This Red Velvet Birthday Cake recipe is your key to creating a stunning and delicious centerpiece for any celebration. It offers a foolproof method for achieving that iconic crimson hue and moist, tender crumb that makes this cake a perennial favorite for birthdays and special occasions alike.
Key Ingredients for Red Velvet Birthday Cake
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons regular red food coloring (gel-based will yield a more vibrant color)
- 1 teaspoon white vinegar
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
How to Make Red Velvet Birthday Cake
Get ready to impress with this incredibly moist and vividly colored Red Velvet Birthday Cake. This recipe is designed to be straightforward, ensuring a rich, tender cake with a subtle chocolate undertone, complemented by a luscious cream cheese frosting. The entire process, from mixing to baking, should take approximately 1 hour and 30 minutes, with prep time around 30 minutes.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper circles.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, unsweetened cocoa powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.
- Combine Wet Ingredients (Red Velvet Mixture): In a separate small bowl or liquid measuring cup, whisk together the buttermilk, red food coloring, and white vinegar. The vinegar will react with the buttermilk, creating a slightly curdled appearance, which is perfectly normal and helps activate the baking soda for a tender crumb.
- Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Divide and Bake: Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles.
- Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- Prepare the Cream Cheese Frosting: While the cakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until incorporated. Stir in the vanilla extract.
- Achieve Desired Consistency: If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired spreading consistency.
- Assemble and Frost the Cake: Once the cakes are completely cool, place one cake layer on your serving plate. Spread a generous amount of cream cheese frosting over the top. Carefully place the second cake layer on top. Frost the entire cake—top and sides—with the remaining cream cheese frosting. For an extra touch, you can use a spatula to create swirls or frost directly from the piping bag.
Why You’ll Love This Red Velvet Birthday Cake
This Red Velvet Birthday Cake is a beloved classic for a reason. Its striking crimson hue, combined with a luxuriously moist crumb and a delicate chocolate whisper, creates a sensory experience that’s truly unforgettable. Unlike a simple vanilla layer cake, the unique color and subtle cocoa flavor make it undeniably festive and special, drawing every eye.
The joy of making this Red Velvet Birthday Cake at home is not just in the delicious outcome but also in the satisfaction of bringing a show-stopping dessert to life. It’s far more economical than purchasing a similar cake from a bakery, allowing you to indulge in quality ingredients without breaking the bank. Plus, the homemade cream cheese frosting, with its perfect balance of tanginess and sweetness, elevates this cake beyond its bakery counterparts, making it an irresistible treat for any occasion. Don’t wait to treat yourself and your loved ones; gather your ingredients and bake this stunning Red Velvet Birthday Cake today!
Storing and Reheating Tips
Storing Leftovers:
- Refrigeration: Store leftover Red Velvet Birthday Cake, frosted or unfrosted, in an airtight container in the refrigerator for up to 3-4 days. The cream cheese frosting requires refrigeration.
- Room Temperature (Unfrosted): If the cake is unfrosted, it can be stored at room temperature in an airtight container for 1-2 days, but always be mindful of the ambient temperature.
Reheating:
- Red Velvet Cake is best served at room temperature. To reheat, simply remove it from the refrigerator about 30-60 minutes before serving to allow it to come to room temperature. The frosting will soften slightly, enhancing its luscious texture.
Freezing:
- Frosted Cake: It is generally not recommended to freeze a fully frosted Red Velvet Birthday Cake, as the frosting (especially cream cheese frosting) can become watery or change texture upon thawing.
- Unfrosted Cake Layers: You can freeze unfrosted cake layers. Wrap each cooled cake layer tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and then bring to room temperature before frosting.
Final Thoughts
This Red Velvet Birthday Cake is more than just a dessert; it’s a celebration in edible form. Its stunning appearance and delightful taste are sure to make any birthday unforgettable. Give it a try – you might just discover your new favorite go-to recipe for special occasions.
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Red Velvet Birthday Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. For extra insurance against sticking, you can also line the bottoms with parchment paper circles.
- In a medium bowl, whisk together the all-purpose flour, baking soda, unsweetened cocoa powder, and salt. Set aside.all-purpose flour, baking soda, unsweetened cocoa powder, salt
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.unsalted butter, softened, granulated sugar
- Beat in the eggs one at a time, ensuring each is incorporated before adding the next. Stir in the vanilla extract.large eggs, vanilla extract
- In a separate small bowl or liquid measuring cup, whisk together the buttermilk, red food coloring, and white vinegar. The vinegar will react with the buttermilk, creating a slightly curdled appearance, which is perfectly normal and helps activate the baking soda for a tender crumb.buttermilk, regular red food coloring (gel-based will yield a more vibrant color), white vinegar
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.
- Divide the batter evenly between the two prepared cake pans. Gently tap the pans on the counter a couple of times to release any large air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- While the cakes are cooling, make the frosting. In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.cream cheese, softened, unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, mixing on low speed until incorporated. Stir in the vanilla extract.powdered sugar, sifted, vanilla extract
- If the frosting is too thick, add milk, one tablespoon at a time, until it reaches your desired spreading consistency.milk (as needed for consistency)
- Once the cakes are completely cool, place one cake layer on your serving plate. Spread a generous amount of cream cheese frosting over the top. Carefully place the second cake layer on top. Frost the entire cake—top and sides—with the remaining cream cheese frosting. For an extra touch, you can use a spatula to create swirls or frost directly from the piping bag.