.
- When the cakes are fully cooled, decorate as desired. Chill cakes before frosting.
how to serve Red Velvet Cake
Serve your Red Velvet Cake by slicing it into generous pieces. It pairs wonderfully with a glass of milk or a warm drink like coffee or tea. You can also add fresh fruits or a scoop of ice cream for extra delight.
how to store Red Velvet Cake
To store your Red Velvet Cake, place it in an airtight container in the refrigerator. It will stay fresh for up to a week. If you want to keep it longer, you can freeze the cake by wrapping it well in plastic wrap and aluminum foil. It can be frozen for up to three months.
tips to make Red Velvet Cake
- Make sure your eggs and buttermilk are at room temperature for better mixing.
- Use gel food coloring for a brighter red color that does not affect the batter’s consistency.
- Let the cakes cool completely before frosting to prevent melting the cream cheese frosting.
- For extra flavor, try adding a touch of almond extract to the frosting.
variation
You can add a layer of nuts, such as chopped pecans or walnuts, for a delightful crunch. Another variation is to turn your cake into cupcakes, adjusting the baking time to about 20-25 minutes.
FAQs
Q: Can I make Red Velvet Cake without buttermilk?
A: Yes, you can substitute buttermilk with a mixture of regular milk and vinegar. Use 1 cup of milk and add 1 tablespoon of vinegar, letting it sit for a few minutes before using.
Q: Is it necessary to use food coloring?
A: Food coloring is what gives the cake its signature red color. You can reduce the amount for a more subtle hue or use natural red beet juice as an alternative.
Q: Can I use different types of frosting?
A: Absolutely! While cream cheese frosting is traditional, you can use classic buttercream, chocolate ganache, or even whipped cream for a lighter option.
Red Velvet Cake
Ingredients
Cake Ingredients
- 14 ounces all-purpose flour
- 14 ounces granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs (room temperature)
- 4 ounces vegetable oil
- 8 ounces buttermilk (room temperature)
- 1 tablespoon white vinegar
- 6 ounces unsalted butter (melted but not hot)
- 1 teaspoon vanilla
- 1 tablespoon red food coloring gel
Frosting Ingredients
- 12 ounces cream cheese (softened)
- 8 ounces unsalted butter (softened)
- 1/2 teaspoon vanilla extract or orange extract
- 1/4 teaspoon salt
- 26 ounces powdered sugar (sifted)
Instructions
Preparation
- Preheat your oven to 350°F and prepare two 8 x 2 inches cake pans with cake goop or your preferred pan release.
- In a medium bowl, combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring; set aside.
- In the bowl of a stand mixer with the paddle attachment, combine the flour, sugar, cocoa powder, salt, and baking soda. Mix on low speed for a few seconds to combine.
- Add the liquid ingredients to the dry ingredients and mix on medium speed until smooth (about 1 minute), scraping the bowl to ensure even mixing.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 35-40 minutes until a toothpick comes out clean from the center.
- Cool the cakes in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Frosting
- In a stand mixer with the whisk attachment, mix softened butter until smooth.
- Add in softened cream cheese and combine until smooth; scrape the bowl.
- Gradually add the sifted powdered sugar on low to avoid spills, then add vanilla extract and salt, mixing until just combined and smooth.
- When the cakes are fully cooled, decorate as desired. Chill cakes before frosting.