Red Velvet Cake

Indulge in a slice of Southern tradition with this classic Red Velvet Cake. Its striking red hue, subtle cocoa flavor, and tangy buttermilk base create a moist, velvety crumb that's simply irresistible. Topped with a generous layer of rich, tangy cream cheese frosting, this cake is the epitome of decadent desserts, perfect for making any occasion feel special.

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Baking this Red Velvet Cake is a rewarding experience. The process involves a careful balance of ingredients to achieve its signature texture and taste. The magic happens when the acidity of the vinegar and buttermilk reacts with the baking soda, creating a light, airy crumb that defines this beloved classic.

Ingredients

• For the Cake
• 2 ½ cups (315 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (300 g) granulated sugar
• 1 cup (230 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 ounce (30 ml) red food coloring
• ½ cup (120 ml) vegetable oil
• For the Cream Cheese Frosting
• 8 ounces (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.

Step 2

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each.

Step 4

Mix in oil, vanilla extract, and vinegar.

Step 5

In a small bowl, combine buttermilk and red food coloring.

Step 6

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Divide batter evenly between prepared pans. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9

For the frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.

Step 10

Once cakes are completely cool, spread a layer of frosting between the cake layers, then frost the top and sides of the cake.

Zusatztipps für die Zubereitung

For best results, ensure you have the right tools on hand. You'll need two 9-inch round cake pans, various mixing bowls, an electric mixer for a fluffy batter and frosting, a spatula for folding and spreading, a sifter for lump-free dry ingredients, and a wire rack for even cooling.

Varianten und Anpassungen

To achieve a more intense and vibrant color, consider using gel food coloring instead of liquid, as it is more concentrated. This will give your cake that classic deep red look without adding extra liquid to the batter.

Serviervorschläge

Elevate your presentation by garnishing the finished cake with reserved cake crumbs around the base or on top. Fresh berries, like raspberries or strawberries, also add a beautiful touch of color and freshness. This cake pairs wonderfully with a hot cup of coffee or a celebratory glass of sparkling wine.

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With its stunning looks and unforgettable flavor, this Red Velvet Cake is more than just a dessert—it's a celebration on a plate. We hope you enjoy every moment of baking and, of course, every delicious bite!

Recipe FAQs

→ What makes red velvet cake different from regular chocolate cake?

Red velvet cake uses less cocoa than traditional chocolate cake, creating a subtle chocolate flavor. The buttermilk and vinegar react with baking soda to give the cake its signature velvety texture and slight tang. The unique red color comes from food coloring, though some traditional recipes use beet juice or natural cocoa reactions.

→ Can I make red velvet cake ahead of time?

Yes! You can bake the layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. The cake actually develops better flavor after resting. You can also freeze unfrosted layers for up to 3 months. Thaw overnight before frosting.

→ Why is my red velvet cake dry?

Overbaking is the most common cause. Check for doneness a few minutes early and remove when a toothpick comes out with just a few moist crumbs. Also ensure you're measuring flour correctly by spooning it into the measuring cup rather than scooping directly, which can compact the flour.

→ Can I use liquid food coloring instead of gel?

Liquid food coloring works, but you'll need much more to achieve the vibrant red color. Gel coloring is more concentrated and won't add extra liquid to your batter, which could affect the texture. If using liquid, start with 1 tablespoon and add more as needed.

→ How should I store red velvet cake?

Because of the cream cheese frosting, store the cake in the refrigerator, covered well with plastic wrap or in a cake container. It will keep for up to 5 days. For best flavor and texture, bring slices to room temperature for about 30 minutes before serving.

→ What can I substitute for buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until it thickens slightly. This mimics the acidity needed for the cake's tender crumb and reacts with baking soda for proper rise.