Howdy, dessert lovers! Today, we’re diving into the world of red velvet with a twist—bar cake style. Perfect for potlucks, parties, or just because, this recipe is as fun to make as it is to eat. Let’s get baking!
Why This Recipe Works
- The combination of cocoa and buttermilk creates a rich, tangy flavor that’s unmistakably red velvet.
- Using bar form means no fuss with layers, making it a breeze to serve.
- The cream cheese frosting is the perfect creamy, tangy counterpart to the moist cake.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Grease your 9×13 inch baking pan with butter or non-stick spray, then line it with parchment paper for easy removal. This step ensures your cake doesn’t stick and comes out perfectly every time.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Sifting these ingredients can help avoid lumps, ensuring a smoother batter. This is the foundation of your cake’s flavor, so take your time here.
Combine Wet Ingredients
In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined. The buttermilk and vinegar react with the baking soda to give the cake its signature rise and texture. Pour this into the dry ingredients and stir until just combined.
Bake to Perfection
Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be springy to the touch. Overbaking can dry it out, so keep an eye on it.
Frost and Serve
While the cake cools, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy. Once the cake is completely cool, spread the frosting evenly over the top. Cut into bars and serve.
Tips and Tricks
For an extra moist cake, substitute half the oil with applesauce. If you’re out of buttermilk, make your own by adding 1 tbsp of vinegar to 1 cup of milk and letting it sit for 5 minutes. To achieve a deeper red color, add an extra tablespoon of food coloring. Always use room temperature ingredients for a smoother batter and frosting. For a neater cut, chill the cake before slicing.
Recipe Variations
- Add chocolate chips to the batter for a chocolatey surprise.
- Top with crushed pecans or walnuts for added crunch.
- Swap the cream cheese frosting for a vanilla buttercream for a sweeter twist.
- Layer the cake with raspberry jam for a fruity contrast.
- Make it gluten-free by using a 1:1 gluten-free flour blend.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake can be baked and frosted up to two days in advance. Just store it in an airtight container in the refrigerator. Let it come to room temperature before serving for the best texture and flavor.
Why is my cake not as red as I’d like?
The color can vary based on the brand of food coloring used. For a more vibrant red, opt for gel food coloring, which is more concentrated than liquid. Also, ensure you’re using enough cocoa powder, as too much can darken the batter.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before frosting and serving. The frosting can also be frozen separately.
Summary
This red velvet bar cake is a showstopper that’s surprisingly simple to make. With its moist texture, rich flavor, and creamy frosting, it’s sure to become a favorite. Whether for a special occasion or a sweet treat, this recipe delivers every time.
