Ree Drummonds Trick For The Best Shortcut Chocolate Cake
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Juliana Hale is a senior culinary specialist in the test kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff. Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
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Once the cakes are baked, allow them to fully cool before assembling and frosting the final cake to prevent the cream cheese frosting from losing its shape. Cream cheese is perishable, even with the addition of butter and powdered sugar. Cream cheese frosting can be left out for two hours before it needs to be refrigerated, so it’s important to follow the same rule for a frosted red velvet cake. Check to be sure the cakes are done by inserting a toothpick into the middle. Once baked, allow the cakes to cool in the pan for 15 minutes before transferring them to a cooling rack to fully cool. You can even chill the cake layers in the fridge of freezer before adding frosting.
Red Velvet Cake Recipe
Here’s what you’ll need for a classic red velvet cake with cream cheese frosting. Scroll to the bottom of the page for the full list with measurements. Red velvet cake is a rich chocolate-flavoured sponge cake with a characteristic crimson colour, usually layered with buttercream or cream cheese frosting. Many people adore Red Velvet Cake because of its silky soft texture and notably deep, rich red colour. On Emancipation Day, it is the most important cake presented.
Can I make a different size cake or cupcakes with this recipe?
Made from scratch, and surprisingly easy when a few specific, simple steps are followed. This iconic cake has a soft “velvet” texture, just like what you get from the best top end fine bakeries, and is topped with soft, cream cheese frosting. I add one simple step to this red velvet cake recipe and it guarantees the BEST texture.
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9-inch cake pans – these high quality cake pans help my layer cakes bake beautifully. Some of you asked me on Instagram how come my cakes are so flat. There are a few tricks for it, and you can read about it in this helpful guide, but I’ll be honest that I don’t bother with this. I get good results with these cake pans, and if the cakes have a dome, I slice it off with a sharp knife. Poured over the top of the cake while still warm, you get a pleasing drizzle effect and frosting taste without having to painstakingly frost each and every nook. With a tender crumb, deep cocoa flavor, and rich cream cheese frosting, I simply can’t resist a second slice.
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Red food coloring — this will help enhance the red tones in the red velvet cake. This recipe will make about 30 to 32 cupcakes and take 15 to 18 minutes to bake. If you prefer less cupcakes, you can try my red velvet cupcake recipe instead. It’s very similar to this recipe, but scaled down to make 16 cupcakes. Red velvet cake wouldn’t be red without food coloring. I recommend gel food coloring because the color is concentrated, so you need less of it.
Can This Recipe Be Used to Make Cupcakes?
You need brick-style cream cheese, butter, confectioners’ sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes. This guarantees the creamy frosting will hold its shape.
You can refrigerate the cakes after decorating them, but allow them to come back to room temperature 2-3 hours before serving. (Keep in mind the buttercream can melt in warm conditions). I keep my leftover cake out of the fridge for up to 24 hours, but I’ll refrigerate or freeze anything that won’t get eaten within that time. At Amycakes Bakery we called this size our “Amycakelets.” (Check out my Mini Carrot Cakes for another adorable cakelet flavor).
The cocoa flavor is subtle, and it’s complemented by the sweetness of the cake. The buttermilk and vinegar give it a slightly tangy flavor but not too tangy. It sort of helps to cut through the sweetness.
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Grab a cake stand or plate that's larger than the cake. Place the first cake layer on the cake stand, add a dollop of frosting, and smooth it out. Then, place the second layer on top, and cover the whole cake with frosting. Ermine frosting is a popular choice but you can always use a buttercream or chocolate frosting to complement the chocolate flavor the cake. The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days. Can also be stored in the refrigerator for up to 5 days, but make sure to bring it to room temperature before frosting the cake serving.
Bring the cake to room temperature before you serve it. Cream cheese — make sure you use full-fat blocks of cream cheese to make this frosting. You do not want to use the cream cheese sold in a tub.
The combination of natural cocoa powder, vinegar, and buttermilk in the batter creates a unique texture that no other cake has. In large bowl, beat 1 ½ cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. This red velvet sheet cake features a moist crumb with subtle cocoa flavor. Add a layer of rich cream cheese frosting, and I can’t resist a second slice.
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