If you’re searching for a delightful dessert, look no further than this Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips! This classic cake is not only stunning with its vibrant color but also incredibly tasty and surprisingly easy to make. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this recipe is sure to impress.
Recipe Information
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 400
Protein: 4g
Carbohydrates: 58g
Fat: 18g
Fiber: 1g
Sugar: 35g
Sodium: 300mg
Why Make Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips
Red velvet cake is a beloved dessert that combines a subtle chocolate flavor with a vibrant red hue, making it perfect for any dessert table. This Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips provides you with a moist and flavorful cake that’s ideal for both novice and experienced bakers alike. The addition of buttermilk adds tenderness to the cake, while the red food coloring creates that iconic appearance, ensuring that your cake will be the star of the day.
How to Make Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips Step by Step
Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp vanilla extract
1 tsp white vinegar
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
Directions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In a large bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated and smooth. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Add vanilla and salt, then gradually add powdered sugar and beat until well combined and creamy. Frost the cooled cakes, layering and covering the top and sides. Chill slightly before slicing for cleaner cuts.
How to Serve Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips
This cake pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream for a delightful contrast. You can also serve it alongside a light salad for a balanced meal. For an extra touch, drizzle some chocolate sauce over the cake or garnish with crushed nuts.
How to Store Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips
To store your cake, place it in an airtight container in the refrigerator for up to a week. If you prefer, you can freeze slices individually. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe bag. When ready to enjoy, simply thaw in the refrigerator overnight and bring to room temperature before serving.
Expert Tips for Cooking Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips
- Make sure your buttermilk and eggs are at room temperature for a better rise.
- Use gel food coloring for a more vibrant color without affecting the batter’s consistency.
- Allow the cakes to cool completely before frosting to prevent melting.
- For extra decoration, top with white chocolate shavings or chopped pecans.
- Experiment with flavored extracts, such as almond or lemon, for a unique twist.
Delicious Variations of Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips
You can create a spicy version by adding a pinch of cayenne pepper to the batter for a surprising kick. Alternatively, try a citrus twist by incorporating lemon or orange zest into the frosting. For a richer flavor, consider mixing in some espresso powder with the dry ingredients.
This Easy Red Velvet Cake Buttermilk Guide and Red Food Coloring Tips is the perfect recipe to try for any occasion. With its rich flavor and stunning appearance, it’s sure to become a favorite in your household. Don’t hesitate to whip this up—you won’t regret it!
Easy Red Velvet Cake
Ingredients
For the cake
- 2.5 cups 2 ½ cups all-purpose flour
- 1.5 cups 1 ½ cups granulated sugar
- 1 tsp 1 tsp baking soda
- 1 tsp 1 tsp salt
- 1 tsp 1 tsp cocoa powder
- 1.5 cups 1 ½ cups vegetable oil
- 1 cup 1 cup buttermilk, room temperature
- 2 large 2 large eggs, room temperature
- 2 tbsp 2 tbsp red food coloring
- 1 tsp 1 tsp vanilla extract
- 1 tsp 1 tsp white vinegar
For the frosting
- 8 oz 8 oz cream cheese, softened
- 0.5 cup ½ cup unsalted butter, softened
- 4 cups 4 cups powdered sugar
- 1 tsp 1 tsp vanilla extract
- 1 pinch Pinch of salt
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated and smooth.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- To make the frosting, beat the cream cheese and butter together until smooth and fluffy.
- Add vanilla and salt, then gradually add powdered sugar and beat until well combined and creamy.
- Frost the cooled cakes, layering and covering the top and sides.
- Chill slightly before slicing for cleaner cuts.
