The Red Velvet Cake, with its striking red hue and velvety texture, stands as a timeless classic in the world of desserts. To create this masterpiece, the process begins with preheating your oven to 350°F (175°C) and preparing two 9-inch round cake pans by greasing and flouring them, ensuring the cakes don’t stick. The dry ingredients—2 1/2 cups of all-purpose flour, 1 1/2 cups of granulated sugar, 1 teaspoon each of baking soda and salt, and 1 tablespoon of cocoa powder—are whisked together to form a homogeneous mixture.
In a separate bowl, the wet ingredients meld to create the vibrant red batter. This includes 1 1/2 cups of vegetable oil, 1 cup of tangy buttermilk, 2 large eggs, 2 tablespoons of red food coloring, 1 teaspoon of vanilla extract, and 1 teaspoon of white vinegar. These ingredients are mixed until well combined before being gradually incorporated into the dry mix, forming a smooth batter. The batter is then divided evenly between the two prepared pans and baked for 25-30 minutes, filling the kitchen with a tantalizing aroma as they rise and cook to perfection.
After baking, the cakes are allowed to cool before the crowning glory— a luscious cream cheese frosting. This frosting is made by beating together 1/2 cup of softened unsalted butter and 8 ounces of softened cream cheese until smooth. Gradually, 4 cups of powdered sugar are added, creating a fluffy, smooth texture, before adding 1 teaspoon of vanilla extract for extra flavor. Once both cakes are completely cooled, they are layered and covered with the rich, creamy frosting.
Red Velvet Cake is more than just a treat; it’s a dessert with history and character. Its unique flavor profile— a hint of cocoa with a slightly tart edge —makes it stand out. The red coloring, originally achieved through a reaction between natural cocoa and acidic elements, adds an element of visual excitement that continues to capture hearts and palates. Indulging in this cake offers a perfect balance of beauty and taste, making it ideal for any celebration.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract (for frosting)
Directions
1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon cocoa powder.
3. In a separate bowl, mix 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food coloring, 1 teaspoon vanilla extract, and 1 teaspoon white vinegar until well combined.
4. Slowly add the wet ingredients to the dry ingredients, mixing until smooth and fully incorporated.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove from the pans and let cool completely on wire racks.
8. In a large mixing bowl, beat 1/2 cup softened unsalted butter and 8 ounces softened cream cheese until smooth and creamy.
9. Gradually add 4 cups powdered sugar, beating until the frosting is smooth and fluffy.
10. Mix in 1 teaspoon vanilla extract.
11. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.
12. Serve and enjoy.