Swans Down Cake Flour Red Velvet Cake Recipe

Introduction

Hi there, I’m Ava and I’m excited to share with you my favorite recipe for red velvet cake using Swans Down cake flour. I’ve tried many different recipes over the years, but this one consistently produces a moist and fluffy cake with the perfect hint of cocoa and vanilla. Plus, using cake flour instead of all-purpose flour makes a noticeable difference in the texture.

I’ve made this cake for birthdays, holidays, and even just because. It’s always a crowd-pleaser and I hope it becomes a favorite in your household too.

Before we dive into the recipe, let’s take a look at some interesting facts about Swans Down cake flour and red velvet cake:

• Swans Down cake flour is made from soft winter wheat, which has a lower protein content than the hard wheat used in all-purpose flour. This results in a finer, more tender crumb in cakes.
• Red velvet cake was originally made with beet juice to create the red color, but now most recipes use food coloring instead.
• The popularity of red velvet cake skyrocketed after the movie Steel Magnolias featured a red velvet groom’s cake.

Ingredients

• 2 1/2 cups Swans Down cake 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
• 2 large eggs
• 1 oz. red food coloring
• 1 teaspoon vanilla extract

Note: Make sure all ingredients are at room temperature before beginning.

Instructions

1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a large mixing bowl, sift together the cake flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter evenly into the prepared pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
8. Frost and decorate as desired.

Optional cream cheese frosting:

• 8 oz. cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Mix together the cream cheese and butter until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.

FAQs

What is the difference between cake flour and all-purpose flour?

Cake flour has a lower protein content than all-purpose flour, which results in a finer, more tender crumb in cakes. All-purpose flour has a higher protein content and is more versatile for a variety of baked goods.

What can I use instead of buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes before using.

Can I use natural cocoa powder instead of Dutch-processed cocoa powder?

Yes, but the Dutch-processed cocoa powder will produce a deeper, richer color and flavor in the cake.