How to Make Red Velvet Cake: A Classic Recipe for Every Occasion

Red velvet cake, with its vibrant crimson hue and delicate chocolate flavor, is a timeless dessert that never fails to impress. Whether you’re celebrating a special occasion or simply craving a slice of something decadent, this recipe will guide you through each step, ensuring a moist, flavorful, and visually stunning cake that will have everyone asking for seconds.

A Little Bit of History

The origins of red velvet cake can be traced back to the Victorian era, where cooks discovered that adding acidic ingredients like buttermilk or vinegar to cocoa powder would create a reddish tint. This reaction, combined with the natural reddish hue of certain cocoa beans, gave the cake its signature color. Over time, red food coloring became a common addition to enhance the vibrancy of the cake.

Ingredients You’ll Need

For the Cake:

• 2 1/2 cups (300g) all-purpose flour
• 2 tablespoons (10g) unsweetened cocoa powder
• 1 teaspoon (5g) baking soda
• 1/2 teaspoon (3g) salt
• 1 1/2 cups (300g) granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 2 large eggs
• 1 teaspoon (5ml) vanilla extract
• 1 cup (240ml) buttermilk
• 2 tablespoons (30ml) red food coloring
• 1 tablespoon (15ml) white vinegar

For the Cream Cheese Frosting:

• 8 ounces (226g) cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 teaspoon (5ml) vanilla extract

Tools of the Trade

• Two 9-inch round cake pans
• Parchment paper
• Electric mixer
• Measuring cups and spoons
• Spatulas
• Mixing bowls
• Serrated knife (for leveling the cake layers)

Let’s Get Baking!

Making the Cake:

1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal later.
2. Whisk the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Together the Wet Ingredients: In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. The Red Velvet Magic: In a small bowl, whisk together the red food coloring and white vinegar. Pour this mixture into the batter and mix until the color is evenly distributed.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl, beat together the softened cream cheese and butter until smooth.
2. Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Vanilla: Stir in the vanilla extract.

Assembling the Cake:

1. Level the Cakes: Once the cakes have cooled completely, use a serrated knife to carefully level off any domed tops, creating flat surfaces for frosting.
2. Frosting Time: Place one cake layer on a cake stand or serving plate. Spread an even layer of cream cheese frosting over the top. Top with the second cake layer.
3. Frost the Cake: Frost the entire cake with the remaining cream cheese frosting, using a spatula to create a smooth finish.

Slice of Red Velvet Cake

FAQs: Your Red Velvet Cake Questions, Answered

Why is my red velvet cake not red?

The intensity of the red color can depend on the brand of food coloring used and the lighting. For a more vibrant red, make sure you’re using a high-quality red food coloring.

Can I use a different type of frosting?

Absolutely! While cream cheese frosting is the classic pairing, you can experiment with other frostings like ermine frosting, chocolate frosting, or even a simple whipped cream.

How should I store my red velvet cake?

Store the frosted cake in an airtight container in the refrigerator for up to 3 days.

Tips and Tricks from a Baking Enthusiast

• For a richer chocolate flavor, use Dutch-processed cocoa powder.
• Don’t overmix the batter! Overmixing can lead to a tough cake.
• Let the cakes cool completely before frosting to prevent the frosting from melting.
• Get creative with decorations! Sprinkle the top of the cake with chopped pecans, red velvet cake crumbs, or fresh berries.

Ingredients for Red Velvet Cake

Conclusion: Enjoy Your Red Velvet Masterpiece!

Congratulations on baking your own beautiful red velvet cake! It’s a dessert that’s sure to impress with its stunning appearance and delectable taste. Share it with loved ones or savor it all to yourself – you deserve a slice of this classic treat.

Don’t forget to check out our other delicious cake recipes, including our guide on how to make icing for cakes for even more frosting inspiration!