The Ultimate Red Velvet Cake Recipe

Red velvet cake is a showstopper, often seen at weddings, birthdays, or any occasion that calls for a little extra love. With its rich, smooth texture, vibrant red color, and perfect balance of sweet and subtle cocoa flavor, it’s no wonder this cake has such a dedicated following. The Ultimate Red Velvet Cake takes the classic recipe to new heights with its perfect crumb, moist texture, and rich cream cheese frosting.

this RECIPE

Why You’ll Love This Recipe

1. Perfect for Special Occasions

With its striking red color and decadent flavor, this red velvet cake is the ultimate dessert to impress at weddings, birthdays, or any celebration.

2. Moist and Tender

Thanks to the combination of vegetable oil and buttermilk, this cake comes out incredibly moist and tender—just like a classic red velvet should be.

3. Balanced Flavor

The cake isn’t overly chocolatey but instead has a mild cocoa flavor that’s perfectly balanced by the sweetness of the cake and the tangy cream cheese frosting.

4. Easy to Make

Despite its fancy reputation, this red velvet cake is simple to make. With standard ingredients and straightforward steps, even novice bakers can nail it.

5. Customizable Frosting

While cream cheese frosting is the classic pairing, you can customize this cake with buttercream or even whipped cream if you prefer a different twist.

Ingredients

• For the Red Velvet Cake:
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Unsweetened cocoa powder
  • Salt
  • Vegetable oil
  • Buttermilk
  • Eggs
  • Red food coloring (liquid or gel)
  • Vanilla extract
  • Vinegar (typically white or apple cider)
• For the Cream Cheese Frosting:
  • Cream cheese (softened)
  • Unsalted butter (softened)
  • Powdered sugar
  • Vanilla extract

Variations

• Different Frosting: You can swap the cream cheese frosting for classic buttercream frosting or even a ganache if you want to change things up.
• Add-ins: Some variations of red velvet cake include chocolate chips or chopped nuts. Feel free to add them to the batter if you like.
• Mini Cakes or Cupcakes: Instead of a large cake, make mini cakes or cupcakes by dividing the batter into smaller portions and adjusting the baking time accordingly.

How to Make the Recipe

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Prepare Wet Ingredients

In a large bowl, whisk together the granulated sugar and vegetable oil. Add in the eggs one at a time, beating well after each addition. Stir in the buttermilk, red food coloring, vanilla extract, and vinegar.

Step 4: Combine Wet and Dry

Slowly add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can affect the cake’s texture.

Step 5: Bake

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 6: Make the Cream Cheese Frosting

While the cakes are cooling, make the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, and beat until the frosting is fluffy and spreadable.

Step 7: Assemble and Frost

Once the cakes have cooled completely, spread a layer of cream cheese frosting on top of the first layer. Place the second cake layer on top and frost the top and sides with the remaining frosting.

Step 8: Serve and Enjoy

Serve the cake chilled or at room temperature. It’s perfect for any celebration, with each slice offering a sweet, tender bite of velvety goodness.

Tips for Making the Recipe

• Don’t Overmix the Batter: Overmixing can lead to a dense cake, so mix until just combined.
• Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature before mixing. This helps the ingredients combine more easily and results in a smoother batter.
• Adjusting the Color: Red velvet cakes are typically a rich red color, but the shade can vary depending on the amount of food coloring used. Add more food coloring for a deeper red hue.
• Check for Doneness: All ovens are different, so be sure to check the cake with a toothpick around the 25-minute mark. If it comes out clean, your cake is done!

How to Serve

Serve the Red Velvet Cake at room temperature or slightly chilled for the best flavor. It pairs wonderfully with a cup of coffee or a glass of milk. You can also garnish with extra sprinkles or edible flowers for a festive touch.

Make Ahead and Storage

Storing Leftovers

Store leftover red velvet cake in an airtight container in the fridge for up to 4-5 days. The cold environment helps preserve the cake’s moisture.

Freezing

This cake freezes well. If you have leftover slices, wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. To thaw, leave the cake at room temperature for a couple of hours before serving.

Reheating

To reheat leftover slices, simply microwave for 20-30 seconds or warm them in a 300°F (150°C) oven for about 10 minutes.

FAQs

1. Can I use a different frosting?

Yes! If you prefer, you can swap out the cream cheese frosting for buttercream or whipped cream, depending on your tastes.

2. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the flour blend for the proper measurements and other adjustments.

3. Can I make this cake ahead of time?

Absolutely! You can bake the cakes and store them tightly wrapped at room temperature for 1-2 days, or freeze them for longer storage. Frost just before serving.

4. What can I substitute for buttermilk?

If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.

5. Can I make this recipe in a different size pan?

Yes, you can bake this cake in a 9×13-inch pan or a smaller pan, but adjust the baking time accordingly. A larger pan may need less baking time, while a smaller pan will need more.

6. How do I avoid a dry cake?

Be careful not to overbake the cake. Start checking for doneness at the 25-minute mark to ensure the cake stays moist and tender.

7. Can I use different food coloring?

Yes, you can use gel food coloring for a more vibrant color, but liquid food coloring works as well. Just be sure to adjust the amount to get your desired color.

8. Is this cake really as soft as it looks?

Yes! The combination of buttermilk, vegetable oil, and eggs results in an incredibly soft and tender cake with a melt-in-your-mouth texture.

9. Can I make this cake in advance and freeze it?

Yes, you can freeze the cake layers (unfrosted) for up to 3 months. Let them cool completely before wrapping in plastic wrap and freezing.

10. How do I make my frosting fluffy?

Make sure to beat the cream cheese and butter until fully combined and smooth before adding powdered sugar. The key is to cream them together for a good 3-5 minutes until light and fluffy.

Conclusion

This Ultimate Red Velvet Cake is everything you want in a dessert—moist, flavorful, and visually stunning. With its subtle cocoa flavor, tender crumb, and tangy cream cheese frosting, this cake will be the star of any special occasion. Whether it’s for a birthday, holiday, or just because, this red velvet cake will leave everyone wanting more. So go ahead, whip up this delightful treat, and enjoy a slice of indulgence!

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