Add the powdered sugar and vanilla and mix until well combined. Make the cream cheese frosting: I like to use a stand mixer to do this, but a hand mixer works just fine too! Beat the cream cheese until smooth, then add the butter and mix for an additional minute.Bake until a toothpick inserted in the middle comes out clean. Let the cake layers cool in the pans for 15 minutes before inverting onto a wire cooling rack. Bake: Divide the cake batter between the two prepared cake pans.Make sure to start and end with the dry ingredients and mix in each addition just until combined. Alternate adding the dry ingredients with the buttermilk: To the wet ingredients, you’ll need to add the dry ingredients in three increments, alternating with the buttermilk.Then, stir in the oil, red food coloring, vanilla, and vinegar. Once the butter and sugar are ready, mix in the eggs one at a time. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter, creating a softer and lighter cake. Mix together the wet ingredients: I suggest creaming the butter and sugar together in a separate bowl for about 4 to 5 minutes.Then, sift the ingredients to ensure there are no clumps. Sift together the dry ingredients: Whisk together the cake flour, cocoa powder, baking soda, and salt.Prep the cake pans: Spray two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
Here’s an overview of the baking process: I typically use McCormick red food coloring.ĭespite its bold color, red velvet is one of the easiest layer cakes to prepare. Red Food Coloring: You’ll need one 1-ounce bottle of liquid red food coloring to make this recipe.Vinegar: You’ll need 1 teaspoon of distilled white vinegar.If you don’t have any buttermilk on hand, you can make your own using my homemade buttermilk substitute. Buttermilk: The buttermilk reacts with the baking soda to create a soft, tender crumb.Butter & Oil: The oil helps to keep the cake incredibly moist while the butter adds a rich, buttery flavor.The cake isn’t super chocolatey, but it has a hint of chocolate that you expect in a red velvet cake. Cocoa Powder: There’s 1/4 cup of unsweetened cocoa powder in this cake.If you don’t have any on hand, you can use my cake flour substitute. When it comes to cake flour, two of my favorite brands are Pillsbury Softasilk and Swans Down. Cake Flour: I suggest using cake flour because it has a lower protein content than all-purpose flour, which creates a softer, lighter cake.A detailed ingredient list can be found in the recipe card below, but let’s quickly review the main things you’ll need to make this recipe: The trick to achieving the signature color and texture of a red velvet cake is to use the right ingredients. The cake itself is also lightly tangy, which is complemented nicely by the cream cheese frosting. If a cake is labeled as “red velvet,” that means it will have a mild cocoa flavor, but will also taste buttery and have vanilla undertones. Yes, there’s cocoa powder in the batter, but the overall flavor profile isn’t chocolatey. Red velvet cake isn’t just a prettier version of chocolate cake. This crowd favorite cake might be bolder in appearance than your average layer cake, but it’s incredibly easy to prepare and requires no special ingredients or complicated prep work.Įnjoy this homemade red velvet cake any time of year - Valentine’s Day is the obvious choice, but this also makes a wonderful Christmas, birthday, or “just because” cake! The combination of natural cocoa powder, vinegar, and buttermilk in the batter creates a unique texture that no other cake has. You see, it’s called “red velvet” both because of the cake’s signature crimson color, but also because of its velvety texture. Only then will you understand why “velvet” is in the recipe name! If you’ve been making red velvet cake from a box until now, wait until you try the from scratch version. Make this cake for Valentine’s Day, Christmas, and birthdays! This recipe for classic red velvet cake is made completely from scratch and features a tangy cream cheese frosting.
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