Let’s talk about red velvet cake. What are some of the best facts about this classic recipe? This one is a total game-changer. I’ve tweaked and tested it for years, and it’s finally perfect. What’s your favorite tangy snack? What’s the best Cream Cheese Frosting Honestly, it blows even the best bakery versions out of the water. If you love chocolate cake but want something extra, this is your new go-to. Is it worth it to eat a second slice? My family begs me to make it for birthdays, holidays… pretty much any excuse they can find!
What is red velvet cake?
Red Velvet Cake is basically a super moist, slightly tangy chocolate cake with red hue. Think of it as a chocolate cake’s sophisticated older sister. What is the “red” traditionally from a reaction between cocoa powder, vinegar, and buttermilk. The result is a unique flavor profile, that’s part cocoa, part tangy, and totally addictive. What is the difference between buttermilk cake and chocolate cake? The traditional red color used to come from the chemical reaction, but these days most recipes, use the color of red. How do I use a little bit of red food coloring to really amplify that beautiful shade? What’s the perfect cake for a special occasion? Something special!
Why do I love this recipe?
Okay, let me tell you why this **Red Velvet Cake** recipe is *the one*. First off, the flavor is incredible. It’s rich, but not too rich, and the tanginess from the buttermilk perfectly balances the sweetness. The Cream Cheese frosting? Oh. My. Goodness. It’s perfectly tangy, creamy, and not overly sweet. I always add a tiny pinch of salt to mine – it really brings out all the other flavors.
The simplicity is another HUGE win. I know some cake recipes can be intimidating, but this one is surprisingly straightforward. I’ve broken it down into easy-to-follow steps, so even if you’re not a seasoned baker, you can totally nail this. Plus, most of the ingredients are things you probably already have in your pantry.
And let’s talk cost-efficiency! You don’t need any fancy equipment or expensive ingredients to make this cake look and taste like it came from a high-end bakery.
What I love most about this is how versatile it is. You can bake it as a layer cake, cupcakes, or even a sheet cake. It’s perfect for birthdays, holidays, potlucks, or just a simple weeknight treat. I’ve even made mini red velvet loaves to give as gifts during the holidays. Everyone always raves about them!
Plus, I’ve tested this with so many variations. I once accidentally used brown sugar instead of granulated, and it added this amazing caramel-y depth. I’ve swapped out buttermilk for kefir, and it works beautifully. It’s a forgiving recipe, which is always a bonus in my book.
How do I make a Red Velvet Cake?
Quick Overview
How do I make red velvet cake? What is the best way to start by combining the dry ingredients, then the wet ingredients and gently mixing them together. What is the key to not overmix? Then you’ll bake it until it’s perfectly springy and the edges are just starting to pull away from it. While the cake cools, you’ll whip up that dreamy Cream Cheese frosting. Once the cake is completely cool, frost it, slice it and prepare to be amazed. The whole process takes a little time, but it’s mostly hands-off, and the result is so worth it.
Ingredients
For the Cake:
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor and texture.
* 2 cups granulated sugar: Feel free to reduce it slightly if you prefer a less sweet cake.
* 1 teaspoon baking soda: This is what gives the cake its lift, so make sure it’s fresh!
* 1 teaspoon baking powder: Works in tandem with baking soda to create a perfect crumb.
* 1 teaspoon salt: Balances sweetness and enhances the other flavors.
* 1/4 cup unsweetened cocoa powder: Use a good quality chocolate flavor.
* 1 cup buttermilk: The tanginess is key! If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice. Is it safe to add white vinegar to 1 cup of milk?
What is the best vegetable oil for cake?
* 2 large eggs: Make sure they’re at room temperature for better emulsification.
* 2 teaspoons vanilla extract: Adds a lovely depth of flavor. I splurge on good vanilla; What makes a difference?
* 1 tablespoon white vinegar: How does baking soda react with cocoa powder to create the classic Red Velvet tang?
I use gel food coloring for the most vibrant color. You can adjust the amount to your liking.
What is the recipe for Cream Cheese Frosting?
