Red Velvet Cake
Red Velvet Cake
5 from 5 votes
A delicious red velvet cake with tangy undertones, ideal for a celebration or special occasion. Buttery, chocolatey, and incredibly moist, ice with homemade cream cheese frosting and serve.
Red Velvet Cake

Indulging in a slice of Red Velvet Cake is like experiencing a symphony of flavors and textures. This iconic dessert, with its vibrant red hue and creamy frosting, has captivated taste buds for decades.

Originating in the southern United States, the exact roots of Red Velvet Cake remain shrouded in mystery, adding to its allure. Despite its luxurious appearance, crafting this delectable treat is surprisingly straightforward, making it an ideal choice for both novice and experienced bakers alike.

The recipe’s combination of ingredients creates a harmonious balance of flavors and textures. With its velvety crumb and subtle cocoa undertones, each bite of Red Velvet Cake is a delightful fusion of sweetness and richness.

The cream cheese frosting, with its creamy tanginess, complements the cake perfectly, adding a luscious finish to every slice. Whether served as a decadent dessert for special occasions or enjoyed as a comforting treat, Red Velvet Cake never fails to impress.

Expert Tip: Ensure all ingredients are at room temperature before starting the recipe for optimal blending and texture.

Ingredients

Plain Flour: Flour serves as the foundation of the cake, providing structure and volume to the batter. It creates a sturdy yet tender crumb, ensuring a satisfying texture with each bite.

Caster Sugar: Caster sugar, also known as superfine sugar, dissolves easily into the batter, contributing to its smooth texture. Its fine grain size helps aerate the mixture, resulting in a light and fluffy cake.

Cocoa Powder: Cocoa powder adds a subtle yet distinct chocolate flavor to the cake, enriching its taste profile with depth and complexity. It also enhances the vibrant red color of the cake, creating visual allure.

Baking Powder: Baking powder acts as a leavening agent, producing carbon dioxide gas when combined with moisture and heat. This gas expands during baking, causing the cake to rise and develop a light, airy texture.

Bicarbonate of Soda: Also known as baking soda, bicarbonate of soda interacts with acidic ingredients in the batter, such as buttermilk and vinegar, to create carbon dioxide gas. This gas helps leaven the cake, resulting in a tender and moist crumb.

Salt: Salt enhances the flavor of the other ingredients and helps balance the sweetness of the cake. It also strengthens the cake’s structure by tightening gluten strands, leading to a more cohesive and stable texture.

Eggs: Eggs provide moisture, structure, and richness to the cake batter. They act as emulsifiers, helping to bind the ingredients together and create a smooth, uniform mixture. Additionally, eggs contribute to the cake’s leavening and stability during baking.

Buttermilk: Buttermilk adds moisture, tenderness, and a subtle tanginess to the cake. Its acidity reacts with baking soda to produce carbon dioxide gas, aiding in the cake’s leavening process. Buttermilk also helps tenderize gluten, resulting in a softer crumb.

Vegetable Oil: Vegetable oil contributes moisture and richness to the cake, ensuring a moist and tender texture. Unlike butter, which solidifies when chilled, vegetable oil keeps the cake soft and moist, even when refrigerated.

Vanilla Extract: Vanilla extract infuses the cake with warm, aromatic flavor notes, enhancing its overall taste profile. It adds depth and complexity to the sweetness of the cake, creating a well-rounded flavor experience.

Food Colouring (Red): Red food coloring gives the cake its iconic vibrant hue, evoking a sense of indulgence and celebration. It transforms the cake into a visually striking dessert, making it perfect for special occasions and festive gatherings.

Vinegar (White Wine): White wine vinegar reacts with baking soda to produce carbon dioxide gas, which helps leaven the cake and create a light, fluffy texture. Its mild acidity also balances the sweetness of the cake, contributing to its overall flavor harmony.

Expert Tip: Be careful not to overmix the batter, as this can result in a dense or tough cake. Mix until just combined for a light, tender crumb.

Serving Suggestions

Serve slices of Red Velvet Cake alongside a cup of freshly brewed coffee or a glass of cold milk for a delightful afternoon treat.

For a touch of elegance, garnish each slice with a sprinkle of cocoa powder or chocolate shavings, adding visual appeal and a hint of decadence.

