Sandra This moist, velvety Alton Brown Red Velvet Cake is made with a precise blend of cake flour, tangy buttermilk, and cocoa powder, and is ready in under two hours. The chemical reaction between the cider vinegar and baking soda creates a tender crumb that contrasts perfectly with the rich cream cheese frosting. I love how the science behind this recipe guarantees a perfect texture every time.
The Secret To Getting It Right
I used to think red velvet was just chocolate cake with food coloring, but this recipe taught me the importance of specific acidity and flour blends. Alton Brown uses a combination of all-purpose and cake flour to achieve a structure that is dense enough to hold the frosting but tender enough to melt in your mouth. Weighing these flours is crucial; a kitchen scale ensures you don’t accidentally pack too much flour, which leads to a dry cake.
Another surprise was the specific use of natural cocoa powder rather than Dutch-processed. The natural cocoa retains the acidity needed to react with the baking soda and buttermilk, giving the cake its signature rise and subtle flavor. It is this balance of science and ingredients that makes this version superior to box mixes.
Alton Brown Red Velvet Cake Ingredients
- 5 1/2 oz All-purpose flour (approx. 1 1/4 cups)
- 4 oz Cake flour (approx. 1 cup)
- 1/2 oz Natural cocoa powder (approx. 2 tbsp)
- 1 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 cup Low-fat buttermilk, room temperature
- 1 oz Red liquid food coloring
- 1 tbsp White vinegar
- 1 tsp Vanilla extract
- 1 1/2 cups Dark brown sugar
- 4 oz Unsalted butter (1 stick), room temperature
- 2 Large eggs, room temperature
For the Frosting:
- 12 oz Cream cheese, room temperature
- 6 tbsp Unsalted butter, room temperature
- 1 1/2 tsp Vanilla extract
- Pinch Kosher salt
- 13 1/2 oz Powdered sugar, sifted (approx. 3 1/2 cups)
How To Make Alton Brown Red Velvet Cake
- Prep and Preheat: Preheat your oven to 325°F. Grease two 9-inch round cake pans with nonstick spray, line the bottoms with parchment paper, and grease the parchment.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, cocoa powder, baking soda, and kosher salt until well combined.
- Mix Liquid Ingredients: In a separate small bowl or measuring cup, whisk the buttermilk, red food coloring, white vinegar, and vanilla extract.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and dark brown sugar on medium speed until the mixture lightens in color, about 2 to 3 minutes.
- Add Eggs: Scrape down the bowl, then add the eggs one at a time, beating on medium speed until fully incorporated after each addition.
- Combine Batter: Reduce the mixer speed to low. Add the flour mixture in three parts and the buttermilk mixture in two parts, alternating between them (flour, buttermilk, flour, buttermilk, flour). Mix just until combined.
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until the cakes spring back when pressed gently and reach an internal temperature of 205°F.
- Make the Frosting: While the cakes cool completely on a rack, beat the cream cheese and butter until smooth. Add vanilla and salt, then slowly mix in the powdered sugar until fluffy. Frost the cooled cakes.
Recipe Tips
- Weigh Your Flour: For the most accurate results, use a kitchen scale. If you don’t have one, fluff the flour, spoon it into the cup, and level it off to avoid packing it down.
- Room Temperature Matters: Ensure your butter, eggs, and buttermilk are at room temperature before starting. This creates a proper emulsion that traps air for a lighter cake.
- Don’t Overmix: Once you add the flour, mix gently. Overworking the batter develops gluten, which can turn a tender cake into a tough one.
- Cool Completely: Never frost a warm cake. The cream cheese frosting is heat-sensitive and will slide right off if the cake retains any warmth.
What To Serve With Red Velvet Cake
A tall glass of cold milk is the traditional partner for this rich dessert, cutting through the sweetness of the cream cheese frosting. For an adult twist, serve it with hot black coffee or an espresso to complement the subtle cocoa notes.
How To Store
Because of the cream cheese in the frosting, this cake must be stored in the refrigerator. It will keep well in an airtight container for up to 5 days; let slices sit at room temperature for 20 minutes before eating for the best texture.
FAQs
Can I use only all-purpose flour?
Technically yes, but the texture will be denser. The addition of cake flour lowers the protein content, ensuring the signature velvety crumb Alton Brown is known for.
Why use vinegar in a cake?
The vinegar reacts with the baking soda to provide leavening (lift). It also helps preserve the red color of the anthocyanins in the cocoa powder.
Can I use gel food coloring?
Yes, but you will need much less than the liquid type. Start with a teaspoon of gel paste and adjust until you reach your desired shade of red.
Nutrition
- Calories: 650 kcal
- Total Fat: 32g
- Saturated Fat: 18g
- Cholesterol: 110mg
- Sodium: 420mg
- Total Carbohydrate: 85g
- Protein: 7g
Try More Recipes:
- Alton Brown Pancakes Recipe
- Alton Brown Tres Leches Cake Recipe
- Alton Brown Devil’s Food Cake Recipe
Alton Brown Red Velvet Cake Recipe
Description
A technically superior version of the Southern classic that utilizes a precise pH balance to trigger a reaction between natural cocoa and acids, resulting in a cake with a fine, velvety crumb and a signature tangy profile.
Ingredients
For the Cake:
For the Frosting:
Instructions
- Prep and Preheat: Set the oven to $325^{\circ}F$
. Prepare two 9-inch round cake pans with nonstick spray and parchment paper. The lower temperature ($325^{\circ}F$) prevents the edges from over-baking before the center is set. - Sift and Whisk: Combine all-purpose flour, cake flour, natural cocoa, baking soda, and salt. The blend of two flours creates a specific protein level (approx. 9-10%) that provides structure without toughness.
- Acidify the Liquid: Whisk the buttermilk, red coloring, vinegar, and vanilla. The vinegar and buttermilk provide the acidic environment necessary for the baking soda to react.
- Creaming Phase: Beat the butter and dark brown sugar for 3 minutes. The molasses in the brown sugar provides extra moisture and acidity, while the air trapped in the butter provides initial lift.
- Emulsify: Add the eggs one at a time. This ensures the fat and water-based components form a stable emulsion.
- Alternating Addition: Gradually combine the dry and wet ingredients in five total stages (starting and ending with dry). This prevents the batter from breaking and ensures even hydration.
- Bake: Divide into pans and bake for 30–35 minutes until the internal temperature reaches $205^{\circ}F$.
- Frost: Once completely cooled, whip the cream cheese, butter, vanilla, and salt before slowly incorporating the powdered sugar until aerated and fluffy.
