Red velvet cake with buttercream frosting is an iconic dessert, known for its vibrant color and rich flavor. Whether you’re a beginner baker or an experienced pastry chef, this cake is sure to impress at any celebration. In this guide, we’ll walk you through everything you need to know to bake the perfect red velvet buttercream cake—from ingredients to techniques to troubleshooting common issues.
In the early steps of making red velvet cake, it’s essential to understand the right ingredients and tools. For more in-depth tips on the use of cake flour, which is crucial for the perfect texture, check out Sally’s Baking Addiction. And if you need help perfecting your buttercream frosting, The Spruce Eats offers expert advice to ensure your frosting is smooth and fluffy.
What is Red Velvet Buttercream Cake?
Red velvet cake is a decadent dessert that combines a subtle cocoa flavor with a distinct tang from buttermilk, paired with the sweetness of buttercream frosting. It’s known for its signature red color, often achieved through food coloring, which gives it a striking appearance. The cake itself has a light, airy texture, enhanced by the use of cake flour and buttermilk.
Traditionally, cream cheese frosting is used with red velvet cake, but buttercream frosting has grown in popularity due to its rich, smooth texture that pairs perfectly with the delicate flavor of the cake.
For more on how to perfect the consistency of your buttercream frosting, visit The Spruce Eats, where you’ll find great tips to make your frosting light and fluffy.
The Unique Flavor of Red Velvet Cake
What makes red velvet cake stand out from other cakes is its unique flavor profile. It combines:
- Subtle cocoa: Just a hint of unsweetened cocoa powder adds depth without overwhelming the flavor.
- Tangy buttermilk: Buttermilk provides a slight tanginess that complements the sweetness of the cake and the buttercream frosting.
- Vanilla undertones: Vanilla extract rounds out the flavor, giving it a rich yet balanced taste.
Pairing this cake with buttercream frosting enhances the flavor contrast, as the rich sweetness of the frosting blends beautifully with the slightly tangy cake. If you’re curious about different frosting options, including cream cheese frosting, buttercream is ideal for those who prefer a sweeter, more stable frosting for decoration.
Why Choose Buttercream Frosting Over Other Frostings?
While cream cheese frosting is often associated with red velvet cakes, buttercream frosting has become increasingly popular due to its:
- Silky texture: Buttercream has a smooth, spreadable consistency that is perfect for frosting and decorating cakes.
- Sweetness: It’s sweeter than cream cheese frosting, which helps balance out the tangy flavor of the buttermilk in the cake.
- Versatility: You can easily flavor buttercream with various extracts, like vanilla, almond, or even coffee, making it easy to customize the flavor of your cake.
For more guidance on creating perfect buttercream frosting, check out Sally’s Baking Addiction for expert tips.
Key Ingredients for Red Velvet Buttercream Cake
To make the perfect red velvet buttercream cake, it’s essential to use the right ingredients. Each element plays a crucial role in achieving the cake’s signature texture, flavor, and vibrant color. Here’s a deeper dive into the key ingredients:
Cake Flour
Cake flour is finer and softer than all-purpose flour, making it the perfect choice for red velvet cake. It helps create a light, airy texture and a fine crumb that is characteristic of red velvet. Because it’s lower in protein, it produces less gluten, which is ideal for tender cakes. The softer, finer texture ensures that the cake melts in your mouth. For those who don’t have cake flour on hand, it can be substituted by mixing all-purpose flour with a small amount of cornstarch, but for the best results, stick to cake flour.
Unsweetened Cocoa Powder
Unsweetened cocoa powder is essential in giving the cake its slight chocolate flavor. While red velvet cake isn’t a full-on chocolate cake, cocoa powder adds depth to the flavor without overpowering the cake’s other delicate notes. Make sure to avoid sweetened cocoa, as it contains added sugar, which could throw off the balance between sweetness and tanginess. For the richest flavor, choose a high-quality cocoa powder that’s dark and rich in flavor, as this will complement the other ingredients without being too bitter.
