Red Velvet Cake is a timeless dessert that captures hearts with its striking red hue, velvety texture, and irresistible cream cheese frosting. Perfect for holidays, birthdays, or just because, this cake combines a hint of cocoa with a tangy buttermilk flavor. Whether you’re a seasoned baker or trying it for the first time, this recipe is sure to impress.
How to Make Red Velvet Cake
This cake is surprisingly simple to make. Start with a rich batter, bake to perfection, and finish with a luscious cream cheese frosting.
Step-by-Step Instructions
- Prepare Your Ingredients: Gather all the ingredients and preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Add Wet Ingredients: Combine buttermilk, vanilla extract, and red food coloring. Gradually add to the butter mixture, alternating with the dry ingredients.
- Combine: Mix until just combined. Do not overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost: Spread cream cheese frosting between the layers, on the sides, and on top of the cake.
Red Velvet Cake
12
servings20
minutes30
minutesIngredients
- Cake:
2 ½ cups all-purpose flour
2 tbsp cocoa powder
1 tsp baking powder
½ tsp salt
1 cup unsalted butter (softened)
2 cups granulated sugar
2 large eggs
1 cup buttermilk
1 tsp vanilla extract
2 tbsp red food coloring- Cream Cheese Frosting:
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla extract
Directions
- Preheat oven and prepare pans.
- Mix dry ingredients and set aside.
- Cream butter and sugar, then add eggs.
- Mix in wet ingredients, alternating with dry ingredients.
- Bake until a toothpick comes out clean.
- Let the cakes cool completely.
- Frost and assemble the cake.
FAQ
1. Can I make this cake ahead of time?
Yes, you can bake the layers in advance and store them wrapped in plastic wrap for up to 2 days. Frost the cake before serving.
2. How do I achieve the perfect red color?
Use high-quality red food coloring. Gel food coloring works best for vibrant results.
3. Can I freeze red velvet cake?
Absolutely! Wrap the cake layers tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting.
