Are you ready to bake a cake that’s as iconic as it is delicious? Then get ready to dive into the world of Christina Tosi’s legendary Milk Bar Red Velvet Cake! This isn't your grandma's red velvet; it's a vibrant, intensely flavorful experience that’s surprisingly easy to make at home. Forget dry, crumbly cakes – this recipe delivers a moist, tender crumb with a tangy cream cheese frosting that's pure heaven. Whether you're a seasoned baker or a kitchen novice, this easy recipe is perfect for impressing friends, family, or simply treating yourself. Let's get baking!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tbsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup (240ml) buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp red food coloring (gel is best)
- 1 tbsp white vinegar
- 1 tsp cocoa powder
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 16 oz (450g) cream cheese, softened
- 4 cups (500g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cake layers release easily.
Making the Cake Batter:
- In a large bowl, whisk together the flour, sugar, baking soda, and salt. This ensures even distribution of dry ingredients.
- In a separate bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air for a lighter cake.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk, red food coloring, vinegar, and cocoa powder. The vinegar helps activate the baking soda, resulting in a more tender crumb.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined – don't overmix! Overmixing develops gluten and leads to a tough cake.
- Divide the batter evenly between the prepared cake pans.
Baking the Cake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This prevents the cakes from sticking and allows for even cooling.
Making the Frosting:
- In a large bowl, beat the softened butter until light and fluffy.
- Beat in the softened cream cheese until smooth.
- Gradually add the powdered sugar, beating until smooth and creamy.
- Stir in the vanilla extract and salt.
Assembling the Cake:
- Once the cakes are completely cool, frost the top of one layer with a generous amount of cream cheese frosting.
- Carefully place the second cake layer on top and frost the entire cake.
- You can get creative with your frosting! Add sprinkles, chocolate shavings, or even fresh berries for an extra touch.
Tips for Success:
- Use good quality ingredients. The flavor of your cake will be directly impacted by the quality of your ingredients.
- Don't overmix the batter. Overmixing leads to a tough cake.
- Make sure your butter and cream cheese are softened to room temperature for a smooth frosting.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
Variations:
- Add chocolate chips to the batter for a red velvet chocolate chip cake.
- Use different extracts, such as almond or peppermint, for a unique flavor twist.
- Try different frostings, such as a chocolate ganache or a caramel buttercream.
Nutritional Information (per serving, approximate):
Calories: 450-500, Fat: 25-30g, Carbohydrates: 60-70g, Protein: 5-7g. Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Milk Bar Red Velvet Cake recipe is a guaranteed crowd-pleaser. Its rich flavor, moist texture, and creamy frosting make it perfect for any occasion. Enjoy baking and savoring this delicious homemade treat!