How to make red velvet cake at home?

 

Making red velvet cake at home is a delightful project that yields a soft, moist, and vibrant cake with a subtle tanginess. Here's a guide to get you started:

Ingredients:

For the cake:

• Dry:
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
• Wet:
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 tablespoons red food coloring (gel preferred)

For the cream cheese frosting:

• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.

2. Whisk dry ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

3. Cream butter and sugar: In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

4. Alternate wet and dry ingredients: Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk. Start and end with the dry ingredients.

5. Vinegar and food coloring: In a small bowl, mix the vinegar and red food coloring. Add this mixture to the batter and stir until just combined. Be careful not to overmix.

6. Pour batter and bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. Make frosting: While the cakes cool, whip together the cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth and creamy.

9. Frost and decorate: Once the cakes are cool, frost the top and sides of one cake layer. Place the other cake layer on top and frost the top. Decorate as desired with additional frosting, sprinkles, or other toppings.

Tips:

• For a deeper red color, use gel food coloring instead of liquid.
• Don't overmix the batter to avoid a tough cake.
• Make sure your buttermilk is at room temperature for optimal texture.
• You can substitute sour cream mixed with a teaspoon of vinegar for buttermilk.
• Get creative with your frosting! You can add spices like cinnamon or nutmeg, or mix in chopped nuts or chocolate chips.

Resources:

• For a classic recipe with detailed instructions, check out: https://www.pillsbury.com/recipes/quick-red-velvet-cake/d6859094-96b1-4ef9-b1ac-c21990234b82
• For a video tutorial on baking a moist red velvet cake, see: https://www.bettycrocker.com/recipes/classic-red-velvet-cake/a3b21a00-9fcc-4161-91d3-3bf3a397f2f5
• If you're looking for a healthier option, try: https://www.skinnytaste.com/skinny-red-velvet-cupcakes/

Enjoy baking and savoring your delicious homemade red velvet cake!