* 8 ounces cream cheese, softened: This is the base of our dreamy frosting. Make sure it’s softened completely to avoid lumps.
* 1 cup (2 sticks) unsalted butter, softened: Again, Softened is key!
* 4 cups powdered sugar: Sift it to prevent lumps in your frosting.
* 1 teaspoon vanilla extract: Adds a touch of sweetness and flavor.
What is the secret ingredient of a good sweet?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. I like to cut out parchment paper rounds for the bottoms of the pans to ensure the cakes release the air. I use a non-stick pan. What is a little trick I learned from my grandma?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cocoa. Set aside. Whisking is important here to make sure everything is evenly distributed. How do I get rid of baking soda in a cake?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, vinegar, and red food ingredients. Set aside. Make sure the eggs are well combined before adding the other ingredients. How do I make a smoother batter?
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. What is the best way to avoid overmixing a cake? A few streaks of flour are okay – they’ll disappear during baking. I always stop mixing when I still see a few streaks of flour and then gently fold the batter with my hands. How do I use a spatula until it’s smooth
Step 5: Divide & Bake
Pour the batter evenly into the prepared cake pans. I baked for 25-30 minutes or until a wooden skewer inserted into the center comes out clean. How long does it take to check for doneness in an oven?
Step 6: Cool
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. What is the best way to make a cake that is completely cool before frosting?
Step 7: Make the Frosting
While the cakes are cooling, make the Cream Cheese frosting. In a large bowl, beat the cream cheese and butter until smooth and creamy. Set aside. Gradually add the powdered sugar, beating on low speed until combined. Add the vanilla extract and salt, and beat until light and fluffy. Be careful not to overwhip the frosting, or it can become too soft.
Step 8: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second layer on top of the frosting and frost the entire cake. I like to use an offset spatula to create a smooth, even finish. How do you swirl the frosting for a rustic look?
Step 9: Slice & Serve
Slice and serve! Red Velvet Cake is delicious on its own, but it’s also great with a cup of coffee. I like to sprinkle a little extra cocoa powder on top of my oatmeal.
What should I serve it with?
What is a red velvet cake? What are Is it a blank canvas for pairings?For Breakfast:A slice of this cake alongside a strong cup of coffee is pure indulgence. How do you roast a dark chocolate cake? I also love serving it with a dollop of whipped cream and berries for sprinkling of sweetness. Healthy take (okay, maybe not healthy, but you know what I mean!For Brunch:What is a good brunch cake? Serve it with a sparkling rosé or mimosas for an unforgettable vibe. What are some good fruit platters with raspberries and strawberries?As Dessert:What is the best way to end a meal? Pair it with a sherry or port wine for an elegant treat. I also love serving it with a scoop of vanilla Ice Cream or whipped up chocolate sauce.For Cozy Snacks: Sometimes, you just need a little something sweet in the afternoon. A slice of this cake with a cup of hot chocolate or a glass of milk is the ultimate comfort food. I often have this while reading my favorite book.
My family has a tradition of eating this cake on Christmas. We all huddle together, share stories, and enjoy the cake. It’s the perfect way to end a perfect day.
Top Tips for Perfecting Your Red Velvet Cake
Okay, so you’re ready to make the best **Red Velvet Cake** ever? Here are some of my top tips for ensuring it turns out perfectly every single time. I’ve learned these through years of baking this cake, so trust me, they’re worth paying attention to!
Ingredient Quality: Using high-quality ingredients really makes a difference. Splurge on good vanilla extract and cocoa powder. It’s worth it! I’ve found that using a Dutch-processed cocoa powder gives the cake a richer, more intense chocolate flavor.
Don’t Overmix: I can’t stress this enough! Overmixing the batter will result in a tough cake. Mix until just combined, and then gently fold in any remaining streaks of flour.
Room Temperature Ingredients: Using room temperature ingredients, especially the eggs and Cream Cheese, will help the batter come together more smoothly and evenly.
