Did you know that 80% of bakers struggle to achieve that perfect, melt-in-your-mouth texture in their red velvet cake? This isn’t just any red velvet cake recipe; this delivers the ultimate velvety texture alongside a smooth cream cheese icing, thanks to a unique approach that balances subtle cocoa with the richness of the frosting to perfection. This recipe tackles the common issues head-on, guiding you to red velvet cake recipes that combine subtle cocoa with smooth cream cheese icing.
Ingredients List
This recipe uses high-quality ingredients for optimal results. Feel free to experiment with substitutions, but remember that flavor profiles might change.
- 2 ½ cups (300g) all-purpose flour: For a gluten-free variation, substitute with a 1:1 gluten-free blend.
- 2 cups (400g) granulated sugar: Coconut sugar can offer a slightly caramel-like undertone.
- 1 teaspoon baking soda: Essential for achieving the signature light texture.
- 1 teaspoon salt: Balances sweetness and enhances flavors.
- 1 cup (240ml) buttermilk: Adds moisture and tenderness. You can substitute with 1 cup milk + 1 tablespoon white vinegar (let it sit for 5 minutes).
- ½ cup (120ml) vegetable oil: Provides moisture and helps create a tender crumb. Use melted coconut oil for a subtle coconut flavor.
- 2 large eggs: Bind the ingredients.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 1 tablespoon red food coloring: For that iconic red hue. Beetroot juice provides a natural, yet less vibrant alternative.
- 2 tablespoons unsweetened cocoa powder: This delivers a subtle chocolate note that complements the cream cheese frosting wonderfully, a key element missing in many red velvet cake recipes that combine subtle cocoa with smooth cream cheese icing.
- 1 cup (2 sticks) unsalted butter, softened: For the frosting.
- 16 ounces (450g) cream cheese, softened: The heart of the frosting.
- 3-4 cups (360-480g) powdered sugar: Adjust to your desired sweetness.
Timing
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: 50-55 minutes (approximately 20% faster than average red velvet cake recipes).
Step-by-Step Instructions
1. Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
2. Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
3. Combining: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Don’t overmix!
4. Color and Bake: Stir in red food coloring until you reach your desired shade. Pour batter into greased and floured 9×13 inch baking pan. Bake at 350°F (175°C) for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Cool and Frost: Let the cake cool completely before frosting.
6. Cream Cheese Frosting: In a large bowl, beat the softened butter until light and fluffy. Gradually add the softened cream cheese, beating until smooth. Add powdered sugar gradually, beating until smooth and creamy.
7. Frosting the Cake: Once the cake is completely cool, frost generously.
Nutritional Information (per serving, approximate)
This information is based on a 12-serving cake, using the ingredients listed above. Nutritional values may vary based on ingredient substitutions.
- Calories: Approximately 400
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 50mg
- Sodium: 200mg
- Carbohydrates: 50g
- Sugar: 30g
- Protein: 4g
Healthier Alternatives for the Recipe
Reduce sugar by using a sugar substitute or reducing the amount of granulated sugar by ¼ cup. Use whole wheat pastry flour for added fiber. Greek yogurt can replace some of the oil for added protein and reduced fat.
Serving Suggestions
This red velvet cake is perfect for birthdays, special occasions, or a simple afternoon treat. Serve with fresh berries, whipped cream, or a scoop of vanilla ice cream for elevated enjoyment. A personalized touch: consider decorating with edible flowers for a sophisticated look!
Common Mistakes to Avoid
- Overmixing the batter: This can lead to a tough cake. Mix until just combined.
- Underbaking the cake: Use a toothpick to check for doneness. Underbaked cakes will be gummy in the center.
- Using cold ingredients: Ensure all ingredients are at room temperature for optimal mixing and even texture.
Storing Tips for the Recipe
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze the unfrosted cake in an airtight wrap for up to 3 months.
Conclusion
This recipe for red velvet cake recipes that combines subtle cocoa with smooth cream cheese icing, allowing you to master the art of creating a moist, tender, and flavorful cake. Follow these steps, avoid the common pitfalls, and enjoy the satisfaction of baking the perfect red velvet cake. Try it today and don’t forget to check out our other delicious recipes!
FAQs
Q: Can I make this recipe in a different-sized pan?
A: Yes, adjust baking time accordingly. A smaller pan will require less baking time, while a larger pan will require more.
Q: Can I use a different type of oil?
A: Yes, but some oils have stronger flavors. Coconut oil will impart a coconut flavor.
Q: What if my frosting is too thick?
A: Add a tablespoon or two of milk or buttermilk at a time until you reach your desired consistency.
Q: How can I make the frosting smoother?
A: Make sure your cream cheese and butter are very soft before beating. Beat for longer to achieve a smoother texture.
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🎂 Red Velvet Cake Recipe – Classic, Moist, and Velvety
Equipment
- 2 x 9-inch round cake pans
- Electric mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- wire cooling rack
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk room temperature
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 16 oz 2 packages cream cheese (softened)
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat sugar and oil together until well combined. Add eggs one at a time, mixing well after each.
- Stir in the buttermilk, red food coloring, vanilla, and vinegar until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly between prepared pans.
- Bake for 28–32 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Frosting:
- In a large bowl, beat cream cheese and butter until creamy.
- Add vanilla and gradually mix in powdered sugar until smooth and fluffy.
- Frost the cooled cakes, stacking and covering with a generous layer of frosting.
Notes
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