Red Velvet Cake

Red velvet cake is a moist, tender cake with a subtle cocoa flavor, vibrant red color, and a smooth cream cheese frosting. It's a visually striking and deliciously indulgent dessert.

Print Recipe

Prep Time 20

Cook Time 30

Course Dessert

Cuisine American

Servings 10

Ingredients

For the Cake

2½ cups cake flour
1 cup granulated sugar
1 tsp baking soda
2 tbsp unsweetened cocoa powder
1 cup buttermilk
1 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tbsp white vinegar
1 tsp gel-based red food coloring

For the Cream Cheese Buttercream

1 cup unsalted butter softened
8 oz cream cheese softened
3 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat oven to 160°C (320°F) with the fan function on for even heat distribution. If you don’t have a fan, adjust the temperature accordingly. Grease and line two 8-inch cake tins or use homemade cake release for easy removal.
In a bowl, sift together flour, cornflour, cocoa powder, baking soda, baking powder, and salt. Use a whisk or fork to mix until well combined, then set aside.
In another bowl, beat butter, vegetable oil, and sugar using an electric mixer. Whether you use a hand mixer or stand mixer, cream the mixture for 2-3 minutes until light and creamy.
Add eggs one by one, ensuring mixing between each for 10-15 seconds. Then, blend in vanilla, vinegar, and red liquid food color until well combined. Set the mixer aside for the next step.
Gradually add premixed dry ingredients to the wet mixture, folding gently by hand using a spatula until just combined. Pour in buttermilk, fold it in, and add the remaining dry ingredients. Do not overmix to maintain a soft texture.
Distribute the batter evenly between the two prepared tins. Bake for 30 minutes or until a toothpick comes out clean when inserted in the center.
Avoid opening the oven door too soon to prevent cakes from sinking. Also, watch the baking time to avoid overbaking, which can dry out the cake layers.
Once baked, allow the cakes to cool in the tins for 15-20 minutes before transferring to a wire rack. Let them completely cool before applying frosting, such as cream cheese buttercream frosting, for the best results.

Notes

1. Controlling Gluten for a Softer Cake
To achieve a softer cake, gently fold the flour into the batter to avoid excess gluten formation. Only mix until the strands of flour are no longer visible for a uniform texture.
2. Preventing Cake Collapse
Opening the oven door too early lets in cold air, which can cause the cake to collapse if the structure hasn’t fully set. If your oven runs hot, wait until at least 3/4s of the cooking time has passed before checking the cake layers.
3. Choosing the Right Flour
You can replace all-purpose flour and cornstarch with cake flour for a finer crumb. The total needed is 293g to maintain the right texture.
4. Proper Frosting Application
If you plan on doing extra piping, make 1.5x the cream cheese frosting to have enough coverage. A single batch is sufficient for basic decoration.
5. Keeping the Cake Fresh
Once the cake is decorated, store it in the fridge to let it firm up, making it easier to cut. Before serving, let it reach room temperature for at least half an hour to enhance flavor and texture.
6. Best Mixing Technique
When using a stand mixer, start with the paddle attachment but do the last step by hand to avoid overmixing and ensure a balanced consistency.
7. Adjusting for Fan vs. Conventional Ovens
If your oven has a fan function, it will bake cakes and cupcakes faster. If not, increase the baking temperature to 175°C (347°F) to maintain the same rate of baking.

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