Ina Garten Red Velvet Cake Recipe

Red velvet cake isn’t just about the color—it’s about the texture, the richness, and that hint of cocoa that makes it heavenly.

Ina Garten’s recipe has all three – a cake that’s soft, balanced, and topped with a cream cheese frosting that’s impossible to ignore.

I always mix the wet and dry ingredients carefully to avoid overworking the batter, which keeps the cake from getting dense.

The frosting has just the right amount of tang, and a pinch of salt in the mix brings out all the best flavors.

Chilling the cake before slicing keeps the layers neat, and a warm knife makes it even easier to cut clean slices.

Let’s make (then let’s eat!).

How to Make Ina Garten Red Velvet Cake

Ingredients

• 2 ½ cups All-purpose Flour
• 1 ½ cups Sugar
• 1 tsp Baking Soda
• 1 tsp Salt
• 1 tsp Cocoa Powder
• 1 ½ cups Vegetable Oil
• 1 cup Buttermilk
• 2 Large Eggs
• 2 tbsp Red Food Coloring
• 1 tsp Vanilla Extract
• 1 tsp White Vinegar

Step-by-Step Instructions

Step 1:

Preheat your oven to 350°F.

Grease and flour two 9-inch round cake pans.

Step 2:

In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

Step 3:

In another bowl, mix the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until well combined.

Step 4:

Divide the batter evenly between the prepared pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 5:

Let the cakes cool in the pans for 10 minutes.

Then remove them from the pans and cool completely on a wire rack before frosting.

Tips and Tricks for Making This Recipe

Substituting Buttermilk:

You can make your own buttermilk by adding one tablespoon of lemon juice or vinegar to a cup of milk.

Let it sit for five minutes.

Enhancing Red Color:

Adding a tiny amount of white vinegar can help enhance the red color of your cake.

It also contributes to a tender crumb.

Preparing Pans:

Greasing and flouring your cake pans is crucial.

It prevents the cake from sticking and helps ensure easy removal from the pans.

Mixing Batter:

To avoid overmixing, combine the wet and dry ingredients just until blended.

Overmixing can lead to a dense cake.

Cooling Cakes:

Allow your cakes to cool completely before frosting to prevent the frosting from melting.

This step is essential for achieving a smooth and beautiful finish.

What to Serve with Ina Garten Red Velvet Cake

Cream Cheese Frosting

When indulging in a decadent red velvet cake, you can’t go wrong with a classic cream cheese frosting.

The tanginess of the frosting complements the cake’s rich cocoa flavor beautifully.

Make sure to use room temperature cream cheese to achieve a smooth consistency.

Fresh Berries

For those who enjoy a hint of freshness, try serving your red velvet cake with a side of fresh berries.

Strawberries, raspberries, or blueberries add a pop of color and a burst of flavor.

They make a visually appealing addition to your dessert plate!

Whipped Cream

A dollop of freshly whipped cream can add a light and airy touch to your dessert.

Whipped cream effortlessly balances the cake’s richness.

You can even add a dash of vanilla extract to the cream for an extra flavor boost.

Salted Caramel Sauce

An unexpected yet delicious pairing is a drizzle of salted caramel sauce on your cake.

The sweet and salty notes of the caramel enhance the cake’s flavors.

Warm the caramel sauce before serving to let it flow over the cake’s surface.

Spiced Nuts

To add a crunchy texture, consider serving spiced nuts alongside your cake.

Candied pecans or walnuts with a hint of cinnamon and nutmeg provide an exciting contrast.

Coconut Shavings

For something slightly exotic, coconut shavings could be a unique addition to accompany the cake.

Sprinkle lightly toasted coconut flakes on the frosting for a subtle tropical flair.

Variations and Substitutions

Flour Options

For the cake flour, you can substitute by mixing all-purpose flour with cornstarch.

To make this swap, combine 2⅔ cups of all-purpose flour with 5⅓ tablespoons of cornstarch.

This creates a lighter texture similar to traditional cake flour.

Color Enhancement

Adding a small amount of white vinegar enhances the red color of the cake.

This addition also contributes to a tender crumb, making your cake extra special.

You won’t taste the vinegar, just see its beautiful effect!

Buttermilk Substitute

If you don’t have buttermilk on hand, make your own easily.

Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk.

Let it sit for about five minutes before using in your batter.

Cream Cheese Frosting Variations

Consider adding a splash of almond extract for an interesting twist on the frosting.

Mix in a bit of orange zest for a fresh and fruity note.

These substitutions can add a different flavor dimension to your cake.

How to Store Leftover Ina Garten Red Velvet Cake Recipe

Make sure to place any leftover cake in an airtight container before storing it in the fridge to maintain its freshness for up to one week.

Wrap the cake tightly in plastic wrap or foil if you plan to freeze it for longer storage.

Red velvet cake can be enjoyed for up to six months when properly frozen.

Check for any signs of spoilage before consuming the cake, like mold or off odors.

Remember to label the container with the date when you store it in the freezer.

Common Mistakes to Avoid

Overbaking

One major issue to watch out for when making this cake is overbaking.

If you bake it too long, the cake can dry out quickly, losing its soft texture.

Check for doneness a few minutes early, using a toothpick to test.

Incorrect Buttermilk Substitute

If you don’t have buttermilk, use a substitute correctly or it might affect the texture.

Mix lemon juice or white vinegar with milk and let it stand before using.

This step helps achieve the necessary acidity for a tender crumb.

Uneven Frosting

A crumb-filled frosting can be frustrating when layering this beautiful, vibrant cake.

Allow the cake to cool entirely before applying frosting to avoid this mishap.

Consider spreading a thin “crumb coat” of frosting first, then chilling the cake briefly.