Red Velvet Cake. Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. Red Velvet Cake is not just a chocolate cake with red food colouring added.
Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting.
The acidity is balanced out by the sweetness of the cake itself.
This is my favorite Red Velvet Cake recipe!
To make Red Velvet Cake you need 16 ingredients and just 9 steps. Here is how you cook that.
Ingredients
- Prepare of Cake Batter.
- It's of cake flour.
- It's of unsweetened cocoa powder.
- Prepare of baking soda.
- It's of salt.
- You need of unsalted butter, room temperature.
- You need of sugar.
- It's of eggs.
- You need of vegetable oil.
- It's of white vinegar.
- It's of vanilla extract.
- You need of buttermilk, room temperature.
- Prepare of red food coloring gel.
- Prepare of Cream Cheese Frosting.
- It's of cream cheese, room temperature.
- Prepare of non dairy whipping cream, chilled.
This cake is incredibly soft, moist, buttery, and topped with an easy Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. Amazing real red velvet cake recipe. One bowl, one spatula, one amazing cake! The cake is very light and delicate and very moist.
Red Velvet Cake step by step
- Preheat oven to 350F (180C). Grease with butter and dust with flour two 8 inch (23 cm) round cake pans..
- In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine..
- In another bowl mix butter with sugar until combined..
- Incorporate eggs one at a time..
- Mix in oil,vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined..
- Gradually add red food coloring until the desired color is reached. Pour the batter evenly into the prepared pans. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. Let pans cool on a cooling rack for 10 minutes. Remove the cakes from the pan and let them cool completely..
- Prepare the frosting. Beat the cream cheese with powdered sugar(according to taste) until smooth. In another bowl whip the cream until stiff peaks form.Gradually fold into the cream cheese mixture until well combined..
- Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside..
- Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Decorate the cake with remained cake crumbs if desired. The cake is ready to serve. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe, so that. Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get. "Easy, moist red velvet cake recipe full of Southern charm with a secret ingredient! Frosted with Cream Cheese frosting!" Watch me make this Easy, Moist Red Velvet Cake from start to finish! This Best Red Velvet Cake Recipe you will ever try!