Description
This classic Red Velvet Cake recipe delivers a moist, tender crumb with its perfect blend of cocoa, buttermilk, and red food coloring. The cake is enhanced by subtle hints of vanilla and a touch of tang from vinegar, finished with a luscious cream cheese frosting. Ideal for celebrations, it produces an unforgettable indulgent dessert that serves 12.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
Wet Ingredients
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal baking temperature before placing the cake pans inside.
- Prepare pans: Grease two 9-inch round cake pans with butter or non-stick spray, then dust them lightly with flour to prevent the cake from sticking.
- Mix dry ingredients: In a large mixing bowl, sift together the all-purpose flour, sugar, baking soda, salt, and cocoa powder to evenly distribute and aerate the dry components.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and uniform.
- Incorporate dry into wet: Gradually add the dry ingredient mixture into the wet ingredients, mixing continuously until you achieve a smooth, lump-free batter. Be careful not to overmix to maintain cake tenderness.
- Divide and bake: Evenly divide the batter between the prepared cake pans. Place them in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, carefully remove the cakes and transfer them onto wire racks to cool completely to prevent sogginess.
- Frost the cake: Once cooled, frost the cakes with your favorite cream cheese frosting, layering and decorating as desired for optimal flavor and presentation.
Notes
- Make sure all wet ingredients are at room temperature to ensure better mixing and a tender crumb.
- Use high-quality red food coloring for vibrant color; gel-based colors work best without altering batter consistency.
- Do not overmix the batter to avoid a dense cake.
- Allow cakes to cool completely before frosting to prevent the frosting from melting.
- Cream cheese frosting pairs exceptionally well with red velvet, but you can also use buttercream if preferred.
- Store the finished cake in the refrigerator and bring to room temperature before serving for best taste.
