Vibrant Red Velvet Cake
Vibrant Red Velvet Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tablespoons red food coloring, (liquid or gel)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans (or one 8-inch round pan if making a single layer).
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps.
⏱️ 5 min
- 3
In a separate medium bowl, whisk together the large egg, buttermilk, vegetable oil, red food coloring, white vinegar, and vanilla extract until well combined.
⏱️ 5 min
- 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Be careful not to overmix; a few small lumps are okay.
⏱️ 3 min
- 5
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350
- 6
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling is crucial for the cake's structure.
⏱️ 60 min
- 7
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 5 min
- 8
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Then, beat in the vanilla extract until the frosting is smooth and creamy.
⏱️ 5 min
- 9
Once the cakes are completely cooled (this may take up to an hour), level the tops with a serrated knife if necessary. Place one cake layer on your serving plate or cake stand.
⏱️ 5 min
- 10
Spread a generous layer of cream cheese frosting over the first cake layer. Carefully place the second cake layer on top.
⏱️ 2 min
- 11
Frost the top and sides of the entire cake with the remaining cream cheese frosting. You can decorate with cake crumbs or sprinkles if desired.
⏱️ 5 min
- 12
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will make it easier to slice.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Vibrant Red Velvet Cake
Ingredients
For the Cake
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 tablespoons red food coloring, (liquid or gel)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans (or one 8-inch round pan if making a single layer).
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps.
⏱️ 5 min - 3
In a separate medium bowl, whisk together the large egg, buttermilk, vegetable oil, red food coloring, white vinegar, and vanilla extract until well combined.
⏱️ 5 min - 4
Pour the wet ingredients into the dry ingredients and mix with a whisk or electric mixer on low speed until just combined. Be careful not to overmix; a few small lumps are okay.
⏱️ 3 min - 5
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 30 min•🌡️ 350 - 6
Remove the cakes from the oven and let them cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. This passive cooling is crucial for the cake's structure.
⏱️ 60 min - 7
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 5 min - 8
Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until fully incorporated. Then, beat in the vanilla extract until the frosting is smooth and creamy.
⏱️ 5 min - 9
Once the cakes are completely cooled (this may take up to an hour), level the tops with a serrated knife if necessary. Place one cake layer on your serving plate or cake stand.
⏱️ 5 min - 10
Spread a generous layer of cream cheese frosting over the first cake layer. Carefully place the second cake layer on top.
⏱️ 2 min - 11
Frost the top and sides of the entire cake with the remaining cream cheese frosting. You can decorate with cake crumbs or sprinkles if desired.
⏱️ 5 min - 12
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This will make it easier to slice.
⏱️ 30 min