Kitchen-by-the-Sea

Red Velvet Cake

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This red velvet cake is another one from our mom’s white binder filled with recipes. It is three layers of tender, velvety cake with cream cheese icing in between each layer. The cake is the perfect vanilla cake with buttermilk and a hint of cocoa powder. 

To make the cake, start by combining the dry ingredients into a bowl. We use a combination of cake flour, sugar, cocoa powder, baking soda, and salt. After combining the dry ingredients, add in the vanilla, buttermilk, eggs, and oil. Once the wet ingredients are added, add in the red food dye and vinegar. We finally add a little bit of hot water before baking off the layers. Once the layers are cooled, we add cream cheese icing to fill and coat the cake. 

red velvet cake

Tips for the best red velvet cake:

  • High-Quality Ingredients: As with anything, the best-quality ingredients, especially for the cocoa powder and food coloring, makes a significant difference in flavor and color.
  • Proper Mixing: Be cautious not to overmix the batter. Over-mixing can lead to a denser cake. Mix until just combined after each addition.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.
  • Food Coloring: Adjust the amount of red food dye to achieve the desired color. Gel food coloring often provides a more vibrant hue than liquid forms.
  • Even Cake Layers: Ensure the cake batter is evenly distributed among the cake pans to achieve uniform layers. We like to weigh cake batter with a kitchen scale for the most even layers.
  • Cooling Time: Allow the cakes to cool completely before frosting to prevent the icing from melting.
red velvet cake ingredients

Red Velvet Cake Ingredients:

  • Cake Flour: Using cake flour produces a softer and lighter texture.
  • Granulated Sugar: Adds sweetness and moisture to the cake.
  • Cocoa Powder: Use high-quality cocoa powder for a rich chocolate flavor.
  • Baking Soda: Helps the cake rise.
  • Salt: Enhances the overall flavor.
  • Vanilla Bean Paste: Or vanilla extract adds a warm, aromatic flavor.
  • Buttermilk: Provides moisture and acidity.
  • Eggs: Contribute to structure and texture.
  • Neutral Oil: Like vegetable or canola oil for moisture.
  • Vinegar: Reacts with baking soda for leavening.
  • Red Food Dye: Signature for red velvet; adjust for preferred color.
  • Hot Water: Enhances moisture.
icing red velvet cake

Red Velvet Cake FAQs:

Q: Can I use natural cocoa powder instead of Dutch-processed?

A: Yes, but Dutch-processed cocoa will yield a smoother and more intense chocolate flavor.

Q: Can I make the red velvet cake ahead of time?

A: Absolutely. Bake the cakes in advance, cool, and frost. It will be best the day of or next day. If you want to make more in advance, wrap the baked layers in plastic and freeze. Defrost when ready to use.

Q: Can I freeze the red velvet cake layers?

A: Yes, wrap each layer in plastic wrap and freeze. Thaw before frosting.

Q: Can I reduce the sugar in the cream cheese icing?

A: You can adjust the sugar to taste, but it might alter the consistency of the icing. If the icing is too loose, it may be more difficult to frost the cake.

red velvet cake
red velvet cake
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Red Velvet Cake

Servings 12

Ingredients

Red Velvet Cake:

  • 3 ¾ cups cake flour 445 grams
  • 2 ½ cups granulated sugar 500 g
  • 2 tablespoons cocoa powder 18 g
  • 1 ½ teaspoon baking soda
  • 2 teaspoons salt
  • 1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract
  • 1 ½ cup buttermilk
  • 3 eggs
  • 2 cups neutral oil
  • 1 ½ teaspoon vinegar
  • 2 oz red food dye
  • ¼ cup hot water

Cream Cheese Icing:

  • 1 stick butter 113 g or 1/2 cup
  • 1 stick cream cheese 226 g or 1 cup
  • ¼ teaspoon salt
  • ½ teaspoon almond extract optional
  • 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
  • 3-4 cups powdered sugar depending on how stiff you want the icing

Instructions

Red Velvet Cake:

  • Combine the cake flour, cocoa powder, baking soda, and salt into a bowl. Stir together with a whisk until evenly combined. Set aside
  • In a large mixing bowl, add the the vanilla, buttermilk, eggs and oil and stir until combined
  • Add in the sugar and mix until combined
  • Add in the vinegar and food dye and stir until evenly incorporated
  • Once all the wet ingredients are incorporated, add in the dry ingredients. Stir until the mixture is just evenly combined
  • Once combined, add the hot water. The batter will be very thin
    red velvet cake batter
  • Pour the batter into 3 greased and floured 8-inch round cake pans and cook for ~30-40 minutes (ovens vary so test with a toothpick in the center and remove when it comes out clean) 350 F – make sure a toothpick comes out clean
    red velvet cake before baking
  • Set aside to cool
  • Once cooled, ice the cake with cream cheese icing (recipe below)

Cream Cheese Icing:

  • In the base of a kitchen aid or large bowl with a hand mixer, add softened butter and cream cheese
  • On medium high speed, beat the cream cheese and butter until fluffy (around 2 minutes)
  • Add salt, almond extract, and vanilla. Whip until combined
  • On low speed, add the powder sugar ½ cup at a time
  • Once all the sugar has been added, turn up the mixture and whip on medium high until light and fluffy (around 2 minutes)
  • Spread icing over the cooled cake layers.
red velvet cake

Related posts:

  1. Mom’s Carrot Cake with Cream Cheese Icing
  2. Carrot Cake Cupcakes
  3. Lemon Poppy Seed Coffee Cake
  4. S’mores Cake

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Comments

  5. 5 stars
    I haven’t made it yet but this looks like one of the best red velvet cakes ever. When I make it I’ll let you guys know. Remain a happy mom & daughter baking together.