Name: Red Velvet Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1-1/2 cups sugar; 2 large eggs, room temperature; 2 bottles (1 ounce each) red food coloring; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 2-1/4 cups cake flour; 2 tablespoons baking cocoa; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup buttermilk; 1/2 cup cold water; 1 tablespoon cornstarch; 2 cups butter, softened; 2 teaspoons vanilla extract; 3-1/2 cups confectioners’ sugar

Ingredients

1/2 cup butter, softened

1-1/2 cups sugar

2 large eggs, room temperature

2 bottles (1 ounce each) red food coloring

1 tablespoon white vinegar

1 teaspoon vanilla extract

2-1/4 cups cake flour

2 tablespoons baking cocoa

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

Frosting:

1/2 cup cold water

1 tablespoon cornstarch

2 cups butter, softened

2 teaspoons vanilla extract

3-1/2 cups confectioners’ sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.

Step 2: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 5 to 7 minutes.

Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in red food coloring, vinegar, and vanilla extract.

Step 4: In a separate bowl, whisk together cake flour, baking cocoa, baking soda, and salt.

Step 5: Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Beat well after each addition.

Step 6: Divide the batter evenly between the prepared pans and smooth the tops.

Step 7: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Let the cakes cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.

Step 9: Trim about 1/4 inch off the top of each cake layer. Crumble the trimmed pieces onto a baking sheet and leave them at room temperature while you prepare the frosting.

Step 10: For the frosting, combine cold water and cornstarch in a small saucepan over medium heat. Stir continuously until the mixture thickens and becomes opaque, about 2 to 3 minutes. Remove from heat and let cool to room temperature.

Step 11: In a large bowl, cream the softened butter and vanilla extract until light and fluffy, about 3 to 4 minutes.

Step 12: Beat the cooled cornstarch mixture into the creamed butter.

Step 13: Gradually add the confectioners’ sugar, beating until the frosting is light and fluffy.

Step 14: Spread frosting between the cake layers, then frost the top and sides of the cake.

Step 15: Press the reserved cake crumbs gently onto the sides of the frosted cake for decoration.

Tips & Variations

Use room temperature ingredients to help the batter mix evenly and rise better during baking.

For a lighter frosting, you can substitute half the butter with cream cheese.

If you prefer a less sweet frosting, reduce the confectioners’ sugar by a half cup.

To enhance the red color naturally, consider using beet juice or powder instead of artificial food coloring.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the cake flour with a gluten-free all-purpose flour blend, but make sure it includes xanthan gum or another binder. Baking times may vary slightly.

What is the purpose of vinegar in red velvet cake?

Vinegar reacts with baking soda to help the cake rise and also enhances the red color by reacting with the cocoa, giving the cake its signature hue and tender texture.