Red velvet cake is a timeless classic known for its vibrant red hue, velvety texture, and irresistible cream cheese frosting. Perfect for celebrations or a cozy dessert at home, this cake is as delightful to look at as it is to eat. In this article, we’ll walk you through an easy, foolproof recipe to create the perfect red velvet cake, inspired by the rich texture and stunning presentation in the image you provided.
What Makes Red Velvet Cake Special?
Red velvet cake is more than just a red-colored chocolate cake. Its unique flavor is a subtle combination of cocoa, tangy buttermilk, and a hint of vanilla, complemented by the creamy, slightly tangy cream cheese frosting. The texture is soft, moist, and smooth—true to its “velvet” name.
Ingredients You’ll Need
For the Red Velvet Cake:
- 2 ½ cups (300 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder (unsweetened)
- 1 ½ cups (360 ml) vegetable oil
- 1 cup (240 ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons (30 ml) red food coloring (liquid or gel)
- 1 teaspoon white distilled vinegar
- 2 teaspoons pure vanilla extract
For the Cream Cheese Frosting:
- 16 oz (450 g) cream cheese, softened
- 1 cup (230 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- A pinch of salt
Optional Garnish:
- Fresh strawberries (as seen in the photo)
- Fresh mint leaves for a vibrant finish
Step-by-Step Instructions
1. Prepare Your Baking Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.
2. Mix the Dry Ingredients
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This ensures a light, lump-free batter.
3. Combine the Wet Ingredients
In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth and well combined.
4. Bring It All Together
Gradually add the dry ingredients to the wet mixture. Mix until just combined, ensuring not to overmix, as this can make the cake dense. The batter should be smooth, silky, and a vibrant red color.
5. Bake the Cakes
- Evenly divide the batter between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
6. Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt. The frosting should be thick, creamy, and easy to spread.
7. Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
- Add the second cake layer and frost the top and sides evenly.
- For a smooth finish, use an offset spatula to spread the frosting.
8. Garnish for a Stunning Presentation
Top the cake with fresh strawberries and mint leaves, as seen in the image. This not only adds a burst of freshness but also elevates the visual appeal.
Baking Tips for the Perfect Red Velvet Cake
- Use Buttermilk: This adds tanginess and helps tenderize the cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk.
- Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
- Room Temperature Ingredients: Ensure your eggs, buttermilk, and cream cheese are at room temperature for a smoother batter and frosting.
Why Add Vinegar to Red Velvet Cake?
The vinegar reacts with the baking soda to create a light, airy texture. It also enhances the red color of the cake, especially when combined with cocoa powder.
Storing Your Red Velvet Cake
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw at room temperature before frosting.
Frequently Asked Questions (FAQs)
1. Can I make this red velvet cake without food coloring?
Yes, you can skip the food coloring, but the cake will have a natural reddish-brown hue due to the cocoa powder. For a natural alternative, try beet juice or pomegranate powder.
2. How do I prevent my cake from being dry?
Measure your flour accurately, avoid overbaking, and ensure you’re using enough buttermilk and oil for moisture.
3. Can I use butter instead of oil?
While butter adds flavor, oil keeps the cake moist for longer. If you prefer butter, use it in melted form, but expect a slightly denser texture.
Final Thoughts
This red velvet cake recipe is a showstopper—perfectly moist, with a delicate crumb and rich, tangy cream cheese frosting. Whether you’re baking for a birthday, holiday, or just because, this cake will never disappoint. The fresh strawberry and mint garnish adds a fresh twist, making it as beautiful as it is delicious.
Try this recipe today and indulge in the classic charm of red velvet cake!
