Okay, friends, gather ’round because I’m about to share something incredibly special. What is my grandma’s red velvet cake recipe? Forget the bland, dry imitations you find in the grocery store. This one is moist, tangy, and has that melt-in-your-mouth texture that’s just pure heaven. Is it like a cloud of cocoa-infused happiness, and cream cheese frosting? Don’t even get me started. Think of it as the sophisticated cousin to chocolate cake – same comforting vibes, but with a little bit of sweetness. What is velvet?
What is red velvet cake?
What is the meaning of “what isisWhat is red velvet cake? What is essentially a chocolate cake, but with some twists that give it that signature red hue and texture? Is there a soft texture to The “red” traditionally comes from a reaction between cocoa powder (before it was heavily coloured). What is buttermilk, and vinegar? Why don’t most recipes use food coloring? What is going overboard What is the key to a balanced sweetness from buttermilk and vinegar? What are some of the best chocolate cake flavors? What is the perfect balance between sweet and tart, rich and light? What are some of the best comfort food recipes?
Why You’ll Love This Recipe
What is the best recipe for red velvet cake? What I love most is how reliably moist it is – you know, that “crumb that sticks to your fork” kind of thing. Is it hard to make a crumbly cake? What are the steps to follow if you want to be a beginner? I promise, even if you’re not a seasoned baker, you can nail this. What is flavor? The subtle cocoa notes, the tangy buttermilk, and the creamy frosting… it’s a symphony of deliciousness! My family goes crazy for this red velvet cake. It disappears faster than I can say “seconds, anyone?” ” Plus, it’s relatively cost-effective to make. Most of the ingredients are pantry staples, and you probably already have them on hand. How do I impress my friends without breaking the bank? What are some good red velvet cake recipes? If you like chocolate fudge or carrot cake then you will love this. Is it worth it to make a decision and not regret it?
How do I make a Red Velvet Cake?
Quick Overview
Making this red velvet cake is easier than you might think. You’ll start by prepping your pans and getting your oven ready. Then, you’ll mix the dry and wet ingredients separately before combining them into a beautiful, vibrant batter. After baking, the cake layers cool while you whip up the tangy cream cheese frosting. Finally, you’ll assemble the cake, slather on that frosting, and… well, try not to eat it all in one sitting! The best part? This recipe is super forgiving. Even if you’re a beginner, you can easily whip up a stunning and delicious red velvet cake.
Ingredients
For the Cake:
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
* 2 cups granulated sugar: Feel free to reduce slightly if you prefer a less sweet cake.
* 1 teaspoon baking soda: Make sure it’s fresh for the best rise!
* 1 teaspoon baking powder: Again, freshness is key.
* 1 teaspoon salt: Balances the sweetness and enhances the other flavors.
* 1 cup vegetable oil: Keeps the cake super moist. You can also use melted coconut oil for a subtle flavor twist.
* 1 cup buttermilk: Adds that signature tang and keeps the cake tender.
* 2 large eggs: Bring them to room temperature for better emulsification.
* 2 tablespoons unsweetened cocoa powder: Use a good quality cocoa for the best flavor.
* 1 teaspoon white vinegar: Reacts with the baking soda to create a light and fluffy texture.
* 2 teaspoons vanilla extract: Adds warmth and enhances the other flavors.
* 1 ounce red food coloring: Gel food coloring is best for a vibrant red color, but liquid works too.
For the Cream Cheese Frosting:
* 8 ounces cream cheese: Make sure it’s softened to room temperature for a smooth, lump-free frosting. * 1 cup (2 sticks) unsalted butter: Also softened to room temperature. * 4 cups powdered sugar: Sift it to prevent lumps in your frosting. * 2 teaspoons vanilla extract: Adds extra flavor and sweetness.
What are the steps to
Step 1: Preheat & Prep Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Is it safe to line the bottoms with parchment paper? I always do this – it’s a lifesaver!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cocoa. Set aside. This ensures that everything is evenly distributed, which is crucial for a consistent texture.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the oil, buttermilk, eggs, vinegar, vanilla extract, and red food. Set aside. Make sure the food coloring is well-blended to avoid streaks in your cake.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix! If you overmix the flour with the gluten, it will result in a tough cake. I’ve made that mistake before – trust me, you want a tender crumb!
Step 5: Bake
What should I do with my cake batter? Pour it evenly into the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Every oven is different. Keep an eye on them!
Step 6: Cool & Glaze
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure they’re completely cool before frosting, or the frosting will melt.
