This unique red velvet cake is a delightful twist on the classic, with a rich cocoa flavor and a moist, tender crumb. The secret lies in the perfect blend of ingredients that create a vibrant color and a subtle tangy taste, making it a standout at any gathering.
All-purpose flour provides the structure needed for the cake. Granulated sugar sweetens the cake while helping to keep it moist. Baking powder and baking soda are the leavening agents that help the cake rise. A hint of salt balances the sweetness. Unsweetened cocoa powder gives the cake its signature subtle chocolate flavor. Buttermilk adds moisture and a slight tang, complementing the cocoa. Eggs bind everything together, enhancing the cake's texture. Vegetable oil ensures a moist crumb. Vanilla extract enhances the overall flavor profile. Apple cider vinegar reacts with the baking soda for extra leavening. Red food coloring gives the cake its iconic appearance. For the frosting, unsalted butter and cream cheese create a creamy base, while confectioners' sugar sweetens and thickens the frosting. A dash of vanilla extract rounds out the flavor.
This red velvet cake is a showstopper on its own, but you can serve it with a scoop of vanilla ice cream for added decadence. A handful of fresh berries on the side provides a refreshing contrast to the rich flavors. For a festive touch, sprinkle some chopped nuts or chocolate shavings on top.
Start by preheating your oven to 350°F. Grab two 9-inch round cake pans and grease them lightly. This will prevent the cake from sticking, making it a breeze to remove later. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Sifting is important here to ensure there are no lumps and everything is evenly distributed.
In another bowl, whisk together the buttermilk, eggs, oil, vanilla extract, vinegar, and red food coloring. It’s a vibrant mix and might look a bit unusual, but trust the process. Slowly add the wet ingredients to the dry mixture, stirring gently until they are just combined. Overmixing can lead to a dense cake, so take it easy here.
Divide the batter evenly between your prepared pans. Place them in the oven and let them bake for about 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely. This cooling period is crucial for setting the structure of the cake.
While the cakes are cooling, prepare the frosting. Beat the butter and cream cheese together until they are smooth and creamy. Gradually add the confectioners' sugar and vanilla extract, beating until the frosting is light and fluffy. Once the cakes are completely cool, you can start frosting them. Spread a generous layer between the cakes, then cover the top and sides. You can be as creative as you like here!
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