Red Velvet Cake
Try this red velvet cake recipe.
Try this red velvet cake recipe.
- 1 teaspoon baking soda
- 3 large eggs
- 2 teaspoons vanilla extract
- cream cheese frosting:
- pinch of salt optional
- 1 cup (240 ml) buttermilk
- 3/4 easpoonsalt
- 2 1/2 cups (340g) all-purpose flour
- 1/4 up(35g) cornflour/cornstarch
- 2 tablespoons (12g) unsweetened cocoa powder (any kind works)
- 1/2 up(1 stick/115g) unsalted butter softened to room temperature
- 2 1/8 cups (425g) granulated sugar
- 1 cup (240 ml) vegetable or canola oil
- 1 1/4 teaspoons distilled wine vinegar
- 2-3 tablespoons red food coloring
- 16 oz (450g) full-fat block cream cheese (not spread) at room temperature
- 2 sticks/225g unsalted butter softened to room temperature
- 4 cups (480g) powdered sugar sifted
- Carbohydrate 4.5714 g
- Cholesterol 1757.05 mg
- Fat 213.94978 g
- Fiber 0 g
- Protein 39.67958 g
- Saturated Fat 125.90404 g
- Serving Size 1 1 (997g)
- Sodium 1729.032 mg
- Sugar 4.5714 g
- Trans Fat 17.896108 g
- Calories 2105 calories
Step-by-step
- Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.
- In a medium bowl, sift together flour, cornflour, cocoa powder, baking soda, and salt. Set aside.
- In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
- Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
- To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.
- Assembling the cake: Set one layer on a plate with the flat side facing up (or, if your cake rose too much, cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer, rounded side up. Spread the remaining frosting over the top and sides of the cake.
- Store cake in an airtight container in the fridge for up to 5 days. I like to remove it from the fridge 15-20 minutes before serving so that it's soft.
My Red Velvet Revelation: A Baker's Journey
Baking has always been more than just a hobby for me; it's a form of self-expression, a way to connect with my family and friends, and a delicious escape from the everyday grind. I've always loved the challenge of creating something beautiful and delicious from simple ingredients, and red velvet cake has always held a special place in my heart. Its vibrant color, its delicate texture, and the delightful tang of the cream cheese frosting make it a truly unforgettable dessert. But my journey to perfecting the *perfect* red velvet cake wasn't without its bumps. I spent months experimenting, trying countless recipes, each iteration a lesson learned, each failed attempt a stepping stone towards success. There were cakes that were too dry, others that were too dense, some that simply lacked that signature red velvet tang. But I persevered, driven by the simple pleasure of creating something beautiful and the anticipation of sharing it with loved ones.
The recipe I'm sharing today is the culmination of all those experiments, the one that finally captured the essence of a true red velvet cake. It’s a recipe that's both simple and elegant, requiring readily available ingredients yet producing a result that's nothing short of extraordinary. The soft, moist crumb, the intense red hue, and that luscious cream cheese frosting—it’s a symphony of textures and flavors. I’ve even included a tip for those who don't have buttermilk, a common ingredient that can sometimes be hard to find. One of the things I love most about baking is the ability to adapt recipes to suit different needs and preferences. The most rewarding part of baking isn’t just the eating but the joy of sharing. Whether you’re baking for a special occasion, a casual gathering, or simply to treat yourself, this red velvet cake is guaranteed to impress. It's a cake that evokes feelings of warmth, celebration, and the simple joy of savoring a delicious treat. And it's a recipe that I'm confident will become a cherished part of your baking repertoire, just as it has become one of my own.
Beyond the Recipe: This red velvet cake is more than just a dessert; it’s a story. It’s a story of perseverance, of experimentation, and ultimately, of success. It's a testament to the power of passion and the joy of creating something truly special from the heart. It's also a reminder that even the most seemingly complex recipes can be broken down into manageable steps, made accessible to everyone, regardless of their baking experience. The beauty of baking lies in its ability to transform simple ingredients into something extraordinary, and this red velvet cake is the perfect embodiment of that magic. So gather your ingredients, put on some music, and get ready to embark on your own baking adventure. The reward? A delicious cake that will surely bring joy to yourself and everyone who has the pleasure of tasting it.
I hope this recipe inspires you to explore the world of baking and discover the unique joy it brings. Happy baking!
