Amazing Homemade Red Velvet Cake
Amazing Homemade Red Velvet Cake
Introduction
Prepare to be enchanted by our Amazing Homemade Red Velvet Cake! This classic dessert is a masterpiece of flavor and texture, featuring moist, tender red velvet layers with just the right touch of cocoa, all embraced by a rich, tangy cream cheese frosting. Perfect for celebrations or simply to treat yourself, this recipe promises a slice of pure homemade bliss that will delight everyone.
Ingredients
- For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 2 large eggs, at room temperature
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 ounces red food coloring (liquid or gel)
- For the Cream Cheese Frosting:
- 16 ounces (2 blocks) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt (optional, to balance sweetness)
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cocoa powder until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, buttermilk, white vinegar, vanilla extract, and red food coloring until the mixture is smooth and evenly colored.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined and smooth. Be careful not to overmix the batter.
- Bake Cake Layers: Divide the batter evenly among your prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
- Cool Cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes before carefully inverting them onto the wire rack to cool completely. It's crucial that the cake layers are entirely cool before frosting.
- Make Frosting: In a large bowl, using an electric mixer, beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated, then increase to medium speed until the frosting is light and fluffy.
- Add Vanilla: Stir in the vanilla extract (and the optional pinch of salt). Beat for another minute until the frosting is perfectly smooth.
- Assemble Cake: Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top. Repeat with the remaining cake layers. Once stacked, use the remaining frosting to cover the top and sides of the entire cake.
- Chill & Serve: For the best texture and easier slicing, chill the cake in the refrigerator for at least 30 minutes before cutting into slices and serving.
Pro Tips & Notes
- Room Temperature Ingredients: For the smoothest batter and frosting, ensure your eggs, buttermilk, cream cheese, and butter are all at room temperature. This helps them emulsify properly and prevents lumps.
- Do Not Overmix: Overmixing the cake batter can develop too much gluten, resulting in a tough, dense cake. Mix only until the ingredients are just combined.
- Sift Powdered Sugar: Sifting your powdered sugar for the frosting is a small but mighty step that prevents lumps and ensures your frosting is incredibly smooth and velvety.
- Cool Completely: Frosting a warm cake is a recipe for disaster, as the frosting will melt and slide off. Patience is key; let your cake layers cool entirely before frosting.
- Gel Food Coloring for Vibrant Color: While liquid food coloring works, gel food coloring often provides a more intense, vibrant red hue without adding excess liquid to your batter. Adjust the amount to achieve your desired shade.
Nutrition Facts (per serving)
- Calories: 550
- Protein: 5g
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 50g
- Sugar: 40g
- Sodium: 350mg
Frequently Asked Questions
- Q: Can I make Red Velvet Cake without red food coloring? A: Yes, you certainly can! The cake will have a lovely reddish-brown color from the cocoa, but it won't have the iconic bright red hue. The flavor will remain delicious.
- Q: How should I store leftover Red Velvet Cake? A: Due to the cream cheese frosting, Red Velvet Cake should be stored in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
- Q: Can I freeze Red Velvet Cake? A: Absolutely! Unfrosted cake layers can be wrapped tightly in plastic wrap and then foil and frozen for up to 2-3 months. Frosted cake can also be frozen; simply chill it until firm, then wrap it well. Thaw in the refrigerator before serving.
- Q: What if my cream cheese frosting is too thin or too thick? A: If the frosting is too thin, gradually beat in more sifted powdered sugar until it reaches the desired consistency. If it's too thick, add a tiny bit of milk or cream (1 teaspoon at a time) until it's spreadable.