Red Velvet Cake

Red Velvet Cake ❤️

A true classic, this Red Velvet Cake combines a moist, tender crumb with the tangy richness of cream cheese frosting. The striking red color makes it a perfect centerpiece for any celebration, from birthdays to holidays.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk (room temperature)
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

• 1 package (8 ounces) cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation

1. Bake the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

2. Make the Frosting:

1. In a large bowl, beat cream cheese and butter until creamy and smooth.
2. Gradually add powdered sugar, beating on low speed until incorporated.
3. Add vanilla extract and beat on medium speed until fluffy.

3. Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting on top.
2. Add the second cake layer and frost the top and sides of the cake.
3. Decorate with cake crumbs, sprinkles, or your preferred toppings for a finished look.

Tips for Perfect Red Velvet Cake

• Room Temperature Ingredients: Use room temperature eggs and buttermilk for a smoother batter and even baking.
• Don’t Overmix: Overmixing can lead to a dense cake. Mix until ingredients are just combined.
• Prevent Sticking: Line the bottom of the pans with parchment paper for easy cake removal.
• Refrigerate Frosting: Chill the frosting for 15 minutes before spreading to make it easier to work with.

Frequently Asked Questions

1. Can I substitute the red food coloring?
Yes! You can use beet juice or natural red food coloring for a healthier alternative.

2. What if I don’t have buttermilk?
You can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

3. How do I store the cake?
Cover the cake and store it in the refrigerator for up to 4 days. Bring it to room temperature before serving.

4. Can I freeze the cake layers?
Absolutely! Wrap each layer tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting.

Common Mistakes and Solutions

Mistake: Dense cake texture.
Solution: Measure flour correctly by spooning it into the cup and leveling it off to avoid overpacking.

Mistake: Frosting too soft.
Solution: Add more powdered sugar or chill the frosting to firm it up.

Mistake: Uneven cake layers.
Solution: Use a serrated knife to level the cakes before assembly for a professional look.

Don’t miss interesting posts on Famousbio