Red Velvet Cake
This homemade Red Velvet Cake is soft, moist, and tender with a delicate cocoa flavor and a beautiful velvety crumb. Baked without frosting, it's perfect for making cake truffles, cake pops, layered desserts, or enjoying on its own.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Ingredients
- 3 cups cake flour
- 1 teaspoon baking soda
- 2 tablespoons unsweetened natural cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 4 large eggs, separated
- 1 tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1 to 2 teaspoons red gel food coloring
- 1 cup buttermilk, room temperature
Instructions
Step 1: Prepare the Pans
- Preheat the oven to 350°F (177°C).
- Grease two 9-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment paper as well.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, and salt until evenly combined.
- Set aside.
Step 3: Prepare the Batter
- In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the vegetable oil, egg yolks, vanilla extract, and vinegar. Beat until smooth and well combined.
- Reduce the mixer to low speed.
- Gradually add the flour mixture in three additions, alternating with the buttermilk. Mix only until combined after each addition.
- Add the red food coloring and mix until evenly incorporated.
Step 4: Fold in the Egg Whites
- In a clean mixing bowl, beat the egg whites until stiff peaks form.
- Using a rubber spatula, gently fold the whipped egg whites into the batter until no white streaks remain.
- Avoid overmixing to keep the cake light and tender.
Step 5: Bake
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Avoid overbaking to keep the cake moist.
Step 6: Cool
- Allow the cakes to cool in the pans for 10 minutes.
- Carefully transfer them to a wire rack and cool completely before serving or using in another recipe.
- For cake truffles, crumble the completely cooled cake into fine crumbs before mixing with cream cheese.
Notes
- Cake flour creates the soft, delicate crumb that red velvet cake is known for.
- Whipping the egg whites separately gives the cake its light, velvety texture.
- Gel food coloring produces a deeper red color without thinning the batter.
- Make sure all refrigerated ingredients are at room temperature before mixing for the smoothest batter.
- Allow the cake to cool completely before slicing or crumbling for cake truffles or cake pops.
- Store the unfrosted cake tightly wrapped at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before using.