Rich, vibrant, and topped with silky cream cheese frosting, red velvet cake is a dessert that never fails to impress. Whether you’re celebrating a birthday, anniversary, or simply indulging your sweet tooth, this red velvet cake recipe is the perfect choice. Its unique texture and flavor—a subtle hint of cocoa and a slight tang—make it a standout treat that’s as delicious as it is visually stunning.
Red Velvet Cake: What Makes It Unique?
Red velvet cake is often mistaken for a chocolate cake, but its flavor profile is distinct. It combines just a touch of cocoa with a tangy hint of buttermilk and vinegar, resulting in a moist, tender crumb. The striking red color adds a touch of elegance, making it a showstopper dessert for any event.
Ingredients for the Red Velvet Cake Recipe
For the Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
For the Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
How to Make Red Velvet Cake
1. Prepare the Cake Batter
- 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 medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
- In a large bowl, beat the sugar and vegetable oil until smooth. Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, vanilla extract, vinegar, and red food coloring until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to maintain a tender crumb.
2. Bake the Cake Layers
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Cream Cheese Frosting
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating until fully incorporated.
- Stir in the vanilla extract and beat the frosting until light and fluffy.
4. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
- Add the second cake layer and spread frosting over the top and sides of the cake.
- For a decorative touch, crumble any leftover cake scraps and sprinkle them on top as a garnish.
Why This Red Velvet Cake Recipe Is the Best
This recipe strikes the perfect balance of flavors. The slight tanginess from the buttermilk and vinegar complements the sweetness of the frosting, while the touch of cocoa adds depth without overpowering the cake.
Its moist texture ensures every bite melts in your mouth, and the cream cheese frosting adds the perfect finishing touch. Plus, the vibrant red color makes it an eye-catching centerpiece for any celebration.
Tips for Perfect Red Velvet Cake
- Use Room-Temperature Ingredients: This helps the batter mix evenly and ensures a smooth texture.
- Don’t Skimp on Food Coloring: To achieve the iconic red hue, use a high-quality food coloring.
- Chill the Cake Before Frosting: Cooling the cake completely prevents the frosting from melting and makes assembly easier.
- Level Your Cake Layers: Trim the tops of the cake layers if needed to create a flat surface for stacking.
FAQs
Can I make this recipe as cupcakes?
Yes! Divide the batter into a cupcake tin and bake for 18–20 minutes.
What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I make this cake ahead of time?
Absolutely! The cake layers can be baked a day in advance. Store them tightly wrapped at room temperature or in the refrigerator.
How do I store leftover red velvet cake?
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Can I freeze red velvet cake?
Yes, you can freeze the unfrosted cake layers for up to 2 months. Thaw them overnight in the refrigerator before frosting and serving.
Why is vinegar used in red velvet cake?
The vinegar reacts with the baking soda and cocoa to create a tender crumb and enhance the red color of the cake.
Where Can I Find More Recipe Ideas? You can explore more recipes in our categories: Breakfast, Lunch, and Dinner. For additional inspiration, check out popular sites like AllRecipes and Tasty.
Conclusion
This red velvet cake recipe is a timeless classic that’s sure to impress at any occasion. With its moist texture, delicate cocoa flavor, and rich cream cheese frosting, it’s a dessert that’s as stunning as it is delicious. Whether you’re new to baking or a seasoned pro, this recipe is foolproof and guaranteed to delight. Give it a try, and enjoy the magic of red velvet!