This red velvet cake is moist and flavorful and always a show stopper! If you have never made a red velvet cake from scratch, now is the time!
I love this cake for a number of reasons, but mostly because of the taste. It’s just darn delicious! A real good Red Velvet Cake.
What is red velvet cake?
This cake has been around forever and started out with simple ingredients like cocoa, buttermilk, and vinegar. Red color was added later, resulting in the vibrant colors we see today. It is traditionally paired with cream cheese frosting, but red velvet cake purists often prefer an ermine (what I call cake gravy) frosting.
What does red velvet cake taste like?
These days (in most recipes) it tastes like a chocolate cake. But it shouldn’t taste AS rich as a traditional chocolate cake because of the addition of buttermilk and vinegar, which cut into the richness of the cocoa. However, all of that depends on the quality and selection of the ingredients. You could use a special dark cocoa or apple cider vinegar or extra rich vanilla which would all impact the flavor.
I walked the middle road with my red velvet cake recipe, using buttermilk and vinegar, but also food color. I also paired it with my favorite cream cheese frosting and think it’s all quite magical!
How do you decorate a Red Velvet Cake?
I decorated this cake with a few simple tools.
First was a piping bag fitted with a 2A (large open round) tip. I used this tip to create the dollops around the edged of the cake. It is not essential to use a 2A tip, you can achieve a similar effect by just cutting off the tip of the piping bag. It IS important to use a piping bag to control the flow of frosting when piping the dollops.
Next is the large offset spatula. This was used to create the pattern on top of the cake where I simply pressed the tip of the spatula down into the dollop and dragged towards the center of the cake. It’s so simple and forgiving yet a really beautiful way to decorate.
Tips, tricks, and Variations
You can make your cream cheese frosting in advance, just make sure it comes to room temperature before you spread it on the cake.
When cutting this cake use a long sharp knife. I like to cut cake chilled for more precise pieces, but for this cake specifically, I prefer to serve it at room temperature. At room temperature it is soft and using a sharp knife will help ensure your pieces stay together and look beautiful.
Want to turn this recipe into brownies? Add an additional egg (so 3 total) and remove the baking powder. It’s dense and fudgy red velvet brownie fabulousness!
This is one SUPER moist red velvet cake! I couldn’t stop taking pictures of it. Well, I did actually because then I got to eat it. 🙂
After additional testing, this recipe has been updated to use CAKE FLOUR instead of all-purpose.
Cake design from Chiarapassion.com.