Red velvet cake. Just the name conjures images of rich, decadent layers, creamy frosting, and a vibrant crimson hue. This iconic cake is surprisingly easier to make than you might think. This guide will walk you through creating a truly amazing red velvet cake from scratch, ensuring a stunning and delicious result every time.
Ingredients You'll Need:
This recipe yields two 9-inch layers. Adjust as needed for different sized pans.
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 teaspoon red food coloring (gel or liquid) – gel food coloring provides a more vibrant color
For the Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups (375-500g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
1. Preparing the Cake Batter:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prevents sticking and ensures even baking.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt. This ensures even distribution of the leavening agents.
- Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & 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. Don't overmix!
- Add the "Red": Stir in the vinegar and food coloring. The vinegar helps to activate the baking soda and create a tender crumb. The food coloring will create that signature red hue. Mix until evenly distributed.
2. Baking the Cake Layers:
- Even Distribution: Divide the batter evenly between the prepared cake pans.
- Baking Time: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cooling: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
3. Making the Cream Cheese Frosting:
- Creamy Base: Beat the softened cream cheese and butter together until smooth and creamy.
- Sweetness: Gradually add the powdered sugar, beating until light and fluffy. Start with 3 cups and add more if needed to reach your desired consistency.
- Flavor: Stir in the vanilla extract.
4. Assembling the Cake:
- Leveling (Optional): If your cake layers are uneven, use a serrated knife to level them.
- Frosting: Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting. Carefully place the second layer on top and frost the entire cake.
- Finishing Touches: You can decorate your red velvet cake with sprinkles, chocolate shavings, or fresh berries.
Tips for Red Velvet Cake Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for optimal mixing and a lighter cake.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
- Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Get Creative with Frosting: Experiment with different frosting flavors, such as chocolate or caramel, to create your own unique red velvet cake.
FAQs:
- Can I use cocoa powder instead of food coloring? While you can add cocoa powder for a deeper color, it will change the flavor profile.
- How long can I store the cake? Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Making a red velvet cake is a rewarding experience. Following these steps and tips will help you bake a delicious and visually stunning cake that will impress your friends and family. Enjoy!
