Delectable Red Velvet Dream Cake
Indulge in the luscious layers of our Delectable Red Velvet Dream Cake, a show-stopping dessert perfect for celebrations and everyday enjoyment alike! This beloved classic features a rich, velvety texture balanced with a hint of cocoa and vibrant red color, sure to impress your guests or delight your family. Opt for a traditional layered cake or transform the batter into delightful cupcakes that can be frosted and decorated to your heart's content. Whether it's a birthday, holiday, or a simple gathering, this scrumptious red velvet cake will be the star of your dessert table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
2 1/2 cups (Sifted)
Salt
1 teaspoon (Table salt)
Cocoa powder
1/4 cup (Fine-quality)
Granulated sugar
1 1/2 cups (White sugar)
Canola oil
1 1/2 cups (Unflavored)
Large eggs
2 (Room temperature)
Red food coloring
1/4 cup (Plus 1-2 tablespoons extra as desired)
Vanilla extract
1 teaspoon (Pure)
Plain yogurt
1 cup (Plain, unsweetened)
Baking soda
1 1/2 teaspoons (Standard)
White vinegar
2 teaspoons (Distilled)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour, or line a cupcake tray with paper liners for individual servings.
3
In a medium-sized mixing bowl, whisk together the flour, salt, and cocoa powder until well combined. Set this dry mixture aside.
4
In a separate large mixing bowl, combine the white sugar and canola oil using a hand mixer or whisk until the mixture appears smooth and well-blended.
5
Add in the eggs one at a time, beating well after each addition. Stir in the 1/4 cup of red food coloring and pure vanilla extract until fully incorporated.
6
Gradually mix in half of the flour mixture, followed by the plain yogurt, alternating between the two and being sure to scrape down the sides of the bowl for even mixing.
7
In a small bowl, combine the baking soda and vinegar, allowing them to fizz before mixing them into the cake batter for an extra lift. Beat this mixture for about 10 seconds to combine.
8
Pour the batter into the prepared pans, distributing it evenly for a uniform bake, or fill cupcake liners about 3/4 full if making cupcakes.
9
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cupcakes, as they may bake a little faster.
10
Once baked, allow the cakes to cool in the pans for approximately 5 minutes, then carefully transfer them to wire racks to cool completely.
11
Frost or cover your cake or cupcakes with your favorite cream cheese frosting or whipped cream, and enjoy the delightful layers of flavor!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for the Delectable Red Velvet Dream Cake.
What is the signature texture of this cake?
This cake features a rich, velvety texture balanced with a hint of cocoa.
To what temperature should the oven be preheated?
Preheat your oven to 350°F (175°C).
How should the cake pans be prepared?
Grease two 9-inch round cake pans with butter and dust them with flour.
Can I make cupcakes with this recipe?
Yes, you can line a cupcake tray with paper liners for individual servings instead of making a layered cake.
Which dry ingredients should be whisked together first?
Whisk together the sifted all-purpose flour, table salt, and fine-quality cocoa powder.
What kind of oil is used in this red velvet cake?
The recipe calls for 1 1/2 cups of unflavored canola oil.
How many eggs are required for the batter?
You will need 2 large eggs at room temperature.
How much red food coloring is recommended?
Use 1/4 cup of red food coloring, plus an extra 1-2 tablespoons if desired for a more vibrant color.
What type of yogurt is used?
The recipe requires 1 cup of plain, unsweetened yogurt.
How is the baking soda and vinegar mixture prepared?
Combine the baking soda and vinegar in a small bowl and allow them to fizz before mixing them into the batter.
Why are baking soda and vinegar used together?
They are combined to create a fizz that provides an extra lift to the cake batter.
How long should the baking soda and vinegar mixture be beaten into the batter?
Beat the mixture into the batter for about 10 seconds to combine.
How full should cupcake liners be filled?
Fill the cupcake liners about 3/4 full.
What is the baking time for the cake?
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
How long should the cake cool in the pans?
Allow the cakes to cool in the pans for approximately 5 minutes before transferring them.
Where should the cakes cool completely?
Transfer the cakes to wire racks to cool completely.
What frostings are suggested for this cake?
You can use your favorite cream cheese frosting or whipped cream.
How much flour is needed?
The recipe calls for 2 1/2 cups of sifted all-purpose flour.
What kind of vinegar is used?
Use 2 teaspoons of distilled white vinegar.
How many teaspoons of baking soda are required?
The recipe uses 1 1/2 teaspoons of standard baking soda.
What kind of sugar is used in the batter?
Use 1 1/2 cups of granulated white sugar.
When should the vanilla extract be added?
Stir in the vanilla extract after the eggs and red food coloring have been incorporated.
How should the flour and yogurt be added to the mixture?
Gradually mix in half of the flour mixture, followed by the yogurt, alternating between the two.
Is it necessary to scrape down the sides of the mixing bowl?
Yes, be sure to scrape down the sides for even mixing.
What type of cocoa powder is best?
The recipe suggests using fine-quality cocoa powder.
How should the sugar and oil be combined?
Combine them using a hand mixer or whisk until the mixture appears smooth and well-blended.
What occasions is this cake suitable for?
It is perfect for celebrations, birthdays, holidays, or simple gatherings.
How many ingredients are in this recipe?
There are 11 ingredients in total.
Should the eggs be added all at once?
No, add the eggs one at a time, beating well after each addition.