This classic Red Velvet Cake is a stunning dessert with its vibrant red color, tender crumb, and subtle cocoa flavor. Topped with creamy cream cheese frosting, it’s perfect for birthdays, holidays, or any special occasion!
For the Cake:
2 ½ cups (315g) all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (300g) granulated sugar
1 cup (240ml) vegetable oil or melted butter
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup (240ml) buttermilk, room temperature
1–2 tablespoons red food coloring (liquid or gel)
1 teaspoon white vinegar
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
½ cup (115g) unsalted butter, softened
4 cups (480g) powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk or heavy cream (if needed for consistency)
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Prepare the Batter:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, beat the sugar, oil (or melted butter), eggs, and vanilla extract until smooth. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Stir in the red food coloring and white vinegar until the batter is evenly colored and smooth.
Bake the Cake:
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting:
In a large bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract. If the frosting is too thick, add a tablespoon of milk or heavy cream to reach your desired consistency.
Assemble the Cake:
Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Use a spatula or piping bag to create decorative swirls or patterns if desired.
Serve with a glass of cold milk or a cup of coffee for a delightful pairing.
Garnish with fresh berries, chocolate shavings, or a sprinkle of cocoa powder for an elegant touch.
Use gel food coloring for a more vibrant red color without altering the batter’s consistency.
For a richer flavor, use melted butter instead of vegetable oil.
Ensure all ingredients are at room temperature for a smooth batter and frosting.
Overmixing the batter, which can lead to a dense cake.
Using too much food coloring, which can affect the taste.
Skipping the vinegar, which helps activate the baking soda for a tender crumb.
Store the cake in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap the unfrosted cake layers tightly in plastic wrap and store them in the freezer for up to 3 months. Thaw before frosting and serving.
Let refrigerated cake slices come to room temperature before serving for the best texture.
Enjoy your Red Velvet Cake!
Find it online: https://bakesbliss.com/homemade-red-velvet-cake/