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Red Velvet Cake

Red Velvet Cake Recipe

This Red Velvet Cake recipe combines a rich, velvety texture with a vibrant red color, making it a perfect choice for celebrations and special occasions. The cake features a delicate balance of cocoa, buttermilk, and a hint of vanilla, topped with a tangy cream cheese frosting. Simple to make with easy-to-follow instructions, it promises a light, moist crumb and a visually stunning dessert that will impress your guests. Whether for a birthday, wedding, or holiday gathering, this Red Velvet Cake is sure to be the highlight of any event.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 6 People
Calories 250 kcal

Equipment

  • Oven –
  • 2 (9-inch) Round Cake Pans:
  • Mixing Bowls:
  • Electric Mixer (Hand Mixer or Stand Mixer)
  • Measuring Cups and Spoons:
  • Whisk
  • Spatula:
  • Cooling Rack
  • Parchment Paper (Optional):
  • Knife or Cake Slicer
  • Frosting Spreader or Offset Spatula

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour (measured correctly by spooning and leveling)
  • 1 ½ cups granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk (room temperature)
  • 2 large large eggs (room temperature)
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 2 tbsp red food coloring (liquid or gel)
  • 1 tsp 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
  • Pinch of salt (optional, to balance sweetness)

Instructions
 

  • Prepare the Cake Pans and Preheat the Oven
    Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy cake removal.
  • Mix the Dry Ingredients
    In a large bowl, sift together 2 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 tablespoon of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
  • Combine the Wet Ingredients
    In a separate bowl, whisk together 1 cup of buttermilk, 2 large eggs, ½ cup of vegetable oil, 2 teaspoons of vanilla extract, 2 tablespoons of red food coloring, and 1 teaspoon of white vinegar.
  • Mix Wet and Dry Ingredients
    Gradually add the wet ingredients to the dry ingredients, mixing gently until combined. Be careful not to overmix. The batter should be smooth with a vibrant red color.
  • Bake and Frost the Cake
    Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then remove and let them cool completely on a wire rack. While the cakes cool, prepare the cream cheese frosting by beating together 8 ounces of cream cheese, ½ cup of softened butter, 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt until smooth. Once the cakes are cooled, spread the frosting between the layers and on top of the cake.

Notes

  1. Buttermilk Substitution:
    • If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
  2. Food Coloring:
    • The intensity of the red color can vary depending on the type of food coloring used. Gel food coloring typically gives a more vibrant color than liquid food coloring. Start with 2 tablespoons, but feel free to add more if you want a deeper red hue.
  3. Baking Time Variations:
    • Oven temperatures can vary, so start checking your cake at the 25-minute mark. You can insert a toothpick into the center of the cake—if it comes out clean, the cakes are done.
  4. Cake Storage:
    • Store leftover cake in the refrigerator for up to 3-4 days. Make sure it is tightly wrapped or placed in an airtight container to keep it moist.
  5. Softening Cream Cheese and Butter:
    • Ensure the cream cheese and butter are softened to room temperature for easy mixing. Cold ingredients can result in a lumpy frosting.
  6. Leveling the Cakes:
    • If your cakes have domed in the center, you can level them with a serrated knife before frosting to ensure even layers.
  7. Frosting Consistency:
    • If the cream cheese frosting is too runny, add more powdered sugar to thicken it. If it’s too thick, add a tablespoon of milk to achieve a smoother texture.
  8. Gluten-Free Option:
    • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that can be used cup-for-cup in place of regular flour.
By following these notes, you'll ensure that your Red Velvet Cake turns out perfectly every time!
Keyword Red Velvet Cake Recipe