Best Red Velvet Cake Recipe From Joy Of Baking
Ingredients
Making a great red velvet cake is easier than you think with the help of Joy of Baking's recipe. Here is what you'll need to get started:
- 2 1/4 cups (280 grams) sifted cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons (20 grams) natural cocoa powder
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated white sugar
- 2 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 2 tablespoons (30 ml) red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Grease and flour two - 9 inch (23 cm) round cake pans, or line the bottoms with parchment paper.
Sift the flour, baking soda, salt, and cocoa powder into a bowl and whisk to combine. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Scrape down the sides and bottom of the bowl as needed.
Combine the buttermilk, food coloring, vinegar, and vanilla extract in a measuring cup or small bowl and mix together. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in three additions, beginning and ending with the dry ingredients. Scrape down the sides and bottom of the bowl as needed.
Divide the batter evenly among the prepared pans and spread evenly. Bake for about 25 - 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 10 minutes before removing from the pans.
When the cakes have cooled completely, place one layer on a serving plate and spread with your favorite frosting. Place the other layer on top and spread the top and sides with the remaining frosting.
Nutrition
This recipe makes one 9-inch cake, and each slice contains the following nutrition information:
- Calories: 418
- Total Fat: 15.7 g
- Saturated Fat: 9.3 g
- Cholesterol: 74 mg
- Sodium: 313 mg
- Potassium: 91 mg
- Carbohydrates: 63.5 g
- Fiber: 0.6 g
- Sugar: 42.6 g
- Protein: 3.2 g
Tips for Best Results
To ensure your red velvet cake turns out perfectly every time, here are a few tips to keep in mind:
- Take the time to measure your ingredients carefully.
- Make sure all of your ingredients are at room temperature before you start baking.
- Do not overmix the batter once you have added the wet ingredients.
- Be sure to not overbake the cake. A toothpick inserted into the center should come out clean when it is done.
- Let the cakes cool completely before you frost them.
Serving Suggestions
This red velvet cake is perfect for a special occasion, but can also be enjoyed anytime. Serve it with a dollop of freshly whipped cream or a scoop of ice cream for a decadent dessert. For a more casual presentation, cut the cake into smaller portions and serve it with a cup of tea or coffee.
Storing Red Velvet Cake
Red velvet cake can be stored at room temperature, covered with a cake dome or in an airtight container for up to three days. For longer storage, it can be wrapped tightly in plastic wrap and then aluminum foil, and stored in the refrigerator for up to five days. The cake can also be frozen for up to two months.
Conclusion
Red velvet cake is a classic dessert that is sure to please. With the help of Joy of Baking's recipe, you can make a delicious red velvet cake that will be a hit at any gathering. Be sure to follow these tips and enjoy the delicious results.
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