Are you ready to bake a cake that's as stunning as it is delicious? Look no further than this classic Red Velvet Cake recipe, made even more special with the light and fluffy texture of Swans Down cake flour. This recipe delivers a moist, intensely red cake with a subtle tang and a cream cheese frosting that's simply divine. Perfect for birthdays, holidays, or any occasion where you want to impress your friends and family with your homemade cooking skills. This easy recipe is surprisingly quick to make, making it ideal for even a busy weeknight.
Ingredients:
For the Cake:
- 2 cups Swans Down cake flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 teaspoon red food coloring (gel recommended for vibrant color)
For the Cream Cheese Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 16 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon 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 will release easily.
Making the Cake Batter:
- In a large bowl, whisk together the Swans Down cake flour, sugar, cocoa powder, baking soda, and salt. This is key for even distribution of dry ingredients.
- In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, vinegar, and red food coloring until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans.
Baking the Cake:
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Overbaking can result in a dry cake.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Frosting:
- In a large bowl, beat the softened butter until light and fluffy.
- Add the softened cream cheese and beat until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium-high and beat for another 2-3 minutes until light and fluffy.
- 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. Top with the second cake layer and frost the entire cake. You can get creative with decorating – add sprinkles, chocolate shavings, or even fresh berries!
Tips for Success:
- Use good quality cocoa powder for a richer flavor.
- Don't overmix the batter, as this can lead to a tough cake.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- For an even more intense red color, use gel food coloring instead of liquid food coloring.
Variations:
- Chocolate Red Velvet: Add ½ cup of semi-sweet chocolate chips to the batter for a delicious twist.
- Lemon Red Velvet: Add the zest of one lemon to the batter and a squeeze of lemon juice to the frosting for a zesty flavor.
- Different Frosting: Experiment with different frostings, such as a chocolate ganache or a whipped cream frosting.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used and serving size. For a precise nutritional analysis, use a nutritional calculator with your exact ingredient measurements. Generally, expect this recipe to be high in calories, sugar, and fat, due to the nature of cake and frosting. It’s best enjoyed as an occasional treat.
This Red Velvet Cake recipe with Swans Down flour is sure to be a hit at your next gathering. Enjoy the delicious results of your homemade cooking! Happy baking!