Buttermilk
Buttermilk is a critical ingredient that not only helps with the cake’s rise but also adds moisture and tanginess. The acidity in buttermilk reacts with the baking soda to create bubbles, making the cake rise while contributing to its soft, tender crumb. The tangy flavor of buttermilk balances out the sweetness of the cake, giving it that signature red velvet flavor. It also helps the buttercream frosting maintain a smooth, creamy consistency. If you don’t have buttermilk on hand, you can substitute it with a mixture of milk and lemon juice or vinegar, but for the best results, it’s always best to use actual buttermilk.
Food Coloring
The bold, striking red color is what sets red velvet cake apart from other cakes. For the most vibrant hue, gel food coloring is recommended over liquid food coloring. Gel food coloring is more concentrated, meaning you need less to achieve a deep red shade. It also doesn’t add extra moisture, which could affect the texture of your cake. While red velvet cake traditionally uses red food coloring, there are variations that incorporate natural colorants like beet juice for a more natural, earthy tone. However, gel food coloring remains the most common and effective choice for achieving that classic red hue.
Butter and Oil
The combination of unsalted butter and vegetable oil is what ensures that the red velvet cake remains moist, soft, and tender. Butter adds richness and flavor, while oil helps keep the cake moist for longer. The oil ensures the cake doesn’t dry out, while the butter contributes to the cake’s flavor profile, giving it that satisfying, buttery taste. This combination also creates a more uniform texture, which is essential for getting that melt-in-your-mouth feel. While butter contributes to the cake’s richness, oil is the key to maintaining its moisture, which is why both are used together in many cake recipes.
Other Essential Ingredients
Baking Soda
Baking soda is an essential ingredient in red velvet cake, working in tandem with the buttermilk to help the cake rise. When combined with the acidity of the buttermilk, baking soda creates bubbles that make the cake light and fluffy. It’s important not to use baking powder, as it would create too much lift and affect the texture and flavor balance of the cake.
Vanilla Extract
While red velvet cake is known for its tangy, chocolatey flavor, vanilla extract adds a subtle depth of flavor. It complements the richness of the butter and the tanginess of the buttermilk without overpowering the overall taste. A high-quality vanilla extract will infuse the cake with a warm, aromatic flavor that makes the cake taste rich and balanced.
Salt
While it may seem counterintuitive to add salt to a sweet cake, it is necessary for balancing flavors. Salt enhances the sweetness of the cake and helps to intensify the other flavors, such as the tang of the buttermilk and the richness of the butter. It also contributes to the overall structure of the cake by strengthening the flour.
Together, these ingredients combine to create the iconic red velvet buttercream cake—a cake that’s both visually striking and deliciously indulgent. By using the right combination of these essential ingredients, you’ll ensure your cake is moist, flavorful, and has that melt-in-your-mouth texture that everyone loves.
Each ingredient serves a specific purpose in the recipe, contributing to the overall flavor and texture of the cake. Understanding these key components and why they work together will not only help you make the perfect red velvet buttercream cake but also give you the confidence to experiment with other baking recipes.
The Science of Red Velvet Cake Texture
The texture of red velvet cake is one of its defining features. It should be light, soft, and moist. To achieve this, you need to combine the following ingredients correctly:
- Cake flour: Helps create a finer, softer crumb than all-purpose flour.
- Buttermilk: Adds moisture and provides a tender texture to the cake.
- Oil: Adds moisture, making the cake more delicate and less dense.
The use of cake flour and buttermilk ensures the cake’s velvety texture, which is why red velvet cake is often described as having a melt-in-your-mouth quality.
Basic Recipe for Red Velvet Buttercream Cake
Here’s a simple recipe to get you started on your red velvet buttercream cake:
- Preheat your oven and prepare your cake pans by greasing and flouring them. For best results in baking, it’s helpful to read about how to adjust your baking time for Bundt pans, which could be helpful when making larger cakes.
