When it comes to decadent desserts, few things are as iconic as a classic red velvet cake. Known for its striking red color, soft crumb, and rich cream cheese frosting, this cake has earned its place at celebratory occasions. If you’re looking to recreate the magic of red velvet at home, Ina Garten’s recipe for Red Velvet Cake is one that you simply cannot miss. With her expert tips, you’ll achieve the perfect balance of sweetness, tang, and moisture, making this cake the star of any gathering.
Ina Garten, renowned for her approachable yet elegant cooking style, provides an easy-to-follow method that ensures your cake turns out perfectly every time. Whether you’re a novice baker or a seasoned pro, this recipe is designed to help you create a show-stopping dessert that is as visually stunning as it is delicious. In this guide, you’ll find detailed instructions, tips for success, and suggestions for variations, allowing you to make this red velvet cake your own.
Let’s dive into why Ina Garten’s Red Velvet Cake is a must-try and how you can make it at home with ease.
Why You Will Love Making This Recipe
There are countless red velvet cake recipes out there, but what sets Ina Garten’s version apart is the perfect balance of flavors and texture. This cake is incredibly moist, thanks to the addition of oil in the batter, which gives it a tender crumb. The tang from buttermilk adds depth of flavor, and the hint of cocoa powder provides just enough chocolatey richness without overpowering the signature red velvet taste.
One of the standout features of this recipe is the classic cream cheese frosting that accompanies the cake. It’s a luscious, velvety frosting that complements the slight tang of the cake perfectly. Ina Garten’s recipe ensures that the frosting is not too sweet, striking a harmonious balance between the richness of the cake and the cream cheese’s tang.
This recipe also stands out because of its simplicity. Even if you’re not an experienced baker, Ina Garten’s step-by-step instructions make it easy to follow and create a professional-looking result. The key is to follow the directions carefully, and with just a few basic ingredients, you’ll have a cake worthy of any special occasion or dessert table.
Additionally, red velvet cake has a certain festive flair with its bold red color, making it perfect for birthdays, holidays, or even weddings. Whether you’re making it for a family gathering or a special celebration, this red velvet cake is sure to impress your guests.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring (gel preferred)
- 1 tsp vanilla extract
- 1 tsp white vinegar
Equipment Used:
- Two 9-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Sifter
- Cooling rack
- Offset spatula (for frosting)
Directions & Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line your two 9-inch round cake pans with parchment paper.
- Prepare Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. Set aside.
- Mix Wet Ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Use an electric mixer or stand mixer on low speed to combine the ingredients thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing at low speed until fully combined. Avoid overmixing.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost: Once the cakes are cool, frost with your favorite cream cheese frosting, spreading evenly with an offset spatula. Decorate as desired.
Nutritional Information (per serving):
- Calories: 450
- Fat: 25g
- Carbohydrates: 60g
- Protein: 4g
- Sugar: 40g
- Fiber: 1g
- Sodium: 300mg
- Cholesterol: 50mg
Note: Nutritional values may vary based on portion size and specific ingredients used.
Prep Time and Cook Time
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
Variations
- Cupcakes: You can transform this recipe into cupcakes by dividing the batter into a cupcake tin. Bake for 18-20 minutes for perfect individual servings.
- Chocolate Red Velvet: Add an extra tablespoon of cocoa powder for a more pronounced chocolate flavor.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour to make this cake gluten-free.
- Different Frosting: If you prefer a sweeter frosting, you can swap the cream cheese frosting for a traditional buttercream or whipped cream frosting.
Frequently Asked Questions
1. Can I make this cake in advance?
Yes! The cake can be made ahead of time and stored in an airtight container for up to 3 days. Frost it just before serving for the freshest taste.
2. What kind of food coloring should I use?
It’s best to use gel food coloring for vibrant color without affecting the cake’s texture. Liquid food coloring can dilute the batter.
3. Can I use a different type of frosting?
While cream cheese frosting is classic, you can also opt for buttercream, whipped cream, or even mascarpone frosting for a twist.
4. Why is my red velvet cake not as red as I want it to be?
This could be due to using a different brand of food coloring or the cocoa powder used. Make sure to use a high-quality gel food coloring for the best result.
Pro Tips By Emma
- Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps the ingredients blend more evenly, ensuring a smooth batter.
- Don’t Overmix: Mix the wet and dry ingredients until just combined to avoid a dense cake.
- Let It Cool Completely: Be patient and allow the cake layers to cool completely before frosting. This prevents the frosting from melting.
Serving Suggestions
Serve this red velvet cake with a scoop of vanilla ice cream or a dollop of fresh whipped cream for an extra indulgent treat. It pairs wonderfully with a cup of coffee or a glass of chilled milk. Whether it’s a birthday, holiday, or special occasion, this cake will surely be a crowd-pleaser.
Ina Garten's Red Velvet Cake Recipe : Moist and Delicious
Equipment
- Two 9-inch round cake pans
- Mixing Bowls
- Electric hand mixer or stand mixer
- Sifter
- Cooling rack
- Offset spatula (for frosting)
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tbsp red food coloring gel preferred
- 1 tsp vanilla extract
- 1 tsp white vinegar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line your two 9-inch round cake pans with parchment paper.
- Prepare Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, and cocoa powder. Set aside.
- Mix Wet Ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Use an electric mixer or stand mixer on low speed to combine the ingredients thoroughly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing at low speed until fully combined. Avoid overmixing.
- Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost: Once the cakes are cool, frost with your favorite cream cheese frosting, spreading evenly with an offset spatula. Decorate as desired.