Best Red Velvet Cake Recipe
User Reviews
4.9
Best Red Velvet Cake Recipe
Description
This Best Red Velvet Cake Recipe combines traditional ingredients like cake flour, cocoa powder, buttermilk, and red food coloring to create moist and tender layers with a subtle chocolate note. The batter includes vinegar and baking soda which react to enhance the crumb structure and rise. The cake has a smooth, soft crumb that balances slight acidity and sweetness.
It is finished with a cream cheese frosting made from cream cheese, butter, powdered sugar, and vanilla, providing a rich and creamy contrast to the cake's texture. The frosting complements the mild cocoa flavor, adding smoothness without overwhelming the cake.
The recipe suggests baking in either 8-inch or 9-inch pans, adjusting bake times accordingly for thick, evenly baked layers. Storing the cake in the refrigerator is necessary because of the cream cheese frosting, and letting it come to room temperature before serving improves flavor and texture. The cake can also be frozen either assembled or as layers for later use.
Additional guidance covers substitutions like using all-purpose flour with cornstarch if cake flour is unavailable, and adapting the recipe for cupcakes with adjusted baking times. These practical notes help maintain the best texture and flavor outcomes.
Ingredients
Cake
- 3 cups cake flour scooped & leveled (354g)
- 1 teaspoon baking soda
- 3 Tablespoons cocoa powder 22g, unsweetened
- 1/2 teaspoon salt
- 1/2 cup butter softened (113g, salted
- 2 cups granulated sugar (400g)
- 1 cup vegetable oil (224g)
- 3 egg room temperature, large
- 1 Tablespoon vanilla extract
- 1 Tablespoon white vinegar distilled
- 2 Tablespoons Food Coloring or 1 Tablespoon gel food coloring, red, liquid
- 1 cup buttermilk room temperature (240g)
Frosting
- 2 (8 ounce) packages cream cheese softened
- 1/2 cup butter softened (113g, salted
- 4 cups powdered sugar (520g)
- 2-3 Tablespoons cream or milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
For the cake
- Preheat oven to 350°F. Line two 9-inch or 8-inch cake pans with circles of parchment paper in the bottoms and spray the sides. Set aside.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Beat the butter and sugar together on high speed for 3-4 minutes in the bowl of a stand mixer with a paddle attachment until light and creamy. Add the oil and mix again, scraping the sides of the bowl.
- Add eggs, one at a time, and vanilla, beating on medium-high speed between each addition until combined. Add vinegar and food coloring, using as much food coloring as needed to get the desired color.
- Turn mixer to low speed and add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until combined between each addition and scraping the bottom and sides of the bowl as needed.
- Transfer batter to the prepared pans and bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans) until a cake tester inserted in the center comes out clean with just a few crumbs. Do not overbake. Remove from oven and cool completely.
For the frosting
- Beat the cream cheese and butter together in a large bowl using a handheld mixer until smooth, about 1-2 minutes. Add the powdered sugar and cream or milk and mix on low speed until incorporated, then increase speed and beat for 2 minutes. Add vanilla and salt and beat again.
Assembly
- Level the cakes (if needed) so the tops are flat. Save scraps to crumble and use for decorating. Frost with cream cheese frosting and sprinkle the top of the cake with the reserved crumbs. Slice and serve.
Notes
- Store assembled cake in the refrigerator and allow 1-2 hours at room temperature before serving to improve flavor and texture.
- To substitute cake flour, replace with 2 2/3 cups all-purpose flour and 1/3 cup cornstarch for similar tenderness.
- For cupcakes, fill liners half to two-thirds full and bake for 19-21 minutes until a toothpick comes out clean.
- Freeze cake layers for 2-3 months before thawing and assembling with fresh frosting for convenience.
- Bake in 8-inch pans for thicker layers (38-43 minutes) or 9-inch pans for slightly thinner layers (30-35 minutes), adjusting time accordingly.
- Freeze assembled cake or slices by chilling until frosting firms, then wrap tightly to protect from freezer burn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Calories | 593kcal | 30% |
| Carbohydrates | 97g | 32% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 87mg | 29% |
| Sodium | 363mg | 15% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
| Vitamin A | 600IU | 12% |
| Calcium | 41mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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