Today, I’m sharing the most delicious Recipe for Red Velvet cake today! It’s the one that my mother used to make. It’s moist, soft as well as tender. It has that perfect red velvet taste.
The Best Homemade Red Velvet Cake
My mom would always bake these red velvet cupcakes from scratch at Christmas as I grew in my teens. I didn’t really think too about it, aside from that it was an “special occasion” cake. She would go through the effort of making the cake, baking the frosting, and then meticulously decorating it. It was an elegant beauty that we’re about make it again!
This recipe for a red velvet cake is perfect for Christmas and other holiday season, but you can bake it any time you’d like actually. It’s adorable for Valentine’s Day, too! It’s also possible to bake it if you’re craving a slice the rich red velvet cake topped with a creamy frosting… I’ve had that happen a few times or two!
No matter what reason you’ve made it, when you bite into the red velvet cake, you’ll be satisfied. This cake is sure to bring joy for you! It’s extremely soft, fluffy as well as has the most perfect crumb. Let’s start now so you can be a part of this heavenly treat as soon as you can!
Why You’ll Love This Red Velvet Cake
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First, take a take a look at that stunning bright red hue! Picture-perfect, right?
Here are a few additional reasons to be awed by this cake with red velvet:
- Super soft and moist. Every crumb of this cake made of red velvet is soft and delicious. You can also add a fluffy, silky frosting and each bite is delicious!
- Easy and quick. It takes 10 minutes to prepare the cake to bake and another thirty minutes for baking it. It’s easy!
- Ideal suitable for all occasions. As mentioned above you can bake this cake to celebrate the holiday season, Valentine’s Day and the 4th of June or simply for fun!
- Flexible. Feel free to alter your frosting (cream cheese frosting vs vanilla buttercream etc. ) or add decorations and much more!
What Is Red Velvet Cake?
It’s obvious the red color… But what is it that makes the red velvet “velvet?” I mean it’s a valid concern. Many people believe that red velvet is an ordinary chocolate cake that contains lots in food coloring. While that’s certainly true, a red velvet that is made correctly is a treat! Simply put it’s a cake created by using buttermilk as well as in my recipe vinegar, which is a good addition to make it a soft crumb. The recipe I’m sharing also uses oils instead of butter giving the cake a soft texture.
What Does Red Velvet Cake Taste Like?
The tiny amount of cocoa powder in the mix does make the red velvet cake have an extremely slight chocolate flavor It’s more as a sweet, slightly vanilla buttermilk cake with a tangy vanilla flavor and the slightest hint of chocolate. It’s delicious and unique!
Red velvet cake is mainly made from baking supplies that you’ve probably got in your kitchen! Here’s the ingredients you’ll need to complete (the exact amounts and complete instructions are on the recipe card):
- Vegetable Oil for extra moisturization to make the crumb come out super soft.
- Large eggs: In order to hold the components and to give them moisture.
- Buttermilk It adds just a hint of tangy flavor the cake.
- Vinegar The reaction occurs with baking soda and highlights the red undertones in the cocoa powder.
- Vanilla Extract Vanilla extract that is pure provides the most delicious flavor.
- Sugar Sugar that is granulated has been my preferred ingredient for this recipe.
- unsweetened cocoa powder This will give your cake a slight hint of chocolate.
- Kosher Salt: You can use salt from the table or even sea in the event that you want.
- Baking soda: To help give your cake a lift.
- All Purpose Flour I prefer using all-purpose flour in this recipe, however you are welcome to experiment with cake flour if find it appealing.
- Color: Red Help you to achieve that vivid, bright red hue!
How to Make Red Velvet Cake
The cake can be made quickly by following these simple steps:
- Preheat the oven until 350 degrees F. Coat 3 8-inch round pans with nonstick spray and then cut the parchment into rounds that fit into the bottom in the pans. Place the parchment pieces in the pans, and then coat them by spraying them with nonstick. Put them aside for the time needed.
- Combine the dry ingredients. In the bowl of your stand mixer equipped with a whisk attachment, mix eggs, oil as well as buttermilk, vinegar and vanilla. Mix at medium speed until all ingredients are combined. After that, add the sugar, and stir until completely incorporated.
- Begin adding all the ingredients that are dry. Next, add the cocoa powder, salt and baking soda. Mix on a medium speed for about 30 seconds or until there aren’t any lumps inside the cocoa powder.
- Add the dry ingredients. Turn the mixer to low, and then add the flour as well as colorant red. Mix until the mixture is smooth (30 seconds to one minute) and scrape all sides if needed.
- Place the cake batter inside pans. Divide the cake batter equally between the three prepared pans of 8 inches or 9 inches. An 8-inch pan will give an extra thick layer, while 9-inch pan makes the layers smaller. The baking time isn’t that any different, but.
- Make the cake. Bake for 25-30 minutes or until a toothpick stuck into the middle is clear.
- The cakes should chill. Let them cool in the pans for about 10 minutes before turning the cakes on a rack and let them let them cool completely. If the cakes become domed and sloppily shaped, use a sharp knife to cut off the tops once they have cooled to ensure that they are flat when they layer!
- The cake can be decorated with frosting. Use the frosting you prefer to decorate your cake with red velvet!
Frequently Asked Questions
Red velvet cake is it really cake with chocolate?
Not quite! Like we said earlier the cocoa powder which is added to the cake gives the cake a chocolate However, it’s actually more than a vanilla buttermilk cake.
What is the reason you use vinegar in the red velvet cake?
There are two reasons for adding vinegar to the cake of red velvet. It firstly, it interacts with baking soda, which contributes to the soft feel of the cake and the second is that it reacts with cocoa powder, removing the red undertones, giving the cake its distinctive look.
Can I Make This Recipe Into Red Velvet Cupcakes?
Yes, you can! The recipe should yield around 36 cupcakes. Fill the cupcake liners about 2/3 of the way full and bake them at 350 degrees for 20 minutes up to the point that a toothpick is clean.
How to Store
Red velvet cakes can be kept in your freezer in an airtight container (or layers of plastic wrap) for up to 4-5 days. I prefer bringing the cake back up to room temperature prior to when serving it but you don’t have to!
Can I Freeze Homemade Red Velvet Cake?
Sure! You can store this cake (or individual slices of cake) in an airtight container for up to 3 months. Once you’re ready to eat it, you can thaw it for a few hours in the fridge before bringing it to the temperature of room.