How to Make Red Velvet Cake: A Step-by-Step Guide

Red velvet cake is a classic American dessert beloved for its rich, moist texture and vibrant red hue. This tutorial will guide you through every step of making this delightful cake, from preparing the cake batter to creating the smoothest frosting. Whether you're a baking beginner or an experienced chef, this recipe is perfect for anyone looking to recreate the iconic red velvet cake at home.

Ingredients for the Cake

1 1/4 cups (150g) all-purpose flour 1 cup (200g) granulated sugar 1 tablespoon cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1/2 cup (120ml) buttermilk 1 teaspoon white vinegar 2 teaspoons vanilla extract 1-2 teaspoons red food coloring (optional) Flour for dusting (optional) 2 tablespoons vegetable shortening (optional) 1/2 teaspoon cream of tartar (optional)

Ingredients for the Frosting

8 ounces (227g) unsalted butter, softened 8 ounces (227g) cream cheese, softened 4 cups (475g) powdered sugar 1 teaspoon vanilla extract 2-3 tablespoons milk (optional)

Part 1: Making the Cake

The first step in making a classic red velvet cake is preparing the cake batter. Start by creaming the shortening and gradually adding the sugar.

Cream 1/2 cup (113g) of vegetable shortening and gradually add 1 cup (200g) of granulated sugar. Use an electric mixer set to medium speed. Add the sugar along the edges and slowly work it in to avoid sugar splatter. Add eggs one at a time, beating well after each egg is added. Mix in well keeping your beater moving. It's okay to add them both at once too. Make a paste out of the cocoa and food coloring then add to the cream. In a separate bowl, use a whisk to blend the food coloring into the cocoa. The original red velvet cakes got their color because imported cocoa was actually red-tinted. Food coloring came later. Add salt, flour, baking soda, vanilla, and buttermilk, beating well after each ingredient is added. You can mix the flour, salt, and baking soda in a separate bowl, adding them all at once. Alternatively, you can add them one at a time into the batter using the electric mixer to get a nice, consistent batter. Add the flour slowly to avoid splatter. It can help to add it with the buttermilk. Pour 2 tablespoons (30ml) of vinegar over the batter. Just a splash is all you need. It will give the cake a nice, subtle tanginess. Stir until the mixture is well mixed and you have a thin, consistent batter with no chunks of flour or dry ingredients. For a little more red color, add a few more drops of red food coloring. Pour the batter into a large cake pan or two layer cake pans and bake in a 350°F (175°C) oven. The cake should take roughly an hour to cook. When it is done, use the toothpick test -- stab the center of the cake with a knife or skewer -- if it comes out without still-wet batter on it, the cake is done. After baking, let the cake cool for about 20 minutes before frosting. Once cool, be careful to remove it from the pan and let it cool on a wire rack. Do not frost a hot cake as the warmth will thin out the frosting and make it difficult to add smoothly.

Part 2: Making the Frosting

Next, we'll make the rich and creamy frosting that is the star of the red velvet cake show.

Set the butter and cream cheese on the counter to warm to room temperature for 15-30 minutes. A wooden spoon and whisk will work well, but an electric mixer is best as it will make quick work of the dairy products. Combine them, and they don't have to be perfectly combined, just well mixed. Add powdered sugar slowly, keeping the mixing going. Powdered sugar will want to poof and fly out as you mix it. Add it in 3-4 parts, mixing almost all of the first part in before adding the second. Add vanilla extract and whip until the frosting is a nice, smooth texture. If you want to thin it out a bit so it spreads better, add 2 tablespoons of cold milk. Cut the cake into layers and frost. Place a pat of frosting on the bottom of your plate or cake dish to keep the bottom layer from sliding around. Frost it and stack another layer on top, frosting the top of that. Don't worry too much about the sides yet. Do not try to frost the cake while it is still hot. Let it cool completely. Stack the layers and frost between each layer with a 1/4-inch layer. Frost the cake completely and enjoy. For bakery-quality frosting, keep the knife clean after every pass using a little warm water to ensure your frosting knife applies the icing smoothly and evenly. Use big globs of frosting at a time and don't try to spread it too thin. By working in small areas, not spreading too thin, and cleaning the knife regularly, you can get a quality frosted cake.

Conclusion

With a few simple steps and some patience, you can make a delicious homemade red velvet cake. The key is to get the batter and frosting just right. Enjoy each step and the delicious result!