Red Velvet cake is a ca1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (30ml) red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
Steps:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Blend: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Frosting: In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
- Assemble: Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides. Decorate as desired.
- Serve: Slice and enjoy your homemade Red Velvet cake!
Tips for the Perfect Red Velvet
- Room Temperature Ingredients: Ensure eggs, buttermilk, and cream cheese are at room temperature for smoother mixing.
- Don’t Overmix: Overmixing can make the cake dense and chewy instead of light and fluffy.
- Use Gel Food Coloring: Gel food coloring provides a more vibrant red without altering the batter’s consistency.
FAQs
Q: Can I make Red Velvet cake without food coloring? A: Yes, you can skip the food coloring. The cake will have a natural reddish-brown hue due to the cocoa powder and buttermilk reaction.
Q: Can I substitute buttermilk? A: If you don’t have buttermilk, mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
Q: How do I store Red Velvet cake? A: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.
Q: Can I freeze Red Velvet cake? A: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Thaw before frosting.
Q: What cake is Red Velvet made of? A: Red Velvet is a type of layer cake made with cocoa powder, buttermilk, vinegar, and a hint of food coloring to achieve its signature red hue. The combination of ingredients creates its soft, velvety texture.
Q: What is the flavor of Red Velvet cake? A: a subtle chocolate flavor with a tangy twist from the buttermilk and a creamy sweetness from the cream cheese frosting.
Q: Is Red Velvet just red chocolate cake? A: While Red Velvet contains cocoa powder, it’s not just a chocolate cake dyed red. The recipe includes buttermilk and vinegar, which add tanginess and affect the texture, making it lighter and more delicate than traditional chocolate cake.
Q: What causes Red Velvet ? A: The red color in Red Velvet is traditionally a result of the chemical reaction between cocoa powder, vinegar, and buttermilk. Today, food coloring is often added to enhance the vibrant red hue.