Are you ready to bake a cake that's as beautiful as it is delicious? This Swans Down Red Velvet Cake recipe is the answer to your baking prayers. Known for its incredibly soft, moist crumb and that signature tangy-sweet flavor, this red velvet cake is a guaranteed showstopper. Whether you're a seasoned baker or just starting your culinary journey, this easy recipe will guide you to baking perfection. Get ready to impress your friends and family with this classic, elevated recipe. This is more than just a cake; it's an experience.
Ingredients:
For the Cake:
- 2 cups Swans Down Cake Flour (or all-purpose 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 food coloring recommended for richer color)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Getting Started: Preheat & Prep
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal. This simple step prevents sticking and ensures a clean release.
Making the Cake Batter:
-
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Ensure all the dry ingredients are thoroughly combined to prevent pockets of unmixed flour.
-
In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, vinegar, and red food coloring. The vinegar reacts with the baking soda to create a light and airy texture. Gel food coloring provides a more vibrant hue, but liquid works in a pinch!
-
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Overmixing can lead to a tough cake, so be gentle!
-
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. Every oven is different, so keep a close eye on your cakes to prevent overbaking.
-
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:
-
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. This is best done with an electric mixer for a light and fluffy frosting.
-
Gradually add the powdered sugar, beating on low speed until combined. Then, increase the speed to medium and beat for another minute or two until the frosting is light and fluffy.
-
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 with the remaining frosting.
Tips for Success:
- Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature for optimal mixing and texture.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Cool Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Variations:
- Chocolate Ganache: Top the cake with a rich chocolate ganache for an extra decadent touch.
- Different Frosting: Experiment with other frostings like whipped cream or buttercream.
- Add-ins: Fold in chocolate chips, nuts, or dried cranberries into the batter for added flavor and texture.
Nutritional Information (per serving, approximate):
This will vary based on the exact ingredients and serving size. For a precise calculation, use a nutrition calculator with your specific ingredient measurements. Generally, red velvet cake is considered a dessert, so it's high in sugar and fat.
This Swans Down Red Velvet Cake is a true masterpiece. Enjoy every bite!