introduction
Ultra Moist Red Velvet Cake is a delicious and stunning dessert that combines rich flavors and a striking red color. It’s perfect for special occasions or just to enjoy at home. This cake is known for its moist texture and smooth cream cheese frosting, making it a favorite among many.
why make this recipe
Making this Ultra Moist Red Velvet Cake is a rewarding experience. The delightful blend of cocoa, buttermilk, and a touch of vanilla creates a cake that is soft and flavorful. This recipe is straightforward, and the end result will impress anyone who has a slice. Whether you are celebrating a birthday, an anniversary, or just want to treat yourself, this cake is sure to bring joy.
how to make Ultra Moist Red Velvet Cake
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
how to serve Ultra Moist Red Velvet Cake
Once your Ultra Moist Red Velvet Cake has cooled, frost it with cream cheese frosting between the layers and on top. You can decorate it with sprinkles or fresh berries for an extra touch. Serve slices on dessert plates, and enjoy the moist, rich flavor.
how to store Ultra Moist Red Velvet Cake
Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it for longer, refrigerate it, where it can last for about a week. Make sure to let it come to room temperature before serving for the best taste.
tips to make Ultra Moist Red Velvet Cake
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter; mix until just combined for a light texture.
- Adjust the amount of red food coloring to achieve your desired color.
- Make sure your oven is properly preheated to ensure even baking.
variation
Consider adding chocolate chips or nuts to the batter for added texture and flavor. You could also try using different types of frosting like vanilla or chocolate for a twist on the classic recipe.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour. However, cake flour gives a lighter texture.
2. Is it okay to make this cake in advance?
Yes, you can bake the cake a day in advance. Just keep it covered to prevent it from drying out.
3. Can I freeze the cake?
Absolutely! Wrap the cake layers tightly in plastic wrap and store them in the freezer for up to 3 months. Let them thaw in the refrigerator before frosting.
Ultra Moist Red Velvet Cake
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
Wet Ingredients
- 1.5 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring adjust to desired color
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Serving
- Frost cooled cake with cream cheese frosting between layers and on top. Decorate with sprinkles or fresh berries if desired.
- Serve slices on dessert plates, and enjoy.