Ina Garten’s red velvet cake is a delightful combination of flavors and textures that make it a crowd-pleaser.
The cake itself is incredibly moist, thanks to the combination of butter and vegetable oil, which creates a tender crumb.
The addition of buttermilk and a touch of vinegar not only enhances the flavor but also helps achieve the perfect rise.
As we mentioned, this cake is known for its signature red color, which is achieved with the help of red food coloring.
The cream cheese frosting is the perfect complement to the cake, adding a tangy sweetness that balances the richness of the cake.
Whether you’re baking for a special occasion or just to satisfy a sweet craving, this red velvet cake is sure to impress.
Ingredients
Red Velvet Cake Ingredients
3 large eggs, at room temperature
2 ½ tablespoons red food coloring
1 ¾ cups white sugar
½ cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons white vinegar
1 cup buttermilk, at room temperature
2 tablespoons cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup vegetable oil
2 ⅔ cups cake flour
Cream Frosting Ingredients
½ cup unsalted butter, softened
3 cups powdered sugar, sifted
8 oz cream cheese, softened
1-2 tablespoons cream, as needed
1 teaspoon vanilla extract
¼ teaspoon salt.
Directions
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking pan and dust it lightly with flour.
In a bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Whisk to combine.
In a large bowl, beat the softened butter and sugar with a mixer until the mixture is fluffy.
Add the vegetable oil, eggs, vanilla extract, and red food coloring to the butter and sugar mixture. Mix well until fully combined.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing well after each addition.
Stir in the white vinegar until just combined.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
In a large bowl, beat the softened butter until it is smooth.
Add the cream cheese and continue to beat until the mixture is smooth and well combined.
Gradually add the powdered sugar, mixing until the frosting reaches your desired sweetness.
If the frosting is too thick, add a tablespoon of cream to loosen it up.
Once the cake has cooled completely, spread the cream cheese frosting over the top. Add sprinkles if you’d like.
Our Top Tips For Making The Barefoot Contessa’s Red Velvet Cake
Making a perfect red velvet cake requires attention to detail and a few helpful tips.
First, make sure all your ingredients are at room temperature before you start. This helps them mix together more smoothly and ensures an even texture in the cake.
When adding the food coloring, mix it in thoroughly to achieve that signature red hue. Be cautious not to overmix the batter once the dry ingredients are added, as this can make the cake dense.
When baking, keep an eye on the cake and test it with a toothpick to avoid overbaking, which can dry it out.
For the frosting, sifting the powdered sugar is essential for a smooth, lump-free finish.
Finally, allow the cake to cool completely before frosting to prevent the frosting from melting.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
