Red velvet cake is a striking and delectable dessert that’s perfect for special occasions or any time you want to treat yourself and your loved ones. With its distinctive red hue, velvety texture, and creamy cream cheese frosting, this cake is a showstopper. Here’s how to make the perfect red velvet cake from scratch.
Ingredients
For the Cake:
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- 2 and 1/2 cups (310g) all-purpose flour
- 1 and 1/2 cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 and 1/2 cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 16 oz (450g) cream cheese, softened
- 1 cup (230g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Prepare the Cake Batter:
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- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Cream Cheese Frosting:
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- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
- Beat in the vanilla extract.
5. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting over the top.
- Place the second cake layer on top and spread frosting over the top and sides of the cake.
- For a smoother finish, apply a crumb coat (a thin layer of frosting) and refrigerate for 30 minutes before applying the final layer of frosting.
Tips for the Perfect Red Velvet Cake
- Room Temperature Ingredients: Ensure all refrigerated ingredients (eggs, buttermilk, cream cheese, and butter) are at room temperature to ensure smooth mixing and a light, fluffy texture.
- Red Food Coloring: Gel or liquid food coloring can be used. Adjust the amount based on your desired intensity of red.
- Don’t Overmix: Mix the batter just until the ingredients are combined to avoid a dense cake.
- Leveling the Cakes: Use a serrated knife to level the tops of the cake layers if needed, ensuring a flat surface for frosting.
FAQ’s
1. Can I make this cake ahead of time?
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- Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake just before serving.
2. Can I use a different type of flour?
- All-purpose flour works best for this recipe. Substituting with cake flour may result in a lighter texture but could affect the cake’s structure.
3. How do I store leftover cake?
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- Store leftover cake in an airtight container in the refrigerator for up to a week. Bring to room temperature before serving for the best flavor and texture.
4. Can I freeze this cake?
- Yes, you can freeze the unassembled cake layers. Wrap them tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before frosting.
5. What can I use instead of buttermilk?
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- You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.