Red Velvet Cake Recipe

This Red Velvet Cake Recipe is designed to be simple yet impressive, making it accessible for both novice and experienced bakers. With straightforward instructions and customizable options, you can create a dessert that’s as stunning as it is delicious. Whether it’s a festive occasion or just a craving for something sweet, this Red Velvet Cake Recipe is sure to be a showstopper.

Perfect for all occasions, this Red Velvet Cake Recipe showcases how basic ingredients can transform into a spectacular dessert. With its irresistible flavor and beautiful presentation, it’s a treat that never fails to impress. So, if you’re looking to make an unforgettable dessert, look no further than this Red Velvet Cake Recipe

Preparation Time

• Preparation: 30 minutes
• Baking: 25-30 minutes
• Cooling and Frosting: 2 hours
• Total Time: 3 hours

For the Cake

• All-Purpose Flour (2 1/2 cups, ~310g)
  Calories: ~1,250 calories
• Granulated Sugar (1 1/2 cups, ~300g)
  Calories: ~1,200 calories
• Unsweetened Cocoa Powder (2 tablespoons, ~12g)
  Calories: ~40 calories
• Baking Soda (1 teaspoon)
  Calories: 0 calories
• Salt (1/2 teaspoon)
  Calories: 0 calories
• Buttermilk (1 cup, ~240ml)
  Calories: ~150 calories
• Vegetable Oil (1 cup, ~240ml)
  Calories: ~1,920 calories
• Large Eggs (2, ~100g)
  Calories: ~140 calories
• Red Food Coloring (2 tablespoons, ~30ml)
  Calories: ~10 calories
• White Vinegar (1 teaspoon)
  Calories: 0 calories
• Vanilla Extract (2 teaspoons)
  Calories: ~10 calories

• Cream Cheese (16 oz, ~450g)
  Calories: ~1,440 calories
• Unsalted Butter (1/2 cup, ~115g)
  Calories: ~810 calories
• Powdered Sugar (4 cups, ~500g)
  Calories: ~2,000 calories
• Vanilla Extract (2 teaspoons)
  Calories: ~10 calories

Instructions

1. Prepare the Cake Batter

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
Combine Wet Ingredients: In a large mixing bowl, whisk together the sugar and oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the buttermilk, red food coloring, vinegar, and vanilla extract.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to ensure a tender cake.

2. Bake the Cake Layers

Divide and Bake: Divide the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Layers: Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Transfer the layers to a wire rack to cool completely before frosting.

3. Prepare the Cream Cheese Frosting

Cream the Base: In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Add Powdered Sugar: Gradually add the powdered sugar, 1 cup at a time, beating on low speed to avoid a sugar cloud. Once fully incorporated, increase the speed and beat until fluffy.
Flavor with Vanilla: Mix in the vanilla extract until well blended.

4. Assemble the Cake

Layer the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Place the second layer on top and spread frosting over the top and sides.
Decorate: Smooth the frosting with a spatula or add swirls for texture. Optionally, garnish with cake crumbs, sprinkles, or fresh berries.

5. Serve and Enjoy

Slice and Serve: Slice the cake into pieces and serve with a cup of coffee or tea. Store leftovers in the refrigerator for up to 5 days.

• Flour: ~1,250 calories
• Sugar: ~1,200 calories
• Cocoa Powder: ~40 calories
• Buttermilk: ~150 calories
• Vegetable Oil: ~1,920 calories
• Eggs: ~140 calories
• Cream Cheese Frosting: ~4,260 calories
• Total Calories: ~8,960 calories (serves 12, ~747 calories per serving)

Why This Recipe Works

• Balanced Flavor: A hint of cocoa adds depth without overpowering the sweetness.
• Moist Texture: Buttermilk and oil ensure a tender crumb.
• Visual Appeal: The red color makes it perfect for festive occasions.
• Versatile: Can be adapted to cupcakes, layer cakes, or sheet cakes.

FAQs

1. Can I make this cake without food coloring?
   Yes, you can skip the food coloring. The cake will have a natural reddish-brown color from the cocoa.
2. What’s the best substitute for buttermilk?
   Use 1 cup of whole milk mixed with 1 tablespoon of vinegar or lemon juice as a substitute.
3. Can I make the cake ahead of time?
   Yes, bake the layers a day in advance and store them tightly wrapped at room temperature or in the fridge.
4. How can I make it gluten-free?
   Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
5. What if I don’t have a mixer?
   You can mix the batter and frosting by hand, but ensure the cream cheese and butter are softened to room temperature for easy blending.
6. How long will the cake stay fresh?
   Stored in an airtight container in the refrigerator, the cake stays fresh for up to 5 days.
7. Can I freeze Red Velvet Cake?
   Yes, wrap unfrosted layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before frosting.