Red Velvet Cake Recipe :- Vanilla cake that has been dyed red is not the same thing as red velvet cake. This recipe yields the best red velvet cake, with exceptional buttery, vanilla, and chocolate flavours, as well as a wonderful tang from buttermilk. It is the best red velvet cake recipe. My secret is to whisk the egg whites, which ensures that the crumb will be silky smooth and velvety smooth.
Red Velvet Cake Recipe
I will always consider this recipe for red velvet cake to be my favourite. Since I first published it on my blog a few years ago, I have come to the conclusion that it is time for more detailed recipe instructions as well as a video demonstration. As a result of the fact that a good number of you also enjoy this recipe, let’s get our mixers ready and ready to go!
Ingredients
- 3 cups (360g) cake flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 Tablespoons (10g) unsweetened natural cocoa powder
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 2 cups (400g) granulated sugar
- 1 cup (240ml) canola or vegetable oil
- 4 large eggs, room temperature and separated
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1 cup (240ml) buttermilk, at room temperature
Cream Cheese Frosting
- 6 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 5 cups (600g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
Turn the oven on to 350°F, or 177°C. Grease two 9-inch cake pans and line them with rounds of parchment paper, then brush the parchment paper with grease. The cakes come out of the pans more easily when parchment paper is used. (If this helps, check out the video and post about using parchment paper circles for cakes.)
Prepare the cake: In a large bowl, whisk together flour, baking soda, cocoa powder, and salt. Put aside.
For approximately one minute, on medium-high speed, beat the butter and sugar together using a handheld or stand mixer with a paddle attachment.
Also see :- Delicious Strawberry Shortcake Tiramisu Recipe
Using a rubber spatula, scrape up and along the sides of the bowl as needed. Beat on high for two minutes after adding the vinegar, oil, egg yolks, and vanilla extract. (Reserve the egg whites.) Using a silicone spatula, scrape up and along the edges of the bowl as needed.
Add the dry ingredients in two or three additions, alternating with the buttermilk, while running the mixer on low speed. Add food colouring to taste, beating just till incorporated. I apply one or two tsp of gel food colouring. Beat or whisk the four egg whites vigorously on high speed for approximately three minutes, or until fluffy peaks form as seen above.
Fold gently into batter for cake. The batter will have a tiny thickness and be smooth. Pour batter into each cake pan. A toothpick inserted in the centre of the cakes should come out clean after baking for 30 to 32 minutes, or until the tops spring back when pressed gently.
Bake the cakes for a little while longer if the toothpick comes out with wet crumbs. Take care not to overbake, though, or the cakes can get dry. Take out the cakes and allow them to cool fully in the pans that are placed on a wire rack. The cakes have to cool completely before icing and putting together.
Prepare the frosting: Beat cream cheese and butter in a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment on medium-high speed until smooth, about 2 minutes. Mix in the vanilla extract, confectioners’ sugar, and a small amount of salt.
After 30 seconds of low speed beating, increase the speed to high and beat for three minutes, or until the mixture is creamy and completely blended. If frosting is too thin, add more confectioners’ sugar; if frosting is too sweet, add an additional pinch of salt. Frosting needs to be tender but not floppy.
To assemble and frost, cut a tiny layer off the tops of each cake using a large serrated knife to make a smooth surface. Toss or crumble over the cake when it’s done. Arrange a single cake layer onto your serving dish or cake stand.
Apply frosting to the top in an even layer. Place the second layer on top and cover the top and edges with the remaining icing. For the frosting, I always use a bench scraper and an icing spatula. I decorated the top with Wilton piping tip .
Keep any remaining cake tightly covered and refrigerated for up to five days. For a maximum of two to three months, frosted or unfrosted cake layers can be frozen. Before decorating or serving, let it come to room temperature after thawing it overnight in the refrigerator.
Nutrition
- Calories: 429kcal
- Carbohydrates: 53g
- Protein: 5g
- Fat: 22g
- Saturated Fat: 7g
- Polyunsaturated Fat: 9g
- Monounsaturated Fat: 5g
- Trans Fat: 0.3g
- Cholesterol: 64mg
- Sodium: 217mg
- Potassium: 89mg
- Fiber: 1g
- Sugar: 32g
- Vitamin A: 271IU
- Calcium: 53mg
- Iron: 2mg
Notes
Make Ahead Advice: You can bake, cool, and cover securely the cake layers to keep them at room temperature for the entire night.
Similarly, the frosting can be made, covered, and left in the fridge for the entire night. Before assembling and icing, let the frosting lie at room temperature for ten minutes to soften somewhat.
