Red velvet cake is a timeless treat that boasts an enticing blend of flavors and a stunning visual appeal. With its rich, velvety texture and a subtle hint of cocoa, this cake is perfect for celebrations or simply to brighten your day. The vibrant red color, complemented by a smooth cream cheese frosting, makes it not just a dessert, but a centerpiece. Whether you are hosting a special event or indulging in a cozy afternoon snack, this classic red velvet cake is sure to delight your senses. Its fragrant aroma, combined with the unique taste of vanilla and buttermilk, creates an irresistible experience that beckons you to take a slice.

Ingredients

• 2 1/2 cups cake flour: Soft and light, cake flour gives the cake its tender texture.
• 1 tbsp cocoa powder: Adds a subtle chocolate flavor that enhances the cake without overpowering its signature taste.
• 1/2 cup unsalted butter, softened: Provides richness and moisture to the cake.
• 1 cup vegetable oil: Ensures a moist, tender crumb.
• 1 cup buttermilk, room temperature: Adds a tangy flavor and helps to keep the cake moist.
• 1 1/2 cups sugar: Sweetens the cake and balances out the flavors.
• 2 large eggs: Acts as a binder while providing structure to the cake.
• 2 tbsp red food coloring: Gives the cake its iconic red hue.
• 1 tsp vanilla extract: Enhances the flavor profile with a comforting aroma.
• 8 oz cream cheese, softened: Forms the base of the creamy frosting.
• 4 cups powdered sugar: Sweetens and thickens the frosting to a perfect consistency.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a bowl, sift together the cake flour and cocoa powder to ensure an even blend.
3. In another bowl, cream the softened butter, vegetable oil, and sugar using an electric mixer until the mixture is fluffy.
4. Add the eggs, one at a time, to the butter mixture, beating well after each addition.
5. Mix in the buttermilk, red food coloring, and vanilla extract until combined smoothly.
6. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.
7. Divide the batter evenly between the prepared cake pans.
8. Bake the cakes in the preheated oven for 25-30 minutes. Use a toothpick to test for doneness; it should come out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
10. For the frosting, beat the softened cream cheese and powdered sugar together until smooth. Frost the top and sides of the cooled cakes, and layer some frosting between the cake layers as well.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 12
• Calories: Approximately 450 per slice

Tips, Storage & Variations

• Tips: Be sure to use room temperature ingredients for better mixing and an even texture.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake un-frosted for up to 3 months; wrap it tightly in plastic wrap before placing it in a freezer bag.
• Variations: You can add a hint of almond extract for a lovely twist on flavor. Alternatively, try folding in some mini chocolate chips for an extra treat.

FAQ

1. What makes red velvet cake different?
   Red velvet cake is unique due to its rich and velvety texture, a hint of cocoa, and its vibrant red color, which comes from food coloring.

2. Can I use regular flour instead of cake flour?
   Yes, you can use all-purpose flour, but the texture may be slightly denser.

3. Is buttermilk necessary in red velvet cake?
   Yes, buttermilk adds moisture and a slight tang that balances the sweetness.

4. How can I make this cake gluten-free?
   Substitute the cake flour with a 1:1 gluten-free flour blend.

5. How do I prevent the cake from sticking to the pans?
   Make sure to properly grease and flour the pans, or use parchment paper to line the bottoms.

6. Can I make the frosting ahead of time?
   Yes, you can prepare the frosting in advance and store it in the refrigerator for up to one week.

People Also Ask

1. What is the origin of red velvet cake?
   Red velvet cake has roots in the southern United States and became popular in the early 20th century.

2. Can red velvet cake be made ahead of time?
   Absolutely! You can bake the cakes a day in advance and frost them just before serving.

3. What can I use instead of cream cheese for frosting?
   You can use mascarpone cheese or a buttercream frosting as an alternative.

4. Can I use less food coloring?
   Yes, you can adjust the amount of food coloring according to your preference; just keep in mind the color will be less vibrant.

5. What events are red velvet cakes best for?
   Red velvet cakes are perfect for celebrations such as birthdays, anniversaries, or holiday gatherings.

6. Can I substitute oil with butter?
   Using butter instead of oil will change the texture slightly but can be done if preferred.

Conclusion

There you have it—a delightful classic red velvet cake recipe that is sure to impress your family and friends. Its rich flavor, beautiful color, and creamy frosting make it a perfect addition to any occasion. I encourage you to try this recipe in your kitchen and share your delicious results with others. Happy baking, and enjoy every slice!