Red Velvet Cake Recipe

Red velvet cake is an American layer cake which is made up of flour, sugar, a little cocoa, buttermilk and red food colouring and has cream cheese frosting on top. It is not a chocolate cake. The soft, velvety texture of the crumb is due to a reaction between buttermilk and vinegar and the baking soda.

Why You’ll Love This Recipe

•Soft, velvety crumb that stays moist for days
•Bright red colour that looks great on any table
•Tangy, creamy frosting that is not too sweet
•Simple batter that suits beginners
•Works for birthdays, Valentine’s Day and Christmas
•Layers can be baked ahead and frozen

Red Velvet Cake Recipe (Soft, Velvety & Bakery-Style)

Make a soft and moist red velvet cake having a slight cocoa taste with a tangy cream cheese icing; use a simple two-bowl mixture and two 8-inch layers

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3

Ingredients Method Notes

Ingredients

  

Ingredients

For the cake:

• •2 1/2 cups 300 g all-purpose flour
• •1 1/2 cups 300 g granulated sugar
• •1 teaspoon baking soda
• •1 teaspoon fine salt
• •1 tablespoon unsweetened cocoa powder
• •1 1/2 cups 360 ml vegetable oil
• •1 cup 240 ml buttermilk, at room temperature
• •2 large eggs at room temperature
• •2 tablespoons red gel food colouring
• •1 teaspoon white vinegar
• •1 teaspoon vanilla extract
• For the cream cheese frosting:
• •16 oz 450 g full-fat block cream cheese, cold
• •1/2 cup 115 g unsalted butter, softened
• •3 cups 360 g powdered sugar, sifted
• •2 teaspoons vanilla extract
• •Pinch of salt
• Optional: add one-half cup of chopped pecans for decoration and one teaspoon of lemon juice to brighten the frosting.

Method

 

Step-by-Step Instructions

Get the pans ready.

1. Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and put baking paper around the bottoms.

Combine the dry ingredients.

1. Place the flour, sugar, baking soda, salt and cocoa powder into a large bowl and whisk them together until all the lumps have disappeared.

Combine the wet ingredients.

1. Place the oil, buttermilk, eggs, food colouring, vinegar and vanilla into another bowl and whisk them together until they are smooth.

Combine.

1. Pour the wet mixture into the dry ingredients and gently stir them until they are just combined. Stop stirring as soon as the flour has disappeared.

Bake it.

1. Split the batter among the pans and tap the pans on the counter to get rid of the air bubbles. Bake for 28 to 32 minutes, until a skewer comes out clean and the surface springs back.

Cool them down completely.

1. After 10 minutes, take the cakes out of the pans and place them on a wire rack to cool them fully.

Prepare the frosting.

1. Beat the butter for 1 to 2 minutes until it is smooth, then add the cold cream cheese and beat it on low just until it is combined. Add the powdered sugar, vanilla and salt and mix until it becomes thick and smooth. Do not beat it too much.

Put them together

1. Cut off any domes using a serrated knife, place about one third of the frosting on the first layer, add the second layer on top and then cover both the top and the sides with the remaining frosting, before chilling it for 30 minutes and then slicing.

Tips for the Best Red Velvet Cake

1. •Use gel food colouring since it produces a darker red than liquid colouring without causing the batter to thin.
2. Take the eggs and buttermilk into the room and allow them to reach room temperature since this helps them to mix more evenly.
3. Mix as little as you can. Overmixing results in a tough cake.
4. Make sure the cream cheese is kept cold and use the kind that is in a full-fat block. If the cream cheese is warm or spreadable the frosting will turn runny.
5. Before frosted, the cakes must be cooled completely since a warm cake will melt the frosting.

What to Serve with Red Velvet Cake

1. You can serve the slices with cold milk, coffee or fresh strawberries and raspberries, and vanilla ice cream is also suitable for a party.

Easy Variations

1. Bake the cupcakes for 18 to 20 minutes in muffin tins that have been lined.
2. For a naked cake, use only a thin layer of frosting on both the layers and on top.
3. For buttercream, substitute the cream cheese frosting with vanilla buttercream in order to achieve a sweeter result.
4. For a sheet cake, baking time should be between 30 and 35 minutes in a 9 by 13 inch pan.
5. For a natural red colour, use beetroot powder.
6. If it’s gluten-free, use a gluten-free all-purpose flour mix.

Storage and Reheating

1. The frosted cake can be kept in the refrigerator for a maximum of four days and should be removed about 30 minutes before it is served. The unfrosted layers can be tightly wrapped and frozen for up to two months; they should be thawed in the fridge over night. Do not reheat the frosted cake as the frosting will then soften and slide.

Frequently Asked Questions

Why is my red velvet cake dry?

1. It was probably overbaked or overmixed. Check a few minutes early and stir gently.

Why isn’t my cake bright red?

1. There was not enough colouring, or it was liquid colouring. Use gel for the most vivid result.

Can I use butter instead of oil?

1. You can, but oil keeps the sponge moister and softer for longer.

Can I make my own buttermilk?

1. Yes. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and leave it for 5 minutes.

Why is my frosting runny?

1. The cream cheese was too warm or the frosting was overbeaten. Chill it for 20 minutes and beat briefly.

Notes

Once you know the key points, making red velvet cake is simple: gently mix it, using buttermilk and cold cream cheese. Have you tried this recipe? Please leave a comment and let us know how your cake turned out.