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This red velvet cake is fluffy and moist with a velvety texture and perfect balance of flavors. It’s also super easy and topped with cream cheese frosting.
There is so much to love about a red velvet cake. The color, of course, because that’s just beautiful.
But it’s also the blend of flavors; hints of vanilla, hints of chocolate and hints of tanginess from the buttermilk are all flavors that you’ll find in this cake.
And of course the hint of tanginess in the flavor is perfectly complemented by the cream cheese frosting.
So this is just a beautiful cake that tastes as good as it looks. For more beautiful cakes also check out our divine chocolate cake, our super simple vanilla cake and our carrot cake.
And if you love red velvet also check out our red velvet cupcakes and our red velvet ice cream.
How To Make Red Velvet Cake
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add sugar, baking soda, salt and cocoa powder and mix together.
- Add buttermilk, eggs, oil, vanilla, vinegar and red food coloring and mix into a batter.
- Transfer to two 9-inch cake pans (sprayed with non-stick spray and lined with circles of parchment paper).
- Bake for 30 minutes at 350°F until a toothpick inserted into one of the cakes comes out clean.
- Transfer to a wire cooling rack to cool completely before frosting.
The frosting for this cake is a cream cheese frosting which is a perfect complement of flavors for this cake.
However, of course you can also choose something different if you prefer, like mixing things up with a vanilla buttercream frosting or a chocolate buttercream frosting.
Buttermilk: We tested this recipe with both a homemade buttermilk (lemon juice + milk and let it curdle) and a regular buttermilk and both work just great!
Strangely enough though I find that the cake layers are flatter and don’t require leveling when made with real buttermilk whereas they dome a bit and need some leveling when made with homemade buttermilk. But in terms of taste they are identical.
Having to level off the tops of your cake layers a bit gives you some extra cake crumbs that you can use for decoration, so that’s something to think about.
White Vinegar: This is a typical ingredient in red velvet cakes and serves two purposes – it reacts with the baking soda (as does the buttermilk) to create the rise in this cake, and it also strengthens the color.
Red Gel Food Coloring: There can be quite a difference worldwide in the strength of liquid food coloring, with some just not being strong enough to withstand the baking process, so a gel food coloring is the best option. We used Americolor Super Red (link in the recipe card), and that works really well for red velvet.
More Cakes and Cupcakes!
- The Best Vanilla Cake
- The Most Divine Chocolate Cake
- The Best Carrot Cake
- Vanilla Cupcakes
- Red Velvet Cupcakes
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