Red Velvet Cake Recipe Martha Stewart

martha stewart cream cheese frosting recipe for red velvet cake from recipeler.com

Who doesn’t love a good red velvet cake? This classic dessert is beloved for its rich flavor, moist texture, and stunning red color. And there’s no better person to turn to for a red velvet cake recipe than Martha Stewart, the queen of all things baking. In this article, we’ll walk you through Martha Stewart’s famous red velvet cake recipe, step by step. So, roll up your sleeves, grab your ingredients, and let’s get baking!

Table of Contents Show

Ingredients:

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, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

Instructions:

Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
In a large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
Add the dry ingredients to the wet ingredients and mix until just combined.
Pour the batter evenly into the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
Frost the cakes with your favorite cream cheese frosting and enjoy!

Nutritional Information:

One serving of this red velvet cake (1/12 of the cake) contains approximately:

Calories: 470
Fat: 26g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 470mg
Carbohydrates: 55g
Fiber: 1g
Sugar: 37g
Protein: 4g

Cooking Time:

This red velvet cake recipe takes approximately 1 hour and 30 minutes to prepare and bake.

Equipment:

Two 9-inch round cake pans
Medium bowl
Large bowl
Whisk
Mixing spoon
Cake stand or platter

Serving Suggestions:

This red velvet cake is perfect for any occasion, from birthdays to holidays to special dinners. Serve it as is or with a dollop of whipped cream on top. You can also garnish it with fresh berries or chocolate shavings for an extra-special touch.

Variations:

If you’re feeling adventurous, try adding some chopped pecans or walnuts to the batter for a crunchy twist. You can also add a bit of orange zest or cinnamon to the cream cheese frosting for a unique flavor profile.

Substitutions:

If you don’t have buttermilk on hand, you can substitute it with a mixture of 1 cup milk and 1 tablespoon white vinegar or lemon juice. Let it sit for 5 minutes before using in the recipe.
If you don’t have red food coloring, you can use beet juice or raspberry juice to achieve a similar effect.
You can use any type of vegetable oil in this recipe, such as canola oil or corn oil.

Storage:

Store any leftover red velvet cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months.

Tips:

Make sure your ingredients are at room temperature before you start baking. This will ensure that they mix together evenly.
Don’t overmix the batter, or your cake will be tough instead of fluffy.
Use a serrated knife to cut the cake into even slices.

Notes:

This recipe makes two 9-inch round cakes. You can also use it to make cupcakes or a single-layer cake.

Frequently Asked Questions:

Can I use a different type of frosting?

Yes, you can use any frosting you like. Cream cheese frosting is a classic pairing with red velvet cake, but you can also use buttercream frosting, whipped cream, or any other frosting that you prefer.

Can I make this recipe gluten-free?

You can try using a gluten-free flour blend instead of all-purpose flour. Keep in mind that the texture and flavor of the cake may be slightly different.

Can I make this recipe vegan?

You can try using flax eggs instead of regular eggs and a non-dairy milk instead of buttermilk. You can also use a vegan cream cheese frosting instead of traditional cream cheese frosting.

Personal Thoughts:

Martha Stewart’s red velvet cake recipe is a true classic, and for good reason. The cake is incredibly moist and fluffy, with a rich chocolatey flavor and a beautiful red color. The cream cheese frosting is the perfect complement, adding just the right amount of tanginess. This recipe is easy to follow and yields consistently delicious results. I highly recommend giving it a try!