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A stunning, moist red velvet cake with a hint of cocoa, layered with a tangy and sweet cream cheese frosting. This classic Southern dessert is perfect for celebrations or any special occasion.
For 12 servings
Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For best results, line the bottoms with parchment paper rounds, then grease the parchment.
Combine Dry Ingredients: In a large bowl, sift or whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
Mix Wet Ingredients: In a separate large bowl, use a stand mixer or hand mixer to beat the granulated sugar and vegetable oil until well combined. Add the eggs one at a time, beating well after each. Mix in 2 teaspoons of vanilla extract, the red food coloring, and the white vinegar until the color is uniform and vibrant.
Combine Wet and Dry: On low speed, add one-third of the dry ingredients to the wet mixture, followed by half of the buttermilk. Repeat, then finish with the last third of the dry ingredients. Mix only until just combined—do not overmix.
Bake the Cakes: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
Prepare the Frosting: While the cakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter on medium-high speed until completely smooth and creamy, about 3 minutes. Reduce speed to low and gradually add the sifted powdered sugar. Once incorporated, add the remaining 2 teaspoons of vanilla extract. Increase speed to high and beat for 2-3 minutes until the frosting is light and fluffy.
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A stunning, moist red velvet cake with a hint of cocoa, layered with a tangy and sweet cream cheese frosting. This classic Southern dessert is perfect for celebrations or any special occasion.
This southern recipe takes 60 minutes to prepare and yields 12 servings. At 852.75 calories per serving with 7.07g of protein, it's a moderately challenging recipe perfect for dessert.
Assemble and Frost: Once the cakes are 100% cool, level the tops with a serrated knife if needed (save scraps for decoration). Place one layer on your serving plate. Spread a generous layer of frosting over it. Top with the second cake layer. Apply a thin 'crumb coat' of frosting over the entire cake and chill for 20-30 minutes. Apply the final, thicker layer of frosting. Decorate with cake crumbs if desired.
Chill and Serve: For the cleanest slices, chill the finished cake in the refrigerator for at least 30-60 minutes before serving. This allows the frosting to set firmly.
Divide the batter into a lined 24-cup muffin tin, filling each cup about 2/3 full. Bake at 350°F (175°C) for 18-22 minutes. Cool completely before frosting.
For a natural red hue, substitute the food coloring with 2-3 tablespoons of beet powder or pureed cooked beets, added with the wet ingredients. The color will be more muted and earthy.
Add 1/2 cup of sifted unsweetened cocoa powder to the frosting along with the powdered sugar for a rich chocolate twist.
Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
The carbohydrates from the flour and sugar in the cake provide a rapid source of energy, which can be useful for a quick boost.
Enjoying a delicious dessert like Red Velvet Cake can be a pleasurable experience, potentially boosting mood and providing comfort by triggering the release of endorphins.
A typical slice of homemade Red Velvet Cake, based on this recipe serving 12, contains approximately 650-750 calories, primarily from the sugar, oil, butter, and cream cheese.
Red Velvet Cake is a rich dessert and is high in sugar, fat, and calories, so it is not considered a healthy food. It's best enjoyed as an occasional treat in moderation.
Red Velvet is not just a red-colored chocolate cake. It has a unique flavor profile with hints of buttermilk tang, a mild cocoa taste, and a touch of vanilla. The classic tangy cream cheese frosting is essential to its signature taste.
This can happen for a few reasons. Using natural (non-Dutch-processed) cocoa powder is key, as its acidity reacts with the buttermilk and baking soda to create a reddish-brown tint. However, to get a vibrant red, a significant amount of red food coloring is necessary. Using liquid instead of gel coloring can also result in a less intense color.
Absolutely. While cream cheese frosting is traditional, a classic buttercream or an ermine (cooked flour) frosting also pairs wonderfully with the cake's flavor.
Because of the cream cheese frosting, the cake must be stored in an airtight container in the refrigerator. It will stay fresh for up to 4-5 days. Let it sit at room temperature for about 20-30 minutes before serving for the best texture.