Description
This Best Red Velvet Cake recipe delivers a soft, moist, and irresistibly creamy dessert perfect for any celebration. Featuring a tender crumb with a vibrant red color and mild cocoa flavor, this cake is complemented by a luscious cream cheese frosting that is both rich and smooth. Easy to follow and classic in taste, this red velvet cake is sure to impress.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour (sifted)
- 1.5 cups granulated sugar
- 0.75 cups vegetable oil
- 0.5 cups unsalted butter (melted)
- 3 large eggs
- 1 tbsp vanilla extract (pure vanilla recommended)
- 1.33 cups buttermilk (can be homemade)
- 2 tsp white vinegar
- 0.25 cups red gel food color (recommended brand: Ann Clark)
- 2.5 tbsp cocoa powder (preferably Dutch processed)
- 1 tsp baking soda
- 0.5 tsp salt
Frosting Ingredients
- 1.25 cups cream cheese (softened)
- 20 oz powdered sugar
- 1 tsp vanilla extract
- 0.25 cups heavy cream (optional for frosting)
Instructions
- Combine sugar, oil, and butter: In a large bowl, beat together granulated sugar, vegetable oil, and melted butter for 2-3 minutes until the mixture lightens in color, creating a smooth and slightly aerated base.
- Add eggs and vanilla: Gently mix in the eggs and vanilla extract, ensuring the batter becomes smooth and creamy without overmixing.
- Incorporate wet ingredients: Pour in the buttermilk, white vinegar, and red gel food coloring, blending them thoroughly into the batter to achieve a vivid red hue.
- Dissolve cocoa powder: Dissolve the cocoa powder in a small amount of hot water, then stir this into the wet ingredients to add subtle chocolate flavor and moisture.
- Mix dry ingredients: Sift together the flour, baking soda, and salt. Gently fold these dry ingredients into the wet mixture just until combined to maintain a tender crumb.
- Prepare cake pans: Grease three 8-inch cake pans evenly, then divide the batter among them for uniform baking.
- Bake the cakes: Bake the pans at 350°F (175°C) for about 25 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes, then carefully remove and transfer to wire racks to cool completely before frosting.
- Make the frosting: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Optionally, add heavy cream to achieve desired frosting consistency.
- Assemble the cake: Layer the cooled cakes with frosting between each layer and apply frosting around the sides, smoothing it evenly for a professional finish.
Notes
- Use pure vanilla extract for the best flavor.
- Make sure the cream cheese is softened to prevent lumps in the frosting.
- Do not overmix the batter once dry ingredients are added to avoid a dense cake.
- Use Dutch processed cocoa powder for a richer chocolate flavor.
- Red gel food color is preferred over liquid for vibrant color and less impact on batter consistency.
- Optional heavy cream in frosting can make it lighter and easier to spread.
- Let the cake layers cool completely before frosting to prevent melting.