Pair Red Velvet Cake with fresh berries such as strawberries or raspberries for a refreshing contrast to its rich flavor.

For special occasions, decorate the cake with edible flowers or chocolate curls, transforming it into a stunning centerpiece.

Expert Tip: Allow the cakes to cool completely before frosting to prevent the frosting from melting or sliding off the cake.

Frequently Asked Questions

How do I achieve the perfect red color for my Red Velvet Cake?

To achieve a vibrant red hue, use a high-quality red food coloring and adjust the amount according to your preference. Start with a small amount and gradually add more until you reach the desired shade.

Can I substitute buttermilk with regular milk in this recipe?

While you can substitute buttermilk with regular milk, the tanginess of buttermilk adds depth of flavor to the cake. If you don’t have buttermilk on hand, you can make a homemade version by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes before using.

How do I store leftover Red Velvet Cake?

Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best taste and texture.

Can I freeze Red Velvet Cake?

Yes, you can freeze Red Velvet Cake. Wrap individual slices tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. Freeze for up to 1-2 months. Thaw overnight in the refrigerator before serving.

How can I prevent my cream cheese frosting from becoming too runny?

To prevent the frosting from becoming too runny, make sure the butter and cream cheese are at room temperature before mixing. Gradually add the icing sugar and adjust the amount of milk as needed to achieve the desired consistency. If the frosting becomes too thin, you can thicken it by adding more icing sugar until it reaches the desired thickness.

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Red Velvet Cake

Red Velvet Cake

by Nabeela Kauser
A delicious red velvet cake with tangy undertones, ideal for a celebration or special occasion. Buttery, chocolatey, and incredibly moist, ice with homemade cream cheese frosting and serve.
5 from 5 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Baking
Cuisine American, British, Western
Servings 12 Slices
Calories 520 kcal

Ingredients

  • 280 g Plain Flour
  • 240 g Caster Sugar
  • 1 tbsp Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 2 large Eggs
  • 240 ml Buttermilk
  • 120 ml Vegetable Oil
  • 2 tsp Vanilla Extract
  • 2 tbsp Food Colouring Red
  • 1 tsp Vinegar White Wine
  • 1 tsp Baking Soda

For the Cream Cheese Frosting:

  • 100 g Butter Unsalted, room temperature
  • 200 g Cream Cheese Room temperature
  • 400 g Icing Sugar
  • 2 tsp Vanilla Extract
  • 2-3 tbsp Milk As needed

Instructions

  • Preheat your oven to 175°C and grease two 20cm round cake pans.
  • In a large bowl, combine the flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda, and salt.
  • In a separate bowl, mix together the eggs, buttermilk, vegetable oil, vanilla extract, and red food colouring.
  • Gradually add the dry ingredients to the wet mixture, stirring until just blended.
  • In a small bowl, mix the white wine vinegar and baking soda together, then quickly add to the batter and mix well.
  • Divide the batter equally between the prepared cake pans and smooth the tops.
  • Bake in the oven for 25-30 minutes or until a toothpick inserted into the centre comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  • Instructions for the Cream Cheese Frosting:
  • In a large bowl, beat the butter and cream cheese together until creamy.
  • Gradually add the icing sugar and beat until combined.
  • Stir in the vanilla extract and 2-3 tablespoons of milk as needed to reach a spreadable consistency.
  • Instructions for Assembling the Cake:
  • Place one of the cooled cake layers on a serving plate or cake stand.
  • Cover the top with a generous amount of cream cheese frosting.
  • Place the second cake layer on top.
  • Spread the remaining frosting over the top and sides of the cake, creating a smooth surface.
  • Serve and enjoy your delicious two-layer red velvet cake!

Notes

Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 520kcalCarbohydrates: 76gProtein: 5gFat: 22gSaturated Fat: 10gTrans Fat: 0.3gCholesterol: 68mgSodium: 434mgPotassium: 101mgFibre: 1gSugar: 55gVitamin A: 515IUVitamin D: 0.5µgCalcium: 83mgIron: 1mg
Keyword Birthday, Cakes, Comfort Food, Food, Party, Party Food, Recipe, Red, Velvet
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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