Are you looking for a fun dessert this weekend?
I think this Red Velvet Cake would be perfect! This cake is a stunner and believe it or not, it tastes even better than it looks! One of my boys requested this for his birthday cake this year. And so, I finally got some pictures so I could share this recipe with you!
Look how beautiful and bright that batter is! This cake is very popular here in the South. I feel like it is on every menu when we go out to dinner. Many people like this cake with toasted pecans pressed into the frosting. Yum! I love it this way too, but my silly boys are not fans of pecans so I leave them off. But, if you like nuts, trust me, you will love that addition.
This red velvet cake is buttery, with a tender crumb, and is perfect topped with the cream cheese frosting. There is a depth of flavor with the cocoa powder in the batter that really sets this cake apart. Red Velvet Cake is a fabulous dessert that your family and friends will LOVE!
Tips for Baking the Red Velvet Cake
- Be sure that all of your ingredients are at room temperature before getting starting.
- Make sure to sift the dry ingredients to remove any lumps of cocoa powder. This will also help to keep the cake soft and light.
- I suggest creaming the butter and sugar together for about 4-5 minutes. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.
- Alternate mixing the dry ingredients in three additions with the buttermilk, this will help to prevent over mixing the cake batter.
Red Velvet Cake
Ingredients
For the Cake:
- 2 2/3 cups cake flour (spooned & leveled)
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened to room temperature
- 1 and 3/4 cups granulated sugar
- 2 large eggs room temperature
- 1/2 cup melted coconut or canola oil
- 1 (1-ounce) bottle liquid red food color
- 2 teaspoons pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1 1/3 cups buttermilk at room temperature
For the Cream Cheese Frosting:
- 12 ounces cream cheese softened
- 3/4 cup butter softened to room temperature
- 3 cups powdered sugar
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Preheat oven to 350°F. Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
- In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
- Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
- Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
- Bake at 350°F for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
To make the cream cheese frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
- Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
To assemble the cake:
- Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
Notes:
- To make a 9×13 cake: Spray a 9×13 pan well with nonstick cooking spray. Pour the batter into the prepared baking pan and spread it around into one even layer, then bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- To make cupcakes: Line 30-32 cavities in muffin pans with cupcake liners, evenly divide the batter between all of the liners. Bake for 15-18 minute or until a toothpick inserted into the center of the cupcakes comes out clean. If you prefer fewer cupcakes, you can cut this recipe in half to make 15-16
Recipe Source: slightly adapted from Live Well Bake Often
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