This Classic Red Velvet Layer Cake is perfect for your holiday gatherings, offering a touch of elegance and a delightful flavor. It’s surprisingly simple to make and will impress all your guests. Get ready to create a memorable dessert for your festive table with this cake recipe for holidays.
Key Ingredients & Substitutions:
- Buttermilk: Essential for the cake’s tenderness and flavor. You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Cocoa Powder: Use unsweetened natural cocoa powder for the best red velvet flavor.
- Red Food Coloring: Gel food coloring provides the most vibrant color.
- Cream Cheese: Full-fat cream cheese is best for a rich, tangy frosting. Low-fat varieties can be used but may result in a thinner frosting.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 ounces red liquid food coloring (or 1-2 teaspoons gel food coloring)
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16 slices
- Tools Needed: Three 8-inch round cake pans, electric mixer, mixing bowls, wire rack.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles. This prevents sticking and ensures your cake recipe for holidays bakes perfectly.
2. Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder. Make sure there are no lumps to ensure a smooth batter. This step is crucial for the cake’s texture.
3. Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring. Ensure the color is evenly distributed throughout the mixture.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined, being careful not to overmix. Overmixing can lead to a tough cake.
5. Bake the Cake Layers
Divide the batter evenly among the three prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, invert them onto a wire rack to cool completely before frosting. This prevents crumbling when you frost your cake recipe for holidays.
7. Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt, beating until light and fluffy.
8. Assemble and Frost the Cake
Place one cooled cake layer on a serving plate or cake stand. Spread about a third of the frosting evenly over the top. Repeat with the remaining layers. Frost the top and sides of the entire cake.
Variation Ideas:
- Mini Red Velvet Cupcakes: Bake the batter in cupcake liners for a delightful individual dessert. Adjust baking time to about 18-22 minutes.
- White Chocolate Drizzle: Drizzle melted white chocolate over the finished cake for an extra touch of sweetness and visual appeal.
- Nutty Topping: Sprinkle chopped pecans or walnuts on top of the frosted cake for added texture.
Storage Instructions:
Store leftover Classic Red Velvet Layer Cake in an airtight container in the refrigerator for up to 3-4 days. Allow slices to come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Frequently Asked Questions (FAQ):
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to two days in advance and store them tightly wrapped at room temperature. You can also make the frosting a day ahead and store it in the refrigerator.
Why did my cake layers sink in the middle?
This often happens if the oven door was opened too early during baking, or if the cake was underbaked. Ensure your oven temperature is accurate.
How do I get a vibrant red color?
Using gel food coloring will give you a much more intense and consistent red color than liquid food coloring.
Can I use brown sugar instead of granulated sugar?
While you can, it will slightly alter the flavor and texture of the cake, making it a bit denser and less traditional.
What if I don’t have three cake pans?
You can bake two layers, then cool and repeat with the remaining batter. Be sure to re-grease and flour the pan.
Is red velvet cake supposed to taste like chocolate?
Red velvet cake has a subtle cocoa flavor, often enhanced by the acidity of buttermilk and vinegar. It’s not meant to be a strong chocolate cake.