Description
A soft, velvety classic that never fails to warm the heart. Moist layers, rich cocoa notes, and that silky cream cheese icing… it feels like a sweet hug on a plate.
Treat your loved ones to this timeless beauty!
Ingredients:
2 1/2 cups all-purpose flour
1 tsp cocoa powder
1 tsp baking soda
1 3/4 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1 cup buttermilk
1 bottle red food coloring
1 tsp distilled white vinegar
1 1/2 tsp vanilla extract
For the icing:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 boxes powdered sugar
1 tsp vanilla extract
Chopped pecans (optional)
Instructions:
Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans. (
2 minutes)
In a bowl, sift flour, cocoa powder, and baking soda together. (
3 minutes)
Add sugar and eggs, mixing gently to combine. (
2 minutes)
Stir in buttermilk, red food coloring, vinegar, vanilla, and oil until the batter is smooth. Do not overmix. (
3 minutes)
Divide batter evenly into the pans and bake for 20–30 minutes, depending on your pans. (
25 minutes)
Cool the cakes completely on wire racks before icing. (
30 minutes)
For the icing:
Beat cream cheese and butter until light and fluffy. (
2 minutes)
Add vanilla, then slowly mix in powdered sugar until smooth and spreadable. (
3 minutes)
Frost the cooled cakes and add chopped pecans if desired.
(
5 minutes)
Prep Time: 10 minutes | Baking Time: 25 minutes | Cooling + Frosting Time: 40 minutes
Total Time: 1 hour 15 minutes
Kcal: 430 kcal | Servings: 12 slices
#RedVelvetMagic #CreamCheeseLove #HomemadeClassic #SweetCelebrations
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven and prepare your pans by greasing and lightly flouring them. When sifting the dry ingredients, do so over a large bowl to aerate the flour and cocoa. When adding the wet ingredients to the dry, use a spatula and fold gently until just combined; overmixing develops gluten, leading to a tough cake. Use a kitchen scale to divide the batter evenly for uniform layers. Test for doneness with a toothpick—it should come out clean. Let cakes cool in their pans for 10 minutes before turning them out onto wire racks to cool completely.
Serving Suggestions
This classic cake is versatile. For a stunning presentation, garnish with whole or chopped pecans, fresh raspberries, or even white chocolate shavings. Serve slices with a dollop of whipped cream or a scoop of vanilla bean ice cream. For a special occasion, drizzle individual plates with a raspberry coulis or a chocolate sauce. It pairs wonderfully with coffee, black tea, or a glass of cold milk.
How-to Summary
To summarize: Prepare three 9-inch pans and preheat the oven to 350°F. Sift together the dry ingredients, then mix in sugar and eggs. Gently incorporate the buttermilk, food coloring, vinegar, vanilla, and oil. Divide the batter and bake for 20-30 minutes. Cool completely. For the frosting, beat softened cream cheese and butter, add vanilla, then gradually mix in powdered sugar. Frost the cooled layers and add optional pecans.
Frequently Asked Questions
- Can I make this cake without the red food coloring? Yes, you can omit it for a “velvet” cake, but the signature red hue will be missing. For a natural color, try using beetroot powder, though it will alter the flavor slightly.
- What can I use if I don’t have buttermilk? Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let it sit for 5-10 minutes until it curdles slightly.
- Why did my cake layers turn out dry? Dryness is often due to overbaking or overmixing the batter. Always check for doneness a few minutes before the timer ends and mix only until ingredients are just combined.
- Can I make the cake layers ahead of time? Absolutely. Once completely cooled, wrap the layers tightly in plastic wrap and store at room temperature for a day or freeze for up to 3 months. Thaw before frosting.
- My frosting is too runny. How can I fix it? A runny frosting is usually caused by butter or cream cheese that is too warm. Chill the mixture for 20-30 minutes, then re-whip. You can also add a little more sifted powdered sugar to thicken it.
Common Mistakes to Avoid
- Using cold ingredients: Cold eggs, buttermilk, or cream cheese won’t emulsify properly, leading to a dense cake or lumpy frosting.
- Overmixing the batter: This activates the gluten in the flour, resulting in a chewy, tough crumb instead of a tender, velvety one.
- Frosting a warm cake: The heat will melt the cream cheese frosting, causing it to slide off and become a messy, thin glaze.
- Not measuring flour correctly: Scooping directly from the bag packs in too much flour. For accuracy, spoon flour into your measuring cup and level it off.
- Opening the oven door too early: A rush of cold air can cause the cakes to fall. Wait until at least the minimum bake time has passed before checking.
Conclusion
This red velvet cake is more than just a dessert; it’s a celebration of timeless flavor and comforting texture. By following this enhanced guide, you’re equipped to avoid common pitfalls and create a show-stopping classic. The combination of moist, cocoa-kissed layers with rich, tangy cream cheese frosting is truly irresistible. Whether for a holiday, birthday, or simply a sweet weekend treat, this cake is sure to earn its place as a beloved favorite in your baking repertoire. Enjoy the process and the delicious results!