Velvet cake. The name alone conjures up images of luxurious, melt-in-your-mouth goodness. And let me tell you, the reality lives up to the hype! This cake is known for its incredibly soft, velvety crumb, hence the name. But the real magic happens when you pair that texture with a subtle yet irresistible flavor. Whether you’re a seasoned baker or just starting out, this guide will walk you through each step to create a velvet cake that will impress your friends and family.
What Makes Velvet Cake so Special?
I remember the first time I had a slice of velvet cake. It was at a friend’s birthday party, and I was immediately smitten. The cake was so moist and tender, and the frosting was perfectly sweet and tangy. I couldn’t resist asking for the recipe!
What sets velvet cake apart from other cakes is the use of buttermilk and vinegar. These ingredients react with the baking soda to create tiny air bubbles in the batter, resulting in a cake that’s unbelievably soft and fluffy.
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
- 2 tablespoons red food coloring (or more, for a deeper red hue)
- 1 tablespoon white vinegar
For the Frosting:
- 8 ounces cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Essential Baking Tools:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Measuring cups and spoons
- Mixing bowls
- Spatula
- Serrated knife (for leveling the cake layers)
- Piping bag and tip (optional, for frosting)
Red Velvet Cake Ingredients
Step-by-Step Baking Instructions:
1. Preparing the Cake Pans:
Grease and flour two 9-inch round cake pans. Lining the bottom of the pans with parchment paper will also help prevent the cakes from sticking.
2. Combining Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set this aside.
3. Creaming Butter and Sugar:
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This is best done using an electric mixer.
4. Adding Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract. Make sure each ingredient is fully incorporated before adding the next.
5. Alternating Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
6. The Red Velvet Secret:
In a small bowl, whisk together the red food coloring and vinegar. Pour this mixture into the batter and mix until the color is evenly distributed.
7. Baking to Perfection:
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Cooling the Cakes:
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Red Velvet Cake Batter in Pans
Making the Cream Cheese Frosting:
- In a large bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Stir in the vanilla extract.
FAQs about Making Velvet Cake:
Q: Can I use a different type of food coloring?
A: While traditional red velvet cake uses red food coloring, feel free to experiment! You can use gel food coloring for a more vibrant color, or try natural alternatives like beet juice (which might slightly alter the flavor).
Q: What can I substitute for buttermilk?
A: If you don’t have buttermilk on hand, you can easily make your own. Simply add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for about 5 minutes, until it slightly curdles.
Q: My cake turned out dense. What went wrong?
A: Overmixing the batter can lead to a dense cake. Be sure to mix the ingredients just until combined. Also, make sure your leavening agents (baking soda and powder) are fresh.
Assembling Your Masterpiece:
- Once the cakes are completely cool, use a serrated knife to level the tops if necessary.
- Place one cake layer on a serving plate. Top with a generous layer of frosting.
- Carefully place the second cake layer on top. Frost the entire cake with the remaining frosting.
Serving and Storing:
Velvet cake is best served at room temperature. It can be stored in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week.
And there you have it – your very own homemade velvet cake! This recipe is a classic for a reason, and I’m confident you’ll love the results. Happy baking!
Frosted Red Velvet Cake
For a twist on the classic red velvet, check out our recipe for Vegan Red Velvet Cake. If you’re a cheesecake enthusiast, you’ll love our Red Velvet Cheesecake recipe!
