Description
A luxurious, deeply tender velvet cake with a vibrant red hue and a silky cream cheese frosting. Moist, elegant, and unforgettable—this cake is crafted to impress at any celebration.
Introduction
Velvet cakes have long been associated with indulgence, beauty, and celebration. This version elevates the classic red velvet profile with an ultra-soft crumb, a smooth, rich flavor, and frosting that melts perfectly into each slice. Whether you’re baking for a special occasion or simply craving something extraordinary, this recipe turns simple ingredients into a stunning masterpiece.
Why You’ll Love This Recipe
This cake is incredibly moist thanks to the oil and buttermilk combination. It delivers a perfectly tender texture that feels almost cloud-like. The deep color enhances the visual impact, making it an eye-catching centerpiece. The cream cheese frosting adds a balance of tangy sweetness, pairing flawlessly with the rich cake layers. You’ll love how dramatic, flavorful, and beautifully balanced this dessert is.
Ingredients
For the Velvet Cake:
- 2 ½ cups (312g) all-purpose flour, sifted
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 teaspoon natural cocoa powder
- 1 ½ cups (355ml) vegetable or canola oil
- 1 cup (240ml) buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons (30ml) red gel food coloring
- 1 teaspoon pure vanilla extract
- 1 teaspoon white distilled vinegar
For the Luxurious Cream Cheese Frosting:
- 8 ounces (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions
Creating the Velvet Crumb
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by generously greasing, flouring, and lining the bottoms with parchment circles. This ensures a clean release after baking. In a medium bowl, whisk the flour, sugar, baking soda, salt, and cocoa powder until perfectly combined.
In a stand mixer fitted with the paddle attachment, mix the oil, buttermilk, eggs, red food coloring, and vanilla on medium speed until smooth. Reduce the speed to low and gradually add the dry mixture, stopping as soon as the flour disappears. Overmixing will toughen the crumb, so keep it gentle.
In a small cup, stir the vinegar with a pinch of baking soda—it will fizz instantly. Fold this quickly into the batter. This chemical reaction lightens the texture and gives the cake its distinctive lift.
Divide the batter evenly between the pans. Bake for 30–35 minutes, or until a wooden skewer emerges with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Whipping the Luxurious Frosting
In a clean mixing bowl, beat the cream cheese and butter on medium-high for 3–4 minutes until smooth and creamy. Add the powdered sugar gradually on low speed, then whip on medium-high for 2 minutes until fluffy. Finish by mixing in the vanilla and a pinch of salt.
The Art of Assembly
Place the first cake layer on your serving plate and level it if needed. Spread a generous layer of frosting on top. Add the second layer, placing it bottom-side up for a perfectly flat surface. Apply a thin crumb coat and chill the cake for 15–20 minutes. After it sets, frost the cake fully, smoothing or swirling the surface as desired.
Variations
You may flavor the frosting with a hint of lemon zest for brightness. For a chocolate-forward twist, increase the cocoa powder slightly. You can also bake the batter into cupcakes, adjusting the baking time to 18–20 minutes.
Tips for Best Results
Use room-temperature ingredients to ensure even mixing. Avoid overmixing the batter, as this can create a dense cake. Don’t skip parchment paper—it guarantees a clean release from the pans. Chill the cake slightly before slicing for the cleanest cuts.
Storage Tips
Refrigerate the cake in an airtight container for 3–4 days. Allow slices to sit at room temperature for 15–20 minutes before serving for the best texture. The cake layers, unfrosted, can also be frozen for up to two months.
Serving Suggestions
Serve with fresh berries or a drizzle of raspberry coulis for a refreshing contrast. A cold glass of milk or a warm cup of coffee pairs beautifully with the richness of the cake.
FAQs
Can I use butter instead of oil? Oil creates a softer, more tender crumb, so butter will change the texture.
Is gel food coloring necessary? Yes—gel provides strong color without diluting the batter.
Can I make this ahead of time? Absolutely. Bake the layers a day in advance and frost the next day for easy assembly.
Conclusion
The Ultimate Velvet Revelation Cake brings together elegance, luxury, and unforgettable flavor. With its plush texture and silky frosting, it’s a show-stopping dessert fit for any celebration. Enjoy every vibrant, indulgent bite.