Let’s talk about a classic… Red Velvet Cake: A beautiful red color, a slight hint of chocolate, a little tang and a lot of cream cheese frosting. I love red velvet! I have tried a couple different recipes and I truly have found that you MUST use oil as the fat in this cake. Once I used butter, since I did not have oil and I found a specific recipe that catered to using butter instead. Honestly, it was dry and crumbly, still edible, but not as great I wished it was. Red Velvet is known as being a super moist and from my experience, oil is the key. Another key is buttermilk. The buttermilk and bit of white vinegar is really what gives this cake its signature bit of tang.
I always consider this a special occasion cake, since I do not always have buttermilk and oil on hand.
When I go out and get Red Velvet Cake, I do always love it to be red, but when I am baking at home, I like to change it up. Blue is my favorite color for this cake at home. To me, it makes the cake more shocking against the white cream cheese frosting. I never change up the frosting either…. Cream cheese is my favorite frosting out there, so I use it whenever I can!
Now, this recipe is super easy and there are tons of ways to decorate the cake. I have covered the whole cake in frosting before, but this time I wanted to try my hand at a “naked cake,” where you can see the cake. I also added walnuts on the sides and dusted the top with cocoa powder.
How do you like your Red Velvet Cake?
– 2 ½ cups flour
– 1 ½ cups sugar
– 1 teaspoon baking soda
– pinch of salt
– 2 teaspoons cocoa powder
– 1 ½ cups vegetable oil
– 1 cup buttermilk
– 2 large eggs
– 1 teaspoon white vinegar
– 1 teaspoon vanilla extract
– 2 tablespoons blue (or red) food coloring
Preheat the oven to 350 degrees. Lightly oil 2 (9 inch) cake pans.
In a large bowl whisk together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, vinegar, vanilla, and food coloring.
Mix the dry ingredients into the wet until it is smooth.
Divide between pans.
Bake for about 30 minutes, or until a tooth pick comes out clean.
Let cool completely before frosting.
Cream Cheese Frosting
– 2 (8 ounce) packages of cream cheese (softened)
– 2 sticks of butter (softened)
– 3 cups powdered sugar
– 2 teaspoons vanilla extract
– 1 teaspoon lemon juice
In a stand mixer or with a hand held mixer, mix the cream cheese and butter until combined. Add half the powdered sugar and mix until combined. Add the rest of the powdered sugar, the vanilla and lemon juice, mix until smooth.
Smear all over the cake!