Red velvet cake. The name itself evokes a sense of luxury and indulgence. With its vibrant red hue, subtle cocoa flavor, and incredibly moist crumb, it’s no wonder this cake is a timeless favorite. Following up on the delightful allure of red velvet, let’s dive into making the real deal – a from-scratch red velvet cake that’s far from ordinary. Forget any pre-packaged mixes; this is about experiencing the authentic, velvety texture and taste that only a homemade cake can deliver.
What makes red velvet so special? It’s more than just a visually stunning dessert; it’s the perfect balance of flavors and textures. The slight tang from buttermilk, the hint of cocoa, and the rich, moist crumb all come together to create something truly irresistible. And of course, it wouldn’t be red velvet without that signature cream cheese frosting, the perfect tangy-sweet counterpoint to the cake’s subtle sweetness. This isn’t just a cake; it’s an experience, perfect for holidays, family gatherings, or simply to brighten any day of the year.
Ingredients
For the Red Velvet Cake:
- 2-1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 1-1/2 cups vegetable oil
- 1 cup buttermilk
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- 2 ounces red food coloring (liquid or gel)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened to room temperature
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 6 cups powdered sugar, sifted
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easier removal.
- Combine Wet Ingredients: In a medium bowl, lightly whisk the eggs with a wire whisk. Add the vegetable oil, buttermilk, vinegar, and vanilla extract. Stir until well combined. Set aside the wet ingredients.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, cocoa powder, salt, and baking soda until thoroughly combined. Ensure there are no lumps of cocoa powder.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients. Mix on medium-high speed for about one minute, or until just combined and smooth. Be careful not to overmix.
- Add Food Coloring: Stir in the red food coloring until the batter is uniformly red.
- Bake: Pour the batter evenly into the prepared cake pans. Gently drop the pans onto the countertop a few times to release any trapped air bubbles.
- Baking Time: Bake for approximately 30 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean. Baking times may vary slightly depending on your oven.
- Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely. Wrapping them in plastic wrap while they cool can help keep them extra moist. Make sure they are completely cool before frosting.
- Make the Frosting: While the cakes are cooling, prepare the cream cheese frosting. Sift the powdered sugar and set aside. In a large bowl, beat the softened cream cheese and butter together on high speed until light and creamy. Add the vanilla extract and mix to combine. Gradually add the sifted powdered sugar in batches, scraping down the sides of the bowl between each addition, until the frosting is smooth and fluffy.
- Frost the Cake: Once the cakes are completely cooled, frost generously with the cream cheese frosting. Get creative with your frosting design, or keep it simple and elegant.
Recipe Notes
This red velvet cake is known for its incredible moisture, thanks to the oil in the recipe. If you are considering using this cake for cake balls, you might want to slightly reduce the amount of oil or frosting you mix in to achieve the right consistency. Experimentation is key to finding your perfect balance!
Enjoy every bite of this classic Pioneer Woman Red Velvet cake! It’s a guaranteed crowd-pleaser that brings warmth and joy with every slice.
