Red Velvet Cake
Red Velvet Cake
3/4 cup (160g) canola or vegetable oil
1/2 cup (110g) unsalted butter, melted
2 cups (400g) granulated sugar
2 large eggs
1 cup (240ml) buttermilk*
2 tsp vanilla extract
1 tsp white vinegar
2 tbsp red food coloring
2 1/2 cups (300g) all purpose flour
3 tbsp unsweetened cocoa powder (Hershey’s)
1 tsp baking soda
1 tsp salt
Preheat your oven to 350F and set out your bundt pan but don’t touch it just yet. For this recipe, you can use either a 10 cup or 12 cup bundt pan.
Whisk together your dry ingredients (flour, cocoa powder, baking soda, and salt) and set aside.
In a large bowl, whisk together the oil, butter, and sugar. You can do so by hand or with an electric mixer with the whisk attachment. Mix for a good 1-2 minutes on medium speed until well combined.
Whisk in your eggs and then the buttermilk, vanilla, and vinegar. Finally, mix in the food coloring.
Add half of the dry ingredients and mix to combine. Then scrape down the bowl and mix in the other half. If mixing by hand, switch to a rubber spatula and fold in half of your dry ingredients until almost combined. Fold in the rest until smooth.
Now, prepare your bundt pan. You can either use the sugar or flour method (both detailed in this blog post). The flour method is the quickest and easiest, so give your pan a light coat of an oil and flour nonstick spray (like Bakery’s Joy) and then use a fine pastry brush to spread it around the entire pan, getting it into all the nooks and crannies.
Then pour in your batter. If you’re using a 12 cup bundt pan, you’ll use all of the batter. If you’re using a 10 cup bundt pan (like the one I used here), leave out about 1 cup of batter otherwise it will overflow when baked.
Bake for 45 minutes if using a 10 cup pan, or 50-60 minutes if using a 12 cup pan.
Let it rest for about 10 minutes, then turn it out onto a cooling rack and let it sit for another 30 minutes to cool completely.
I did not use the cream cheese glaze for this cake.
Cream Cheese Glaze
4 oz cream cheese, room temp
2 cups (240g) powdered sugar
3 tbsp milk
1/2 tsp vanilla extract
Mix together the cream cheese and powdered sugar, adding the milk as you go; then vanilla.
Recipe from: butternutbakeryblog
Hey fellow bakers! I've had so many questions about what truly makes a Red Velvet Cake sing, especially when it comes to those key ingredients like buttermilk, cocoa, and vinegar. It's not just about the red color; these components are the secret to its unique tangy flavor and incredibly moist, tender crumb. First, let's talk about buttermilk. This isn't just for adding moisture; it's a crucial acidic ingredient that reacts with the baking soda, giving the cake its lift and tender texture. It also helps activate the cocoa powder, enhancing both its subtle chocolate flavor and the cake's beautiful red hue. If you don't have buttermilk on hand, don't fret! You can easily make a homemade version by adding a tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk up to 1 cup. Let it sit for 5-10 minutes until it slightly curdles – voilà, instant buttermilk! Next up is unsweetened cocoa powder. While many think red velvet is all about the food coloring, cocoa is essential. It provides that delicate chocolate background that balances the tanginess of the buttermilk and vinegar. Historically, the reaction between acidic ingredients and natural cocoa powder was what gave red velvet its reddish-brown tint before food coloring became common. Using a good quality unsweetened cocoa powder, like Hershey's as suggested, really makes a difference here. And finally, vinegar. It plays a double role. Like buttermilk, it's an acid that reacts with the baking soda to create a light, fluffy cake. It also helps to deepen and stabilize the red color, especially when combined with the cocoa. Don't worry, you won't taste the vinegar in the final product; it simply works its magic behind the scenes! For those of you looking for an extra indulgent twist, I've been experimenting with a Caramel Red Velvet Cake! While my original recipe focuses on the classic, adding a caramel element can take it to a whole new level. You can drizzle a simple homemade or store-bought caramel sauce over the cooled bundt cake before serving. For something more decadent, consider making a caramel cream cheese glaze by folding in some caramel sauce into the plain cream cheese glaze recipe provided. Another idea is to create a caramel filling by layering the cake with a luscious dulce de leche or a caramel buttercream. Just imagine that rich red velvet paired with a gooey, sweet caramel – pure bliss! It’s a fantastic way to elevate this classic dessert and surprise your guests. Happy baking!
