Red velvet cake is a stunning dessert known for its vibrant red color, smooth cream cheese frosting, and a tender, slightly tangy crumb. It’s perfect for special occasions like birthdays, weddings, or holiday celebrations. In this article, we’ll guide you through the steps to create a classic red velvet cake that’s both visually impressive and delicious.
1. Gather Your Ingredients
For a classic red velvet cake, you’ll need the following ingredients for both the cake and the cream cheese frosting:
For the Cake:
- 2 1/2 cups (320g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder (unsweetened)
- 1/2 teaspoon salt
- 1 cup (240ml) vegetable oil
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs
- 2 tablespoons red food coloring (gel or liquid)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Tip: The tangy flavor of the cream cheese frosting perfectly balances the sweetness of the cake. Be sure to use full-fat cream cheese for the best texture and flavor.
2. Preheat the Oven and Prepare the Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This will ensure that the cakes come out easily once they are baked.
Tip: If you don’t have parchment paper, you can use a non-stick baking spray with flour, or grease and flour the pans manually.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt. This will help ensure that the dry ingredients are evenly distributed and prevent clumping when combined with the wet ingredients.
Tip: Sifting the dry ingredients can also help remove any lumps, especially in the cocoa powder.
4. Combine the Wet Ingredients
In a large mixing bowl, combine the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar. Whisk everything together until smooth and well combined.
Tip: The food coloring is essential for the iconic red color of the cake. You can use liquid or gel food coloring, but gel tends to provide a richer color without affecting the cake’s texture.
5. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake. The batter should be smooth and slightly runny.
Tip: To avoid overmixing, use a spatula to fold the ingredients together gently.
6. Bake the Cake
Divide the cake batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking. Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Tip: If the cake pans are dark-colored, reduce the oven temperature to 325°F (160°C) to prevent the cakes from overbaking or browning too quickly.
7. Cool the Cakes
Once the cakes are done, remove them from the oven and let them cool in the pans for 10 minutes. Afterward, transfer the cakes to a wire rack to cool completely.
Tip: Allow the cakes to cool completely before frosting. If the cakes are too warm, the frosting will melt and slide off.
8. Make the Cream Cheese Frosting
While the cakes are cooling, make the cream cheese frosting. In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, 1/2 cup at a time, beating on low speed to avoid a sugar cloud. Once the sugar is incorporated, add the vanilla extract and a pinch of salt.
Tip: Beat the frosting for about 3-5 minutes until it is light and fluffy. If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
9. Frost the Cake
Once the cakes are completely cool, place one layer on a cake stand or serving platter. Spread a generous amount of cream cheese frosting on top, smoothing it into an even layer. Place the second layer of cake on top and frost the top and sides of the entire cake.
Tip: Use an offset spatula to spread the frosting evenly. For a smooth finish, dip the spatula in warm water and wipe it dry before smoothing out the frosting.
10. Decorate and Serve
For a classic red velvet cake look, you can leave the frosting simple and clean, or garnish the top with red velvet cake crumbs for added texture and decoration.
Tip: You can also add fresh berries or edible flowers on top for an elegant touch. Refrigerate the cake for at least 30 minutes to help set the frosting before slicing and serving.