Indulge in a timeless treat with this traditional Red Velvet Cake recipe. You can create a stunning dessert perfect for any occasion, a true classic among cake recipes. This recipe brings you a moist, tender crumb and that iconic vibrant hue.
Key Ingredients & Substitutions:
- Buttermilk: Essential for tenderness and tang; 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.
- Red Food Coloring: Liquid or gel food coloring works well. Gel gives a more vibrant color with less liquid.
- Vinegar & Baking Soda: These react to create the cake’s signature lift and tender texture.
- Cream Cheese: For the classic frosting.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder, unsweetened
- ½ teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1 cup vegetable oil
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Servings: 12-16
- Tools Needed: Two 9-inch round cake pans, electric mixer, mixing bowls, whisk.
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. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
2. Combine Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, eggs, vegetable oil, red food coloring, and vanilla extract. Ensure all ingredients are well combined for a smooth mixture.
3. Mix Wet and Dry Ingredients
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.
4. Add the Vinegar
Stir in the white vinegar last. This creates a chemical reaction with the baking soda, giving your cake its unique texture and lift. Pour the batter evenly into your prepared cake pans.
5. Bake the Cakes
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
6. Prepare the Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together in a large bowl until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until light and fluffy. Beat in the vanilla extract.
7. Assemble and Frost Your Cake
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread about a third of the frosting evenly over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting.
Variation Ideas:
- Cupcakes: Bake as cupcakes for individual servings; adjust baking time to 18-22 minutes.
- Mini Cakes: Use smaller cake pans for a charming presentation.
- Garnish: Decorate with fresh berries, chocolate shavings, or pecans.
Storage Instructions:
Store your Red Velvet Cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerated, allow it to come to room temperature for optimal flavor and texture before serving.
Frequently Asked Questions (FAQ):
- Why is my Red Velvet Cake not very red?
You might need to use more red food coloring or a gel-based coloring for a more intense color.
- Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped at room temperature. Frost the cake on the day of serving.
- What if I don’t have buttermilk?
You can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with milk to make 1 cup. Let it sit for 5 minutes.
- Why did my cake sink in the middle?
This can happen from opening the oven door too early, overmixing the batter, or an inaccurate oven temperature.
- Can I freeze Red Velvet Cake?
Yes, you can freeze individual cake slices or unfrosted layers for up to 2-3 months. Wrap them tightly in plastic wrap and then foil. Thaw in the refrigerator.
- Is Red Velvet just chocolate cake with red coloring?
No, Red Velvet has a distinct flavor profile with a subtle tang from the buttermilk and vinegar, a tender crumb, and only a hint of cocoa, making it different from a traditional chocolate cake.