Red velvet cake is a dessert that everyone like, it’s tall, dark, and handsome, with deep crimson cake layers and a thick coating of cream cheese frosting above, around, and between.
- Preheat the oven to 350ºF. Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well.
- Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
- In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.
- Bake the cakes for about 35 minutes, or until a tester inserted in the center of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.
Now that we’ve covered how to make red velvet cake, you want to finish it off with the perfect frosting. It has become a classic tradition to the red velvet cake world to add a cream cheese frosting to the top, but you can add a bit of pizzazz and mix in some melted white chocolate too. It really adds to the rich consistency as well as adding creaminess to the taste. Whichever way you choose to finish off your creation, make sure your sponge is totally cold first. In fact, firming it up and cooling it down in the fridge makes frosting much easier to spread, if you have the time.