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I personally use and love these products in my kitchen. I only recommend what I trust!
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Growing up, my dad wasn't much of a baker. He was more the 'grill master' type, always ready with a perfectly seared steak or some smoky BBQ ribs. But there was one thing, just one solitary dessert, that he absolutely nailed: his Red Velvet Cake. It wasn’t just a cake; it was an event. Every birthday, every holiday, every 'just because' occasion was marked with that familiar crimson hue and the tangy-sweet aroma of cream cheese frosting. Now, decades later, I find myself craving that familiar taste, that connection to simpler times. I tried recreating the recipe, tweaking things here and there until I think I've almost matched it. It’s not exactly his – I suspect he left out a secret ingredient just to keep us guessing – but it’s pretty darn close. Give it a try and experience the comfort I felt every time I ate this cake.
Red velvet cake, with its subtle cocoa flavor and vibrant color, is a classic for a reason. The slight tang from the buttermilk and vinegar reacts with the cocoa, creating a unique taste that's both sophisticated and comforting. The cream cheese frosting, with its creamy texture and slightly acidic tang, complements the cake perfectly, adding a layer of richness that's simply irresistible. It's important to note that food coloring is key to achieving that signature red hue. While some prefer beet juice or other natural alternatives, I find that a good quality red food coloring delivers the most consistent and vibrant results. Don't be afraid to experiment with different brands to find one you love. Lets get baking, shall we?
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Required Equipments
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- 9x13 inch Baking Pan
- Electric Mixer
- Wire Rack
Dad's Comfort: Red Velvet Cake: Frequently Asked Questions
Dad's Comfort: Red Velvet Cake
Indulge in the comforting flavors of Dad's Red Velvet Cake, a moist and tender dessert topped with a tangy cream cheese frosting. This recipe brings back cherished memories and delivers a slice of pure bliss.
⏳ Yield & Time
Yield: 12 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Alright, lets start. First, preheat your oven to 350°F (175°C). Make sure your oven rack is in the center position. Grease and flour a 9x13 inch baking pan. I sometimes use baking spray that has flour mixed in, its just easier, you know?
- In a large bowl, whisk together 2 1/2 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 teaspoon of salt. Make sure you're using fresh baking soda and powder; otherwise, your cake might not rise properly. Ever happened to you?
- In a separate bowl, combine 1 cup of buttermilk, 1 cup of vegetable oil, 2 large eggs, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of vanilla extract, and 1 ounce (about 2 tablespoons) of red food coloring. Whisk until well combined. Don’t worry if the mixture looks a bit… intense. That's the red velvet magic!
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix; overmixing can lead to a tough cake. A few streaks of flour are okay at this point. That's what my dad would say. 'Don't kill it, Mike!', he'd shout from the living room.
- In a small bowl, combine 1 teaspoon of white vinegar and 1 teaspoon of baking soda. This will create a fizzing reaction. Quickly add this mixture to the cake batter and stir gently to combine. The vinegar and baking soda react to create carbon dioxide, which helps to leaven the cake and give it a light and airy texture. Science, people!
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it; ovens can vary. You don’t want a dry cake, trust me.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Ensure the cake is completely cool before frosting. A warm cake will melt the frosting, and nobody wants that mess. Especially not me.
- While the cake is cooling, prepare the cream cheese frosting. In a large bowl, beat 8 ounces of softened cream cheese and 1/2 cup (1 stick) of softened unsalted butter until smooth and creamy. Make sure your cream cheese and butter are truly softened; otherwise, you'll end up with lumpy frosting. Ugh.
- Gradually add 4 cups of powdered sugar, one cup at a time, beating well after each addition. Add 1 teaspoon of vanilla extract and mix until smooth and creamy. If the frosting is too thick, add a tablespoon or two of milk to thin it out. If it's too thin, add more powdered sugar. Icing. Is. Hard.
- Once the cake is completely cool, frost the top and sides with the cream cheese frosting. You can get fancy with piping or keep it simple with a smooth, even layer. I like to add some swirls with the spatula. Makes it look fancy, even if it isn't. Maybe add a few chopped walnuts for decoration. Boom. Done.
- Cut into squares and serve. Store leftover cake in an airtight container in the refrigerator. If it even lasts that long! Enjoy every bite!
📝 Notes
- For a richer flavor, use brown butter in the frosting.
- Add chopped walnuts or pecans to the frosting for extra texture.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 4 g
Fat: 25 g
Carbohydrates: 55 g
Fiber: 1 g
Calcium: 50 mg
