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Originally, red velvet got its color from a chemical reaction between acidic ingredients like vinegar and buttermilk with cocoa powder, which had anthocyanins that would turn reddish. As time went on and processed cocoa became more common (with fewer natural compounds), bakers began adding red food coloring to achieve the signature bold red look we know today.
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### **What Does Red Velvet Taste Like?**
Red velvet cake has a flavor that sits right between vanilla and chocolate. It includes a small amount of cocoa for a gentle chocolate note but is much lighter than a typical chocolate cake. The buttermilk and vinegar give it a subtle tanginess, which pairs beautifully with the rich and creamy frosting. Together, these elements create a balanced dessert that’s as indulgent as it is elegant.
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### **Essential Ingredients**
Here’s what you’ll need for a classic homemade red velvet cake:
#### **For the Cake:**
– 2½ cups all-purpose flour
– 1½ cups granulated sugar
– 1 tsp baking soda
– 1 tsp fine salt
– 1 tsp cocoa powder (unsweetened)
– 1½ cups vegetable oil
– 1 cup buttermilk (room temperature)
– 2 large eggs (room temperature)
– 2 tbsp red food coloring (liquid or gel)
– 1 tsp white distilled vinegar
– 2 tsp vanilla extract
#### **For the Cream Cheese Frosting:**
– 8 oz cream cheese (softened)
– ½ cup unsalted butter (softened)
– 4 cups powdered sugar
– 1½ tsp vanilla extract
– Pinch of salt (optional)
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### **Step-by-Step Instructions**
#### **Step 1: Prep the Oven and Pans**
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper circles.
#### **Step 2: Combine Dry Ingredients**
In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder. This ensures an even distribution of the leavening agents and cocoa, which helps prevent clumps.
#### **Step 3: Mix Wet Ingredients**
In a large mixing bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until fully combined and smooth.
#### **Step 4: Combine and Mix**
Gradually add the dry ingredients to the wet ingredients in batches, mixing until the batter is smooth and uniform. Be careful not to overmix, which can make the cake tough.
#### **Step 5: Bake the Cakes**
Divide the batter evenly between the two pans. Tap them gently on the counter to remove air bubbles. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then remove and place them on wire racks to cool completely.
#### **Step 6: Make the Frosting**
In a large bowl, beat the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating on low until incorporated. Add the vanilla and a pinch of salt. Beat on high for 2–3 minutes until fluffy.
#### **Step 7: Assemble the Cake**
Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second layer on top and frost the top and sides of the cake.
Decorate with red velvet crumbs, sprinkles, or fresh berries if you’d like!
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