Looking for the perfect Red Velvet Cake recipe? This one delivers a moist, tender cake with a balanced blend of flavors, topped with a rich cream cheese frosting. Whether it’s a birthday, wedding, or holiday celebration, this cake will impress with its vibrant color and decadent taste. The combination of cocoa powder, buttermilk, and a hint of vanilla creates a melt-in-your-mouth texture, making this cake a standout at any occasion. Plus, it’s easy to make with simple ingredients like buttermilk, eggs, and
vegetable oil.
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 (or non-virgin olive oil)
- 2 large eggs
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 teaspoons gel red food coloring
- 1/2 cup hot water
- 2 teaspoons white vinegar
For the Cream Cheese Frosting:
- 3 packages (8 oz each) cream cheese, softened
- 3/4 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- 2 1/2 cups powdered sugar
Instructions:
- Preheat Oven: Start by preheating your oven to 325°F. Butter and flour three 9-inch cake pans, lining the bottoms with parchment paper for easy release. Set aside.
- Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Set aside.
- Prepare Wet Ingredients: In the bowl of a stand mixer (or using a handheld mixer), combine the vegetable oil and eggs. Beat until fully combined. Add the granulated sugar and mix until smooth.
- Add Flavorings: Add the buttermilk, vanilla extract, and red food coloring to the mixture. Stir to combine.
- Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing until smooth. Be sure not to overmix to keep the cake light and fluffy.
- Add Vinegar and Water: Mix in the hot water and vinegar until fully combined.
- Bake: Divide the batter evenly between the three prepared pans. Bake for 30 minutes or until the cakes are springy to the touch and begin pulling away from the sides of the pans.
- Cool: Let the cakes cool in the pans for 5-10 minutes before transferring them to a cooling rack. Do not remove the parchment paper from the cakes just yet.
- Make the Frosting: Beat the softened cream cheese and butter together on low speed until smooth. Add the vanilla extract and continue mixing. Gradually add powdered sugar, beating until the frosting is creamy and smooth.
- Assemble the Cake: Once the cakes are completely cool, place the first layer on a serving plate. Spread a generous layer of cream cheese frosting. Top with the second layer, and repeat until all layers are stacked. Frost the top and sides of the entire cake.
Why You’ll Love This Recipe:
This Red Velvet Cake is a classic dessert that strikes the perfect balance between richness and lightness. The cake’s moisture and subtle cocoa flavor combined with the tangy cream cheese frosting create an irresistible flavor profile. Plus, the cake’s deep red color makes it an eye-catching addition to any celebration, from birthdays to holidays and even Valentine’s Day.
Tips for Success:
- Room Temperature Ingredients: Make sure your cream cheese and butter are softened to room temperature to ensure a smooth frosting.
- Sift Dry Ingredients: Sifting the flour, cocoa powder, and leavening agents ensures a light and airy cake.
- Don’t Overmix: Be careful not to overmix the batter, as this can cause the cake to become dense.
- Gel Food Coloring: Use gel food coloring for a deeper, more vibrant red hue.
Variations and Substitutions:
- Flour: Swap out all-purpose flour for cake flour for a lighter texture.
- Vegan Version: For a vegan option, substitute the eggs with flax eggs, and use non-dairy cream cheese and butter for the frosting.
- Frosting Alternatives: If you prefer, you can substitute the cream cheese frosting for a traditional buttercream frosting for a lighter option.
FAQs:
- Can I make this cake ahead of time? Yes! You can bake the layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost the cake just before serving.
- Why is my cake not as red as expected? Gel food coloring is essential for achieving a vibrant red color. Liquid food coloring may not provide the same intensity.
- Can I freeze Red Velvet Cake? Yes! Freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw them at room temperature before frosting.
Serving Suggestions:
This Red Velvet Cake is perfect for any special event or just a festive treat. Serve it with coffee, milk, or champagne for a celebratory touch. For added flair, you can decorate the cake with shaved chocolate, red velvet cake crumbs, or fresh berries. Or, for cupcakes, simply divide the batter into cupcake liners and bake for 18-20 minutes.
Celebrate with a slice of this stunning, delicious Red Velvet Cake at your next gathering—your guests will love the moist cake and rich cream cheese frosting!