Cake:Red Velvet Cake
Red Velvet Cake: Red Velvet Cake is a soft, moist many layered cake with a beautiful crimson color and cocoa flavor, topped with a soft and smooth cream cheese frosting. Red Velvet Sugar Cream Cheese Frosting is used here.With simple ingredients like cocoa, buttermilk, and vinegar. The red color was added later, resulting in the vibrant colors.It is traditionally paired with cream cheese frosting like this recipe, but red velvet cake purists often prefer an ermine frosting. Red Velvet Cake is a soft, moist layered cake with a beautiful crimson color and cocoa flavor, topped with a soft and smooth cream cheese frosting.
Red Velvet Cake Cream Cheese Frosting
Ingredients
Room Temperature Ingredients:
Using room temperature ingredients, specifically mayonnaise, eggs, and buttermilk in this recipe, is important for the best results.
Red Velvet Cake Taste
In most recipes, red velvet cake tastes like a chocolate cake. But it is rich as a traditional chocolate cake because of the addition of buttermilk and vinegar, which change the richness of the cocoa. all of that depends on the quality and selection of the ingredients. A special dark cocoa or apple cider vinegar or extra-rich vanilla can be used which would all impact the flavor.
- Cocoa Powder: Look for regular unsweetened cocoa powder for the cake or use Dutch-processed cocoa instead, but it could have a slightly different chocolate flavor.
- Mayonnaise: Before you judge adding mayonnaise to this cake, try it! It prevents the cake from becoming dry and gives it a soft and moist texture. Use full-fat mayonnaise,or use a light variety if that is all on hand.
- Buttermilk: Just like you can make your own mayonnaise to use, you can also make your own buttermilk if you don’t have any on hand.
Red Velvet Cake Taste
In most recipes, red velvet cake tastes like a chocolate cake. But it is rich as a traditional chocolate cake because of the addition of buttermilk and vinegar, which change the richness of the cocoa. all of that depends on the quality and selection of the ingredients. A special dark cocoa or apple cider vinegar or extra-rich vanilla can be used which would all impact the flavor.
Food Coloring: Red food coloring puts the ‘red’ in red velvet cake. Use as much or as little as needed . If using gel food coloring, liquid coloring will used less. And yes, It can left it out; the cake will still be delicious but will more look like a light chocolate cake.Once this cake has been frosted, it should be stored in the refrigerator, and covered. It will last up to 5 days. It could also freeze the frosted cake for up to 3 months.
PREP TIME 10 MINS COOK TIME 40 MINS COOLING TIME 2 HRS
TOTAL TIME 2 HRS 50 MINS
Ingredients
Cake all-purpose flour--2 cups (250 g)
granulated sugar--2 cups (400 g)
baking soda --1 teaspoon
baking powder --1 teaspoon
unsweetened cocoa powder--⅓ cup (39 g)
kosher salt --1 teaspoon
mayonnaise, room temperature--1 cup (232 g)
granulated sugar--2 cups (400 g)
baking soda --1 teaspoon
baking powder --1 teaspoon
unsweetened cocoa powder--⅓ cup (39 g)
kosher salt --1 teaspoon
mayonnaise, room temperature--1 cup (232 g)
room temperature --2 large eggs,
buttermilk, room temperature--1 cup (245 g)
vanilla extract --2 teaspoons
1 ounce red food coloring, more or less depending on how deep you want the color
hot water --½ cup
white distilled vinegar --1 teaspoon
buttermilk, room temperature--1 cup (245 g)
vanilla extract --2 teaspoons
1 ounce red food coloring, more or less depending on how deep you want the color
hot water --½ cup
white distilled vinegar --1 teaspoon
Instructions
Cake
- Preheat oven to 325 Degree F. Spray 2, 9-inch round cake pans with nonstick cooking spray and line each with parchment paper. Set aside.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt.
- In a separate bowl, whisk together the mayonnaise, eggs, buttermilk, vanilla, red food coloring, hot water, and vinegar.
- Slowly add the wet ingredients to the dry ingredients, mixing until just mix.
- Divide the batter equally between the prepared pans. Bake for 40 minutes, or until a toothpick comes out mostly clean. A few crumbs . cool the cake for 15 minutes in the pans. Then, turn the cakes out onto a rack to cool completely. After the cakes have cooled completely, make the frosting.
Cream Cheese Frosting
To a large bowl, add the butter, cream cheese, and vanilla. Using a handheld mixer on medium speed, blend until the ingredients are fully incorporated and smooth.
Add confectioners' sugar, one cup at a time, until the frosting is light and creamy.
Cover the cooled cake in a thin layer of frosting, putting it between the layers and around the outside of the cake. Serve.
Cover the cooled cake in a thin layer of frosting, putting it between the layers and around the outside of the cake. Serve.