The Ultimate Red Velvet Cake Recipe: Decadence Redefined
This isn't just any red velvet cake recipe; it's a journey into the heart of rich, decadent deliciousness. This recipe focuses on achieving that signature red velvet flavor and texture – a moist, tender crumb with a subtle tang and a captivating reddish-hue. Get ready to impress your friends and family with this show-stopping dessert!
Ingredients You'll Need:
This recipe yields a classic 9-inch round cake, easily adjustable for larger or smaller batches. Gather these ingredients before you begin:
For the Cake:
- 2 1/2 cups (300g) all-purpose flour
- 2 cups (400g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel or liquid)
- 1 tablespoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Baking Instructions:
Follow these easy steps for perfectly baked red velvet cake:
Preparing the Batter:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This prevents sticking and ensures easy removal.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Thorough mixing prevents lumps in your batter.
- Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, red food coloring, and vinegar. The vinegar reacts with the baking soda to create a light and airy texture.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake.
Baking the Cakes:
- Pour & Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Down: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from crumbling.
Making the Creamy Frosting:
- Beat it Up: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Sweeten It: Gradually add the powdered sugar, beating until light and fluffy.
- Flavor Boost: Stir in the vanilla extract and salt.
Assembling the Cake:
- Level it Out: Once the cakes are completely cool, use a serrated knife to level the tops if necessary. This ensures a smooth, even layer.
- Frost & Enjoy: Frost the top of one cake layer with a generous amount of cream cheese frosting. Top with the second cake layer and frost the entire cake.
Tips for Red Velvet Success:
- Room Temperature Ingredients: Ensure your butter, eggs, and cream cheese are at room temperature for optimal mixing and texture.
- Don't Overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Fresh Ingredients: Use fresh baking powder and baking soda for the best results.
- Chill Time: For a firmer frosting, chill the frosted cake for at least 30 minutes before serving.
This recipe will guide you to create a truly unforgettable red velvet cake. Remember to adjust sweetness and frosting quantity to your liking. Enjoy the baking process and the delicious reward!
