Red Velvet Cake

Why make this cake? Because it’s a tried-and-true recipe perfected over the years to achieve the ideal balance of rich cocoa flavor, tangy buttermilk, and a subtle vinegar kick. Topped with a luscious cream cheese frosting and adorned with sugared rose petals, this red velvet cake is not only delicious but also a show-stopping centerpiece for any celebration.

What makes it special? The combination of buttermilk and vinegar creates a moist, tender crumb, while the vibrant red hue adds an elegant touch. Chef Eddy’s meticulous testing ensures that this cake is both flavorful and easy to prepare, making it a go-to recipe for bakers of all levels.

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Ingredients

For the Red Velvet Cake:

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil (any type, including non-virgin olive oil)
• 2 large eggs
• 2 cups granulated sugar
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 2 teaspoons red food coloring (gel type recommended)
• 1/2 cup hot water
• 2 teaspoons white distilled vinegar

For the Cream Cheese Frosting:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar

Pro Tip: Use the Spoon & Sweep method to measure flour—spoon it into the measuring cup and level it off. Avoid scooping directly from the bag, as this can lead to packing and inaccurate measurements.

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Directions

1. Prepare the Pans
   Preheat your oven to 325°F. Butter and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
2. Mix the Dry Ingredients
   Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine the Wet Ingredients
   In a large bowl, use a stand or handheld mixer to blend the oil and eggs until smooth. Add the sugar and mix until fully incorporated.
4. Build the Batter
   Stir in the buttermilk, vanilla, and red food coloring. Gradually add the sifted dry ingredients and mix until just smooth—be careful not to overmix.
5. Add the Final Touches
   Stir in the hot water and vinegar until fully combined.
6. Bake the Layers
   Evenly divide the batter among the prepared pans. Bake for about 30 minutes or until the centers bounce back when lightly pressed and the edges pull slightly away from the sides.
7. Cool the Cakes
   Let the cakes cool for 5-10 minutes in their pans. Turn them out onto parchment paper, leaving the parchment liner on the bottoms. Allow them to cool completely before frosting.
8. Make the Frosting
   On low speed, beat the softened cream cheese and butter together until smooth and lump-free. Add the vanilla extract, then gradually mix in the powdered sugar until creamy and fluffy.
9. Assemble the Cake
   Place one cake layer on a serving tray. Spread an even layer of frosting over the top. Repeat with the remaining layers, then frost the sides and top.

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Why it works:

• Moist Texture: The buttermilk and vinegar work together to tenderize the cake and create its signature velvety crumb.
• Balanced Flavor: Cocoa provides depth, while sugar and vanilla add sweetness. The tang from buttermilk and vinegar ensures the cake isn’t overly rich.
• Cream Cheese Frosting: Softened cream cheese and butter whip up into a smooth, tangy, and slightly sweet frosting that pairs perfectly with the cake’s cocoa flavor.

What’s next? Slice into this beautiful red velvet cake and watch it steal the show at your next gathering!