Red Velvet Cake is more than just a dessert; it’s a timeless love story told in every velvety bite. With its signature deep red hue, delicate cocoa flavor, and a perfectly balanced tang from buttermilk, this cake has captured hearts for generations. Whether you’re baking for a romantic occasion, a family celebration, or simply to indulge in the joy of scratch baking, this classic recipe delivers moist, flavorful layers that pair beautifully with cream cheese frosting.
Tools:
- (2) 6×3″ Heart Cake Pans (PHT-63) or (2) 8×3″ Heart Cake Pans (PHT-83) or (2) 8×2″ Round Cake Pans (PRD-82)
- Cake Knife (CK-10)
- Small Offset Spatula (SPAT-4OS)
- Pastry Bags (DPB-12-10)
Optional-
- Cooling Rack (CR-HALF)
- Silicone Work Mat (SFM-2436) or (SM-HALF)
- Turntable (TT-123B)
- Bench Scraper (BS-57)
Red Velvet Ingredients:
Red Food Coloring ( use the amount that gives you the desired color)
2 ½ cups all purpose flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cocoa powder
1 stick of butter, softened – room temperature (1/2 cup)
1 cup of buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon White Vinegar
1 teaspoon Vanilla extract
Directions:
Grease and flour 2 – 8×2” round cake pans
Sift together Flour, sugar, baking soda, salt, and cocoa powder
In mixing bowl, whisk together melted butter, buttermilk, eggs, food coloring, vinegar, and vanilla.
Add dry ingredients to wet ingredients in mixer bowl. Combine until a smooth batter is formed.
Divide batter between pans. Bake at 325° for approximately 40-45 minutes or until a toothpick comes out clean.
Cream Cheese Icing
Icing Ingredients:
8 oz. Cream Cheese (room temp)
1 cup butter, softened – room temperature
4 cups Powdered sugar
1 tsp Vanilla
Icing Directions:
Cream the cream cheese and butter together until smooth. Add extract and begin adding powdered sugar until mixture is light and fluffy.
