The allure of the Red Velvet Cake is undeniable. With its rich, velvety texture and eye-catching hue, it’s a dessert that captures hearts and tantalizes taste buds. Today, we present a recipe that encapsulates the essence of this iconic cake. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is sure to impress. Don’t forget to share this delightful creation with friends and family!
Ingredients for the Cake:
- Cooking spray (for greasing the pans)
- 1 3/4 cups all-purpose flour
- 3 tablespoons natural unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 3/4 teaspoon fine salt
- 1 1/2 cups granulated sugar
- 3/4 cup canola or other neutral oil
- 2 large eggs
- 1 (1-ounce) bottle red food coloring
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Begin by preheating your oven to 350°F (175°C) and greasing two round cake pans with cooking spray.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- Using a stand mixer, beat the granulated sugar and oil at medium speed until smoothly blended.
- Introduce the eggs one by one, ensuring each is well incorporated before adding the next. Following this, mix in the red food coloring and vanilla extract.
- Gradually add the flour mixture, alternating with pours of buttermilk until the batter is smooth.
- In a separate bowl, create a fizzy reaction by combining the baking soda and apple cider vinegar. Stir this mixture into your batter, ensuring it’s well incorporated.
- Pour the batter evenly between the two cake pans. Bake for 20 to 25 minutes, or until the cakes begin to pull away from the pan’s sides and bounce back when touched gently.
- Once done, allow the cakes to cool in the pans for about 15 minutes. Then transfer them onto a wire cooling rack, inverting the pans to remove the cakes. Ensure they are completely cool before moving on to the frosting stage.
- What Makes it ‘Red Velvet’? Without its iconic color, Red Velvet Cake is essentially a cocoa cake with a hint of tang. The ‘velvet’ descriptor refers to its soft, smooth texture.
- Storage Tips: If you’ve baked the cake but aren’t frosting it immediately, wrap the cooled cake in plastic and store in the fridge for up to a day. Once frosted, the cake can be stored in the refrigerator for up to 3 days. Allow it to reach room temperature before serving.
- Planning Ahead: If you’re prepping for an event, the Red Velvet Cake can be baked and stored in the fridge (wrapped tightly) for up to 3 days. Alternatively, you can freeze it for up to 3 months, letting it thaw at room temperature for an hour before frosting.
This Classic Red Velvet Cake recipe combines deep-rooted traditions with modern baking techniques. Whether you’re celebrating a special occasion or just indulging, this cake promises to be a showstopper. Remember to share the love – and this recipe – with your dear ones!
If you enjoyed this recipe, do share it with friends and family. Every bite of this cake carries a piece of history and a whole lot of love. Happy baking!