Is red velvet cake just a chocolate cake with red coloring?

No, the flavor profile is distinct. A classic Soft Red Velvet Cake uses only a small amount of cocoa, giving it a subtle chocolate note that is secondary to the vanilla and the pronounced tang from the buttermilk and vinegar. True chocolate cakes use far more cocoa, resulting in a deeper, richer flavor.

Can I use liquid food coloring instead of gel?

Liquid food coloring is not recommended. You would need to add so much liquid to achieve the vibrant color that it would throw off the moisture balance of the batter, potentially leading to a denser cake. Always opt for concentrated gel paste for the best results.

Why did my cream cheese frosting turn out runny?

This is usually due to using ingredients that are too warm or over-mixing. Ensure the butter and cream cheese are only softened (not melted) and that the powdered sugar is sifted. If it becomes runny, beat in an extra half-cup of sifted powdered sugar and refrigerate the frosting for 20 minutes to firm it up before continuing.

Soft Red Velvet Cake: The Ultimate Recipe for a Velvet Crumb

Name: The Ultimate Soft Red Velvet Cake Recipe with Authentic Cream Cheese Frosting
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 ½ cups granulated sugar; ½ cup unsalted butter, softened; ½ cup vegetable oil; 2 large eggs, room temperature; 2 tbsp unsweetened cocoa powder; 1 cup buttermilk, room temperature; 2 tsp red gel food coloring; 1 tsp white vinegar; 1 tsp baking soda; 1 tsp salt; 1 tsp vanilla extract; 8 oz cream cheese, softened (for frosting); ½ cup unsalted butter, softened (for frosting); 3-4 cups confectioners’ sugar, sifted; 1 tsp vanilla extract (for frosting); 1-2 tbsp milk or cream

The Ultimate Soft Red Velvet Cake Recipe with Authentic Cream Cheese Frosting

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The ultimate Soft Red Velvet Cake recipe guaranteeing a tender crumb, vibrant color, and the best authentic, silky cream cheese frosting. Perfect for any celebration.

Author: Emily Parker
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hour 15 mins
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

½ cup vegetable oil

2 large eggs, room temperature

2 tbsp unsweetened cocoa powder

1 cup buttermilk, room temperature

2 tsp red gel food coloring

1 tsp white vinegar

1 tsp baking soda

1 tsp salt

1 tsp vanilla extract

8 oz cream cheese, softened (for frosting)

½ cup unsalted butter, softened (for frosting)

3–4 cups confectioners’ sugar, sifted

1 tsp vanilla extract (for frosting)

1–2 tbsp milk or cream

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans.

2. Cream softened butter and granulated sugar until light and fluffy. Beat in oil, eggs one at a time, and vanilla extract.

3. Whisk cocoa powder with red gel food coloring to form a paste, then beat into the batter until the color is vibrant.

4. Alternate adding the flour and buttermilk to the wet ingredients, starting and ending with flour. Mix until just combined.

5. Combine white vinegar and baking soda; quickly fold this fizzing mixture into the batter.

6. Divide batter evenly and bake for 25–35 minutes until a skewer comes out with moist crumbs.

7. Let cakes cool. For frosting, beat cream cheese and butter until smooth. Gradually add sifted confectioners’ sugar and vanilla. Adjust consistency with milk if needed.

8. Level cooled layers, apply a thin crumb coat, chill for 15 minutes, then apply the final, smooth layer of frosting.

Notes

Use high-quality gel food coloring for the best red hue; liquid coloring may dilute the batter.

Ensure all dairy and eggs are at room temperature for a smooth, emulsified batter.

Store the finished cake in the refrigerator and bring to room temperature 30 minutes before serving.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 48g
Sodium: 250mg
Fat: 20g
Saturated Fat: 12g
Carbohydrates: 65g
Fiber: 1g
Protein: 4g

Find it online: https://www.flavourrecipe.com/soft-red-velvet-cake/