Ina Garten Red Velvet Cake

A delicious recipe from Ina Garten is this Red Velvet Cake, made with cake flour, cocoa powder, unsalted butter, vegetable oil, and buttermilk. This rich Red Velvet Cake recipe is a delightful dessert that takes about 1 hour to prepare and can serve up to 12 people.

Ina Garten Red Velvet Cake Ingredients

• 2 ⅔ cups cake flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup vegetable oil
• 1 ¾ cups white sugar
• 2 teaspoons vanilla extract
• 3 large eggs at room temperature
• 2 ½ tablespoons red food coloring
• 1 cup buttermilk at room temperature
• 2 teaspoons white vinegar

For the Cream Frosting:

• 8 oz cream cheese** softened
• ½ cup unsalted butter softened
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 cups powdered sugar sifted
• 1-2 tablespoons cream as needed

How To Make Ina Garten Red Velvet Cake

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready when your batter is mixed.
2. Prepare Your Pan: Grab a 9×13 inch baking pan, grease it well, and sprinkle a bit of flour over the greased surface to prevent sticking.
3. Mix Dry Ingredients: In a medium-sized bowl, sift together 2 ⅔ cups of cake flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Give the mixture a quick whisk to combine everything evenly.
4. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat ½ cup of softened butter and 1 ¾ cups of white sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes.
5. Add Wet Ingredients: To the same large bowl, add 1 cup of vegetable oil, 3 large eggs at room temperature, 2 teaspoons of vanilla extract, and 2 ½ tablespoons of red food coloring. Mix everything together until well combined.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Do this in three parts, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients, mixing well after each addition to ensure a smooth batter.
7. Add Vinegar: Stir in 2 teaspoons of white vinegar. This helps the cake achieve its classic texture.
8. Bake: Pour the batter into your prepared baking pan. Place it in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

To Make The Cream Frosting

1. Soften Butter: In a large bowl, use an electric mixer to beat ½ cup of softened butter until it’s soft and creamy.
2. Add Cream Cheese: Mix in 8 oz of softened cream cheese until the mixture is smooth and well combined.
3. Flavor It: Add 1 teaspoon of vanilla extract and ¼ teaspoon of salt to the mixture, blending well to incorporate the flavors.
4. Sweeten: Gradually add 3 cups of sifted powdered sugar, mixing well after each addition until you achieve your desired level of sweetness.
5. Adjust Texture: If the frosting is too thick, add 1-2 tablespoons of cream to loosen it up until you reach a spreadable consistency.
6. Frost: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Feel free to add sprinkles or any other decorative toppings you like.

Recipe Tips

• Cake Flour Substitute: If you don’t have cake flour, make your own by mixing 2 ⅔ cups of all-purpose flour with 5 ⅓ tablespoons of cornstarch.
• Color Enhancement: Add a tiny bit of white vinegar to the batter to enhance the red color and give the cake a tender crumb.
• Buttermilk Substitute: Add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• Even Layers: Use a serrated knife to level the top of the cake if it domes during baking for an even frosting application.

What To Serve With Red Velvet Cake

Serve your delicious Red Velvet Cake with a side of fresh berries, a scoop of vanilla ice cream, a dollop of whipped cream, a drizzle of chocolate sauce, or a cup of hot coffee.

You can also pair it with a refreshing mint tea or a glass of chilled champagne for a touch of elegance.

How To Store Red Velvet Cake

To Refrigerate: Place the Red Velvet Cake in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to five days to maintain its freshness and flavor.

To Freeze: Wrap the Red Velvet Cake slices individually in plastic wrap and then place them in a freezer-safe bag. Store them in the freezer for up to three months for a longer shelf life.

Frequently Asked Questions

My cake batter seems too thick, is that okay?

Red velvet cake batter can be a little thicker than some other cake batter due to the addition of cocoa powder. As long as you’ve followed the recipe measurements carefully, there’s no need to worry.

How can I tell if my red food coloring is safe to eat?

Look for food-grade red food coloring when you’re at the grocery store. These are safe to consume and will give your cake that classic red velvet color. Avoid using gel food coloring, which is not intended for baking.

Ina Garten Red Velvet Cake Nutrition Facts

• Calories: 400kcal
• Carbohydrates: 55g
• Protein: 4g
• Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 300mg
• Potassium: 120mg
• Fiber: 1g
• Sugar: 45g

Try More Ina Garten Cake Recipes:

• Ina Garten Fig Ricotta Cake
• Ina Garten Apple Cake
• Ina Garten Carrot Cake

Ina Garten Red Velvet Cake

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Cake, Dessert

Prep time: 45 minutesCook time: 30 minutesTotal time:1 hour 15 minutesServings:15 SliceCalories:400 kcal

Description

A delicious recipe from Ina Garten is this Red Velvet Cake, made with cake flour, cocoa powder, unsalted butter, vegetable oil, and buttermilk. This rich Red Velvet Cake recipe is a delightful dessert that takes about 1 hour to prepare and can serve up to 12 people.

Ina Garten Red Velvet Cake Ingredients

• 2 ⅔ cups cake flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup vegetable oil
• 1 ¾ cups white sugar
• 2 teaspoons vanilla extract
• 3 large eggs at room temperature
• 2 ½ tablespoons red food coloring
• 1 cup buttermilk at room temperature
• 2 teaspoons white vinegar

For The Cream Frosting:

• 8 oz cream cheese** softened
• ½ cup unsalted butter softened
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 3 cups powdered sugar sifted
• 1-2 tablespoons cream as needed

How To Make Ina Garten Red Velvet Cake

1. Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures it’s hot and ready when your batter is mixed.
   
2. Prepare Your Pan: Grab a 9×13 inch baking pan, grease it well, and sprinkle a bit of flour over the greased surface to prevent sticking.
   
3. Mix Dry Ingredients: In a medium-sized bowl, sift together 2 ⅔ cups of cake flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda, and ¼ teaspoon of salt. Give the mixture a quick whisk to combine everything evenly.
   
4. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat ½ cup of softened butter and 1 ¾ cups of white sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes.
   
5. Add Wet Ingredients: To the same large bowl, add 1 cup of vegetable oil, 3 large eggs at room temperature, 2 teaspoons of vanilla extract, and 2 ½ tablespoons of red food coloring. Mix everything together until well combined.
   
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture. Do this in three parts, alternating with 1 cup of buttermilk. Begin and end with the dry ingredients, mixing well after each addition to ensure a smooth batter.
   
7. Add Vinegar: Stir in 2 teaspoons of white vinegar. This helps the cake achieve its classic texture.
   
8. Bake: Pour the batter into your prepared baking pan. Place it in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean.

To Make Cream Cheese Frosting:

9. Soften Butter: In a large bowl, use an electric mixer to beat ½ cup of softened butter until it’s soft and creamy.
   
10. Add Cream Cheese: Mix in 8 oz of softened cream cheese until the mixture is smooth and well combined.
    
11. Flavor It: Add 1 teaspoon of vanilla extract and ¼ teaspoon of salt to the mixture, blending well to incorporate the flavors.
    
12. Sweeten: Gradually add 3 cups of sifted powdered sugar, mixing well after each addition until you achieve your desired level of sweetness.
    
13. Adjust Texture: If the frosting is too thick, add 1-2 tablespoons of cream to loosen it up until you reach a spreadable consistency.
    
14. Frost: Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Feel free to add sprinkles or any other decorative toppings you like.

Keywords:Ina Garten Red Velvet Cake, barefoot contessa red velvet cake recipe, single layer red velvet cake, one layer red velvet cake