Why Make This Recipe
Red velvet cake is a classic dessert that is as beautiful as it is delicious. Its striking red hue and creamy frosting make it a favorite for special occasions, including birthdays, weddings, and holidays. This recipe creates a moist, tender cake with just the right amount of chocolate flavor, perfect for impressing your guests or treating yourself.
How to Make The Best Red Velvet Cake
Ingredients
- 1¼ cups all-purpose flour
- 1¼ cups cake flour
- 1½ cups sugar
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons cocoa
- 1 cup vegetable oil
- 1½ cups buttermilk
- 2 large eggs
- 1½ teaspoons liquid red food coloring
- 1½ teaspoons white vinegar
- 2 teaspoons vanilla extract
- 1 cup chopped toasted pecans (optional for garnish)
- 1½ cups (12 ounces) cream cheese
- ¾ cup butter
- 2 teaspoons vanilla extract
- 8 cups icing sugar (a 1 kilogram/2 lb bag)
- 1-3 tablespoons milk (enough to bring the frosting to a spreadable consistency)
Directions
Grease two 9-inch cake pans and line the bottom and sides with parchment paper. Preheat the oven to 325 degrees F.
Sift together the all-purpose flour, cake flour, sugar, baking soda, baking powder, salt, and cocoa in a large bowl.
In the bowl of an electric mixer, blend the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until well combined.
Gradually mix in the dry ingredients until smooth. Avoid over-mixing; as soon as the batter is lump-free, pour it into the prepared cake pans.
Bake at 325 degrees F for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
Turn the cakes out onto a wire rack, remove the parchment paper, and let them cool completely. For easier serving, you can cut each layer into four, or leave them as two layers if preferred.
If using toasted pecans, sprinkle ¼ cup over each layer of frosting as you assemble the cake.
To make the frosting, mix the cream cheese, butter, vanilla extract, and icing sugar until smooth and fluffy. Add milk as needed to achieve a spreadable consistency.
How to Serve The Best Red Velvet Cake
Serve the red velvet cake at room temperature to bring out its full flavor. You can slice it into generous pieces and garnish with additional chopped pecans if desired. This cake pairs well with a cup of coffee or tea and is perfect for celebrations or casual gatherings.
How to Store The Best Red Velvet Cake
Store the cake in an airtight container in the refrigerator for up to a week. If you want to keep it longer, you can freeze it. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. It can last in the freezer for up to three months.
Tips to Make The Best Red Velvet Cake
- Be sure to measure your ingredients accurately for the best results.
- Avoid over-mixing the batter to keep the cake light and fluffy.
- Let the cake layers cool completely before frosting to prevent melting the icing.
- Always use fresh ingredients, especially the baking powder and baking soda.
Variation
You can add more cocoa powder for a richer chocolate flavor or replace the buttermilk with yogurt for a different texture. You can also try different frostings, such as vanilla or chocolate buttercream.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, you can, but the texture may be denser. Cake flour gives the cake a lighter, fluffier texture.
How do I achieve a vibrant red color?
Make sure to use high-quality liquid red food coloring and follow the measurement closely. If you need a more vibrant color, you can add a little more food coloring.
Can this cake be made ahead of time?
Yes, you can bake the cake in advance and store the layers in the refrigerator or freezer until you're ready to frost and serve.
📖 Recipe
Red Velvet Cake
Ingredients
For the cake
- 1¼ cups all-purpose flour
- 1¼ cups cake flour Recommended for a lighter texture
- 1½ cups sugar
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon salt
- 3 tablespoons cocoa
- 1 cup vegetable oil
- 1½ cups buttermilk
- 2 large eggs
- 1½ teaspoons liquid red food coloring
- 1½ teaspoons white vinegar
- 2 teaspoons vanilla extract
For the frosting
- 1½ cups (12 ounces) cream cheese
- ¾ cup butter Softened
- 2 teaspoons vanilla extract
- 8 cups icing sugar (a 1 kilogram/2 lb bag)
- 1-3 tablespoons milk Enough to bring the frosting to a spreadable consistency
Optional garnish
- 1 cup chopped toasted pecans For garnish, optional
Instructions
Preparation
- Grease two 9-inch cake pans and line the bottom and sides with parchment paper. Preheat the oven to 325°F.
- Sift together the all-purpose flour, cake flour, sugar, baking soda, baking powder, salt, and cocoa in a large bowl.
- In the bowl of an electric mixer, blend the vegetable oil, buttermilk, eggs, red food coloring, white vinegar, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until smooth. Avoid over-mixing; as soon as the batter is lump-free, pour it into the prepared cake pans.
Baking
- Bake at 325°F for 30-35 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Turn the cakes out onto a wire rack, remove the parchment paper, and let them cool completely.
- For easier serving, you can cut each layer into four or leave them as two layers if preferred.
Frosting
- To make the frosting, mix the cream cheese, butter, vanilla extract, and icing sugar until smooth and fluffy. Add milk as needed to achieve a spreadable consistency.
- If using toasted pecans, sprinkle ¼ cup over each layer of frosting as you assemble the cake.
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