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Irresistibly Soft Red Velvet Cake

Irresistibly Soft Red Velvet Cake

Indulge in the Irresistibly Soft Red Velvet Cake, a moist and flavorful dessert perfect for any occasion. Easy to make with a rich cocoa taste and creamy glaze.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings: 12 pieces
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 6 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon distilled white vinegar
  • 2 cups cake flour, sifted
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk, at room temperature
  • 1 ounce red liquid or gel food coloring
Cream Cheese Glaze (Optional)
  • 4 ounces softened cream cheese
  • 1 cup powdered sugar
  • 2-3 tablespoons milk or cream
  • 1 teaspoon vanilla extract

Equipment

  • Large mixing bowls
  • Electric hand mixer or stand mixer
  • Sifter or fine-mesh sieve
  • Tubed cake pan
  • Pastry brush

Method
 

  1. Preheat your oven to 163°C (325°F) and grease and flour a large tube pan.
  1. In a large mixing bowl, beat the softened butter and sugar together for 5-6 minutes until light and fluffy.
  1. Add the eggs one by one, mixing well after each addition; stir in vanilla extract and vinegar.
  1. In another bowl, whisk together sifted cake flour, cocoa powder, baking soda, and salt.
  1. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
  1. Fold in the red food coloring mixed with buttermilk.
  1. Pour the batter into the prepared pan and bake for 75-85 minutes, checking at 70 minutes for doneness.
  1. If using, mix cream cheese glaze ingredients until smooth and drizzle over the cooled cake.

Nutrition

Calories: 350kcalCarbohydrates: 48gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For a non-dairy option, use plant-based butter and almond milk. If you dislike food coloring, consider beetroot powder for a natural hue. Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for a week. For longer storage, freeze individual slices wrapped in plastic wrap for up to 3 months.
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