Top Rated Red Velvet Cake Recipe
Ingredients
This recipe for red velvet cake makes a classic, moist, and delicious cake that is sure to be a favorite for any occasion. To make this top-rated red velvet cake recipe you'll need the following ingredients: 2 and 1/2 cups all-purpose flour, 1 and 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 and 1/2 tablespoons cocoa powder, 1/2 cup (1 stick) butter, softened, 1 and 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup buttermilk, 1 ounce red food coloring, and 1 teaspoon white vinegar.
Instructions
Begin by preheating your oven to 350° F. Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, beat the butter until light and fluffy. Add the sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, mix together the buttermilk, red food coloring, and white vinegar. With the mixer on low speed, add the dry ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Beat just until combined.
Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Nutrition
This red velvet cake recipe makes two 9-inch round cakes. Each cake contains approximately 370 calories, 16g of fat, 53g of carbohydrates, 5g of protein, and 1.5g of dietary fiber.
This red velvet cake recipe also contains vitamins and minerals such as, Vitamin A (2%), Vitamin C (0%), Calcium (4%), Iron (8%), and Potassium (3%).
This recipe is not suitable for those with food allergies due to the presence of dairy, eggs, and wheat.
Serving Suggestions
This top-rated red velvet cake recipe is perfect for any special occasion, whether it be a birthday, anniversary, or holiday celebration. Serve it as is, or top it with a cream cheese frosting, fresh berries, or a drizzle of chocolate ganache. You can also make cupcakes instead of a cake.
This cake also makes a great snack or dessert. Serve it with a cup of tea or coffee, or enjoy it as an after-dinner treat.
This recipe can be easily doubled to make a larger cake if needed.
Storing
This red velvet cake can be stored at room temperature, covered, for up to 3 days. It can also be frozen, wrapped tightly in plastic wrap, for up to 2 months.
If you're using a cream cheese frosting, be sure to store the cake in the refrigerator.
Tips and Tricks
This recipe can be easily adapted to make a vegan red velvet cake. Simply substitute the butter with vegan butter, the eggs with a flax egg, and the buttermilk with a non-dairy milk.
For a deeper red color, use 2 ounces of red food coloring instead of 1.
To make sure you get a perfect cake, use a kitchen scale to measure the ingredients. This will ensure that you get the exact measurements needed to make a moist and delicious cake.
If you don't have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
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