Red Velvet Cake: Unveiling the Secret Ingredient for Moist Perfection
A classic Red Velvet Cake with a tangy cream cheese frosting, perfect for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla bean paste
- 1 8-ounce package cream cheese, softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla bean paste
- Pinch of salt
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- 3. In a medium bowl, whisk together buttermilk, oil, eggs, food coloring, vinegar, and vanilla.
- 4. Gradually add wet ingredients to dry ingredients, mixing until just combined.
- 5. Divide batter evenly between prepared pans. Bake for 30-35 minutes until a skewer comes out clean.
- 6. Cool cakes in pans for 10 minutes, then invert onto a wire rack to cool completely.
- 7. For frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating until smooth.
- 8. Mix in vanilla bean paste and salt.
- 9. Frost cooled cakes with cream cheese frosting. Serve and enjoy.
Notes
For a more intense red color, use gel food coloring.
Ensure cream cheese and butter are softened for smooth frosting.
Do not overmix the batter to keep the cake tender.