This lovely Red Velvet Cake is all about that deep red color and light, fluffy texture. With a hint of cocoa and creamy frosting, it’s a treat for both your eyes and taste buds!
Honestly, who can resist a slice of this beauty? It’s pretty enough for a birthday cake but tasty enough to enjoy on a regular Tuesday. I can’t help but sneak a piece before dinner! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the foundation for the cake structure. If gluten-free, you can use a gluten-free all-purpose blend instead. Many find it performs well, but you may need to adjust liquids a bit.
Buttermilk: It adds moisture and helps activate baking soda. If you don’t have buttermilk, mix milk with a tablespoon of vinegar or lemon juice, let it sit for 5 minutes to sour it up.
Vegetable Oil: Oil keeps the cake moist and sturdy. For a healthier option, you can substitute with applesauce or yogurt. Both work wonders in keeping that moist texture!
Cocoa Powder: It gives a subtle chocolate flavor. If you want a deeper chocolate taste, try adding a bit more cocoa powder, but keep an eye on the balance of wet ingredients.
Food Coloring: Red velvet is known for its vibrant color! If you’re avoiding artificial colors, you might experiment with beet juice, though the color might be different.
How Do You Get Perfectly Layered Cakes?
Layering cakes can be a challenge, but it’s all about patience and technique. Here’s how to do it smoothly:
- Ensure your cakes are completely cooled! Warm cakes can crumble or squish when you stack them.
- Level the tops of each layer with a knife for even stacking. This prevents wobbling and looks nicer.
- Use a generous amount of frosting between layers. It acts as glue and keeps the moistness in!
Also, chilling the assembled cake helps with easier slicing and a neat finish. Enjoy your baking!
How to Make a Delicious Red Velvet Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups (312g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder (unsweetened)
- 1 1/2 cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons (30ml) red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon pure vanilla extract
For the Cream Cheese Frosting:
- 16 ounces (450g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and around 30 minutes of baking time. Don’t forget to allow for cooling time for the cake layers and at least 30 minutes for chilling after frosting! Overall, expect to spend about 2 hours from start to finish, which is totally worth it for this delicious dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prepare for the yummy batter!
2. Mix the Dry Ingredients:
In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This helps to ensure there are no lumps and keeps your cake light and fluffy. Set the bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until everything is mixed and combined well.
4. Blend Dry and Wet Ingredients:
Now it’s time to bring it all together! Gradually add the dry mixture to the wet mixture, stirring gently just until everything is combined and smooth. Be careful not to overmix; a few lumps are okay!
5. Divide Batter and Prepare to Bake:
Divide the batter evenly among the three prepared pans. Use a spatula to smooth the tops so they bake evenly.
6. Bake the Cakes:
Place the pans in the preheated oven and bake for about 25-30 minutes. To check if they’re done, insert a toothpick in the center; if it comes out clean, they’re ready!
7. Cool the Cakes:
Once baked, let the cakes cool in the pans for about 10 minutes. Then turn them out onto wire racks to cool completely. This is important to keep them from getting soggy!
8. Prepare the Cream Cheese Frosting:
While the cakes are cooling, let’s make the frosting! In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. It should look fluffy and delicious!
9. Add Powdered Sugar:
Gradually add the sifted powdered sugar, one cup at a time, blending on low until fully combined. When all the sugar is in, add the vanilla extract and beat on medium-high until fluffy and whipped!
10. Assemble the Cake:
Place one layer of the cake on a serving plate. Spread a generous amount of frosting on top. Add the second layer and repeat with more frosting. Finish with the third layer on top.
11. Frost the Cake:
Use the remaining cream cheese frosting to cover the top and sides of the cake. Don’t worry about perfection; a little rustic look can be charming!
12. Chill the Cake:
For the best results, chill the cake in the fridge for at least 30 minutes before serving, so the frosting sets nicely. This will make it easier to slice and serve!
Enjoy your luscious, moist Red Velvet Cake with that creamy frosting! It’s perfect for any celebration or just a delightful treat anytime!
Can I Use a Different Type of Flour?
Yes! You can substitute all-purpose flour with a gluten-free flour blend if needed. Just ensure it’s a one-to-one ratio replacement for the best results.
Can I Make This Cake Without Buttermilk?
Absolutely! If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk substitute!
How Should I Store Leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. You can also freeze slices wrapped tightly in plastic wrap for up to 3 months. Just be sure to thaw in the fridge when you’re ready to enjoy!
Can I Use Different Food Coloring?
Yes! While red food coloring gives the traditional appearance, you can use natural alternatives like beet juice. However, the color might be less vibrant. Be prepared for some variation in hue!