Description
This classic Red Velvet Cake features tender, moist layers infused with cocoa and a hint of tang from buttermilk and vinegar, all topped with a smooth, creamy cornstarch buttercream frosting. Perfect for celebrations, this rich and flavorful cake pairs vibrant red color with a balanced sweetness.
Ingredients
Scale
Cake 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 Ingredients
- 1/2 cup cold water
- 1 tablespoon cornstarch
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 3–1/2 cups confectioners’ sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake layers.
- Cream Butter and Sugar: In a mixing bowl, beat the softened butter and sugar together until the mixture becomes light and fluffy, about 5-7 minutes. This step incorporates air, helping the cake rise.
- Add Eggs: Add the eggs one at a time, beating well after each addition to ensure even mixing and a smooth batter.
- Mix in Color and Flavorings: Beat in the red food coloring, white vinegar, and vanilla extract thoroughly to distribute color and flavor evenly.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, baking cocoa, baking soda, and salt to ensure even distribution of leavening agents and cocoa.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry mixture to the creamed mixture alternately with the buttermilk, beginning and ending with dry ingredients. Beat well after each addition to create a smooth, well-combined batter.
- Prepare Pans and Bake: Grease and flour two 9-inch round baking pans. Pour the batter evenly into the pans and bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cake Layers: Let the cakes cool in the pans for 10 minutes, then remove them and place on wire racks to cool completely. Once cooled, trim 1/4 inch off the tops of each cake layer and set aside the trimmings for decorating.
- Make Frosting Base: In a small saucepan over medium heat, combine the cold water and cornstarch. Stir continuously until the mixture thickens and becomes opaque, about 2-3 minutes. Remove from heat and cool to room temperature.
- Prepare Frosting: In a mixing bowl, beat the softened butter and vanilla extract until light and fluffy, about 3-4 minutes. Gradually beat in the cooled cornstarch mixture. Then, slowly add the confectioners’ sugar and continue beating until the frosting is light, fluffy, and creamy.
- Assemble Cake: Spread frosting between the cake layers, then cover the top and sides of the cake with the remaining frosting.
- Decorate: Press the reserved cake crumbs into the sides of the frosted cake for a decorative finishing touch.
Notes
- Use room temperature eggs and butter for better mixing and texture.
- Ensure even mixing when alternating dry ingredients and buttermilk to prevent lumps.
- Trimmed cake crumbs add a decorative and textural contrast to the finished cake.
- The cornstarch in frosting helps stabilize and thicken the buttercream.
- Store the cake covered at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cake, Buttercream Frosting, Classic Cake, Cocoa Cake, Layer Cake
