Red Velvet Cake

Indulge in the luxurious texture and vibrant color of red velvet cake! This classic dessert, characterized by its rich cocoa flavor and smooth cream cheese frosting, is perfect for celebrations or a sweet treat anytime. Its unique charm and appealing look make it a favorite among cake lovers. Whether for a birthday, anniversary, or simply a weekend delight, this red velvet cake will impress everyone at the table.

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 3 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon white vinegar
• ½ teaspoon salt
• 1 cup cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)

Servings and Cooking Time

This recipe yields about 10-12 servings. Preparation time is approximately 30 minutes, and cooking time is around 30-35 minutes, making it a total of about 1 hour to complete.

Nutritional Value

Each serving (1 slice) of red velvet cake contains approximately 350 calories, 18g fat, 50g carbohydrates, 2g protein, and 1g fiber. This is based on a standard slice size.

Step-by-Step Cooking Process

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, and salt.
3. In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. In a small bowl, combine the baking soda and vinegar, then quickly fold into the batter.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the frosting, beat the cream cheese and butter together until smooth.
10. Gradually add powdered sugar and vanilla, mixing until creamy and fluffy.
11. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides.
12. Decorate with fresh berries if desired.

Alternative Ingredients

You can substitute buttermilk with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar). For a dairy-free version, use almond milk and a dairy-free cream cheese alternative for frosting.

Serving and Pairings

Red velvet cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served with fresh berries, which complement its rich flavor beautifully.

Storage and Reheating

Store leftover red velvet cake in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months. To reheat, simply let it sit at room temperature or warm gently in the microwave.

Cooking Mistakes

• Using cold ingredients; always bring eggs and buttermilk to room temperature.
• Overmixing the batter can lead to a tough cake.
• Not measuring ingredients accurately can affect texture.
• Opening the oven door too soon can cause cakes to collapse.
• Skimping on the frosting will make the cake less enjoyable.
• Not allowing the cakes to cool completely before frosting.
• Using expired baking soda may affect the rise.

Helpful Tips

• For a richer flavor, add an extra tablespoon of cocoa powder.
• Use gel food coloring for a more vibrant red.
• Let the frosted cake sit for a few hours for flavors to meld.
• Experiment with different frostings like chocolate or vanilla.
• Always taste the frosting before applying it to ensure sweetness.

FAQs

What gives red velvet cake its color?

The vibrant red color comes primarily from red food coloring added to the batter. The reaction between cocoa powder and acidic ingredients like buttermilk can also enhance the red hue.

Can I make red velvet cake ahead of time?

Yes, you can bake the cakes a day in advance and store them in the refrigerator until you’re ready to frost and serve.

Why is my red velvet cake dry?

A dry cake can result from overbaking or using too much flour. Ensure you measure accurately and check for doneness a few minutes early.

What can I use instead of cream cheese frosting?

You can use buttercream, whipped cream, or a chocolate ganache as alternative frostings for red velvet cake.

Is red velvet cake chocolate cake?

Yes, red velvet cake has a subtle chocolate flavor due to cocoa powder, but it’s distinct for its unique color and tangy flavor from buttermilk.

Can I freeze red velvet cake?

Absolutely! You can freeze both the un-frosted and frosted cake. Just ensure it’s wrapped tightly in plastic wrap and aluminum foil for best results.

How long does red velvet cake last?

When stored properly in the refrigerator, red velvet cake can last up to 5 days. It can also be frozen for up to 3 months for longer storage.

Conclusion

Red velvet cake is not just a dessert; it’s a showstopper that brings joy to any occasion. Its rich flavor, striking color, and delightful cream cheese frosting make it a beloved favorite. Whether you’re celebrating a special event or simply satisfying a sweet tooth, this cake is sure to impress and delight everyone who tries it. Enjoy baking and sharing this delightful treat!

Red Velvet Cake

Indulge in the luxurious texture and vibrant color of red velvet cake, a classic dessert that combines rich cocoa flavor with smooth cream cheese frosting.

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: red velvet cake, dessert, baking, cream cheese frosting, celebration

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10 -12 servings

Calories: 350kcal

Ingredients

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup vegetable oil
• 1 cup buttermilk room temperature
• 3 large eggs room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon white vinegar
• ½ teaspoon salt
• 1 cup cream cheese softened
• ½ cup unsalted butter softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract for frosting

Instructions

• Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
• In a large mixing bowl, combine the flour, sugar, cocoa powder, and salt.
• In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, and vanilla extract until well combined.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
• In a small bowl, combine the baking soda and vinegar, then quickly fold into the batter.
• Divide the batter evenly between the prepared pans.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• For the frosting, beat the cream cheese and butter together until smooth.
• Gradually add powdered sugar and vanilla, mixing until creamy and fluffy.
• Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 2g | Fat: 18g | Fiber: 1g