There’s just something timeless about a Red Velvet Cake, isn’t there? With its striking color and distinct flavor, this cake is a showstopper for any special occasion. Today, we’re diving into a delicious recipe that balances flavor and texture perfectly.
The backbone of any cake, flour gives structure. Too much can make your cake tough, so measure carefully. Sugar adds sweetness and aids in browning, while baking soda helps the cake rise. A pinch of salt enhances all other flavors.
Cocoa powder is key for that subtle chocolatey hint without overpowering the cake's classic flavor. Vegetable oil ensures your cake stays moist, and buttermilk brings a slight tanginess while reacting with the baking soda for extra fluffiness.
Eggs are the binding agents, holding everything together. The red food coloring is what gives the cake its signature hue, while vanilla extract adds depth. A touch of white distilled vinegar enhances the color and texture.
For the frosting, butter and cream cheese create a rich, creamy base, while powdered sugar sweetens the mix without grittiness. A splash of vanilla extract ties it all together with its fragrant aroma.
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving it at a party, garnish with a sprinkle of cocoa powder or a few fresh berries for added flair.
Start by preheating your oven to 350°F. Grease two 9-inch round cake pans; this ensures your cakes release easily after baking. While that's warming up, grab a large bowl to sift together the flour, sugar, baking soda, salt, and cocoa powder. This helps to combine them evenly and prevents clumps.
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. This is where the magic begins—the wet ingredients transform into a luscious, ruby-red mixture. Slowly introduce the wet ingredients to the dry ones, stirring gently until everything is just combined. Overmixing can lead to a dense cake, so take it easy.
Divide your batter evenly between the prepared pans. A spatula can help you scrape every last bit of goodness from the bowl. Bake in your preheated oven for about 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
Let the cakes cool in their pans for about 10 minutes before flipping them onto a wire rack to cool completely. This prevents them from continuing to cook and dry out.
While your cakes are cooling, it’s time to focus on the frosting. Beat together the softened butter and cream cheese until creamy. Gradually add powdered sugar and vanilla extract, beating until smooth and fluffy.
Once the cakes are completely cool, take one and spread a generous layer of frosting over the top. Place the second cake on top and proceed to frost the top and sides. Now step back and admire your creation!
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