Red Velvet Cake
Red Velvet Cake pairs a subtle cocoa flavor with the gentle tang of buttermilk for a tender, richly colored crumb. The striking crimson layers make it a natural centerpiece for celebrations, and it comes together in roughly 1 hour 45 minutes. A classic cream cheese or ermine frosting complements the flavor well.
Equipment
- Electric Mixer
- Two 9-inch round cake pans
- Cooling Rack
- Spatula
Ingredients
Cake Batter:
- 2 ½ cups all-purpose flour sifted for a smooth batter
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder use high quality cocoa for depth of flavor
- 2 large eggs at room temperature
- 1 cup vegetable oil can substitute with melted coconut oil for a lighter option
- 1 cup buttermilk creates the rich texture unique to the cake
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring use gel coloring for a more vibrant color
- 1 teaspoon white vinegar react with baking soda to raise the cake
Cream Cheese Frosting:
- 8 ounces cream cheese softened for easy mixing
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted to prevent lumps
- 1 teaspoon vanilla extract
Instructions
Cake Batter:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy removal.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder to combine and remove any lumps.
- In a separate bowl, whisk together the eggs, oil, buttermilk, vanilla extract, and food coloring until smooth and well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing with an electric mixer on medium speed until just combined.
- Stir in the vinegar, mix briefly, and then divide the batter evenly between the prepared pans.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pans for 10 minutes before transferring to a wire rack.
Cream Cheese Frosting:
- Beat the cream cheese and butter in a bowl until light and fluffy using an electric mixer.
- Gradually add the powdered sugar, beating steadily until you achieve a creamy consistency. Stir in the vanilla extract.
- Once cakes are completely cool, spread a layer of frosting on top of one cake. Stack the second cake on top and frost the top and sides smoothly with the remaining frosting.
Notes
- Consider adding a sprinkle of flaked coconut for a playful texture or incorporating chocolate shavings for added indulgence.
- Ensure the cakes are completely cooled before frosting to avoid melting.
Nutrition
Calories: 1006kcalCarbohydrates: 131gProtein: 9gFat: 51gSaturated Fat: 18gPolyunsaturated Fat: 17gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 109mgSodium: 570mgPotassium: 164mgFiber: 2gSugar: 99gVitamin A: 852IUCalcium: 81mgIron: 2mg
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