- Mix your dry ingredients: sift together cake flour, unsweetened cocoa powder, and baking soda. The right flour makes a huge difference in texture, so make sure you’re familiar with the ingredients you’re using. You could also explore some healthy ingredient substitutions if you’re looking for alternative approaches to your cake recipe.
- Cream together unsalted butter and sugar until light and fluffy. Add the eggs one at a time, followed by vanilla extract. For further insights on ingredients and preparation methods, you can refer to 3 Ingredient Almond Flour Pancakes to see how simplicity in ingredients can affect the texture of your cake.
- In alternating stages, add the dry ingredients and buttermilk. Stir in the red food coloring until the desired color is reached. Keep in mind, the quality of buttermilk is key. We recommend checking out how you can elevate your dishes with healthy peanut butter alternatives in case you’re experimenting with other desserts in the future.
- Pour the batter into prepared pans and bake until a toothpick comes out clean. Make sure to check out how to test your cake’s doneness with techniques described in the linked adjusting baking time guide.
- For the buttercream frosting, beat unsalted butter with powdered sugar until smooth. Add vanilla extract for flavor.
- Once the cake has cooled, frost it generously with the buttercream frosting.
How to Make Buttercream Frosting
Making buttercream frosting is simple, but getting the perfect consistency is key. Follow these steps for a smooth, creamy frosting:
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- Beat unsalted butter until it’s soft and creamy.
- Gradually add powdered sugar a little at a time until smooth.
- Add vanilla extract for flavor and a pinch of salt to balance the sweetness.
- If the frosting is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- If it’s too runny, add more powdered sugar to thicken.
For more frosting tips, visit The Spruce Eats for a foolproof guide to making perfect buttercream.
Assembling and Frosting the Red Velvet Buttercream Cake
Once your red velvet cake layers have cooled, it’s time to assemble and frost the cake:
- Layer the cake: Place one cake layer on a cake board or serving platter. Spread a thick layer of buttercream frosting on top.
- Frost the cake: Place the second layer of cake on top and frost the entire cake, smoothing the frosting around the edges with an offset spatula.
- Decorate: Use a piping bag to create intricate designs, or add decorative elements like sprinkles or fresh berries.
Troubleshooting Common Red Velvet Cake Problems
Here are a few common issues and their solutions:
- Sinking in the middle: If the cake sinks, it may have been underbaked. Make sure your oven is preheated to the right temperature, and check the cake’s doneness with a toothpick.
- Dry cake: This could happen if you overbaked the cake. Use a timer, and be sure to check it a few minutes before the recommended baking time ends.
- Runny frosting: If your buttercream frosting is too runny, add more powdered sugar. If it’s too thick, thin it with a little milk.
Serving and Storing Red Velvet Cake
- Serving: Slice your cake using a sharp knife. Red velvet cake is best enjoyed with a cup of coffee or tea.
- Storing: Keep your red velvet buttercream cake at room temperature for up to 2 days. If you have leftovers, refrigerate them in an airtight container for up to 1 week.
FAQs
Can I make red velvet cake without food coloring?
Yes! You can use beetroot powder or simply leave out the food coloring if you prefer a more natural cake. The flavor won’t change, but the cake won’t have its signature red hue.
What makes red velvet cake different from chocolate cake?
The primary difference lies in the texture and flavor. Red velvet cake has a lighter, more tender crumb thanks to the use of cake flour, and its flavor is less chocolatey due to the minimal amount of cocoa powder used.
How can I make my buttercream frosting fluffier?
To make your buttercream frosting fluffier, beat the butter and sugar together for several minutes. This will help incorporate air and create a light, airy texture. Ensure your butter is at room temperature for the best results.
By following this guide, you’re now ready to create the ultimate red velvet buttercream cake. Whether it’s for a special occasion or a simple treat, your cake will stand out as a showstopper with its rich flavor, beautiful color, and perfectly smooth frosting.