Red Velvet Cake

by

Red Velvet Cake

Introduction

Red Velvet Cake is a beloved American dessert known for its deep red hue, soft texture, and a hint of cocoa. Paired with tangy cream cheese frosting, it strikes a perfect balance of flavor and decadence.

Origin and Cultural Significance

The cake gained popularity in the Southern United States during the early 20th century. It became iconic thanks to its association with special occasions like birthdays, holidays, and weddings. The red color was originally enhanced by a reaction between natural cocoa and acidic ingredients, but now is often boosted with food coloring.

Ingredients Quantity

For the Cake:

  • 2½ cups (312g) all-purpose flour
  • 1½ cups (300g) granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1½ cups (360ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp (30ml) red food coloring
  • 1 tsp white vinegar
  • 2 tsp vanilla extract

For the Cream Cheese Frosting:

  • 16 oz (450g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp vanilla extract

Optional Additions

  • ½ cup chopped pecans or walnuts (for topping or layers)
  • A splash of espresso (enhances chocolate notes)
  • A pinch of cinnamon (for warmth)

Tips for Success

  • Do not overmix the batter; mix just until combined.
  • Use gel food coloring for a vibrant red without altering the batter.
  • Chill your frosting for 15 minutes before spreading for a cleaner finish.
  • Level your cake layers with a serrated knife before stacking.

Instructions

For the Cake:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking soda, salt, and cocoa powder.
  3. In a large bowl, beat oil and sugar until well combined. Add eggs one at a time.
  4. Mix in the buttermilk, vanilla, vinegar, and red food coloring.
  5. Gradually add the dry ingredients to the wet, mixing until just combined.
  6. Divide batter evenly between pans and bake for 30–35 minutes or until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

For the Frosting:

  1. Beat the cream cheese and butter until smooth and creamy.
  2. Gradually add powdered sugar, one cup at a time.
  3. Add vanilla and beat until fluffy.
  4. Spread frosting between layers, on top, and around the sides of the cooled cake.

Description

This cake is soft, moist, and tender with subtle chocolate notes and a tang from the buttermilk and vinegar. The luscious cream cheese frosting brings a rich, sweet, and slightly tangy finish.

Nutritional Information (Per Slice, approx. 12 servings)

  • Calories: 480
  • Fat: 25g
  • Carbs: 60g
  • Sugar: 40g
  • Protein: 4g

Conclusion

Red Velvet Cake isn’t just about its color—it’s about texture, flavor, and indulgence. It’s a timeless centerpiece for celebrations.

Recommendation

Serve chilled or at room temperature. Pairs wonderfully with coffee, tea, or a glass of cold milk.

Embracing Healthful Indulgence

While rich and sweet, Red Velvet Cake can be enjoyed mindfully. Try using Greek yogurt instead of some of the oil or reduce the frosting sugar slightly for a lighter twist.

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