Description of this recipe
This Easy Red Velvet Cake recipe brings the classic, irresistible flavors of red velvet to your kitchen with a simplified approach. It features a moist, tender cake with a subtle cocoa flavor and a vibrant red hue, topped with a creamy, tangy cream cheese frosting. This recipe is designed to be straightforward and approachable for bakers of all skill levels, ensuring a delightful result every time. Whether you’re celebrating a special occasion or simply craving a comforting dessert, this red velvet cake is sure to impress. The cake’s velvety texture and the frosting’s rich, tangy notes create a perfect balance that will leave everyone asking for seconds.
Why you will love this recipe
You’ll fall in love with this Easy Red Velvet Cake because it captures the essence of traditional red velvet flavor in a remarkably simple format. The cake itself is incredibly moist and tender, thanks to the combination of butter, oil, and buttermilk in the batter. The hint of cocoa powder adds depth without overpowering the flavor, and the red food coloring creates the signature vibrant color that makes red velvet so visually appealing. The cream cheese frosting is the perfect complement, offering a tangy sweetness that balances the cake’s richness. What sets this recipe apart is its ease of preparation; it doesn’t require complicated techniques or hard-to-find ingredients, making it accessible even for novice bakers. The result is a show-stopping dessert that tastes as good as it looks, perfect for any occasion.
Ingredients:
Red Velvet Cake
- 2 2/3 cups cake flour*
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup vegetable oil
- 1 3/4 cups white sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 1/2 tablespoons red food coloring
- 1 cup buttermilk, room temperature
- 2 teaspoons white vinegar
Cream Cheese Frosting
- 8 oz cream cheese**, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups powdered sugar, sifted
- 1-2 tablespoons cream, as needed
Preparation:
Step 1: Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan. This step is crucial to prevent the cake from sticking to the pan, ensuring it comes out cleanly and looks beautiful.
Step 2: Sift together the cake flour, cocoa powder, baking soda, and salt in a large bowl. Whisk gently to combine. Sifting the dry ingredients ensures there are no lumps and that they are evenly distributed, leading to a smoother batter and a more uniform cake texture.
Step 3: In a separate large bowl, beat together the softened butter and sugar until light and fluffy. This process incorporates air into the mixture, which helps create a tender cake. Use an electric mixer and beat for about 3-5 minutes until the mixture is pale and airy.
Step 4: Beat in the oil, followed by the eggs one at a time, then add the vanilla extract and red food coloring. Make sure to beat well after each addition to ensure all ingredients are thoroughly combined. The oil adds moisture to the cake, while the eggs provide structure and richness. The red food coloring gives the cake its signature vibrant color.
Step 5: Gradually beat in the flour mixture into the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, adding about 1/3 of each at a time. Turn off the mixer and scrape down the sides of the bowl as needed. This alternating method prevents the batter from becoming overworked, which can result in a tough cake.
Step 6: Beat in the white vinegar. The vinegar reacts with the baking soda to create carbon dioxide, which helps the cake rise and also enhances the red color. Don’t worry about the vinegar taste; it will be neutralized during baking.
Step 7: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until an inserted toothpick comes out clean. Be careful not to overbake the cake, as this can make it dry. Check for doneness starting at 30 minutes and adjust baking time as needed.
Step 8: While the cake is baking, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Make sure both ingredients are at room temperature to avoid lumps in the frosting.
Step 9: Add the vanilla extract and salt to the cream cheese mixture. Beat until well combined. The vanilla enhances the flavor of the frosting, while the salt balances the sweetness.
Step 10: Gradually mix in the sifted powdered sugar, about 1 cup at a time, until the frosting reaches the desired sweetness and consistency. Sifting the powdered sugar is important to prevent lumps in the frosting. If the frosting seems too thick, add cream 1 tablespoon at a time until it reaches a smooth, spreadable consistency.
Step 11: Once the cake has cooled completely, frost it generously with the cream cheese frosting. You can decorate the cake with sprinkles, chocolate shavings, or fresh berries for an extra touch of elegance.
COOKING Rating:
Easy
Serving Suggestions:
Serve this Easy Red Velvet Cake chilled or at room temperature. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For a more sophisticated presentation, dust the cake with cocoa powder or garnish with fresh raspberries. This cake is a wonderful centerpiece for birthdays, holidays, or any special occasion.
Tips:
- Use cake flour for a more tender crumb. If you don’t have cake flour, you can make your own by removing 2 tablespoons of all-purpose flour from each cup and replacing it with 2 tablespoons of cornstarch.
- Make sure all ingredients are at room temperature for better mixing and a smoother batter.
- Don’t overmix the batter, as this can result in a tough cake. Mix until just combined.
- If you want a more intense red color, you can add a bit more red food coloring, but be careful not to add too much, as it can affect the taste and texture of the cake.
- Store the cake in an airtight container in the refrigerator to keep it fresh and moist.
Prep Time:
20 minutes
Cook Time:
30-35 minutes
Total Time:
50-55 minutes
Nutritional Information:
(Per serving, approximate)
Calories: 450
Protein: 4g
Sodium: 250mg
Conclusion
This Easy Red Velvet Cake recipe is a delightful treat that brings together classic flavors and a simplified baking process. Its moist, tender crumb, vibrant color, and tangy cream cheese frosting make it a crowd-pleaser for any occasion. With easy-to-follow instructions and readily available ingredients, you can create a stunning and delicious dessert that will impress your family and friends. Whether you’re an experienced baker or just starting out, this recipe is sure to become a favorite. Enjoy the process of baking this beautiful cake, and savor every bite!
Questions and Answers:
Q1: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers a day ahead, wrap them tightly in plastic wrap, and store them at room temperature or in the refrigerator. Prepare the frosting the day you plan to serve the cake, or store it in the refrigerator for up to 3 days. Frost the cake just before serving for the best results.
Q2: Can I use all-purpose flour instead of cake flour?
A: While cake flour is recommended for its fine texture and lower protein content, which results in a more tender cake, you can use all-purpose flour in a pinch. For each cup of all-purpose flour, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch to mimic the properties of cake flour.
Q3: Can I reduce the amount of sugar in the frosting?
A: Yes, you can reduce the amount of powdered sugar in the frosting to suit your taste. Start with 2 1/2 cups of powdered sugar and add more as needed until you reach the desired sweetness and consistency. Keep in mind that reducing the sugar too much may affect the stability of the frosting.
Q4: How do I store the leftover cake?
A: Store any leftover cake in an airtight container in the refrigerator. This will help keep it moist and fresh for up to 3-4 days. Let the cake come to room temperature for about 30 minutes before serving for the best flavor and texture.
Q5: Can I make this cake without red food coloring?
A: While the red food coloring is what gives red velvet cake its signature hue, you can omit it if you prefer. The cake will still taste delicious, but it will have a more chocolatey brown color. You can also try using natural food coloring alternatives, such as beet juice, but be aware that this may slightly alter the flavor and texture of the cake.
