Classic Red Velvet Cake With Cream Cheese Frosting Recipe
Table Of Content
Before starting the batter, whisk the flour, baking soda, baking powder, cocoa powder, and salt together in a large bowl. Then grab your sifter, and sift the mixture to get it well combined. While this red velvet cake recipe calls for quite a few ingredients, each item on the list is easy to find at your local grocery store. Yes, there are eggless and vegan versions of red velvet cake recipes available that use egg substitutes like flaxseed meal, applesauce, or mashed banana.
Red Velvet Cake Recipe
The cake’s dense and soft but still moist with a velvety crumb. Want to make another cake recipe from scratch? Try my lemon cake recipe, strawberry cake recipe, or naked cake recipe. More than just a red-tinted vanilla cake, this cake is tangy and buttery, with a mild cocoa and sweet vanilla flavor. In my opinion, cream cheese frosting pairs best with red velvet’s flavor and this frosting recipe is really simple.
Is it possible to use natural food coloring for this cake?
The amount of red food coloring you use in this recipe is a little up to you. For these photos I used 2 ½ tablespoons for the perfect color. But you can play around with the amount if you prefer a little less or a little more.
Secrets to Baking Like a Pro
Make sure to use natural cocoa powder and not Dutch-processed cocoa powder. Admittedly, I’m not a huge fan of the fuss of layer cakes – give me a sheet cake any day! – but every now and then a special occasion warrants a special cake. I bake the layers in 2 separate tins, but if you don’t have two tins, you can make one big one and cut the cake in half.
It was a popular flavor due to its super soft and moist texture and delicious flavor. I’ve made them into mini round cakes because I think they make the perfect Valentine’s Day gift. When it comes to icing for a red velvet cake, I always recommend going with a cream cheese frosting. It adds a rich and delicious flavor that perfectly complements the cake.
The Cream Cheese Frosting
😉 As long as you do that, it’s actually easy to make, no more difficult than an ordinary sponge cake. Baker & recipe developer on a mission to make baking EASY, affordable, and delicious. A blend of buttermilk and sour cream creates the most insanely moist sponge. I find so much joy in my kitchen and hope to inspire you to do the same! My goal is to share recipes and tutorials that help you create desserts that look just as good as they taste.
The Best Chocolate Peanut Butter Cake
I wasn’t procrastinating, I just hadn’t made a red velvet cake I was truly happy with. Most of my buttercreams contain some cream cheese for a creamy smooth texture. I’ll leave my cake leftovers that have cream cheese buttercream out for up to 24 hours because I want it to have a soft texture when I’m ready to eat it. I love these 4” gold cake boards for all my mini cakes.
Ingredients MetricUS Customary 1x2x3x
I wanted a red velvet cake recipe that’s moist with a soft cake crumb, the perfect red color, a delicious hint of cocoa, and the fluffiest cream cheese frosting. The star ingredients in this cake recipe, which give it that super moist texture, are buttermilk and vegetable oil. And the light, tender texture comes from the cake flour and a small amount of white vinegar. It also has a hint of chocolate with some food coloring mixed in to give it that classic red color. This cake is much lighter than chocolate cake with a tangy note from the cream cheese frosting. Some people have stopped adding chocolate to the batter as it interferes with the desired bright red color.
Announcing the Winners of Our Party Cakes Decorating Contest - Taste of Home
Announcing the Winners of Our Party Cakes Decorating Contest.
Posted: Tue, 30 May 2023 07:00:00 GMT [source]
We've even made a red velvet cake strawberry frosting. Divide the batter evenly between the two cake pans. Use a spatula to even out the cake batter if needed. Finally, move the cake pans to the preheated oven, and bake the cakes for 20 minutes. This striking dessert features two layers of velvety, flavorful cake paired with plenty of cream cheese frosting.
You can try natural alternatives like beet juice for a reddish hue. While butter can be used, vegetable oil is preferred in red velvet cake for its ability to keep the cake moist. If you choose to use butter, it’s recommended to use melted and cooled butter as a substitute.
Red velvet cakes are the most favourite to an enormous number of people. Once decorated in a creative manner, the look of the will just be out of the world! Use all these decoration ideas to amp up the outlook of your red velvet cake. One batch of batter is about 1300g or 6 cups, so I add about 440g to each of my cake pans when using 3, 6-inch cake pans.
Yes, you can make the cake layers and the frosting in advance. Wrap the cake layers in plastic wrap and store in the fridge for up to 3 days. Store the frosting in an airtight container in the fridge for up to 5 days. You can also bake the cake layers, and once cooled, wrap them in plastic before freezing them for up to 3 months.
When I was creating this series, I knew this needed to be top of the list. I can’t tell you how many people love red velvet cake. My recipe is incredibly moist, decadent, easy to make, and a recipe you’ll never forget. I originally had this posted as a Bloody Knife cake, but thought maybe we needed a little non-holiday/gory upgrade, haha. Red velvet cake layers on their own do not need to be refrigerated. When you add cream cheese frosting, that changes.
These 2-layer cakes with the truffles are around 3 ½” tall, which means they fit perfectly in these 4”x4” cake boxes with a window. This buttercream is what makes this cake that much more special. Almond cream cheese is classic with red velvet, but adding in that touch of almond really is magic.
The cake can be made several days ahead of time and stored in the fridge (up to 5 days) or the freezer (up to 1 month). The cream cheese frosting can be made up to 5 days in advance, keep in an airtight container in the refrigerator. It’s so important when making both the vanilla buttercream and the cream cheese frosting to use block unsalted butter, as any form of spread will not work. You want the firmness of the butter to create the best results. I also tend to bake cakes like this at a lower temperature, for longer. This also creates a flatter top and prevents the peak in the middle.
Comments
Post a Comment