Red velvet cake. The name itself evokes images of rich, decadent, and beautifully crimson desserts. This classic cake, with its subtly tangy flavor and moist crumb, is a timeless favorite for celebrations, holidays, or simply a delightful treat any day of the week. If you’re searching for a red velvet cake recipe that delivers on flavor and texture, look no further. This recipe, reminiscent of the comforting, home-style baking championed by figures like the Pioneer Woman, is sure to become a staple in your kitchen. Get ready to indulge in a truly special homemade cake experience.
Ingredients
Red Velvet Cake
- 2-1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1-1/2 cups vegetable oil
- 1 cup buttermilk
- 1 Tablespoon vinegar
- 1 teaspoon vanilla
- 2 oz. red food coloring
Cream Cheese Frosting
- 8 oz. cream cheese, room temperature
- 1 cup butter, room temperature
- 1 teaspoon vanilla
- 6 cups confectioners’ sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 8-inch cake pans to prevent sticking.
- In a medium bowl, lightly whisk 2 eggs with a wire whisk. Add the 1-1/2 cups of vegetable oil, 1 cup of buttermilk, 1 Tablespoon of vinegar, and 1 teaspoon of vanilla extract. Stir with the whisk until all liquid ingredients are well blended. Set this wet mixture aside.
- In a separate large mixing bowl, combine all the dry ingredients: 2-1/2 cups of all-purpose flour, 2 cups of granulated sugar, 1 Tablespoon of cocoa powder, 1 teaspoon of salt, and 1 teaspoon of baking soda. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed.
- Pour the wet ingredients into the bowl with the dry ingredients. Using an electric mixer, mix on medium-high speed for approximately one minute, or until everything is just completely combined into a smooth batter. Be careful not to overmix.
- Divide the red velvet cake batter evenly between the prepared cake pans. To release any trapped air bubbles and ensure an even bake, gently drop the cake pans onto your kitchen counter a couple of times.
- Bake in the preheated oven for about 30 minutes. To check for doneness, insert a toothpick into the center of a cake; if it comes out clean, the cakes are ready.
- Once baked, let the cakes cool in the pans for about ten minutes before inverting them onto a wire rack to cool completely. For extra moisture, you can wrap the cooling cakes in plastic wrap. Ensure cakes are fully cooled before you begin making the cream cheese frosting.
- For the cream cheese frosting, start by sifting the 6 cups of confectioners’ sugar into a bowl and set aside. In a large mixing bowl, beat 8 oz of room temperature cream cheese and 1 cup of room temperature butter together on high speed until light and creamy. Add 1 teaspoon of vanilla extract and mix to combine. Gradually add the sifted confectioners’ sugar in batches, scraping down the sides of the bowl between each addition to ensure everything is well incorporated. Continue beating until the frosting is smooth and fluffy.
- Once the red velvet cake layers are completely cool, generously frost between the layers and over the top and sides of the cake with the prepared cream cheese frosting.
Baking Notes for a Perfect Cake
This red velvet cake recipe is known for its incredible moistness due to the generous amount of oil. This moisture also means that if you’re considering making cake balls or cake pops, you might need to adjust the recipe slightly. Consider using a little less oil in the cake batter or reducing the amount of cream cheese frosting you mix in to achieve the perfect consistency for cake balls. Experimentation is key! Next time you bake this, you can try tweaking the oil quantity to suit your preference for cake ball making.
Enjoy every bite of your homemade red velvet cake!
