Red Velvet Cake

What is the red velvet cake?

It is a butter cake kissed by cocoa and turned red! I’m joking. It is butter cake, mixed with unsweetened cocoa powder and red food coloring is added to give it a great vibrant color.

A long time ago, beetroot juice was used to make this cake, but that required a longer time. You have to juice the beetroot, then the juice had to be boiled and reduced to half, and then it is added to the cake batter.

I was never fond of cakes sprayed or submerged in simple syrup, and the red velvet cakes I had were mostly dredged in it. Now, I’m not saying that those cakes tasted awful, but to me, the sweetness in the cake and the frosting should be enough. Adding more sugar to any cake takes away its flavor.

My husband bought a red velvet cake from the bakery, and it was, you guessed it, full of simple syrup. Then we tried another bakery, and this time, the flavor of the red velvet cake was amazing, but the texture was a little dry. Being the foodie I am, I had to go to the kitchen and try to come up with a red velvet cake recipe that is moist and tastes delicious.

Red Velvet Cake
I am always on the hunt for delicious red velvet cake! I love how smooth the frosting is on this cake, which is tough when it comes to cream cheese frosting. A delicious classic recipe for sure!

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Cake

•     3 cups cake flour
•     1/2 teaspoon salt
•     2 tablespoons unsweetened cocoa powder
•     1 teaspoon baking soda
•     1 cup vegetable oil
•     2 cups granulated sugar
•     1/2 cup butter, softened
•     1 tablespoon distilled white vinegar
•     1 tablespoon vanilla extract
•     3 eggs, room temperature
•    1 cup buttermilk, room temperature
•     2-3 tablespoons liquid red food coloring

Frosting

•     2 (8 ounce) packages cream cheese, softened
•     2-3 tablespoons cream or milk
•     4 cups powdered sugar
•     2 teaspoons vanilla extract
•     1/2 cup butter, softened
•     Pinch of salt

Instructions

For the cake

1. Preheat oven to 350 degrees F.  Line two 9-inch or 8-inch cake pans with circles of parchment paper in the bottoms and spray the sides.  Set aside.
2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl.  Set aside.
3. Beat the butter and sugar together on high speed for 3-4 minutes in the bowl of a stand mixer with a paddle attachment until light and creamy.  Add the oil and mix again, scraping the sides of the bowl. 
4. Add eggs, one at a time, and vanilla, beating on medium-high speed between each addition until combined.  Add vinegar and food coloring, adding as much food coloring as needed to get the desired color.  If using gel food coloring, it will take less - about 1 tablespoon. 
5. Turn mixer to low speed and add the dry ingredients alternately with the buttermilk in 2-3 additions, mixing just until combined between each addition and scraping the bottom and sides of the bowl as needed. 
6. Transfer batter to the prepared pans and bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans) until a cake tester inserted in the center comes out clean with just a few crumbs.  Do not overbake.  Remove from oven and cool completely.

For the frosting

1. Beat the cream cheese and butter together in a large bowl using a handheld mixer until smooth, about 1-2 minutes.  Add the powdered sugar and cream or milk and mix on low speed until incorporated, then increase speed and beat for 2 minutes.  Add vanilla and salt and beat again.

Assembly

1. Level the cakes (if needed) so the tops are flat.  Save scraps to crumble and use for decorating.  Frost with cream cheese frosting and sprinkle the top of the cake with the reserved crumbs.  Slice and serve.
2. Cover and store at room temperature for 3-4 days or in the fridge for up to 7 days. 

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