Red Velvet Cake

Making the Cake:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. Combine Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. Mix Wet Ingredients: In a large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well blended.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Cream Cheese Frosting:

  1. Beat the Butter and Cream Cheese: Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on medium speed until creamy and smooth, about 2-3 minutes.
  2. Add Vanilla and Salt: Mix in the vanilla extract and a pinch of salt.
  3. Gradually Add Powdered Sugar: Slowly add the powdered sugar, one cup at a time, beating on low speed until well combined. Increase to medium speed and beat until the frosting is smooth and fluffy.

Assembling the Cake:

  1. Level the Cakes: If the cakes have domed on top, level them with a knife or cake leveler.
  2. Frost the Cake: Place one cake layer on your serving plate and spread a layer of cream cheese frosting over the top. Add the second layer and apply a crumb coat (a thin layer of frosting all over the cake). Chill for about 30 minutes to set the frosting.
  3. Final Frosting: After the crumb coat is set, apply a final, thicker layer of frosting over the whole cake. Use an offset spatula for a smooth finish, or create swirls for a more decorative look.

Serving and Storage:

  • Serve the cake at room temperature for the best flavor and texture.
  • Any leftover cake should be stored in the refrigerator due to the cream cheese frosting. Allow it to sit out for a bit before serving again, as it tastes best when not too cold.

This red velvet cake is sure to be a hit, whether it’s for a special occasion or just because. Its moist crumb and tangy yet sweet frosting make it a delightful dessert that’s as pleasing to the palate as it is to the eye. Enjoy the process of baking and sharing this beautiful cake!

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