This is one of the most requested cake flavors that I get when asking about Valentines desserts. Red Velvet Cake is almost like a knock off of a classic chocolate cake… I always feel like it’s missing something. But I really have to give it up to the fact that there is a romantic feel to this flavor. Most likely it’s from the deep rose color. Or maybe the silky texture of the white cream cheese frosting that creates a bright contrast to the deep rich red. I can’t be the only person out there that isn’t head over heals in love it, right??
Regardless of how I feel, it is pretty. And fun to photograph. The cake itself is super moist. I’ve actually never had an issue with this recipe. Ever. Which means that it is perfect for you to make for the ones you love this February.
I always think of Florian (the French judge from Cupcake Wars) when I pull one of these out of the oven. Have you seen cupcake wars? He has a serious issue with red velvet and isn’t afraid to rip into contestants that think they can use their recipe to win him over. Occasionally though, someone will impress, and I like to feel like that would be me. With this recipe. Enjoy and create this cake for someone you love this year.
Red Velvet Cake
- 2-1/4 cups flour
- 5 tablespoons cornstarch
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 2 eggs
- 1 1/2 cups canola oil
- 1 cup buttermilk
- 2 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white distilled vinegar
Preheat your oven to 350 degrees. Line the bottom of three 8 inch cake pans with parchment and grease the sides.
In the bowl of your electric mixer whisk together your flour, sugar, baking soda, cocoa, corn starch and salt. Grab a large measuring cup and combine the oil, eggs, buttermilk, food color, extract, and vinegar. Slowly mix into the dry ingredients.
Divide your batter evenly between your prepared pans. Bake 30 minutes, or until a toothpick comes out clean.
Frost with your favorite frosting.