Craving a simple cake recipe that’s sure to impress? This easy red velvet cake is a delightful treat perfect for any occasion, offering a beautiful color and classic flavor without the fuss. You’ll love how straightforward it is to bake this moist and tender cake.
Key Ingredients & Substitutions
- All-purpose flour: You can use a gluten-free all-purpose blend for a gluten-free version.
- Granulated sugar: Brown sugar can be used for a slightly deeper molasses flavor.
- Unsweetened cocoa powder: Essential for the classic red velvet taste.
- Buttermilk: If you don’t have buttermilk, combine regular milk with one tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- Red food coloring: Gel food coloring gives a more vibrant color with less liquid.
- Cream cheese: Full-fat cream cheese is best for the frosting. Neufchâtel cheese can be a lighter alternative.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for thinning)
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 35-40 minutes
- Servings: 12
- Tools Needed: Two 9-inch round cake pans, electric mixer, mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring. Make sure everything is well combined and evenly colored.
3. Mix Batter and Bake
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Do not overmix. Divide the batter evenly between your prepared cake pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
4. Cool the Cakes
Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting to prevent melting.
5. Make the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together in a large bowl with an electric mixer until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon or two of milk until it reaches your desired consistency.
6. Assemble and Frost Your Cake
Once the cakes are completely cool, place one layer on your serving plate or cake stand. Spread about one-third of the frosting evenly over the top. Carefully place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Variation Ideas
- Cupcakes: Bake as cupcakes for 18-22 minutes.
- Coconut Twist: Add 1/2 teaspoon of coconut extract to the cake batter and a sprinkle of shredded coconut on top of the frosting.
- Chocolate Chips: Fold in 1/2 cup of mini chocolate chips into the batter for extra chocolatey goodness.
Storage Instructions
Store your easy red velvet cake covered in the refrigerator for up to 3-4 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw frozen cake in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ)
- Why is my red velvet cake not very red? You might need to use a higher quality gel food coloring for a more vibrant hue.
- Can I use white vinegar instead of apple cider vinegar? Yes, white vinegar works perfectly for this simple cake recipe.
- What if I don’t have buttermilk? You can easily make a substitute at home with milk and vinegar or lemon juice.
- How do I prevent my cake from sticking to the pan? Always grease and flour your pans thoroughly, or use parchment paper.
- Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance and store them covered at room temperature before frosting.
- Why is my cream cheese frosting too runny? This usually happens if the cream cheese or butter isn’t cold enough or if too much liquid was added. Chill the frosting for a bit to firm it up.