Red Velvet Cake

Dive into the heart of Southern baking with this classic Red Velvet Cake. Renowned for its striking color and velvety soft texture, this dessert is a true showstopper. The subtle cocoa flavor is perfectly balanced by a slight tang from the buttermilk and vinegar, all crowned with a rich and luxurious cream cheese frosting. It's the perfect centerpiece for any celebration or special occasion.

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With a history as rich as its flavor, Red Velvet Cake has become a beloved American classic. This recipe breaks down the process into simple steps, making it achievable for bakers of medium skill to recreate this iconic dessert at home.

Ingredients

• For the Cake
• 2 ½ cups (315 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (300 g) granulated sugar
• 1 cup (230 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 ounce (30 ml) red food coloring
• ½ cup (120 ml) vegetable oil
• For the Cream Cheese Frosting
• 8 ounces (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.

Step 2

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each.

Step 4

Mix in oil, vanilla extract, and vinegar.

Step 5

In a small bowl, combine buttermilk and red food coloring.

Step 6

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Divide batter evenly between prepared pans. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9

For the frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.

Step 10

Once cakes are completely cool, spread a layer of frosting between the cake layers, then frost the top and sides of the cake.

Zusatztipps für die Zubereitung

For a deeper, more vibrant red, consider using gel food coloring instead of liquid. Ensure you have the right tools on hand before you begin: two 9-inch round cake pans, mixing bowls, a sifter, a spatula, and an electric mixer will make the process much smoother.

Varianten und Anpassungen

Feel free to customize your cake's presentation. Garnish the finished cake with reserved cake crumbs for a traditional look, or top with fresh berries like raspberries or strawberries for a fresh, elegant contrast.

Serviervorschläge

This decadent cake is a perfect dessert on its own, but it pairs beautifully with a hot cup of coffee or even a glass of sparkling wine. Store any leftovers tightly covered in the refrigerator for up to 5 days.

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Now that you have the secrets to a perfect homemade Red Velvet Cake, it's time to preheat your oven. Enjoy the process of creating this stunning dessert and the reward of sharing it with friends and family.

Recipe Q&A

→ What makes red velvet cake unique?

The distinctive combination of cocoa powder with buttermilk and vinegar creates a tender crumb with a subtle tang, while the cream cheese frosting provides rich, tangy sweetness that perfectly balances the cake.

→ Can I make red velvet cake ahead of time?

Yes, the cake layers can be baked up to 2 days in advance. Wrap tightly in plastic and store at room temperature. Frost the same day as serving for best results, or store the finished cake refrigerated for up to 5 days.

→ Why is buttermilk essential?

Buttermilk's acidity reacts with baking soda to create a tender, moist crumb while providing the characteristic subtle tang that defines this classic Southern dessert.

→ What type of food coloring works best?

Gel food coloring provides the deepest red hue without affecting the batter's consistency. Liquid coloring works but may require larger amounts. Both achieve the signature red color.

→ How should I store the finished cake?

Keep refrigerated in an airtight container or cake dome for up to 5 days. Bring to room temperature 30 minutes before serving for optimal texture and flavor.

→ Can I freeze red velvet cake?

Unfrosted cake layers freeze beautifully for up to 3 months. Thaw overnight in the refrigerator before frosting. The finished frosted cake can also be frozen, though the texture may be slightly affected.