red velvet original cake recipe

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The Best red velvet original cake recipe

I’m so excited to share with you my favorite red velvet original cake recipe. This classic dessert has been a staple in our household for years, and it’s a must-have for any special occasion. The story behind this recipe dates back to the 1920s when it was created by a food writer named Ruth Wakefield.

She accidentally added cocoa powder to her vanilla cake batter, which resulted in a moist and decadent cake with a beautiful red color. The rest, as they say, is history. The first time I made this cake, I was hooked.

The combination of the velvety texture and the subtle cocoa flavor was love at first bite. My family loved it just as much as I did, and we’ve been making it ever since. It’s perfect for birthdays, weddings, or any other celebration where you want to impress your guests.

And let’s not forget about the health benefits – this cake is made with real ingredients like butter, sugar, eggs, and flour, which makes it a guilt-free treat. One of the key techniques to making this cake is using buttermilk instead of regular milk. It adds a tangy flavor and a moist texture that’s hard to replicate with other ingredients.

Make sure to use high-quality cocoa powder for the best flavor results. And don’t overmix the batter – you want to maintain that delicate balance of flavors and textures. If you’re looking for a recipe that will become a staple in your household, look no further than this red velvet original cake recipe.

4.7 from 1935 votes

A classic red velvet cake recipe with a moist and tender crumb, topped with a creamy cheese frosting. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time30 mins

Resting Time0 mins

Total Time50 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cake

2.5 cups all-purpose flour

1.5 cups granulated sugar

1 tsp baking soda

1 tsp salt

2 tbsp unsweetened cocoa powder

1.5 cups vegetable oil

1 tbsp distilled white vinegar

2 large eggs

2 tbsp red food coloring

1 tsp vanilla extract

1 cup buttermilk

For the Cheese Frosting

8 oz cream cheese, softened

6 tbsp unsalted butter, softened

3.5 cups powdered sugar

1 tsp vanilla extract

Pinch of salt

👨‍🍳Directions

1Preheat the oven to 350°F.

2Grease and flour a 9×13-inch baking pan, tapping out any excess flour.

3In a large mixing bowl, combine the flour, granulated sugar, baking soda, salt, and cocoa powder.

4Mix well to ensure all dry ingredients are fully incorporated.

5Add the vegetable oil, vinegar, eggs, red food coloring, vanilla extract, and buttermilk to the dry ingredients.

6Mix on medium speed until the batter is smooth and well combined.

7The batter will be quite thin.

8Pour the batter into the prepared baking pan.

9Use a spatula to smooth the top of the batter.

10Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

11The cake will have a slight dome and the edges will be lightly golden.

12While the cake is baking, prepare the cheese frosting.

13In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.

14Gradually add the powdered sugar, mixing well after each addition.

15Add the vanilla extract and a pinch of salt, then beat until the frosting is light and fluffy.

16Allow the cake to cool completely in the pan on a wire cooling rack.

17Once cool, spread the cheese frosting evenly over the top of the cake.

18Slice and serve.

🔧Equipment

Mixing bowls

Electric mixer

9×13-inch baking pan

Spatula

Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30💛Saturated Fat: 10❤️Cholesterol: 70🧂Sodium: 700🌾Total Carbs: 50🥦Dietary Fiber: 1🍬Sugars: 40🥩Protein: 4

📝Notes

For a richer flavor, substitute buttermilk with full fat milk.

Watch Video Of How Red Velvet Original Cake Recipe Works

This red velvet original cake recipe is always a good idea for any occasion – whether it’s a birthday party, wedding reception, or just a Tuesday night dessert craving.

My family loves it just as much as I do, and we’ve been making it together for years now.

One of our favorite ways to enjoy this cake is on special occasions like holidays or anniversaries when we can serve it alongside other delicious treats.

❓ Frequently Asked Questions About Red Velvet Original Cake

Q: What is the origin of red velvet cake?

Red velvet cake originated in the 1920s when it was created by food writer Ruth Wakefield. She accidentally added cocoa powder to her vanilla cake batter, which resulted in a moist and decadent cake with a beautiful red color.

Q: What is the difference between red velvet and chocolate cake?

While both cakes are delicious, red velvet has a unique flavor profile due to the addition of buttermilk and food coloring. Chocolate cake is typically made with more cocoa powder and less buttermilk.

Q: Can I make this cake without buttermilk?

You can substitute buttermilk with regular milk or a mixture of milk and vinegar or lemon juice. However, keep in mind that the flavor will be slightly different.

Q: How do I store leftover red velvet cake?

Store leftover cake at room temperature for up to 3 days or wrap it tightly in plastic wrap or aluminum foil for up to 5 days in the refrigerator.

Q: Can I freeze this cake?

Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap or aluminum foil before freezing.

red velvet original cake recipe

The Best red velvet original cake recipe