Red Velvet Cake Recipe

This is the best red velvet cake recipe EVER.
Moist, light, and fluffy with a hint of cocoa. A simple butter and oil-based recipe that needs only 10 minutes to prep and 20 minutes to bake. Today, I have used an Italian meringue buttercream. But, try also the classic cream cheese.

Table of Content

• Why make this recipe?
• Ingredients and substitutes
• Step by step instructions
• More red velvet recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Comments

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This week I had three red velvet cake orders. And, it was weird because they were all from different people. Also, weird because I've not had a red velvet order in over a year, and then suddenly three in the same week. That is weird, right?  Is there a red velvet week? 

A red velvet cake should not be mistaken for chocolate or vanilla cake dyed in red. And, the vinegar added just before baking, combines with the leavening in the cake batter bubbling to make a lighter and fluffy cake texture. As a result, the cake ends up being so light you can enjoy it on its own without frosting. 

Why make this recipe?

• You must be a red velvet fan to enjoy this recipe.
• This is a simple and easy recipe with the classic method of creaming the ingredinets. And, yet it does have a unqiue process to make it different from the other recipes.
• In this cake, I m using a combination of butter and oil because I like the stability that butter adds to this cake. You can also make an oil based red velvet with cream cheese frosting And of course, you can also add strawberry puree to a red velvet cake to make a strawberry red velvet cake
• This is just a small 6-inch cake which means its' perfect for that afternoon tea party. Of course, you can double this recipe to make an 8-inch cake too.
• For the frosting I am using rich and buttery Italian merinuge. Personally I think it works better than a sweet Amercian or classic frosting. But of course, try cream cheese frosting for a light and indulgent dessert.

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Ingredients and substitutes

• Butter - I prefer to use unsalted butter so I can control the quantity of salt in my recipe. But, if salted butter is all you have go ahead and use it. Just omit salt in the recipe.
• All-purpose flour - I like to use all-purpose flour for this cake as it adds stability to the cake.
• Cocoa Powder - The cocoa powder in a red velvet enhances and deepens the color of the red with just hint of flavor. I used regular unsweetened Dutch-processed cocoa powder.
• Buttermilk - Keeps the cake moist with a soft crumb. You can make homemade buttermilk in 5 minutes for baking.
• Vanilla Extract - Always use a good quality vanilla extract. You can use vanilla extract, vanilla bean paste as well as vanilla sugar.

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Step by step instructions

Cake batter

• Preheat the oven to 325°F/ 165°C / Gas Mark 3
• Grease and line 2× 6-inch baking pans with parchment paper. You can double this recipe to make 2 x 8-inch round cakes
  Pro tip - I am baking in 2 pans, so I can torte in half to make four but you can also use 3 x 6-inch round pans to make 3 layers that way you don't have to torte.

• Dry ingredients - Combine flour, cocoa powder, baking powder, baking soda, and salt – set aside
• Red food color - combine the gel color with the water - set aside
• In the bowl of a stand mixer with the paddle attachment cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time making sure each is well incorporated.
  Pro tip - adding eggs one at a time will prevent the batter from curdling.
• Next, add the flour and buttermilk in three batches making sure to scrape the sides of the bowl often.
  Pro tip - do not overmix at this stage as we do not want to activate the gluten in our flour.
• Next, add the prepared red food color and vanilla extract. Finally, add the vinegar and combine well.
  Pro tip - Make sure the oven is hot and the baking pans are ready because once you add the vinegar the mixture will start to bubble.

Bake

• Pour the batter between the prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a center inserted in the center comes out clean.
  Pro tip - It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don't lose much height on your layer cakes.
• Once baked leave in the pan for no. more than 10 minutes. Invert onto a cooling rack to cool completely.
  Pro tip - always frost cakes only when they are completely cooled otherwise the frosting will melt.

Italian meringue buttercream

• Watch a video - how I make my Italian Meringue Buttercream (IMBC)
• Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage - turn the mixer on low to avoid over mix and wait for the sugar to reach temperature
• Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)
  Pro tip - using a heavy bottom will distribute heat evenly and prevent the sugar from caramelizing and a light-colored pan means you can see the color of the sugar and as you work.
• Turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes.

Butter

• When the meringue is cold and the bowl is not warm at all. Start adding the butter - one cube at a time.
  Pro tip - This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold.
• Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage). This takes about 5 to 7 minutes on medium heat.
• Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy. Add the vanilla extract.

Assemble

• Prepare simple syrup - cool completely before using.
  Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Watch a video showing how I level, torte, and fill the cakes.
  Pro tip - Make sure the cakes are completely cold, otherwise, the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with.
• Using a bread knife or cake leveler cut the domes off the cake layers. Then divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers)
• Brush each layer with the cooled simple syrup. Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.

Stack

• Place the cake in the fridge to chill for 10 to 15 minutes.
  Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and the top of the cake.
  Pro tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.
• Add a few drops of pink gel food color to half of the remaining white buttercream. Put both colors of buttercream in a piping bag with a star piping tip nozzle
• Pipe swirls around the cake. These swirls are exactly what you would do on a cupcake just smaller and on the side and top of the cake. Decorate as desired.

How to store red velvet cake?

• The unfrosted cake layers will stay fresh for up to four days at cool room temperature. And, longer if kept in the fridge. Without frosting, this cake can be frozen for up to a month or more.
• Italian meringue buttercream (IMBC) has egg whites which are considered perishable.
• In good weather, a cake frosted with IMBC can be kept at room temperature for up to 2 days and in the fridge for up to 5 days.

More red velvet recipes

• Strawberry Red Velvet Cake
• Red Velvet Cake with Cream Cheese Frosting (oil based)
• Moist Red Velvet Cupcakes Recipe with Cream Cheese Frosting
• 10 Tips to baking a cake from scratch
• See all layer cake recipes

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Frequently asked questions

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You may also like

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Printable Recipe

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