Homemade Red Velvet Cake Recipe
Homemade Red Velvet Cake Recipe, a vibrant, moist, and velvety cake layered with creamy cream cheese frosting. Perfect for celebrations or any occasion, this classic dessert is easy to prepare and utterly delicious!
Homemade Red Velvet Cake! This classic dessert is renowned for its vibrant red color, soft and moist layers, and smooth cream cheese frosting. Perfect for celebrations, special occasions, or simply to satisfy your sweet tooth, this recipe combines simple ingredients to create a stunning and delicious masterpiece. With its subtle cocoa flavor, balanced sweetness, and velvety texture, this cake is as delightful to taste as it is to look at. Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you craft the perfect red velvet cake at home. Serve it chilled, and watch it become the star of any dessert table!
Ingredients
- Flour: 340g (2.1 cups)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Cocoa powder: 1 tsp
- Buttermilk (or kefir): 300ml
- Red food coloring: 2 tsp
- Eggs: 3 large
- Sugar: 250g (16 tbsp)
- Salt: A pinch
- Vegetable oil: 50g (5 tbsp)
- Butter: 170g (5.9 oz), softened
- Cream cheese: 400g (14.1 oz)
- Powdered sugar: 130g (9 tbsp)
- Whipping cream (33%): 450ml
Nutritional Information
- Calories: 450
- Protein: 6g
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrate: 40g
- Sugar: 27g
- Fiber: 1g
- Sodium: 250mg
- Cholesterol: 80mg
Directions
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In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Set aside.
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In a separate bowl, mix the buttermilk and red food coloring until fully combined. Set aside.
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In another bowl, whisk eggs, sugar, salt, vegetable oil, and softened butter until smooth. Gradually add the dry ingredients to the egg mixture, mixing until just combined. Slowly incorporate the buttermilk mixture, mixing until the batter is smooth and even.
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Preheat your oven to 180°C (350°F). Grease and line a 20cm baking dish with parchment paper. Pour the batter into the prepared dish and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then slice it horizontally into three even layers.
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In a large bowl, whip the cream cheese and powdered sugar until smooth. Add the whipping cream and beat until fluffy and spreadable.
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Place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second and third layers, spreading frosting between and on top of the layers. Crumble leftover cake scraps and sprinkle them over the top for decoration.
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Refrigerate the assembled cake for 3–6 hours before serving to allow the flavors to meld.
