⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
There's something utterly enchanting about red velvet cake. It's not just the striking color – a vibrant crimson that demands attention – but also the incredibly soft, almost cloud-like texture that makes every bite a little piece of heaven. I remember my grandmother used to bake one every Christmas. It wasnt Christmas without it! She always added a little extra cocoa, which I think gave it an even richer flavor. We would all fight over the last piece. Those were the days... This recipe aims to recapture that magic, but with a twist to ensure it's as light as it is flavorful.
What sets this recipe apart is the careful balance of ingredients, designed to create a cake that's not too heavy, not too sweet, but just right. The use of buttermilk, a touch of vinegar, and the right amount of cocoa powder contribute to the unique tangy flavor and that signature red velvet color that everyone loves. Trust me when I say you are going to like this, and it is easy to make! Don't worry about making mistake—everyone makes them when they are cooking.
And of course, no red velvet cake would be complete without a generous layer of cream cheese frosting. The tangy, slightly sweet frosting perfectly complements the cake's delicate flavor, creating a harmonious blend of textures and tastes that will leave you wanting more. This stuff if pretty good; One of my favorite things about this recipe is that it is very flexible. If you want to switch up the flavor you can always try new extracts to add different notes, or top with things like pecans, cranberries, or other things to give it the personal touch.
Required Equipments
- Mixing Bowls
- Electric Mixer
- 9-inch Round Cake Pan
- Wire Rack
- Measuring Cups and Spoons
- Rubber Spatula
Red Velvet Cloud Nine: Frequently Asked Questions
Red Velvet Cloud Nine
Indulge in Red Velvet Cloud Nine, a light, airy cake boasting a delicate crumb and signature red hue. Crowned with tangy cream cheese frosting, it's an ethereal dessert experience you wont forget.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. I use butter, but you can use cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no clumps!
- In a separate large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes. Using an electric mixer really helps here.
- Beat in the eggs one at a time, then stir in the vanilla extract and red food coloring. Don't skimp on the vanilla!
- In a small bowl, combine the buttermilk and vinegar. This creates a reaction that helps make the cake extra moist and tender.
- Add the dry ingredients to the wet ingredients alternately with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly. Try to smooth out the top as much as possible.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; ovens can vary.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Patience is key!
- While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy. This takes a few minutes.
- Gradually add the powdered sugar, beating until light and fluffy. Add the vanilla extract and mix until well combined. Taste and adjust sweetness as needed.
- Once the cake is completely cool, frost the top and sides with the cream cheese frosting. Get creative with decorating! I like to add sprinkles.
- Slice and serve. Store any leftovers in the refrigerator. I doubt there will be any!
📝 Notes
- For a more intense red color, use gel food coloring.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk.
- Store leftover cake in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 5 g
Fat: 24 g
Carbohydrates: 55 g
Fiber: 1 g
Calcium: 50 mg
