RED VELVET CAKE – Super moist, flavorful and perfect cake with cream cheese frosting! This gorgeous red beauty is the perfect choice of cake for any occasion!
I am a lover of all things red velvet. Red velvet poke cake, red velvet brownie and of course red velvet cake! Red velvet cake is not just a chocolate cake with red food coloring added. This cake is softer than most and the chocolate taste is actually quite mild.
Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring.
Red velvet cake is traditionally made with cream cheese frosting. I loved the moist and chocolate cream cheese filled layers, but I think that it was the dramatic RED that I loved the most. It is one of my favorite flavors and I love making it around the holidays because this color is so vibrant and festive.
There is nothing boring or ordinary about a slice of red velvet cake. Very tasty rich and moist and so easy to make!
There is something about a Red Velvet Cake that always makes me feel good inside and it is not just the taste. It is the memories it brings of family and holidays and home. Everyone will be stuffing their faces with this cake. Enjoy!
- 2 eggs
- 1½ cups vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 2½ cups all-purpose flour
- 2 cups sugar
- 1 tablespoon cocoa powder, unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons red food coloring, more or less according to your color preference
- 16 oz. cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 4 to 5 cups powdered sugar
- Preheat oven to 350F. Lightly grease and flour two round 8-in. cake pans, set aside
- In a large bowl, whisk together flour, cocoa powder, salt and baking soda, set aside
- In the bowl of an electric stand mixer beat eggs and sugar until creamy, add oil, buttermilk, vanilla, vinegar and red food coloring and mix until blended
- Gradually add dry ingredients to the wet ingredients and mix just until combined
- Pour batter evenly into prepare pans then drop the pans on the counter a few times to release any air bubbles
- Bake for about 30 minutes or until a toothpick inserted comes out clean
- Remove from the oven and allow for about 10 minutes remove from the pan and cool completely
- In a large bowl, using an electric mixer beat together the butter and cream cheese until smooth
- Slowly blend in the powdered sugar and vanilla the beat until smooth and well combined
- The longer you whip this frosting, the lighter and fluffier it will become
- Using a serrated knife, carefully trim the raised top of each cake
- Set the cake trimmings aside (you will use them for decoration later)
- Transfer one cake layer to a plate or cake stand
- Spread a thick layer of cream cheese frosting on top then gently add second cake layer
- Frost the top and sides of the cake then crumble up the cake trimmings and sprinkle them on the top of the cake
- Slice and serve