Ina Garten's Red Velvet Cake Recipe : Moist and Delicious
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
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.
Notes
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.