Absolutely nothing beats the classic charm of a red velvet cake, especially when it’s made with cake flour for that extra tender crumb. This recipe is your ticket to baking a show-stopping dessert that’s as delicious as it is beautiful.
Why This Recipe Works
- Cake flour ensures a lighter, softer texture compared to all-purpose flour, making every bite melt in your mouth.
- The perfect balance of cocoa powder and buttermilk creates a subtle chocolate flavor with a tangy twist, characteristic of authentic red velvet cake.
- Vibrant red color achieved with just the right amount of food coloring, making it visually appealing without overpowering the taste.
- Cream cheese frosting complements the cake’s flavors beautifully, adding a creamy, slightly tangy finish.
- Simple, straightforward steps make this recipe accessible to bakers of all skill levels.
Ingredients
- 2 1/2 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 cup buttermilk, room temperature
- 1 1/2 cups vegetable oil
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Equipment Needed
- 9-inch round cake pans (2)
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease two 9-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper for easy removal. This step ensures your cakes will come out perfectly without sticking to the pans.
Mix Dry Ingredients
In a large mixing bowl, sift together the cake flour, granulated sugar, baking soda, salt, and cocoa powder. Sifting not only combines the ingredients but also aerates the flour, contributing to a lighter cake texture.
Combine Wet Ingredients
In another bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until well combined. The vinegar reacts with the baking soda to help the cake rise, while the buttermilk adds moisture and tang.
Combine Wet and Dry Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Overmixing can lead to a dense cake, so stop as soon as you no longer see dry flour.
Bake to Perfection
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
Tips and Tricks
For the best results, ensure all your ingredients are at room temperature before starting. This helps them blend more smoothly, resulting in a uniform batter. If you’re out of buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes. When adding the food coloring, gel colors provide a more vibrant hue without altering the batter’s consistency. Always cool your cakes completely before frosting to prevent the frosting from melting. For an extra smooth frosting, beat the cream cheese and butter until light and fluffy before adding the powdered sugar.
Recipe Variations
- For a chocolate twist, add 1/2 cup of melted chocolate to the batter for a deeper chocolate flavor.
- Substitute the cream cheese frosting with a Swiss meringue buttercream for a less tangy, silkier finish.
- Add 1 cup of shredded coconut to the batter for a tropical twist.
- For a nutty flavor, fold in 1/2 cup of finely chopped pecans or walnuts into the batter.
- Create a red velvet cheesecake swirl by alternating layers of cake batter and cheesecake batter before baking.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be slightly denser. To substitute, for every cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch, sifted together.
Why is my red velvet cake not red enough?
The vibrancy of the red color can vary based on the brand of food coloring used. Gel food colorings are more concentrated and provide a deeper red hue without adding extra liquid to the batter.
Can I make this cake ahead of time?
Absolutely! The cake layers can be baked, cooled, and wrapped tightly in plastic wrap, then stored in the refrigerator for up to 2 days or frozen for up to a month. Thaw overnight in the refrigerator before frosting.
Summary
This red velvet cake recipe with cake flour is a foolproof way to achieve a moist, tender, and visually stunning dessert. Perfect for any occasion, it’s sure to impress with its classic flavor and beautiful appearance.