Recipe
Let me introduce you to the red velvet cake that will ruin all other cakes for you—forever. This isn’t just any red velvet; it’s the kind that’s impossibly moist, with a tender crumb and that signature tangy-sweet flavor that makes you wonder why you’d ever settle for a box mix.
The secret? A balance of buttermilk, cocoa, and a hint of vinegar that creates magic in every bite. And let’s not forget that velvety cream cheese frosting—it’s rich, tangy, and so smooth it practically melts on your tongue.
Believe me, once you’ve made this, you’ll understand why it’s the star of every celebration. Ready to bake the cake of your dreams? Let’s do this.
Ingredients
To craft the perfect red velvet cake, it’s essential to use quality ingredients that balance flavor, texture, and that iconic vibrant hue. Here’s what you’ll need, along with some insider tips to guarantee your cake turns out bakery-worthy every time.
- All-purpose flour: The base of the cake—sifted for a lighter crumb.
- Granulated sugar: Adds sweetness and structure.
- Unsalted butter: Softened to room temperature for a rich, velvety texture.
- Eggs: Use large eggs at room temperature to help the batter emulsify properly.
- Buttermilk: The secret to moisture and a subtle tang. No buttermilk? Mix 1 cup whole milk with 1 tbsp white vinegar or lemon juice and let it sit for 5 minutes.
- Vegetable oil: Keeps the cake moist even after baking—don’t skip it!
- Vanilla extract: A must for depth of flavor.
- Unsweetened cocoa powder: Just enough to enhance the chocolatey undertones without overpowering the red velvet essence.
- Red food coloring: Gel-based works best for vibrant color without altering the texture. Start with 1-2 tbsp and adjust to your desired shade.
- White vinegar: Reacts with the baking soda for a tender crumb.
- Baking soda and baking powder: Leavening agents for the perfect rise.
- Salt: Balances the sweetness and enhances the flavors.
For the cream cheese frosting:
- Cream cheese: Full-fat and softened to room temperature for a smooth, luxurious texture.
- Unsalted butter: Softened to blend seamlessly with the cream cheese.
- Powdered sugar: Sifted to avoid lumps in the frosting.
- Vanilla extract: Adds a subtle warmth to the frosting.
Optional for garnish:
– Crushed pecans or fresh raspberries for a decorative, professional finish.
These ingredients, combined with precise measurements and techniques, will deliver a red velvet cake that’s moist, tender, and utterly irresistible.
How to Make the Best Classic Red Velvet Cake
- Prep your ingredients: Make sure all ingredients are at room temperature, especially the butter and eggs. This helps them blend smoothly, creating a uniform batter. Softened butter creams better, leading to a lighter cake texture.
- Preheat your oven and prepare pans: Preheat your oven to 350°F (175°C) and grease your cake pans generously. Lining the bottoms with parchment paper guarantees easy removal and prevents sticking.
- Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy. This step incorporates air into the batter, giving the cake its tender crumb. Pro tip: Use a stand mixer or hand mixer for best results.
- Mix wet ingredients: Add the eggs one at a time, fully incorporating each before adding the next. Then, mix in the vanilla extract and red food coloring. The vibrant color is key to red velvet’s signature look.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting the dry ingredients guarantees they’re lump-free and evenly distributed in the batter.
- Alternate wet and dry mixtures: Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the dry ingredients. This method prevents overmixing and keeps the cake tender. Watch for streaks—mix just until combined.
- Add vinegar: Stir in the white vinegar, which reacts with the baking soda to create a light and airy texture. This step is essential for the cake’s signature softness.
- Divide batter and bake: Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Rotate pans halfway through for even baking.
- Cool cakes completely: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Cooling prevents the frosting from melting and makes sure of clean layers.
- Frost and assemble: Once cooled, frost the cakes with cream cheese frosting. Pro tip: Apply a thin crumb coat first, then a final layer for a smooth finish. Slice and enjoy your homemade red velvet cake!
Nutrition
Indulge in the rich, velvety texture of this classic cake while being mindful of its nutritional content. Here’s a breakdown of the nutritional values per serving.
| Nutrition | Value per Serving |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 58 g |
| Protein | 5 g |
| Fat | 19 g |
| Saturated Fat | 12 g |
| Cholesterol | 80 mg |
| Sodium | 320 mg |
| Fiber | 1 g |
| Sugars | 40 g |
Chef Tips
If you want to achieve the perfect red velvet cake, I highly recommend sifting your dry ingredients before mixing them. It guarantees a smooth batter and even texture.
Use gel food coloring instead of liquid for a vibrant red hue without altering the consistency.
Cream the butter and sugar thoroughly for a light, fluffy crumb.
Finally, don’t overmix the batter—stop as soon as it’s combined to avoid toughness.
Frequently Asked Questions
Can I Use a Different Frosting for Red Velvet Cake?
Sure, you can use a different frosting for red velvet cake. I’ve tried cream cheese, buttercream, and even whipped cream – they all work. It’s your cake, so pick what you love or feel like experimenting with!
How Do I Store Red Velvet Cake Overnight?
I’ll store my red velvet cake in an airtight container at room temperature if it’s unfrosted, or in the fridge if it’s frosted. I’ll let it come to room temp before serving for the best texture.
Can I Make Red Velvet Cake Without Food Coloring?
Yes, I can make red velvet cake without food coloring. The natural cocoa powder gives it a reddish-brown hue, though it won’t be as vibrant. I’d add a bit more vinegar to enhance the color naturally.
Is Red Velvet Cake Safe for People With Food Allergies?
Red velvet cake isn’t automatically safe for food allergies—it depends on its ingredients. I’d check for common allergens like wheat, dairy, eggs, or nuts. For allergies, I’d use substitutions like gluten-free flour or plant-based milk.
Can I Freeze Red Velvet Cake for Later Use?
Yes, I can freeze red velvet cake for later. I’ll wrap it tightly in plastic wrap, then aluminum foil, or store it in an airtight container. It’ll keep well for up to 3 months.
