Cakes are always the priority whenever it comes to celebrating any special occasion. Whether you want a birthday cake, anniversary cake, or Valentine’s Day cake, red velvet cake steals everyone’s heart and gratifies their moments. So, here we come back with a red velvet cake recipe you can try at home and make your beloved one fall in love with your, and you’re cake recipe. 

You’ll need to preheat your oven to 350 degrees Fahrenheit, then grease two nine-inch cake pans with butter. Also, to keep the cakes from sticking to the pans, dust them with a bit of flour and tap out the excess. Once you have your cake pans buttered and floured, set those aside until you’re ready to use them; this quick prep will ensure that the cakes release easily.

Now we’ll make the cake batter. Combine two and a half cups of all-purpose flour, two tablespoons of unsweetened cocoa, a teaspoon of baking soda, and half a teaspoon of salt. Quickly whisk those together just until they’re combined. Now, we’ll sift the dry ingredients to ensure everything is well blended. Sifting also ensures that your cake crumb is soft and fluffy.

Set aside the dry ingredients. Now in a large mixing bowl, combine one-half cup or one stick of softened unsalted butter and one and a half cups of sugar. Cream those together with an electric mixer. It takes a minute or two for the butter and sugar to come together, and you want to keep mixing until the sugar is moistened with the butter and has a powdery snowy consistency. You’ll need two room-temperature eggs. Add those one at a time, beating well with each addition. Once the eggs are well incorporated, add two teaspoons of vanilla extract. Now with the mixer on, add three-fourths cup of vegetable oil or light olive oil. Add one cup of room-temperature low-fat buttermilk. And into that, stir in one teaspoon of white vinegar. The buttermilk and vinegar mixture adds great moisture to the cake and activates the baking soda, so you end up with a very fluffy cake. Add the buttermilk mixture, and blend until smooth and well incorporated. Now add your dry ingredients all at once, and with the mixer on low speed, stir until well blended. Stop mixing once it’s evenly moist and you no longer see any dry streaks of flour.

Now last but not least, we’re going to turn this into a red velvet cake batter. To make it that classic red, we highly recommend gel food coloring. All you need is half a teaspoon, and a little bit goes a long way. You could even use less food coloring if you wanted to; add it to your preference. Now mix until the color is well incorporated into the batter.

Once the batter is uniform in color, you will transfer it and divide it evenly between your prepared cake pans. My best tip for getting even cake layers is to use a digital kitchen scale. Take out your cake pan; then, you can see exactly how much batter you’ve poured into each cake pan. And make sure to get every last drop of that yummy red velvet cake design for birthday batter.

Now use your spatula to spread the batter evenly into the pans, and we’ll transfer that and bake in a preheated oven at 350 degrees Fahrenheit for about 30 minutes. What we love about this recipe is the cake layers rise evenly and have a level top, so there’s no need to trim. To test for doneness, insert a toothpick into the center of the cake, and it should come out clean.

Once the layers are out of the oven, let them rest in their pans for about 20 minutes. Run a thin spatula or knife around the edges of the cake to loosen them from the pans. Now carefully invert the cake onto a wire rack. Sometimes you need to give the pan a little tap for it to slide out, but Normally, they slide out easily. Once your layers are on your back, you want to set those aside and let them cool completely to room temperature.

Final Touch

After baking the cake, you must frost your cake with your favorite cream cheese! You can prepare the frosting at home or buy it from the bakery shop. This will be the best cake for all your romantic date nights and festivals like Valentine’s Day, Birthdays, and anniversaries.