Red Velvet Cake Recipe
Welcome to a delightful exploration of a truly iconic dessert: the Red Velvet Cake! A Southern classic known for its striking crimson hue and balanced flavor profile that brings together the subtle tang of buttermilk and the smoothness of cream cheese frosting. Whether you’re presenting it for a special celebration or simply indulging in a sweet craving, the Red Velvet Cake always steals the show with its rich texture and distinctive taste. Below, you’ll find a comprehensive guide to mastering this beautiful cake—from gathering your ingredients to the final assembly and decoration. Get ready to impress your taste buds and your guests!
Kitchen Equipment Required
- 2 x 9-inch (23 cm) round cake pans
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
- Wire rack for cooling
- Parchment paper
- Offset spatula (for frosting)
Ingredients
- 250g (2 cups) all-purpose flour
- 300g (1 ½ cups) granulated sugar
- 15ml (1 tbsp) unsweetened cocoa powder
- 5g (1 tsp) baking soda
- 2g (½ tsp) salt
- 240ml (1 cup) buttermilk, at room temperature
- 120ml (½ cup) vegetable oil
- 2 large eggs, at room temperature
- 15ml (1 tbsp) white vinegar
- 10ml (2 tsp) vanilla extract
- 15ml (1 tbsp) red food coloring
- 115g (½ cup) unsalted butter, softened
- 225g (8 oz) cream cheese, softened
- 480g (4 cups) powdered sugar
Instructions
Step 1: Preheat the Oven and Prepare the Pans
Preheat your oven to 180°C (350°F). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper for easy removal.
Step 2: Prepare the Batter
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. In another bowl, using an electric mixer, beat the sugar and vegetable oil until combined. Add the eggs, one at a time, mixing well after each addition. Blend in the buttermilk, red food coloring, vanilla extract, and white vinegar. Gradually add the dry ingredients to the wet mixture, mixing until smooth.
Step 3: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 4: Make the Cream Cheese Frosting
In a mixing bowl, cream together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, one cup at a time, beating until the frosting is fluffy and light.
Step 5: Assemble and Frost the Cake
Once the cakes are cool, place one layer on a serving platter. Spread a thick layer of cream cheese frosting over the top. Place the second cake layer on top and apply a thin crumb coat of frosting to the entire cake, smoothing with an offset spatula. Chill the cake for 15-30 minutes in the refrigerator. Apply the remaining frosting, tinting with additional color if desired, and decorate as you like.
Step 6: Serve
Slice the finished Red Velvet Cake and serve it to your guests for a delectable treat that combines flavor and visual appeal. Enjoy!
Conclusion
Bravo! You’ve created a visually stunning Red Velvet Cake that is not only delightful to the palate but also a feast for the eyes. The interplay of moist cake layers with the luscious cream cheese frosting is sure to be the highlight of your table. Share this masterpiece with friends and family, and relish in the joy of baking a classic dessert beloved by so many. Feel free to add your own twist and create new traditions around this beloved recipe. Bon appétit!
