Red Velvet Cake
I still remember the first time I made a red velvet cake from scratch. It was for my sister's birthday, and I was determined to get it just right. The combination of the moist, velvety cake and the tangy cream cheese frosting was a hit with my family, and it's been a favorite ever since.
What makes red velvet cake so special is the unique flavor and texture that comes from the reaction between the cocoa powder, buttermilk, and food coloring. It's a cake that's both familiar and distinctive, with a deep red color that's perfect for special occasions.
In this recipe, I'll share my tips and techniques for making a classic red velvet cake with cream cheese frosting. From the importance of using room-temperature ingredients to the secret to getting the perfect crumb, I'll guide you through every step of the process.
Whether you're a seasoned baker or just starting out, this recipe is perfect for anyone who loves the taste of red velvet cake. And with its easy-to-follow instructions and accessible ingredients, you'll be able to make it again and again with confidence.
So why make a red velvet cake from scratch? For one, it's a great way to impress your friends and family with a delicious, homemade dessert. But it's also a fun and rewarding process that allows you to get creative in the kitchen and experiment with new flavors and techniques.
Why You’ll Love This Recipe
- This recipe is easy to follow and requires minimal special equipment.
- The cake is moist and flavorful, with a unique red color that's perfect for special occasions.
- The cream cheese frosting is tangy and creamy, and pairs perfectly with the sweet, velvety cake.
- This recipe is great for beginners, as it requires minimal decorating or assembly.
- The cake can be made ahead of time and frozen for up to 2 months, making it perfect for busy schedules.
- This recipe is perfect for special occasions, such as birthdays, weddings, and holidays.
Why This Recipe Works
The key to a great red velvet cake is in the balance of ingredients and the technique used to mix them. By using a combination of all-purpose flour, granulated sugar, and unsweetened cocoa powder, we create a cake that's both moist and flavorful. The buttermilk adds a tangy, creamy element that helps to react with the baking soda and create a tender crumb.
The food coloring is what gives the cake its signature red color, but it's also important to use the right type of food coloring to get the best results. I recommend using a high-quality, gel-based food coloring that's specifically designed for baking.
When it comes to mixing the ingredients, it's all about creating an even emulsion. By using room-temperature ingredients and mixing the batter just until the ingredients come together, we can create a cake that's both tender and moist.
Ingredients You’ll Need
To make this recipe, you'll need a few basic ingredients, including all-purpose flour, granulated sugar, and unsweetened cocoa powder. You'll also need buttermilk, large eggs, and vegetable oil, as well as a few teaspoons of vanilla extract and red food coloring.
When it comes to the cream cheese frosting, you'll need a block of cream cheese, some unsalted butter, and a bit of powdered sugar. You'll also need a teaspoon of vanilla extract and a pinch of salt to bring out the flavors.
- 2 1/4 cups (285g) all-purpose flourAll-purpose flour provides the structure and texture for the cake. Make sure to use a high-quality flour that is fresh and has not been sitting on the shelf for too long.
- 1 1/2 cups (180g) granulated sugarGranulated sugar adds sweetness and tenderness to the cake. You can also use a combination of granulated and brown sugar for a slightly different flavor.
- 2 teaspoons unsweetened cocoa powderUnsweetened cocoa powder gives the cake its distinctive flavor and color. Make sure to use a high-quality cocoa powder that is fresh and has not been sitting on the shelf for too long.
- 1 teaspoon baking powderBaking powder helps the cake to rise and gives it a light, airy texture. Make sure to use a fresh baking powder that has not been sitting on the shelf for too long.
- 1 teaspoon saltSalt enhances the flavors in the cake and helps to balance out the sweetness. Use a high-quality salt that is fresh and has not been sitting on the shelf for too long.
- 1 cup (235ml) buttermilkButtermilk adds a tangy, creamy element to the cake and helps to react with the baking soda. You can also make a substitute for buttermilk by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
- 2 large eggs, at room temperatureEggs provide moisture and richness to the cake. Make sure to use room-temperature eggs for the best results.
- 1/2 cup (115ml) vegetable oilVegetable oil adds moisture and tenderness to the cake. You can also use other types of oil, such as canola or coconut oil, for a slightly different flavor.
- 2 teaspoons pure vanilla extractVanilla extract adds a sweet, creamy flavor to the cake. Make sure to use a high-quality vanilla extract that is fresh and has not been sitting on the shelf for too long.
- 2 tablespoons red food coloringRed food coloring gives the cake its distinctive color. Make sure to use a high-quality food coloring that is specifically designed for baking.
- 8 ounces (225g) cream cheese, softenedCream cheese provides the base for the frosting and adds a tangy, creamy element. Make sure to use a high-quality cream cheese that is fresh and has not been sitting on the shelf for too long.
- 1/2 cup (115g) unsalted butter, softenedUnsalted butter adds richness and tenderness to the frosting. Make sure to use a high-quality butter that is fresh and has not been sitting on the shelf for too long.
- 2 cups (400g) powdered sugarPowdered sugar adds sweetness and texture to the frosting. You can also use a combination of powdered and granulated sugar for a slightly different flavor.
- 1 teaspoon vanilla extractVanilla extract adds a sweet, creamy flavor to the frosting. Make sure to use a high-quality vanilla extract that is fresh and has not been sitting on the shelf for too long.
