Classic Red Velvet Cake

A classic red velvet cake is a true showstopper, beloved for its stunning red color and inviting flavor. With its rich cocoa undertones and a soft, moist crumb, this cake captures the hearts of dessert lovers everywhere. The velvety texture is beautifully complemented by a creamy, tangy cream cheese frosting that adds a delightful contrast. Warm vanilla notes mingle with the cake’s subtle chocolate flavor, creating an aroma that fills your kitchen with irresistible sweetness.

Perfect for special occasions, birthdays, or just because, this classic red velvet cake is sure to impress guests and family alike. Your celebration will come alive with its vibrant hue and luscious taste. Dive into this delicious journey and discover how easy it is to create this delightful confection from the comfort of your own home.

Ingredients

• 2 1/2 cups cake flour: The foundation of the cake, providing a light and tender crumb.
• 1 tbsp cocoa powder: Adds a subtle chocolate flavor to complement the sweetness.
• 1/2 cup unsalted butter, softened: Contributes to a rich taste and a moist texture.
• 1 cup vegetable oil: Keeps the cake moist and helps create a tender crumb.
• 1 cup buttermilk, room temperature: Adds a delightful tang and helps with the cake’s leavening.
• 1 1/2 cups sugar: Sweetens the cake and balances the flavors.
• 2 large eggs: Provides structure and stability to the cake.
• 2 tbsp red food coloring: Gives the cake its signature vibrant color.
• 1 tsp vanilla extract: Enhances the overall flavor profile of the cake.
• 8 oz cream cheese, softened: Forms the base of the frosting, offering a rich and creamy texture.
• 4 cups powdered sugar: Sweetens and thickens the frosting for a perfect finish.

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure easy release.
2. Sift together the cake flour and cocoa powder in a medium bowl to aerate the mixture.
3. In a large bowl, cream together the softened butter, vegetable oil, and sugar until fluffy and light in color.
4. Add the eggs one at a time to the mixture, ensuring each egg is well incorporated before adding the next.
5. Mix in the buttermilk, red food coloring, and vanilla extract until everything is combined smoothly.
6. Gradually add the sifted dry ingredients to the wet mixture, mixing only until just combined to avoid overmixing.
7. Divide the batter evenly between the prepared cake pans, smoothing the tops as necessary.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before carefully transferring them to a wire rack to cool completely.
10. To make the frosting, beat together the softened cream cheese and powdered sugar until smooth and creamy. Frost between the layers and on top of the cooled cake.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12
• Calories: Approximately 450 per slice

Tips, Storage & Variations

• Tips: Be sure to measure the flour accurately by spooning it into the measuring cup and leveling it off for the best results.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cake layers tightly in plastic wrap and foil before freezing. They can be stored for up to 3 months.
• Variations: For a twist on flavor, consider adding a teaspoon of almond extract or a splash of orange zest to the batter for a unique touch.

FAQ Section

Q1: Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them in plastic wrap once cooled.

Q2: Can I substitute all-purpose flour for cake flour?
Cake flour provides a lighter texture, but you can substitute all-purpose flour if necessary, though the cake may be denser.

Q3: How should I store the cake?
Store the cake covered in the refrigerator for up to five days, or freeze it for longer storage.

Q4: Can I use different food coloring?
Yes, you can use different shades or natural food coloring, but the final color may vary.

Q5: Is it necessary to use buttermilk?
Buttermilk adds moisture and a slight tang to the cake. If unavailable, you can use milk mixed with a teaspoon of vinegar or lemon juice as a substitute.

Q6: How can I prevent the cake from sticking to the pan?
Greasing the pans well and using flour are key; consider using parchment paper for extra assurance.

People Also Ask

Q1: What is red velvet cake made of?
Red velvet cake is made primarily of cake flour, cocoa powder, sugar, and a vibrant red food coloring.

Q2: What is the history of red velvet cake?
Red velvet cake has roots in the Southern United States and became popular in the 1920s.

Q3: What flavor is red velvet cake?
Red velvet cake has a mild chocolate flavor, enhanced by the cream cheese frosting.

Q4: Can I add chocolate chips to red velvet cake?
Yes, you can add chocolate chips for extra flavor and texture.

Q5: What is the best way to frost a cake?
Start with a crumb coat to catch crumbs, then cover with a thick layer of frosting for a smooth finish.

Q6: Is red velvet cake gluten-free?
This recipe is not gluten-free but can be made gluten-free by using a suitable flour substitute.

Conclusion

Give this classic red velvet cake recipe a try and watch as it becomes the star of your next gathering. Its stunning appearance and decadent flavor will leave everyone wanting more. Enjoy every moment of baking and sharing this delightful cake, and don’t forget to tell your friends about your delicious creation. Happy baking!

Classic Red Velvet Cake

Print Recipe

A classic red velvet cake with rich cocoa undertones and creamy cream cheese frosting, perfect for special occasions.

• Author: hannah-reed
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 1/2 cups cake flour
• 1 tbsp cocoa powder
• 1/2 cup unsalted butter, softened
• 1 cup vegetable oil
• 1 cup buttermilk, room temperature
• 1 1/2 cups sugar
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 4 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Sift together the cake flour and cocoa powder in a medium bowl.
3. Cream together the softened butter, vegetable oil, and sugar until fluffy.
4. Add the eggs one at a time, ensuring each is incorporated.
5. Mix in the buttermilk, red food coloring, and vanilla extract.
6. Gradually add the sifted dry ingredients, mixing until just combined.
7. Divide the batter between the prepared pans.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
9. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Beat together the cream cheese and powdered sugar for frosting, then frost the cake.

Notes

Measure flour accurately and store leftover cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 40g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg

Keywords: red velvet cake, dessert, special occasions, cake recipe