Red velvet cakes date back to the Victorian era. The term “velvet” was used to describe luxurious cakes with a smooth, soft texture. That texture was often achieved by using cocoa, which would decrease the coarseness of the flour and, when combined with an acid, result in a reddish hue.
Throughout the 1900s, cocoa was frequently used in cakes. Cocoa velvet cakes and red cocoa cakes became more popular, and then, in 1943, a red velvet cake recipe was debuted in the now classic cookbook called “The Joy of Cooking” by Irma S. Rombauer. From there, the red velvet cake really took off.
The recipe I’m adapting comes from Divas Can Cook, although one from Pancake Princess also caught my eye. Until I made this cake, I had never had a slice of red velvet cake. Of course, I had tasted red velvet cake-flavored sweets but never an actual slice of cake. (As a kid, I wasn’t allowed to have anything made with red food dye.) However, this red velvet cake recipe uses an entire bottle of red food coloring, so I’m making up for lost time.
In addition to the vibrant red hue, the cake Is heart-shaped. I saw that you can take a round cake and, with only a few simple cuts, transform it into a heart-shaped one, so if you want to take your red velvet cake a step further (or are making this for Valentine’s Day), definitely try it out.
Easy Red Velvet Cake
Equipment
- hand mixer
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. Kosher salt
- 2 tbsp. unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 eggs large
- 1 cup buttermilk
- 1 tbsp. vanilla extract
- 1 tbsp. red food coloring
- 1/2 cup brewed coffee
- 1 tsp. vinegar
Frosting
- 32 oz. cream cheese, at room temperature 3, 8 oz. blocks
- 12 tbsp. butter, at room temperature
- 1 1/2 tsp. vanilla extract
- 3 cups powdered sugar
Instructions
Cake
- Preheat oven to 325˚F/163˚C.
- Line 2, 9" round cake pans with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl, combine sugar and oil. Beat with a hand mixer on medium-low speed until combined.
- Beat in eggs one at a time into the sugar and oil mixture. Followed with the buttermilk, vanilla, and red food coloring. Stir in the coffee and vinegar.
- Add the wet ingredients to the dry and mix well to combine.
- Divide the batter equally between the two prepared cake pans.
- Bake at 325˚F/163˚C for 30-40 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.
- Cool pans on a rack for 15 minutes before inverting and removing pans. Remove parchment.
- Cool completely before frosting.
Frosting
- In a large bowl combine the cream cheese, butter, and vanilla.
- Beat with a hand mixer on medium speed until smooth.
- Add the powdered sugar 1 cup at a time and beat on low until well combined.
Nutrition
How Does it Taste?
This red velvet cake is delectable. It has a subtle chocolate flavor accompanied by a rich vanilla taste, and the texture is divine—moist, luscious, and not the least bit dry. The cake has a tight crumb, similar to pound cake, but without the denseness; instead, it is fluffy. The frosting is also excellent. There’s a pleasant tang from the cream cheese, but the sweetness isn’t overwhelming, and the frosting has a nice, thick, rich consistency.