why make this recipe
Red Velvet Cake is not just a treat; it is a feast for the eyes and taste buds. Its vibrant red color and rich flavor make it a popular dessert for special occasions and gatherings. The unique blend of cocoa, buttermilk, and cream cheese icing creates a delightful experience for anyone who takes a bite. This cake stands out for its soft, moist texture and visual appeal, making it an enjoyable dish to create and share.
how to make Red Velvet Cake
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup cream cheese frosting
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, mix the flour, sugar, baking soda, and salt. In another bowl, combine the oil, buttermilk, eggs, food coloring, and vanilla.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- Pour half of the batter into the bundt pan.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth. Spoon the cream cheese mixture over the batter in the pan, then add the remaining batter on top.
- Bake for 50-60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before turning it out onto a wire rack.
- Once cooled, top with cream cheese frosting and serve.
how to serve Red Velvet Cake
Serve Red Velvet Cake sliced with a generous dollop of cream cheese frosting on top. You can also pair it with fresh berries or a scoop of vanilla ice cream for an extra treat. This cake looks great on a festive table, making it perfect for celebrations or gatherings.
how to store Red Velvet Cake
Store any leftover Red Velvet Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate it for up to a week. You can also freeze the cake for up to three months. Just wrap it tightly in plastic wrap and place it in a freezer-safe container.
tips to make Red Velvet Cake
- Make sure to measure your ingredients accurately for the best results.
- Use high-quality red food coloring for the best color.
- Beat the cream cheese and powdered sugar until smooth to avoid lumps in your filling.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
variation
You can make a chocolate version by adding more cocoa powder. Alternatively, try substituting the cream cheese frosting with a buttercream or ganache for a different flavor profile.
FAQs
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake a day in advance. Just store it in the refrigerator and frost it on the day you plan to serve it.
Q: What can I use instead of buttermilk?
A: You can make your own buttermilk by adding one tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for a few minutes before using.
Q: Is Red Velvet Cake the same as chocolate cake?
A: No, Red Velvet Cake has a unique flavor due to the buttermilk and cocoa powder, while chocolate cake has a stronger chocolate taste.
Red Velvet Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring Use high-quality for the best color.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon white vinegar
Frosting Ingredients
- 8 oz cream cheese, softened Beat until smooth.
- 1 cup powdered sugar Beat with cream cheese until smooth.
- 0.5 cup cream cheese frosting For topping the cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, mix the flour, sugar, baking soda, and salt.
- In another bowl, combine the oil, buttermilk, eggs, food coloring, and vanilla.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- Pour half of the batter into the bundt pan.
Filling and Baking
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Spoon the cream cheese mixture over the batter in the pan, then add the remaining batter on top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before turning it out onto a wire rack.
Serving
- Once cooled, top with cream cheese frosting and serve.