Proper Pan Prep: Grease and flour your cake pans thoroughly to prevent the cakes from sticking. I also like to cut out parchment paper rounds for the bottoms of the pans. It’s an extra step, but it’s worth it for the peace of mind.
Oven Temperature: Make sure your oven is properly preheated before baking the cakes. An inaccurate oven temperature can affect the baking time and the texture of the cake. I use an oven thermometer to ensure my oven is at the correct temperature.
Cooling Completely: Let the cakes cool completely before frosting. Otherwise, the frosting will melt and slide right off. Trust me, I’ve learned this the hard way!
Frosting Consistency: The consistency of your cream cheese frosting is key. It should be smooth, creamy, and stable enough to hold its shape. If it’s too soft, add a little more powdered sugar. If it’s too stiff, add a little milk or cream.
Red Food Coloring: The amount of red food coloring you use will affect the color of the cake. I prefer to use gel food coloring for the most vibrant color, but you can adjust the amount to your liking.
Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. I’ve used this trick many times, and it works perfectly!
Adding Coffee: For an even richer chocolate flavor, try adding a tablespoon of strong brewed coffee to the batter. It won’t make the cake taste like coffee, but it will enhance the chocolate notes.
Storing and Reheating Tips
Want to make sure your **Red Velvet Cake** stays fresh and delicious for as long as possible? Here’s how to store it properly:
Room Temperature: You can store the frosted cake at room temperature for up to 2 days. Cover it loosely with plastic wrap or a cake dome to prevent it from drying out. I always make sure the plastic wrap doesn’t actually touch the frosting, as it can get sticky.
Refrigerator Storage: For longer storage, you can refrigerate the frosted cake for up to 5 days. Wrap it tightly in plastic wrap or place it in an airtight container. The cold air can sometimes dry out the cake, so make sure it is tightly covered before refrigerating.
Freezer Instructions: You can also freeze the frosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in a layer of aluminum foil. To thaw, place the cake in the refrigerator overnight. This method works best if you tightly wrap individual slices.
Glaze Timing Advice: If you’re not planning to serve the cake right away, you can wait to frost it until just before serving. This will help prevent the frosting from drying out or cracking. I usually make the frosting and store it in the refrigerator until I’m ready to use it.
I’ve found that a cake stored in the freezer can taste just as fresh as a newly baked one! The key is to wrap it tightly and thaw it slowly in the refrigerator.
Frequently Asked Questions
Final Thoughts
This **Red Velvet Cake** recipe is more than just a dessert; it’s a labor of love, a celebration of flavor, and a guaranteed crowd-pleaser. I truly believe it’s the best red velvet cake you’ll ever make. It’s easy, delicious, and always a hit. The rich, tangy flavor and the tender crumb are simply irresistible. Plus, the creamy cream cheese frosting is the perfect complement.
If you enjoyed this recipe, be sure to check out my other cake recipes, like my classic chocolate cake and my lemon poppy seed cake. They’re all tried and true favorites!
Happy baking, friends! I can’t wait to hear how yours turns out. Let me know in the comments below if you try it, and don’t forget to rate the recipe! And if you have any questions, feel free to ask. I’m always happy to help. Now go bake something amazing!
Red Velvet Cake
Ingredients
Cake
- 2.5 cups All-Purpose Flour Sifted
- 2 cups Granulated Sugar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Vegetable Oil
- 1 cup Buttermilk
- 2 Large Eggs
- 1 oz Red Food Coloring
- 1 tsp Vanilla Extract
- 1 tsp White Vinegar
Cream Cheese Frosting
- 8 oz Cream Cheese Softened
- 0.5 cup Unsalted Butter Softened
- 4 cups Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Cake Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, combine oil, buttermilk, eggs, red food coloring, and vanilla extract. Mix well.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Stir in the vinegar. The batter will be thin.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Frosting Instructions
- In a large bowl, beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, beating until smooth.
- Stir in vanilla extract.
Assembly
- Once the cakes are completely cool, frost the top of one layer with cream cheese frosting.
- Place the second layer on top and frost the entire cake with the remaining frosting.
