Velvet Red Delight

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 12
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Welcome to the world of Velvet Red Delight, a cake that’s all about indulgence with its smooth texture and vivid red hue. Perfect for special occasions or a delightful treat when you simply feel like celebrating life's small moments.

Ingredients for Velvet Red Delight

The backbone of our cake, all-purpose flour provides the structure. Granulated sugar sweetens and helps with moisture retention. A touch of baking soda works with vinegar to give you that lovely rise. A pinch of salt enhances all the flavors, while cocoa powder adds depth without overpowering. Vegetable oil keeps the cake moist and light. Buttermilk adds a slight tang and tenderness, complementing the eggs which bind everything together. The star of the show, red food coloring, gives the cake its signature color. The vanilla extract adds warmth and enhances the overall flavor. For the frosting, unsalted butter and cream cheese create a luxurious creaminess, while powdered sugar sweetens without graininess, and a hint of vanilla rounds it all out.

Tips & Tricks

  • Use room temperature ingredients to ensure a smoother batter.
  • Don't skimp on the red food coloring for that vibrant color.
  • Chill your mixing bowl before making the frosting for the best texture.

Serving Suggestions

Pair this cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream for extra indulgence. A handful of fresh berries on the side can add a burst of freshness and color contrast.

Frequently Asked Questions

Can I use a different type of oil?
Yes, you can substitute canola oil or melted coconut oil, though it may slightly alter the flavor.
How do I store leftovers?
Store the cake in an airtight container in the refrigerator for up to 5 days.

Velvet Red Delight Recipe Walkthrough

First, let's get that oven preheated to 350°F (175°C). You want your cake pans greased and ready, so nothing sticks later. In a large bowl, sift together your flour, sugar, baking soda, salt, and cocoa powder. This step ensures a lump-free and well-mixed dry base.

In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. This wet mixture is where all the magic happens, combining to create that red velvet allure. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be gentle; overmixing can lead to a tough cake.

Divide the batter evenly between your prepared cake pans. This ensures even baking and prevents one layer from being thicker than the other. Pop them in the oven for about 25-30 minutes. You'll know they're done when a toothpick inserted in the center comes out clean.

Once baked, let the cakes cool in their pans for 10 minutes before transferring them to a wire rack. This helps them set and prevents crumbling. While they cool, it's frosting time! Beat your softened butter and cream cheese together until smooth. Gradually add in the powdered sugar and vanilla extract, beating until fluffy.

Once your cakes are completely cool, spread a generous layer of frosting on one cake. Top with the other cake layer and frost the top and sides. The frosting should be smooth and even, creating a beautiful finish.

Why You'll Love This Recipe

  • Rich, moist texture that melts in your mouth.
  • Eye-catching red color for visual appeal.
  • Balanced flavor with a slight cocoa hint.
  • Creamy, tangy frosting adds a perfect finish.

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 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
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the butter and cream cheese together until smooth.
9. Add the powdered sugar and vanilla extract, and continue beating until light and fluffy.
10. Once the cakes are cool, spread a layer of frosting on the top of one cake, then place the other cake on top and frost the top and sides.

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