Red Velvet Cake Recipe
About this recipe
This Red Velvet Cake is a classic dessert that's perfect for any occasion, from birthdays to Valentine's Day. With its rich, velvety texture and cream cheese frosting, it's sure to impress anyone who takes a slice.
The recipe shared by The Cooking Foodie highlights a straightforward approach to making this beloved cake, ensuring it turns out moist and fluffy every time.
Ingredient notes
- Use room temperature buttermilk for the best results.
- You can substitute buttermilk with regular milk mixed with 1 tablespoon of vinegar, letting it stand for 5-10 minutes before using.
Tips from The Cooking Foodie’s video
- Sift the dry ingredients together to ensure a light and airy cake.
- Make sure all cake ingredients are at room temperature for optimal mixing and texture.
Good to know
- How long does it take to bake the cake?
- Bake the cake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- What size baking pans should I use?
- Use two 8-inch (20cm) round baking pans, or you can use one pan and bake twice.
- How should I prepare the baking pans?
- Grease the pans with butter and dust with flour to prevent sticking.
- What is the recommended chilling time before serving?
- Refrigerate the cake for at least 2-3 hours before serving.
No life story here — the video and the recipe are the whole point. All credit to The Cooking Foodie: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat oven to 350F (175C).
- 2
In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Stir and set aside.
- 3
In a separate large bowl, beat the butter and sugar until smooth. Add the eggs one at a time, beating until combined after each addition. Add the oil, vinegar, vanilla extract, and buttermilk, and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add the food coloring and mix.
- 4
Pour the batter into two greased and floured 8-inch (20cm) round baking pans. Alternatively, you can use one pan and bake twice, or a springform pan lined with parchment.
- 5
Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- 6
Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely.
- 7
To make the frosting, beat the cream cheese with the powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the cream cheese mixture.
- 8
Cut the tops of the cakes. Cut 8-12 heart shapes from the top layer of the cakes and make crumbs from the leftovers. Set aside.
- 9
Place one cake layer with the flat side down. Spread a layer of frosting, then place the second layer of cake on top, flat side up. Spread frosting evenly on the top and sides of the cake.
- 10
Decorate the cake with the crumbs and the heart shapes.
- 11
Refrigerate for at least 2-3 hours before serving.
Heads up — we had to guess a little:
- Inferred amount for red food coloring.
Credit where it’s due: this recipe was transcribed from The Cooking Foodie’s original video on YouTube. Follow them there — it’s their dish.
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