Red Velvet Cake
There’s something therapeutic about slowing down and baking from scratch. This 3-layer 8-inch red velvet cake with vanilla buttercream reminded me why I love baking so much; the smell in the kitchen, stacking the layers, and finally seeing it all come together makes the process just as rewarding as the first bite.
Ingredients:
Red Velvet Cake:
• 2 1/2 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 2 tbsp cocoa powder or 1 tbsp for less chocolate flavor
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
Vanilla Buttercream:
• 1 cup unsalted butter
• 4 cups powdered sugar
• 2–3 tbsp heavy cream
• 1 tbsp vanilla extract
Step-by-Step:
1. Preheat oven to 350°F and prepare three 8-inch cake pans.
2. Mix dry ingredients together in one bowl.
3. In another bowl, combine wet ingredients until smooth.
4. Slowly mix wet and dry ingredients together until fully combined.
5. Divide batter evenly into pans and bake for 25–30 minutes.
6. Let cakes cool completely before frosting.
7. Beat butter until creamy, then slowly add powdered sugar, vanilla, and cream for the buttercream.
8. Stack, frost, and decorate your cake however you like.
Prep Time: 35 minutes
Bake Time: 30 minutes
Personal Tips:
• Chill your cake layers before frosting for cleaner edges.
• Don’t overmix the batter — it keeps the cake soft and moist.
• Crumb coat first, then do your final layer of buttercream.
What I Loved:
I love how soft and velvety this cake turned out without being overly sweet. The vanilla buttercream balanced everything perfectly. Next time I might add a little cream cheese flavor into the frosting for a more classic red velvet taste.
Made with love, made from scratch ❤️
#BakingFromScratch #lemon8challenge #lemon8food #redvelvetcake
Baking a red velvet cake from scratch can be an incredibly satisfying experience, as it combines both creativity and precision. One key to achieving the moist and tender crumb typical of red velvet cakes is balancing the wet and dry ingredients properly while avoiding overmixing, which this recipe clearly emphasizes. Many home bakers wonder why red velvet cakes have that characteristic slight cocoa flavor yet remain very soft. This recipe’s use of 2 tablespoons of cocoa powder strikes a great balance, but you can adjust it to 1 tablespoon if you prefer a subtler chocolate undertone. Additionally, the inclusion of buttermilk and vinegar reacts with the baking soda to provide a subtle tang and tender crumb, enhancing the cake’s unique profile. When preparing the vanilla buttercream, adding 2 to 3 tablespoons of heavy cream helps achieve that perfectly smooth and creamy texture, making it ideal for frosting multiple layers. If you want a classic twist, mixing some cream cheese into the buttercream can add a delightful tanginess that complements the cake’s flavors. A tip from personal experience is to chill the cake layers before frosting, as this prevents crumbs from mixing into the frosting and keeps the layers firm while you work. Applying a crumb coat before the final frosting layer ensures a clean, polished presentation. For those concerned about ingredients, using high-quality unsweetened cocoa powder such as Nestlé Toll House can deepen the flavor without adding bitterness. The red food coloring is essential for the cake’s vibrant color; gel-based colorings often work better than liquid to avoid altering the batter’s consistency. Overall, slowing down and savoring each step—from scenting the kitchen to stacking layers—can turn baking this 3-layer red velvet cake into a therapeutic and rewarding ritual, perfect for special occasions or as a loving handmade treat.
Bless you for not doing cream cheese🥹