Step 7: Prepare Frosting
While the cakes are cooling, make the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Set aside. Gradually add the powdered sugar, beating on low speed until combined. Stir in the cinnamon. I sometimes add a pinch of salt to the frosting to balance the sweetness.
Step 8: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate and spread with frosting. Top with the second layer and frost the entire cake. Get creative with your frosting swirls!
Step 9: Slice & Serve
How do you serve a red velvet cake? Is it good with ice cream or coffee?
What should I serve it with?
Why not take this red velvet cake to the next level?For Breakfast:A slice of this cake with a strong cup of black coffee is pure indulgence. What is a good way to start the day, especially on birthdays?For Brunch:Serve it alongside fresh fruit, like berries or sliced peaches, and a glass of sparkling wine. The sweetness of the cake complements the tartness of fruit and the bubbly wine perfectly.As Dessert:What is the perfect ending to a meal? I love serving it after dinner of roast chicken or lasagna. The richness of the cake is a delightful contrast to savory dishes.For Cozy Snacks: Sometimes, you just need a little something sweet in the afternoon. A slice of red velvet cake with a glass of cold milk or a cup of hot chocolate is the ultimate comfort food. It’s perfect for rainy days or when you just need a little pick-me-up. This red velvet cake recipe brings a cozy elegance to any occasion!
How do I make a Red Velvet Cake?
Okay, so you’ve got the recipe, but here are a few insider tips to really take your red velvet cake to the next level. I’ve learned these the hard way, so you don’t have to!
What is buttermilk and why is it Don’t skimp on the buttermilk! It’s what gives the cake its signature tang and tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
Don’t Overmix:I can’t stress this enough! Overmixing creates gluten in the flour, which results in a tough cake. What is the best way to mix wet and dry ingredients together?How do I use room temperature ingredients?This is especially important for the cream cheese frosting. Room temperature ingredients emulsify better, which means a smoother, creamier texture. Take cream cheese and butter out of the refrigerator at least an hour before baking.What is the best way to bake at the right temperature? Make sure your oven is properly preheated to 350°F (175°C). An oven thermometer can help ensure accuracy. Baking at the wrong temperature can affect the cake’s texture and rise.
Let the cake cool completely. This is crucial before frosting. If the cake is even slightly warm, the frosting will melt and slide right off. Be patient!
Get creative with the Frosting: What are some examples? While the cream cheese frosting is classic, you can also experiment with other flavors. Try adding a hint of lemon zest, a dash of cinnamon, or even a splash of bourbon. This red velvet cake recipe is very versatile! I tested it with almond milk and it actually made it even creamier!
Storing and Reheating Tips
If you somehow manage to have leftover red velvet cake (it rarely happens in my house!), here are some tips for storing it properly:
Room Temperature: You can store unfrosted cake layers at room temperature for up to 2 days. Wrap them tightly in plastic wrap or place them in an airtight container to prevent them from drying out.
Refrigerator Storage: Frosted red velvet cake should be stored in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap. It will keep for up to 5 days. Let the cake sit at room temperature for about 30 minutes before serving to soften the frosting.
Freezer Instructions: For longer storage, you can freeze red velvet cake. Wrap individual slices or the entire cake tightly in plastic wrap, then place it in a freezer bag or airtight container. It will keep for up to 3 months. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: It’s generally best to add the glaze just before serving for the best texture and appearance. If you’re storing the cake, you can glaze individual slices as needed. This prevents the glaze from becoming sticky or soaking into the cake during storage.
Frequently Asked Questions
Final Thoughts
So, there you have it – my grandma’s famous red velvet cake recipe! It’s more than just a cake; it’s a slice of my childhood, a symbol of family gatherings, and a reminder that the simplest things in life are often the most delicious. I truly believe that everyone should have a go-to red velvet cake recipe, and I hope this becomes yours. The rich, moist crumb, the tangy frosting, and that beautiful red color… it’s a guaranteed crowd-pleaser. If you loved this, you might also enjoy my chocolate cake or vanilla cupcake recipes! I can’t wait to hear how yours turns out! Happy baking, and don’t forget to share your creations in the comments below!
red velvet cake
Ingredients
Cake
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 ounce red food coloring
Frosting
- 8 ounces cream cheese softened
- 0.5 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, combine buttermilk, oil, eggs, vanilla, vinegar, and red food coloring.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter evenly into prepared pans and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- While cakes are cooling, prepare the frosting. In a large bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
- Once cakes are completely cooled, frost the top of one layer and top with the second layer. Frost the entire cake.