Equipment You’ll Need
How to Make Red Velvet Cake
- 1Preheat the oven to 350°F (180°C). Prepare the cake pans by spraying them with non-stick cooking spray and lining the bottoms with parchment paper.
- 2In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- 3In a large bowl, whisk together the buttermilk, eggs, oil, and vanilla extract.
- 4Add the dry ingredients to the wet ingredients and whisk until just combined.
- 5Add the red food coloring and whisk until the batter is evenly colored.
- 6Divide the batter evenly between the prepared pans and smooth the tops.
- 7Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- 9To make the frosting, beat the cream cheese and butter together until smooth and creamy.
- 10Gradually add the powdered sugar, beating until smooth and creamy.
- 11Add the vanilla extract and beat until combined.
- 12Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
- 13Place the second layer on top and frost the entire cake with the remaining frosting.
Expert Tips
- Make sure to use room-temperature ingredients for the best results.
- Don't overmix the batter, as this can result in a dense cake.
- Use a high-quality food coloring that is specifically designed for baking.
- Make sure to level the cakes before frosting to ensure a smooth, even surface.
- If you're not using the cake right away, you can store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.
- To ensure the cake is completely cooled, you can insert a toothpick into the center and check that it comes out clean.
- To get a smooth frosting, make sure to beat the cream cheese and butter together until smooth and creamy.
- You can adjust the amount of powdered sugar to your taste, depending on how sweet you like your frosting.
Common Mistakes to Avoid
- Using low-quality ingredients, such as old flour or stale cocoa powder, can result in a cake that's dense and flavorless.
- Overmixing the batter can result in a cake that's tough and dense.
- Not using enough food coloring can result in a cake that's not red enough.
- Not leveling the cakes before frosting can result in a cake that's uneven and difficult to frost.
- Not using enough frosting can result in a cake that's dry and flavorless.
- Not storing the cake properly can result in a cake that's stale and dry.
Variations and Substitutions
- You can add different flavors to the cake, such as nuts or chocolate chips, to give it a unique twist.
- You can use different types of milk, such as almond or soy milk, to make the cake dairy-free.
- You can add a layer of fruit or jam to the cake for added flavor and texture.
- You can use different types of frosting, such as whipped cream or buttercream, to give the cake a different flavor and texture.
- You can add a sprinkle of powdered sugar or cocoa powder on top of the cake for a decorative touch.
- You can use different shapes and sizes of cake pans to create a unique and interesting cake design.
What to Serve With Red Velvet Cake
This cake is perfect for serving at special occasions, such as birthdays, weddings, and holidays. You can serve it on its own or with a variety of toppings, such as fresh fruit, whipped cream, or chocolate shavings.
Some ideas for serving this cake include:
- Sliced and served with a scoop of vanilla ice cream
- Topped with a layer of fresh fruit, such as strawberries or blueberries
- Drizzled with chocolate sauce or caramel
- Served with a side of whipped cream or whipped topping
Make-Ahead, Storage, Freezing and Reheating
This cake can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
To store the cake in the fridge, make sure to wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container.
To freeze the cake, make sure to wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container.
To thaw the cake, simply remove it from the freezer and let it thaw at room temperature for several hours.
Once the cake is thawed, you can frost it and serve it as desired.
Frequently Asked Questions
What is the best way to store this cake?
The best way to store this cake is in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time and store it in the fridge or freezer until you're ready to serve it.
What type of frosting is best for this cake?
A cream cheese frosting is the best type of frosting for this cake, as it provides a tangy and creamy contrast to the sweet and moist cake.
Can I use different types of milk in this recipe?
Yes, you can use different types of milk in this recipe, such as almond or soy milk, to make the cake dairy-free.
What is the best way to level the cakes before frosting?
The best way to level the cakes before frosting is to use a serrated knife to trim the tops of the cakes, making sure they are even and flat.
Can I add different flavors to the cake?
Yes, you can add different flavors to the cake, such as nuts or chocolate chips, to give it a unique twist.
What is the best way to thaw the cake after freezing?
The best way to thaw the cake after freezing is to remove it from the freezer and let it thaw at room temperature for several hours.
Can I use this recipe to make cupcakes?
Yes, you can use this recipe to make cupcakes, simply divide the batter evenly among cupcake liners and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Ingredients
- 2 1/4 cups (285g) all-purpose flour
- 1 1/2 cups (180g) granulated sugar
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (235ml) buttermilk
- 2 large eggs, at room temperature
- 1/2 cup (115ml) vegetable oil
- 2 teaspoons pure vanilla extract
- 2 tablespoons red food coloring
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (400g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Prepare the cake pans by spraying them with non-stick cooking spray and lining the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
- In a large bowl, whisk together the buttermilk, eggs, oil, and vanilla extract.
- Add the dry ingredients to the wet ingredients and whisk until just combined.
- Add the red food coloring and whisk until the batter is evenly colored.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake the cakes for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until smooth and creamy.
- Add the vanilla extract and beat until combined.
- Once the cakes are completely cool, place one layer on a serving plate and spread a layer of frosting on top.
- Place the second layer on top and frost the entire cake with the remaining frosting.
