Are you ready to bake a stunning red velvet cake that’s as delicious as it is visually captivating? Forget everything you think you know about red velvet needing cocoa powder – this recipe delivers that signature crimson hue and tangy flavor without it! This easy recipe is perfect for beginner bakers and seasoned pros alike, offering a surprisingly simple way to create a show-stopping dessert. It's a guaranteed crowd-pleaser, perfect for birthdays, holidays, or any day you deserve a little indulgence. Get ready to impress!
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 ½ cups (3 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 2 tablespoons red vinegar
- 1 teaspoon red food coloring (gel is recommended for vibrant color)
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures easy removal and prevents sticking. You can also line the bottom with parchment paper for extra security.
Making the Cake Batter:
- In a medium bowl, whisk together the flour, baking soda, and salt. This simple step helps ensure even distribution of the leavening agents.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results; 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 and red vinegar. Let it sit for a minute or two; this activates the baking soda.
- 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; overmixing can lead to a tough cake.
- Stir in the red food coloring until you achieve your desired shade of red. Start with less and add more gradually to avoid making it too dark.
Baking the Cake:
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Ovens vary, so keep an eye on it.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Making the Cream Cheese Frosting:
- Beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating until light and fluffy. Add more powdered sugar if needed to achieve your desired consistency.
- Stir in the vanilla extract.
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.
Tips for Success:
- Using gel food coloring provides a more intense color and doesn’t affect the moisture of the cake.
- Don't overmix the batter. Overmixing develops the gluten in the flour, resulting in a tough cake.
- Make sure your butter and cream cheese are softened to room temperature for a smooth and creamy texture.
- Let the cake 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 like almond or peppermint for a unique flavor twist.
- Try different frostings such as chocolate ganache or a simple whipped cream.
Nutritional Information (per serving, approximate):
This will vary depending on the exact ingredients and serving size, but a typical serving of red velvet cake with cream cheese frosting contains approximately 400-500 calories, varying amounts of fat, sugar, and protein. For a more precise nutritional breakdown, use a nutritional calculator with the specific ingredients and serving size you used. This recipe provides a delicious treat best enjoyed in moderation.
This recipe delivers a moist, delicious red velvet cake without the need for cocoa powder, proving that sometimes, the simplest adjustments can yield extraordinary results. Enjoy baking and the delicious rewards!