Red velvet is such a special cake, as it has a taste of vanilla but also a touch of chocolate. Since it should be buttery, it can also be hard to get right, but it should remain moist. This red velvet cake recipe contains all of that, and it’s also absolutely tasty!
A soft chocolate cake with lots of tempting frosting cream cheese and a crown of roses with buttercream- This cake is moist, so it’s the perfect fit for all that delicious frosting, so light and fluffy! You can do this without any food colouring, and it’s going to be a light tan colour, not quite red, but it’s going to be eaten just as fast! In this article, we are going to share a Red velvet cake recipe, and you can quickly try it at home. So here we go:
Ingredients For Red Velvet Cake Recipe
- 2 and 2/3 cups (295 grams) cake flour (spooned & levelled)
- 1/4 cup (22 grams) natural unsweetened cocoa powder
- One teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter softened to room temperature
- 1 and 3/4 cups (350 grams) granulated sugar
- Two large eggs room temperature
- 1/2 cup (120 ml) canola or vegetable oil
- 1 (1-ounce) bottle of liquid red food colour
- 2 teaspoons pure vanilla extract
- One teaspoon distilled white vinegar
- 1 and 1/3 cups (320 ml) buttermilk room temperature
- For the cream cheese frosting:
- 12 ounces cream cheese softened
- 3/4 cup (175 grams) unsalted butter softened to room temperature
- 3 cups (360 grams) powdered sugar
- 1 and 1/2 teaspoons pure vanilla extract
Follow the mentioned steps of Red velvet cake recipe:
- The first step of a red velvet cake recipe is to start whisking your dry ingredients together to make this red velvet cake: cake flour, unsweetened cocoa powder, baking soda and salt. I recommend using flour of cake because it has lower protein content than all-purpose flour, making a smoother, lighter cake. When it comes to the cake flour, Pillsbury Softasilk and Swans Down are great brands.
- Also, in this case, add 1/4 cup of unsweetened cocoa powder, so the cake isn’t super chocolaty, but it has a touch of chocolate that is found in red velvet cakes. After the dry ingredients have been whisked together, I recommend sifting them as well as extracting any lumps of cocoa powder and helping to keep the cake light.
- Mix the wet ingredients with some unsalted butter and granulated sugar, then. I recommend about 4-5 minutes of creaming the butter and sugar together. Why? Why? Creaming the butter and sugar together until light and fluffy produces a smoother, lighter cake that brings more air into your cake batter.
- After you’ve creamed the butter and sugar together, you’ll beat in two eggs until well mixed. Then add in the remaining wet ingredients: some oil, red food colouring, vanilla extract and white vinegar distilled. The oil helps keep the cake incredibly moist, so use a mixture of butter and oil.
- Once the wet ingredients are combined, you’ll blend adding the dry ingredients with some buttermilk in three other additions. Alternating the dry ingredients with the buttermilk helps prevent the cake batter from over mingling, which can lead to a denser cake. If you don’t have any buttermilk on hand, you can use homemade buttermilk alternatively to make your own.
- If the cake batter is mixed, it’s going to be a beautiful bright red colour like the above photo. Then split the batter into two 9-inch cake pans and bake them for 30 minutes or so. I suggest using parchment paper if you want to make it easier to take out the cake layers from your pans.
- Once the cake layers are baked and cooled, you’ll mix up the frosting.
Carry out all these steps of Red velvet cake recipe that we have mentioned here. Have a great time enjoying the yummy cake. Eat it along with your friends and family.