Are you ready to bake a cake that's as stunning as it is delicious? This Red Velvet Cake recipe, inspired by the legendary Martha Stewart, is guaranteed to impress. Forget boxed mixes – this homemade version delivers a moist, intensely flavorful cake with a melt-in-your-mouth texture and that iconic crimson hue. It's perfect for birthdays, holidays, or any occasion that calls for a truly special dessert. This easy recipe is surprisingly simple to follow, making it accessible for both beginner bakers and experienced pros. Get ready to experience the magic of homemade red velvet!
Ingredients:
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring (gel is recommended for best color)
- 2 teaspoons white vinegar
For the Cream Cheese Frosting:
- 8 ounces (225g) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans. This ensures your cake layers release easily and prevents sticking.
Make the cake batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl, combine the buttermilk, oil, eggs, vanilla extract, red food coloring, and vinegar. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Avoid overmixing, as this can lead to a tough cake.
Bake the cake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer 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.
Prepare the frosting: While the cakes cool, make the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
Frost 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 – piped swirls, a smooth finish, or even add some sprinkles!
Tips for Baking Success:
- Room temperature ingredients: Using room temperature ingredients ensures even mixing and a smoother batter.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer to check if the cake is baked through. If it comes out clean, it's ready.
- Cool completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
Variations:
- Chocolate Red Velvet: Add ½ cup of melted semi-sweet chocolate chips to the batter for an extra chocolatey twist.
- Spice it up: Add ½ teaspoon of cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Different Frosting: Experiment with different frostings, like a chocolate ganache or a whipped cream frosting.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 400-450
- Fat: Around 20-25g
- Sugar: Approximately 50-60g
- Protein: About 4-5g
This Red Velvet Cake recipe is a guaranteed crowd-pleaser. Enjoy the delicious results of your baking efforts! Remember to share your culinary creations with us – we’d love to see your beautiful red velvet cakes! Happy baking!