A light and fluffy red velvet cake with a subtle cacao flavor, naturally colored, and filled with cream cheese frosting. It is the perfect way to celebrate any special occasion. You should definitely give it a try!
Sift all of the dry ingredients (except the coloring powder) into a bowl and mix, to combine.
In a separate large bowl, lightly cream the butter and then beat the butter and sugar, gradually adding in the eggs. Beat until smooth and fluffy.
Add the vanilla extract and the coloring powder. I suggest starting with just one teaspoon and then adding more if needed, until you achieve a color you prefer. Just be aware that if you add too much, then it can add a hint of flavor.
Add half of the dry ingredients into the bowl of wet ingredients and mix well. Then add half of the buttermilk and mix well again. Repeat until both mixtures are thoroughly combined into the cake batter.
Add the white wine vinegar and mix well.
Grease or line a cake tin (8"/20cm) and add the cake batter.
Bake for about 30 minutes at 350ºF/180ºC. The center of the cake should be a little springy to the touch. A toothpick inserted into the center of the cake should also come out dry (crumbly is fine but not wet).
Remove the red velvet from the pan and leave to cool down on a wire rack. You need it to cool to room temperature before decorating.
Make The Cream Cheese Frosting
Beat cream cheese and butter on medium-high until smooth (2 mins). Mix in powdered sugar, vanilla, and salt on low (30 secs), then high until creamy (about 3 mins).
Decorate
Slice the red velvet in half for a two-layer dessert. Then spread the cream cheese frosting on the bottom cake layer and top with the other layer. I used the cream only in the middle. But you can choose to cover the top too, or even the entire cake. You'll need double the amount of cream though.
Finish off the cake decorations how you'd like. Some people like to use leftover red velvet crumbs. I love to top with berries, edible flowers, and chocolate heart bonbons.
Notes
Feel free to split the cake batter between two cake tins for a two-layer cake. Rather than having to cut it yourself. You can also use this recipe to make cupcakes, but you may need to reduce the cooking time by 5-10 minutes.To store: Any leftover red velvet cake can be stored in an airtight container in the fridge for 3-5 days.