Red Velvet Cake
Highlighted under: Baking & Desserts
A classic red velvet cake that combines rich cocoa flavor with a vibrant red hue, perfect for any celebration.
This Red Velvet Cake is a showstopper at any gathering. With its striking color and delicious taste, it’s a dessert that is sure to impress.
Why You'll Love This Red Velvet Cake
- Deliciously moist with a hint of cocoa
- Creamy cream cheese frosting that perfectly complements the cake
- An eye-catching dessert that adds elegance to any occasion
The History of Red Velvet Cake
Red velvet cake has a rich history that dates back to the 1800s, with its origins often tied to the southern United States. The cake's distinctive red hue was originally achieved through the reaction of cocoa powder with acidic ingredients like buttermilk and vinegar. As time went on, the vibrant color was enhanced by adding food coloring, leading to the eye-catching dessert we know today.
This cake gained immense popularity during the 1920s and 1930s, especially during the Great Depression when it was considered a luxurious treat. Its unique flavor profile, which combines chocolate and a hint of vanilla, along with its striking appearance, made it a favorite at celebrations and special occasions.
Tips for the Perfect Red Velvet Cake
To achieve the best results with your red velvet cake, make sure all your ingredients are at room temperature before you start mixing. This helps to create a smoother batter and ensures even baking. Additionally, when measuring your flour, be sure to spoon it into your measuring cup and level it off with a knife to avoid packing it down, which can lead to a dry cake.
Another crucial tip is to avoid overmixing the batter once you combine the wet and dry ingredients. Mixing just until combined will help maintain the cake's light and airy texture. Lastly, be patient when cooling the cakes; allowing them to cool completely will make frosting them much easier.
Serving Suggestions
Red velvet cake is a versatile dessert that pairs beautifully with various accompaniments. For a classic touch, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, such as strawberries or raspberries, can add a delightful tartness that balances the sweetness of the cake.
For an extra special presentation, consider garnishing your red velvet cake with chocolate shavings or edible flowers. This not only enhances its visual appeal but also adds an elegant touch for celebrations such as weddings, anniversaries, or birthdays.
Ingredients
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (if needed for consistency)
Make sure all ingredients are at room temperature for the best results.
Instructions
Instructions
Prepare the Oven and Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Combine Wet Ingredients
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Combine Mixtures
Gradually add the wet mixture to the dry ingredients, mixing until just combined.
Bake the Cakes
Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cakes
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Prepare the Frosting
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined.
Assemble the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
For best results, refrigerate the cake for about 30 minutes before serving to set the frosting.
Storage Tips
To keep your red velvet cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, consider refrigerating it, where it can last up to a week. Before serving, allow it to come to room temperature to enhance its flavor and texture.
If you've made a larger batch or have leftover cake, you can freeze individual slices. Wrap each slice tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator overnight when you're ready to enjoy a slice.
Variations to Try
While the classic red velvet cake is a timeless favorite, feel free to experiment with variations to suit your taste. Incorporate different flavors into the cake by adding espresso powder for a mocha twist or a touch of orange zest for a citrusy brightness.
For a fun twist, consider making red velvet cupcakes instead of a full cake. They’re perfect for parties and easier to serve, allowing each guest to enjoy their own individual treat. Top them with the same delicious cream cheese frosting for a delightful bite-sized dessert.
Questions About Recipes
→ Can I use a different type of frosting?
Yes, you can use whipped cream or chocolate frosting if you prefer.
→ How do I store leftover cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
→ Can I make this cake ahead of time?
Yes, you can bake the cakes a day in advance and frost them on the day you plan to serve.
→ What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Red Velvet Cake
A classic red velvet cake that combines rich cocoa flavor with a vibrant red hue, perfect for any celebration.
Created by: Emily
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 12 servings
What You'll Need
For the Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (if needed for consistency)
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Gradually add the wet mixture to the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
In a mixing bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined.
Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g