1. What makes a cake “red velvet”?

The cake is categorized by the term "red velvet" when cocoa and buttermilk as well as vinegar mix with food coloring to create an effervescent yet sweet Red Velvet Cake Recipe distinct from a simple chocolate cake.

2. Is Red Velvet Cake just chocolate cake but red?

No. It's not. Red Velvet Cake Recipe contains a hint of cocoa, along with vinegar and buttermilk for a unique flavor and texture. More than just coloring the batter of chocolate.

3. What is red velvet flavor made of?

In the Red Velvet Cake Recipe the buttermilk, cocoa and vinegar produce an underlying chocolate flavor. The subtle acidity makes this flavor stand out from the typical chocolate cake.

4. What flour is best for Red Velvet Cake?

All-purpose flour is ideal for the Red Velvet Cake Recipe that provides the stability and consistency of texture. The cake flour makes it light and fluffy.

5. Why is it called red velvet?

It's known by the name of "red velvet" because a properly made Red Velvet Cake Recipe gives a soft fluffy crumb, and a stunning red hue. The slight acidity helps to ensure the softness.

6. Why vinegar in red velvet cake?

Vinegar reacts with baking soda and buttermilk in any Red Velvet Cake Recipe, boosting rise and enhancing the red hue. It also contributes a subtle tang.

7. Is red velvet cake halal?

Yes. A Red Velvet Cake Recipe is halal if all ingredients, including food coloring, meet halal standards. Always check labels and certifications.

8. Why is red velvet so costly?

The Red Velvet Cake Recipe usually contains high-end red dye, cocoa as well as cream cheese frosting. These more expensive ingredients increase the cost compared to simple cakes.

Red Velvet Cake Recipe: Easy 2-Layer Delight!

Description

A moist and tangy Red Velvet Cake Recipe that showcases a subtle cocoa flavor and vibrant red crumb, all crowned with a rich cream cheese frosting. The tender “velvet” texture comes from a blend of acidic ingredients, ensuring each bite is light, fluffy, and packed with flavor.

Ingredients

Scale

For the Cake

2½ cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups granulated sugar
1 cup vegetable oil (or ½ cup melted butter for a richer crumb)
2 large eggs
1 cup buttermilk
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 tablespoons red food coloring (liquid) or use gel as needed

For the Cream Cheese Frosting

8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3–4 cups powdered sugar (depending on desired consistency)
1 teaspoon vanilla extract
Pinch of salt (optional)

Instructions

Prepare the oven: Preheat to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Mix wet ingredients: In a large bowl, beat (or whisk) sugar and oil until combined. Add eggs one at a time, then stir in buttermilk, vinegar, vanilla extract, and red food coloring.
Fold in dry mixture: Gradually add the flour mixture to the wet ingredients. Mix just until no lumps remain (overmixing can lead to a dense cake).
Bake: Divide the batter evenly between the cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting: In a clean bowl, beat cream cheese and softened butter until smooth. Add powdered sugar one cup at a time, mixing well. Stir in the vanilla extract and a pinch of salt if needed.
Assemble: Place one cake layer on a serving plate. Spread a layer of frosting on top. Set the second cake layer over it, then frost the top and sides. Decorate as desired.

Notes

Sour Cream Trick: Add 1–2 tablespoons of sour cream to the batter for an extra moist crumb.
Food Coloring: Gel coloring is more concentrated than liquid, so start with a small amount and adjust to achieve your desired shade of red.
Storage: Refrigerate any leftovers in an airtight container. The cake stays fresh for about 3–4 days.
Substitutions: If you don’t have buttermilk, use 1 cup milk plus 1 tablespoon vinegar or lemon juice.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (out of 12)
Calories: ~480
Sugar: ~40g
Sodium: ~350mg
Fat: ~22g
Saturated Fat: ~8g
Unsaturated Fat: ~13g
Carbohydrates: ~64g
Fiber: ~1g
Protein: ~5g
Cholesterol: ~45mg

Keywords: Red Velvet Cake Recipe, Red Velvet Cake with Cream Cheese Frosting, Homemade Red Velvet Cake