Red velvet cake is a classic American dessert that combines moist, tender layers with a subtle cocoa flavor.
The vibrant red color and velvety texture make it a showstopper at any celebration.
Paired with rich cream cheese frosting, this cake is a delightful treat for both eyes and taste buds.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup vegetable oil
2 large eggs
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar
Equipment
Two 8-inch or 9-inch cake pans (at least 2 inches high)
Parchment paper
Mixing bowls
Electric mixer
Instructions
Preheat the Oven:
Preheat your oven to 350°F (180°C).
Grease the cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients:
In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
Combine Wet Ingredients:
In another bowl, mix oil, eggs, buttermilk, vanilla extract, red food coloring, and vinegar.
Gradually add the wet mixture to the dry ingredients, beating until well combined.
Bake the Cake:
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely before frosting.
Cream Cheese Frosting:
Prepare a classic cream cheese frosting using softened cream cheese, butter, powdered sugar, and vanilla extract.
Assemble the Cake:
Place one cake layer on a serving plate.
Spread a generous layer of frosting on top.
Add the second cake layer and frost the entire cake.
Nutritional Facts (per serving):
Calories: 350
Protein: 4g
Carbohydrates: 45g
Fat: 18g
Calcium: 6% of daily recommended intake
Health Benefits
Moderate Indulgence: Red velvet cake is a treat, so enjoy it in moderation.
Antioxidants: Cocoa powder provides antioxidants.
Calcium: Buttermilk contributes to your daily calcium intake.
FAQs
Can I use natural cocoa powder instead of Dutch-process?
Yes, either type of cocoa powder works.
Can I freeze leftover cake slices?
Absolutely!
Wrap them tightly and freeze for up to 3 months.
Can I add chocolate chips to the batter?
Definitely!
Fold in some chocolate chips for extra indulgence.
How long does the frosting stay fresh?
Refrigerate any leftovers and use within a week.
Can I make cupcakes instead of a cake?
Yes, adjust the baking time for cupcakes.