This super moist cake, that’s known for its deep red color, is comprised of flavors from butter, vanilla, and a little cocoa mixed with a hit of tang from buttermilk and vinegar make for a dramatic and decadent dessert.
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Red velvet cake may seem like a chocolate cake, but it’s vastly different. Chocolate cake is made up of multiple layers of chocolate flavor, such as cocoa powder and melted chocolate. Red velvet cake however, only has a small amount of chocolate flavor and has more acidic ingredients that makes the chocolate flavor more intense.
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Line the bottom of the cake pans with parchment paper to easily remove the cakes when done baking.
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I typically like to use cake flour over all-purpose when making cakes. All-purpose flour has a higher protein content than cake flour, which makes for a stronger ingredient. Because all-purpose is stronger, it results in a more chewy texture. Cake flour has a lower protein content which results in a softer and more tender texture. You can absolutely use all-purpose flour for cakes…you’ll just end up with a slightly different texture than if it’s made with cake flour.
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You can’t go wrong with cream cheese frosting!
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I always get anxiety icing a cake…I’m always scared I don’t have enough icing!
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Red Velvet Cake
Ingredients
- 2 ½ cups cake flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 1 ½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup whole buttermilk
- 1 ½ tablespoons red food coloring
- Cream Cheese Icing:
- 1 cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 1 teaspoon vanilla extract
- 4 cup confectioners’ sugar
Instructions
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Pre-heat the oven to 350 degrees. Grease 2 9” cake pans lined with parchment paper.
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Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt over a large bowl and set aside.
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Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium until combined, about 3-4 minutes. With the mixer on low, slowly add the eggs one at a time until incorporated. Mix in the vanilla extract and white vinegar. Add the flour mixture and buttermilk a little at a time starting and ending with the flour mixture. Mix in the red food coloring. Evenly divide the batter into the cake pans.
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Bake for 25-30 minutes until a toothpick comes out clean. Set the pans aside to cool for 10 minutes, then turn the cakes over on a wire rack to cool completely.
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For the cream cheese icing: beat the butter, cream cheese, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment until creamed, about 3 minutes. With the mixer on low, slowly add in the confectioners’ sugar until combined.
Recipe Notes
*serves 20-24
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For more recipes, check out my cookbooks available on amazon.com!