Red velvet cake is the queen of all classics. From the red beautiful hue to the silky cream cheese frosting. A red velvet cake definitely brings nostalgia and it’s oh soo good!
Quick Chit-Chat
A commonly asked question: Is red velvet cake really just chocolate cake?
Really…yes and no. Although, red velvet cake does in fact contain cocoa powder. There’s more to this red hue classic than an average chocolate cake. What sets this classic a part is the combination of buttermilk, vinegar, and cocoa powder. The chemical reaction that takes place between those 3 ingredients help give the cake that deep red color. Which is often enhanced by a little red food coloring.
Due to the pH sensitivity of the cocoa powder, which reacts with the acid (buttermilk and vinegar). The red hue is developed. Although, the color developed is not aesthetically appealing (deep maroon color), so red dye is often used.
In the end, chocolate cake has a different texture and is normally paired with a chocolate ganache or other buttercreams. Unlike, the velvety red which is traditionally paired with a delightful cream cheese frosting.
Red Velvet Cake Star Ingredients
We just went over the true stars to this classic cake. But, we figured we can provide a little more deets on the key ingredients. Of course, these are not all the ingredients. To know this information please see the recipe below:
Jump to Recipe- Vinegar – As we mentioned earlier, vinegar is a part of that triple threat for red velvet cake. In order for baking soda to leaven the cake, it needs a little help from good ole acid. Although this recipe does use buttermilk, the addition of the vinegar just provides that little extra push. Securing the job of the baking soda.
- Flour – For this recipe, we used all-purpose flour. Although, if trying to create that fancy bakery cake, we highly recommend the use of cake flour, instead of all-purpose flour.
- Unsweetened Cocoa Powder – The use of 2 tablespoons of cocoa powder is just enough to not overpower the other flavors to this classic.
- Buttermilk – Buttermilk is both creamy and tangy. Which helps to make this cake moist and provide the necessary texture for this classic. Also, the buttermilk is acidic, which helps activates the baking soda to leaven the cake (as mentioned earlier).
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Red Velvet Cake
Ingredients
- 2½ cups All purpose flour sifted
- 1 tsp Baking soda
- 1 tsp Apple Cider Vinegar
- 1 cup Buttermilk
- ¼ cup Vegetable Oil
- 1¼ cup Granulated sugar
- ½ cup Unsalted butter softened
- 2 Large eggs room temperature
- 2 tsp Vanilla extract
- 2 tbsp. Unsweetened cocoa powder sifted
- 2 tbsp. Red food coloring
- 1 tsp Kosher salt
For Cream Cheese Frosting
- 1 cup Unsalted butter softened
- 14 oz. Cream cheese softened
- ¼ tbsp. Kosher salt
- 2 tsp Vanilla extract
- 4 cups Powdered sugar sifted
Instructions
Red Velvet Cake:
- Preheat the oven to 350 degrees F. Spray 3 6-inch cake pans with non-stick cooking spray and line with circle cuts from parchment paper.
- In a bowl, sift together the baking soda, salt, and flour. Set aside.
- In another bowl, sift the cocoa powder. Add the red food coloring, apple cider vinegar, vegetable oil, and vanilla extract to the bowl. Mix well and set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on a medium-high speed for 3 minutes. Add the eggs, one at a time. Scrape down the sides of the bowl with a rubber spatula, if needed.
- Next add the cocoa powder mixture and mix until well combined. Reduce the speed to a medium-low and alternate between adding the dry ingredients and buttermilk until fully incorporated.
- Divide the batter among the 3 prepared cake pans. Bake the cake for 25 to 35 minutes or until inserted toothpick comes out clean. Cool the cake completely before assembling and frosting the cake.
Cream Cheese Frosting:
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, vanilla extract, and butter on medium-low speed until smooth.
- Scrape the bottom and sides of the bowl with a rubber spatula. Add in the powdered sugar and salt. Mix until combined.
- Increase the speed to a medium-high and whip until the frosting appears creamy and fluffy.