Red velvet cake is a decadent, slightly tangy, and incredibly moist treat. Its signature deep red color comes from the reaction between cocoa powder and buttermilk, creating a truly special dessert experience. It’s often paired with cream cheese frosting, adding a delightful richness and tang that perfectly complements the cake.

Recipe: Classic Red Velvet Cake

Yields: 12-16 servings
Prep time: 20 minutes
Bake time: 30-35 minutes

Ingredients:

• For the Cake:
  • 2 1/2 cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ounces (57g) unsweetened cocoa powder
  • 1 1/2 cups (300g) granulated sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • 1 tablespoon red food coloring (gel food coloring is recommended for best color)
  • 1 teaspoon white vinegar
• For the Cream Cheese Frosting:
  • 8 ounces (227g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. (You can also line the bottoms with parchment paper rounds.)

2. Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cocoa powder.

3. Cream Butter & Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined. Be careful not to overmix.

6. Red Color: Add the red food coloring. Start with 1 tablespoon and add more until you reach your desired shade of red.

7. Vinegar: Add the 1 teaspoon of white vinegar to the batter and stir gently. (This helps activate the baking soda.)

8. Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

10. Make the Frosting: While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, beating until light and fluffy. Stir in the vanilla extract.

11. Frost: Once the cakes are completely cool, frost the top of one cake layer. Place the second layer on top and frost the entire cake.

Notes:

• Gel Food Coloring: Gel food coloring is crucial for achieving a vibrant red color. Liquid food coloring can water down the batter.
• Buttermilk: Buttermilk adds a tangy flavor and helps create a moist cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.