Description
This classic Red Velvet Cake features a moist, tender crumb with a hint of cocoa and the signature vibrant red color, layered and frosted with a smooth, creamy cream cheese frosting. Perfect for celebrations or any special occasion, it combines rich flavors with a delightful velvet texture achieved through the vinegar and baking soda reaction.
Ingredients
Scale
Cake
- 2 ½ cups All-purpose flour (or 2 ¾ cups cake flour)
- 2 tablespoons Dutch-processed Cocoa powder
- 1 ½ cups Granulated sugar
- 1 cup Vegetable oil (or melted butter/applesauce substitute)
- 2 Large eggs, room temperature
- 1 cup Buttermilk (or milk with 1 tablespoon lemon juice)
- 2 tablespoons Red food coloring (adjust to preferred intensity)
- 1 teaspoon White vinegar
- 2 teaspoons Vanilla extract (or 1 teaspoon almond extract)
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Cream Cheese Frosting
- 8 oz Cream cheese, full-fat, softened
- ½ cup Unsalted butter, softened
- 3-4 cups Powdered sugar (adjust to taste and thickness)
- 1 teaspoon Vanilla extract (or ½ teaspoon almond extract)
- 1 pinch Salt
Instructions
- Prepare pans and ingredients: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to prevent sticking. Ensure all ingredients are at room temperature for the best mixing results.
- Mix dry ingredients: In a large bowl, whisk together the flour, Dutch-processed cocoa powder, and salt until well combined and set aside.
- Combine wet ingredients: In a separate large mixing bowl, beat the vegetable oil and granulated sugar until they are thoroughly combined and smooth. Incorporate eggs one at a time, mixing well after each addition. Then add the vanilla extract or almond extract.
- Prepare buttermilk mixture: Stir the red food coloring into the buttermilk until evenly blended, which will give the batter its characteristic vibrant red hue.
- Combine wet and dry: Alternately add the dry flour mixture and the colored buttermilk to the wet ingredients, mixing after each addition to form a smooth batter without overmixing.
- Add leavening reaction: Quickly stir together the white vinegar and baking soda, then fold this mixture immediately into the batter to help develop the cake’s soft, velvety texture.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the frosting: In a clean bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar until the frosting reaches your preferred sweetness and consistency. Mix in vanilla extract and a pinch of salt to enhance the flavor.
- Assemble the cake: Place one cooled cake layer onto a serving plate. Spread a generous layer of cream cheese frosting on top. Add the second cake layer and spread frosting evenly over the top and sides of the cake for a smooth finish.
Notes
- Ensure all ingredients are at room temperature to achieve the best batter texture and rise.
- Adjust the amount of red food coloring to get your desired cake color intensity.
- Substitute buttermilk with regular milk plus lemon juice if needed to add acidity that reacts with the baking soda.
- Use Dutch-processed cocoa for a richer chocolate flavor.
- The vinegar and baking soda reaction is crucial for the cake’s signature velvety texture and tenderness.
- For a lighter frosting, consider reducing powdered sugar but adjust to maintain a spreadable consistency.
- Store the cake refrigerated if not serving immediately due to cream cheese frosting, and bring it to room temperature before serving.
