Red Velvet Cake
User Reviews
5
Red Velvet Cake
Description
The Red Velvet Cake recipe features a combination of all-purpose flour, cocoa powder, and sugars that produce a tender texture with gentle chocolate notes. Buttermilk and vinegar activate the baking soda, providing leavening and a slight tang that balances the sweetness. The use of both melted butter and neutral oil increase moisture and richness. Eggs and vanilla enhance flavor, while the optional gel food coloring imparts the classic red color rather than a pale brown. Baking at 350°F ensures even rise throughout two 8-inch cake pans lined with parchment.
When baked properly, the cake layers have a delicate crumb and soft moisture, well matched by traditional Ermine frosting, a cooked flour and butter frosting, or cream cheese frosting as an alternative. This cake suits celebratory occasions or any time a notable layered cake is desired.
The recipe suggests practical tips for substituting homemade buttermilk by adding vinegar to milk and advises against substituting other flours to maintain texture. The cake keeps for a couple of days at room temperature or up to a week refrigerated, but refrigeration may dry it slightly. It can also be frozen for two to three months. Adjust pan sizes and baking times accordingly if not using 8-inch pans.
Ingredients
- 1 ½ cups buttermilk See note or click link for my easy buttermilk substitute
- 2 teaspoons red gel food coloring optional, if you leave it out the cake will be pale brown in color. 1 oz liquid red food coloring would also work but I much prefer gel and linked to the one I used, examples: Americolor "red red" or "super red"
- 2 ¼ cups all-purpose flour
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar firmly packed
- 3 Tablespoons cocoa powder natural
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup butter melted, unsalted
- ½ cup neutral cooking oil I use avocado oil, but canola or vegetable oil would also work
- 2 egg room temperature preferred², plus 1 large egg yolk
- 1 Tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 Ermine frosting batch ³
Instructions
- Preheat oven to 350F (175C) and spray two 8” cake pans (see note for using different sized pans) with baking spray and line the bottoms with parchment paper. Set aside.
- Combine milk and food coloring in a large measuring cup or small bowl, whisk to thoroughly combine and set aside.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking soda, and salt until thoroughly combined.
- Add melted butter and oil and stir until all ingredients are well-combined and no longer dry (the mixture will be thick).
- Add eggs and egg yolk, one at a time, stirring until very well-combined after each addition. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
- Stir in vanilla extract and vinegar then gradually add milk mixture and stir very well until completely combined and batter is entirely smooth and lump-free. While it's not impossible to over-mix this cake batter, it is difficult to do so and you are more likely to accidentally under-mix, so stir well!
- Evenly divide batter into prepared pans and bake on center rack on 350F (175C) for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (preferred) or clean (once the toothpick comes out clean it is nearing becoming over-baked, take it out of the oven at once).
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the inside rim to loosen the cakes and carefully invert onto a cooling rack to cool completely before covering with frosting. My cakes generally bake up nice and flat, but if yours are domed, level with a sharp serrated knife after cooling and before stacking and frosting.
Notes
- To make buttermilk, combine 1½ tablespoons white vinegar with milk to 1½ cups, whisk, and let sit for 5 minutes before using.
- Avoid using cake flour or other flours to preserve the intended texture and crumb.
- Bring eggs to room temperature quickly by placing them in warm water for 15 minutes to improve mixing and volume.
- This recipe yields around 6 cups of batter, with recommended baking times varying by pan size.
- Store the cake in airtight containers; it lasts 1-2 days at room temperature or up to 7 days refrigerated though refrigeration can dry the cake.
- The cake can also be frozen for 2-3 months without significant loss of quality.
- This batter may be too moist for cupcakes; a dedicated red velvet cupcake recipe is preferable for those.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1slice (does not include icing, all icing recipes include complete nutrition in the recipe) | |
| Calories | 423kcal | 21% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 365mg | 15% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 368IU | 7% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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