It’s cupcake time again!
One of the biggest mysteries for non bakers (other than the white vs yellow cake question) is what exactly goes into making a red velvet cake.
Traditionally considered a Southern recipe, it gets its name from the dark red, bright red, or red-brown colored cake. While food coloring is used to help achieve the red color, there’s also a little secret science that happens. The reaction between the acidic vinegar and buttermilk tends to draw out the natural pigments in the cocoa, and also helps keep the cake light and fluffy.
Add some cream cheese frosting and you’ll have a decadent desert that your friends will love. They’ll want to know what makes it so moist, but light and airy at the same time. Whether you give up the secret is up to you!
- 2½ cups cake flour
- 1½ cups sugar
- 1 tsp. baking soda
- 1 tbsp. cocoa powder
- 1 tsp. salt
- 2 large eggs
- 1½ cups vegetable oil
- 1 cup buttermilk
- 2 tbsp. (1 oz.) liquid red food coloring
- 1 tsp. vanilla extract
- 1 tsp. distilled white vinegar
- 8 oz. cream cheese, softened
- 2 sticks butter, softened
- 2 tsp. vanilla extract
- 6-8 cups confectioners' sugar
- Preheat the oven to 350° F.
- Line cupcake pans with liners.
- In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt.
- In a separate bowl, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar. Beat on medium speed until well blended.
- Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.
- Divide the batter evenly between the prepared liners.
- Bake about 18 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined.
- Add sugar and beat until frosting is light and fluffy, 5–7 minutes.