A Slice of Heaven Awaits
Have you ever tucked into a dessert that was so good, it stopped you mid-bite? Enter the dreamy Red Velvet Birthday Cake. This cake isn’t just a feast for the eyes with its lush crimson hue and velvety texture; it also delivers a rich, creamy taste that dances on your palate. Perfect for birthdays, holidays, or just because (who needs an excuse?), this cake is a showstopper that’s surprisingly simple to whip up.
Why Make This Recipe
Why fuss over fancy desserts when you can create magic with just a few ingredients?
- Easy Cleanup: Fewer dishes mean more time to enjoy your cake!
- Family-Friendly: Kids and adults alike can’t resist its vibrant color and sweet taste—am I right?
- Budget-Friendly: You won’t break the bank here; it’s affordable to make and will have everyone raving!
So, grab your apron and let’s make some cake!
Ingredients
You don’t need fancy stuff — just these basics!
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese (for frosting)
- 2 cups powdered sugar (for frosting)
- 1/2 cup butter (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Directions
Ready to bake? Here’s how to create your show-stopping Red Velvet Birthday Cake:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 10 minutes in the pans before transferring to wire racks to cool completely.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate as desired and serve!
How to Make Red Velvet Birthday Cake (Overview)
Making this cake is like a walk in the park—except with more frosting! Start by preheating your oven and mixing up those dry ingredients, then get your whisk ready for the wet stuff. Combine them like you’re creating a work of art, and don’t forget to divide the batter evenly for that professional look. Bake, cool, frost, and voila! Easy peasy. Pro tip: Use room temperature ingredients for better mixing and fluffier cake. You got this!
How to Serve Red Velvet Birthday Cake
Serving a Red Velvet Birthday Cake is like giving your guests a warm hug. The vibrant red layers peek through creamy, fluffy frosting, inviting everyone to dive in. Dress it up with some sprinkles, fresh berries, or even a scoop of vanilla ice cream on the side. The aroma wafting through your kitchen will have everyone gathered around, ready to indulge. Each slice is a color explosion, with a melt-in-your-mouth texture that pairs perfectly with a warm cup of coffee or a glass of milk.
How to Store Red Velvet Birthday Cake
Have leftovers? (If that’s even a thing). This cake keeps well in the fridge for up to a week – simply cover it to keep it moist. If you want to keep it longer, freeze it for up to 3 months. Just wrap it snugly in plastic wrap, and when you’re ready to indulge, let it thaw in the fridge overnight for the best taste.
Tips to Make Red Velvet Birthday Cake
- Buttermilk Swap: If you’re out of buttermilk, mix regular milk with a splash of vinegar and let it sit for a few minutes. Boom—instant buttermilk!
- Color Depth: If you want a deeper red color, don’t hesitate to add a little more food coloring—just don’t spill it on your shirt!
- Frosting Smoothness: Beat the frosting until it’s creamy and free of lumps; nobody wants a bumpy cake, right?
- Timing: Don’t rush the cooling process; frosting a warm cake leads to melty messes. Patience is key!
- Add some crunch: Toss in some chopped walnuts or pecans in between the layers for added texture.
Variation
Feeling adventurous? You can easily shake things up! Switch out the cream cheese frosting for a chocolate ganache for a rich twist. Want it vegan? Substitute eggs with flax eggs, use plant-based milk, and swap the butter for coconut oil. The possibilities are endless, and your imagination is the limit!
FAQs
Can I use cake flour instead of all-purpose flour?
Absolutely! Cake flour will give you a softer texture, just reduce the amount slightly.
How long can I freeze this cake?
You can freeze this beauty for up to 3 months. Just make sure to wrap it tightly!
Can I make this in advance?
Totally! Bake the cake layers up to a day before, store them in the fridge, and frost them when you’re ready to serve.
📌 Pin this recipe for your next cozy dinner night!
Red Velvet Birthday Cake
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1.5 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting Ingredients
- 8 oz cream cheese for frosting
- 2 cups powdered sugar for frosting
- 0.5 cup butter for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Divide the batter evenly between the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool for 10 minutes in the pans before transferring to wire racks to cool completely.
Frosting and Assembly
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate as desired and serve!
Notes
Printable Recipe Card
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