Description
Indulge in a decadent Red Velvet Cake with rich cocoa, tangy buttermilk, and creamy frosting. Perfect for any occasion!
Ingredients
Scale
- 2½ cups (315g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 tablespoons (15g) unsweetened cocoa powder
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (230g) unsalted butter, softened
- 2 large eggs, room temperature
- 2 tablespoons (30ml) red food coloring (liquid) or 1 tablespoon gel coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 16 ounces (450g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare Your Pans and Ingredients Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Dust the sides lightly with flour, tapping out any excess. Ensure all refrigerated ingredients have reached room temperature for optimal blending and texture in your Red Velvet Cake.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda until well combined. This pre-mixing ensures the leavening agents and cocoa distribute evenly throughout your cake batter, preventing bitter spots or uneven rising.
- Step 3: Cream Butter and Sugar In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed for 4-5 minutes until light and fluffy. Don’t rush this step—proper creaming incorporates air into the batter, creating the foundation for a tender Red Velvet Cake.
- Step 4: Add Eggs and Vanilla Add eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything blends evenly.
- Step 5: Create the Red Velvet Color In a small bowl, mix the cocoa powder with the red food coloring to form a paste. Add this mixture to your batter and beat on medium speed until completely incorporated and the color is uniform throughout.
- Step 6: Alternate Dry Ingredients and Buttermilk With the mixer on low speed, add the dry ingredients in three batches, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix just until combined after each addition to avoid overmixing.
- Step 7: Add Vinegar and Final Mix Stir in the vinegar by hand using a spatula. The vinegar reacts with the baking soda to give your Red Velvet Cake its characteristic rise and tender texture. Give the batter a final gentle fold to ensure everything is mixed, being careful not to deflate the air you’ve worked to incorporate.
- Step 8: Bake to Perfection Divide the batter evenly between your prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The tops should spring back when lightly touched.
- Step 9: Cool Completely Allow cakes to cool in pans for 10 minutes before turning out onto wire racks to cool completely. Don’t rush this cooling process—frosting a warm cake will result in melted, sliding frosting.
- Step 10: Prepare Frosting and Assemble Beat cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, vanilla, and salt, beating until light and fluffy. Place one Red Velvet Cake layer on your serving plate, spread with frosting, top with the second layer, and frost the entire cake. For the classic look, leave some red crumbs showing on the sides or decorate the bottom edge with cake crumbs.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 42g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg