How To Make Classic Red Velvet Cake
Steps to Make Red Velvet Cake
- Pre-heat oven to 350°F; prepare the two round cake pans.
- Whisk together the flour, cocoa, baking powder, and salt in a medium bowl.
- Beat the sugar and oil on a medium speed in a stand mixer.
- Beat eggs one at a time, then add food coloring and vanilla.
- Add the flour slowly and pour in the buttermilk.
- Combine the vinegar and baking soda in a small bowl. Mixed into the batter well.
- Bake the cake for 20 to 25 minutes.
- Cool the cakes in the pans for 15 minutes on a wire cooling rack.
Makes 1 (9-inch) layer cake
Serves 10 to 12
For the cake:
- 1 3/4 cups
- 3 tablespoons
natural unsweetened cocoa powder
- 3/4 teaspoon
- 3/4 teaspoon
- 1 1/2 cups
- 3/4 cup
canola or other neutral oil
- 2 large
(1-ounce) bottle red food coloring
- 2 teaspoons
- 1 cup
- 1 teaspoon
- 1 teaspoon
apple cider vinegar
- 1 batch
(9-inch) round cake pans
Stand or electric hand mixer
Measuring cups and spoons
Prepare the cake pans and heat the oven: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (9-inch) round cake pans with cooking spray. Line the bottom of the pan with parchment paper rounds; set aside.
Whisk together the dry ingredients: Whisk together the flour, cocoa, baking powder, and salt in a medium bowl. The baking soda will be added at the end of mixing, so leave this out for now.
Cream the sugar and oil: Place the sugar and oil in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in color, about 4 minutes.
Add the eggs and food coloring: With the mixer on low speed, add the eggs one at a time and beat until fully incorporated. Add the food coloring and vanilla and beat until well-combined.
Add the flour and buttermilk: Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Use a large spoon to add about 1/3 of the flour mixture to the mixer. Mix on low speed until all the flour has been incorporated. Slowly pour in 1/2 of the buttermilk and mix until combined. Repeat scraping down the bowl, adding another 1/3 of the flour mixture, the remaining buttermilk, and finally the last 1/3 of the flour.
Mix in the vinegar and baking soda: Combine the vinegar and baking soda in a small bowl or measuring cup; it will fizz up considerably. Add the mixture immediately to the cake batter.
Mix the batter well: Continue mixing the batter for an additional 3 minutes after adding the baking soda mixture. This will ensure the soda is evenly distributed throughout the cake.
Bake the cakes: Divide the batter evenly between the pans. Bake until the cakes pull away from the sides of the pans and the tops spring back when touched gently, 20 to 25 minutes.
Cool the cakes: Cool the cakes in the pans for 15 minutes on a wire cooling rack, then invert the pans to remove the cakes. Cool completely before frosting.
Storage: The cooled, unfrosted cake can be wrapped in plastic wrap and stored in the refrigerator for up to 1 day. Frosted cake can be loosely wrapped in plastic wrap and stored in the refrigerator for up to 3 days. Let come to room temperature before serving.
Make ahead: Red velvet cakes can be baked and stored tightly wrapped in the refrigerator for up to 3 days or frozen for 3 months. Thaw at room temperature for 1 hour before frosting.