Red Velvet Cake is a classic dessert that has captured the hearts of cake lovers all around the world, especially in the United States. With its striking deep red color, velvety texture, and a hint of cocoa flavor, it’s no surprise that this cake is often served at celebrations such as birthdays, weddings, and holidays. What makes Red Velvet Cake so unique is not just its beautiful appearance, but also its perfect balance between lightness and richness. The moist crumb, paired with a tangy cream cheese frosting, makes it an irresistible treat.
The beauty of a well-made Red Velvet Cake lies in its ability to be both indulgent and light at the same time. This recipe ensures a moist, fluffy, and tender cake that melts in your mouth. Whether you’re a novice baker or an experienced one, this step-by-step guide will help you create the perfect Red Velvet Cake that’s sure to impress everyone at the table. So, let’s dive into the recipe and get baking!
Moist and Fluffy Red Velvet Cake
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 2 large eggs
- 1 cup buttermilk room temperature
- 2 tbsp red food coloring liquid or gel
- 1 tsp vanilla extract
- 1 tbsp white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. This ensures the dry ingredients are evenly distributed and will give your cake that perfect texture.
- Prepare Wet Ingredients: In a separate bowl, beat together the vegetable oil, eggs, and buttermilk. Add the red food coloring, vanilla extract, and white vinegar. Mix everything well until the batter is smooth and vibrant.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed. Be careful not to overmix, as this can cause the cake to become dense. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure an even bake. Place the pans in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Cream Cheese Frosting: While the cakes are cooling, beat together the softened cream cheese and butter until light and fluffy. Gradually add in the sifted powdered sugar, one cup at a time, and continue mixing until smooth and creamy. Add the vanilla extract and a pinch of salt, then mix again to combine.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a generous amount of cream cheese frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate and Serve: If desired, you can decorate the cake with red velvet cake crumbs or additional frosting. Slice, serve, and enjoy the moist and fluffy goodness of your homemade Red Velvet Cake!
Notes
- Make sure to use buttermilk, as it helps create a soft, tender crumb.
- For the best texture, measure the flour correctly. Spoon it into your measuring cup and level it off with a knife to avoid overpacking the flour.
- Be sure not to skip the vinegar in the batter, as it reacts with the baking soda to help the cake rise and gives it the characteristic light texture.
- Use gel food coloring for the most vibrant, long-lasting red color. If you prefer, you can even omit the coloring for a chocolate cake variation.
