Vermilion Velvet Cake
### Tessa's Recipe Overview
**Taste:** Delicately balanced with a subtle cocoa undertone, a touch of tang from buttermilk and vinegar, and a smooth, buttery sweetness.
**Texture:** Moist and incredibly soft, melting in your mouth, yet structured enough to support generous portions of frosting.
**Ease:** Simple to prepare, yielding a moist and soft cake that holds up well under ample frosting.
**Why You’ll Adore This Recipe:** This cake is a proven favorite among crowds, and its flavor surpasses its appealing appearance (which is quite impressive!). The vibrant red hue makes it a fantastic choice for celebrations like Valentine’s Day, the Fourth of July, or Christmas.
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There’s something undeniably enchanting about traditional Red Velvet Cake. It exudes a sense of celebration while feeling comfortably familiar—luxurious but never too heavy. The blend of cocoa, vinegar, and buttermilk results in a distinctly delightful taste.
This specific recipe creates a soft, buttery, and moist cake (a perfect trio 😉). If you've never tackled red velvet baking before, this is an excellent place to begin. The batter is quick to prepare, rises beautifully, and remains exceptionally soft post-frosting!
If you’re interested in making cupcakes rather than a cake, take a look at our Red Velvet Cupcake recipe.
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### Ingredients Required
Though the ingredient list may seem lengthy, each component is essential for achieving the cake’s unique flavor and texture. Here's what you'll require:
- **Cream Cheese and Unsalted Butter:** Both are vital for richness and structure in the cake and frosting. Ensure they are at room temperature for optimal mixing.
- **Dry Ingredients (all-purpose flour, baking powder, baking soda, fine sea salt):** This mixture provides lift and balance; precise measurement is crucial to avoid a dense crumb.
- **Sugars (granulated and powdered):** Granulated sugar adds sweetness and moisture, while powdered sugar creates a smooth, stable frosting.
- **Egg and Egg Yolk:** Contributes to the richness and helps yield a tender crumb.
- **Vegetable Oil:** Keeps the cake moist, even after refrigeration; butter is not a suitable replacement.
- **Unsweetened Cocoa Powder:** Just enough to impart classic red velvet flavor without transforming it into a chocolate cake.
- **Hot Coffee (or boiling water):** The hot liquid enhances the cocoa flavor. If necessary, water can be substituted, but coffee is preferred. (For another coffee-infused treat, check out my Best Chocolate Cake!)
- **Buttermilk:** Essential for tenderness and flavor. Substituting is not recommended, but whole milk can be used in a pinch, yielding slightly different results.
- **Distilled White Vinegar and Vanilla Extract:** Small amounts are incorporated to balance sweetness and activate the leavening.
- **Red Gel Food Coloring:** Gel is preferable to natural or liquid varieties; I typically use Americolor or Chefmaster brands!
- **Ground Cinnamon (optional):** Adds a hint of warmth and complements the cocoa without dominating.
This red velvet cake recipe utilizes three 8-inch cake pans for even baking and the desired cake height. Light-colored aluminum pans, like those from Fat Daddio’s, are optimal, while darker nonstick pans may lead to overbaking on the edges.
If necessary, two 9-inch pans may be used as a substitute. Fill each pan about ¾ full and increase baking time by 5-10 minutes.
Some optional yet useful tools include:
- Parchment paper rounds
- Offset spatula or plastic side scraper (for smoothing frosting)
- Turntable (to facilitate frosting)
- Fine mesh sieve (for sifting cocoa or powdered sugar)
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### Ideal Frosting
The preferred choice for red velvet cake is Cream Cheese Frosting, as its tanginess perfectly balances the cake’s sweetness. This is the same frosting I use for my Red Velvet Cookies, and it works wonderfully on layered cakes, too.
For a more stable option suitable for detailed cake decorations, consider my Best Buttercream Frosting instead.
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### The Process of Making Red Velvet Cake
This recipe is straightforward and involves some whisking and a few crucial details that greatly impact the final result. Follow these steps for flawlessly soft layers and a classic cream cheese frosting:
1. **Prepare the Cocoa and Mix Dry Ingredients**
In a heatproof measuring cup, whisk together the coffee and cocoa powder until well blended. Set aside to bloom.
In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
2. **Combine Wet Ingredients**
In a large mixing bowl, blend the sugar, oil, and melted butter until mixed. Add the eggs and egg yolk, whisking until smooth.
Incorporate buttermilk, vanilla, and red food coloring until fully combined, then mix in the vinegar and the coffee-c
Vermilion Velvet Cake
This red velvet cake is tender, moist, and rich in butter, finished with a smooth homemade frosting. It’s a straightforward and dependable recipe for creating soft, velvety cake layers.