Red Velvet Cake with Cream Cheese Frosting – Sally’s Baking Addiction

This post may contain affiliate links. Please read my disclosure policy Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best crimson velvet cake with superior pantry, vanilla, and cocoa flavors, adenine well as a delectable tang from buttermilk. My antic is to whip the egg whites, which guarantees a placid velvet crumb .
sliced red velvet layer cake on a marble and wood cake stand
This is my constantly front-runner red velvet cake recipe. I published it on my web log a few years ago and decided it ’ s clock for clear recipe instructions and a video tutorial. many of you love this recipe besides, so let ’ second roll up our sleeves and rev up our mixers !

red velvet patty is the fagot of all layer cakes. The “ I can ’ t quite put my finger on the season ” patty. It ’ s the odoriferous marriage of buttermilk and vanilla with a little cocoa for well measure. She ’ s tall, dramatic, and completely covered in satiny cream tall mallow frosting. This is my best bolshevik velvet cake .
slice of red velvet cake on a black plate

What Does Red Velvet Cake Taste Like?

I used to be uncertain about bolshevik velvet. I don ’ triiodothyronine very trust a patty that has a mystery relish. What is crimson velvet ? Is it vanilla, cocoa, or just a butter coat tinted crimson ? From red velvet brownies and red velvet cookies and crimson velvet cupcakes, I ’ ve had a lot of playfulness getting to know crimson velvet. Red velvet is :

  1. Mild cocoa flavor
  2. Tangy buttermilk
  3. Sweet vanilla
  4. Very buttery

These 4 flavors are all-important to the perfect crimson velvet layer patty. not entirely is the flavor outstanding, loss velvet cake ’ s texture is worth writing home about. It ’ second dense and piano with a damp and velvet crumb. however, the absolute best part about bolshevik velvet coat is the cream cheese frosting. Slathered on dense, my cream cheese frosting recipe is finely sweet and undeniably creamy .
Red velvet layer cake on a marble and wood cake stand

slice of red velvet cake on a white plate

How to Make Red Velvet Cake

I use specific ingredients, certain   amounts, and unique mixing techniques to produce my best bolshevik velvet patty recipe. Begin by whisking the dry ingredients together, then beat together the wet ingredients. We ’ ll combine the two, add buttermilk and tint the batter red. More on food coloring downstairs .

  1. Cake Flour: I highly recommend cake flour. Cake flour is much lighter than all-purpose and the perfect base for a light, soft-crumbed cake texture. Like I mention above, red velvet’s texture is important to the authenticity of the flavor. You will thank me for the recommendation after you taste how incredibly soft this cake is. It’s the texture you find at professional bakeries.
  2. Unsweetened Cocoa Powder: 2 Tablespoons is plenty for a little cocoa flavor without overpowering the vanilla and butter flavors.
  3. Butter & Oil: What sets red velvet cake apart from chocolate is its buttery flavor. With only butter, we risk a dry cake. With only oil, we lose the butter flavor and softness that comes with creaming butter & sugar together. So all that’s to say, use both butter and oil. Moist texture, soft and cakey texture, buttery flavor.
  4. Buttermilk: Buttermilk is tangy, creamy, and makes baked goods extremely moist. You can’t make delicious red velvet cake without it! Additionally, buttermilk helps activate the baking soda to leaven the cake.

What About the Food Coloring?

red velvet cake wouldn ’ thyroxine be red without food color. I recommend mousse food color because the color is concentrated, so you need less of it. For natural color, use beet powder. If you don ’ thymine want to use food color, leave it out ! The cake will have the same season and be a lovely nuance of cocoa .
Whipped egg whites in a glass bowl

My #1 Trick

I add one simpleton step to this crimson velvet cake recipe and it guarantees the BEST texture .
Whip the egg whites separately, then fold into the batter.
This patty recipe requires 4 large eggs. Separate the eggs before starting. Beat the testis yolks with the wet ingredients, then beat the egg whites into downy peaks and fold them in last. Beating the egg whites incorporates air travel and promises a velvet-rich texture .
You will never go back .

Red Velvet Cake Video Tutorial

Cream Cheese Frosting

In my opinion, cream cheese frosting pairs well with bolshevik velvet ’ randomness relish and this frost recipe is very simpleton. You need block-style skim cheese, butter, confectioners ’ sugar, a spatter of milk, vanilla infusion, and a top of salt to offset the pleasantness. It glides on seamlessly and is satiny polish. If you ’ re looking to pipe decoration with this cream cheese frost, chill it in the refrigerator for 20 minutes. This guarantees the creamy frosting will hold its determine .
red velvet layer cake on a marble and wood cake stand
Slices of red velvet cake on white plates
This recipe converts bolshevik velvet skeptics. I should know because I used to be one !
Interested in turning this red velvet beauty into a tiered wedding cake? See my homemade wedding cake for details .

More Classic Cake Recipes

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slice of red velvet cake on a white plate

Red Velvet Cake with Cream Cheese Frosting

4.8

from

274

reviews

  • generator : Sally
  • homework time : 30 minutes
  • cook time : 30 minutes
  • total time : 3 hours
  • yield :

    12

    servings

    1

    x

  • class : dessert
  • method acting : Baking
  • cuisine : american english

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Description

red velvet coat is much more than vanilla coat tinted red. This recipe produces the best crimson velvet cake with superior buttery, vanilla, and cocoa flavors, equally well as a delightful sea tangle from buttermilk. My antic is to whip the egg whites, which guarantees a smooth velvet rotter .

Ingredients

Scale

  • 3 cups ( 354g) cake flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 Tablespoons ( 10g) unsweetened natural cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup ( 115g) 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

  • 16 ounces (450g) full-fat block cream cheese, softened to room temperature
  • 3/4 cup ( 170g) unsalted butter, softened to room temperature
  • 5 and 1/2 cups ( 660g) confectioners’ sugar
  • 1 and 1/2 teaspoons pure vanilla extract
  • pinch of salt, to taste

Instructions

  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  4. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
  5. Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
  7. Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
  8. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
  9. Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Notes

  1. Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting.
  2. Cake Flour: For best texture and taste, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute.
  3. Vinegar: The vinegar helps brighten the red color. Don’t get scared, a touch of vinegar is normal in red velvet desserts! You can’t taste it.
  4. Why is everything at room temperature? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture. It’s important!
  5. Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color you see here, use 2 teaspoons of gel food coloring. You could use liquid food coloring too, but gel food coloring is more potent. You’ll need at least 1 Tablespoon of liquid. Dye the batter until you are pleased with the color. Use beet powder for a natural alternative (mix it with 2 teaspoons of water before adding) or leave the food coloring out completely.
  6. Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. You can use low fat or full fat. If you don’t have buttermilk, you can make your own sour milk. To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using.
  7. Sheet Cake: This batter fits nicely into a 9×13 inch cake pan or 12×17 inch sheet pan. Same oven temperature. Bake for about 40-45 minutes or 20-25 minutes, respectively. Keep your eye on the cake and use a toothpick to test for doneness.
  8. 3 Layer Cake: Divide the batter between 3 9-inch cake pans. Bake for about 22-25 minutes.
  9. Bundt Cake: This cake batter fits into a 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature.
  10. Cupcakes: You can use this cake batter for 2-3 dozen cupcakes. Fill cupcake liners 1/2 – 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Use my red velvet cupcakes recipe if you need fewer.

Recipe originally published on Sally ’ s Baking Addiction in 2015
Keywords: Red Velvet Cake with Cream Cheese Frosting
want something smaller ? here are my bolshevik velvet cupcakes !
red velvet cupcakes with cream cheese frosting

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Category : How To

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