Red velvet cake is a classic dessert known for its striking red color, moist texture, and subtle chocolate flavor, complemented by a tangy cream cheese frosting.
This recipe will guide you through creating the best red velvet cake, perfect for any occasion.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the Cake:
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and let cool completely on a wire rack.
For the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar, one cup at a time, beating until fully incorporated and smooth.
Stir in the vanilla extract.
Assembling the Cake:
Place one layer of the cake on a serving plate.
Spread a thick layer of cream cheese frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Nutritional Facts
One slice of red velvet cake (assuming 12 slices per cake) provides approximately:
- Calories: 560
- Fat: 33g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 350mg
- Carbohydrates: 65g
- Fiber: 1g
- Sugar: 50g
- Protein: 5g
FAQs
1. Can I use a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or any neutral-flavored oil.
2. Can I make this cake without food coloring?
Yes, you can omit the red food coloring. The cake will have a natural brown color from the cocoa powder.
3. How do I store leftover red velvet cake?
Store the cake in an airtight container in the refrigerator for up to 5 days.
4. Can I freeze the red velvet cake?
Yes, you can freeze the cake layers (without frosting) for up to 2 months. Thaw them completely before frosting.
5. Can I use a different frosting for this cake?
Absolutely! While cream cheese frosting is traditional, you can use buttercream or any frosting of your choice.