Prepare to embark on a culinary journey that will transform your kitchen into a gourmet bakery! This Red Velvet Cake isn't just a dessert—it's an experience that will make your taste buds dance and your guests swoon. With its rich, velvety texture, stunning crimson color, and luxurious cream cheese frosting, this cake is the showstopper that will elevate your baking skills from amateur to professional in just one stunning creation.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 1 cake (8 servings)
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal.
- In a large mixing bowl, sift together the dry cake ingredients: all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Whisk to combine thoroughly and ensure no lumps remain.
- In a separate bowl, combine the wet cake ingredients: vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until completely smooth and the color is uniform.
- Gradually pour the wet ingredients into the dry ingredients, mixing with an electric mixer on medium speed until just combined. Be careful not to overmix; stop when the batter is smooth and no flour streaks remain.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched.
- Remove cakes from the oven and let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter in a large bowl until smooth and creamy, about 3 minutes.
- Gradually add powdered sugar and vanilla extract, mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy.
- Once cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top. Place the second cake layer and frost the entire cake, creating smooth sides and a decorative top.
- For best results, refrigerate the cake for 1 hour before serving to allow the frosting to set and flavors to meld.
Tips
- Room Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Food Coloring Tip: Use gel food coloring for more vibrant color without adding extra liquid to the batter.
- Cream Cheese Frosting Trick: Ensure cream cheese and butter are softened but not melted for the perfect, smooth frosting.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent melting and sliding.
- Refrigeration Hack: Chilling the cake for an hour before serving helps set the frosting and enhances flavor melding.
- Storage Recommendation: Store the cake in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories: 680kcal
Carbohydrates: 85g
Protein: 6g
Fat: 38g
Saturated Fat: 12g
Cholesterol: 85mg
