Photo: Restaurant-hospitality
Red Velvet Cake. Photo: Restaurant-hospitality

A fluffy chocolate cake topped with a towering layer of rich cream cheese frosting and a buttercream rose crown. This cake is the ideal complement to all that delicious frosting because it is moist but still light and fluffy! This can be made without food coloring; it will be eaten just as quickly, but it will be a light tan color instead of nearly red!

What is Red Velvet Cake?

Is that chocolate? Is it made of vanilla? Describe it! It is essentially a chocolate cake with a small amount of cocoa powder. The cake is kept moist, light, and fluffy by the reaction between the cocoa, buttermilk, and acidic vinegar. The flavors of the chocolate are subtly rich and delicately expressed, with a fairly mild chocolate taste.

What Does Red Velvet Cake Taste Like?

Photo: Livewellbakeoften
Photo: Livewellbakeoften

Red velvet used to make me uneasy. It's hard for me to trust a cake with an unknown flavor. What is velvet that is red? Is it chocolate, vanilla, or just a reddish-brown butter cake? I've had a great time getting to know red velvet, from red velvet brownies to red velvet cookies and red velvet cupcakes. Red velvet tastes like mildly cocoa-flavored buttermilk, sweet vanilla, and lots of butter.

The ideal red velvet layer cake requires these four flavors. Red velvet cake has an incredible texture in addition to an amazing flavor. It has a velvety, moist crumb and is soft and dense. But the cream cheese frosting is the best part of red velvet cake, hands down. My recipe for cream cheese frosting is incredibly creamy and delicately sweet, even when applied thickly.

Ingredients of Red Velvet Cake

1. Vegetable oil for the pans:

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Cream Cheese Frosting, recipe follows

Crushed pecans, for garnish

2. Cream Cheese Frosting:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

1 teaspoon vanilla extract

Directions of making Red Velvet Cake

Photo: Food Network
Photo: Food Network

1. Set the oven's temperature to 350°F. Grease and flour three 9-by-1-1/2-inch round cake pans very lightly.

2. Combine the flour, sugar, baking soda, salt, and cocoa powder in a sizable bowl. Mix the oil, buttermilk, eggs, food coloring, vinegar, and vanilla in a separate large bowl.

3. To create a smooth batter, mix the dry ingredients into the wet ingredients with a standing mixer until they are just combined.

4. Evenly distribute the cake batter among the ready-made cake pans. As you put the pans in the oven, space them evenly apart. Bake for about 30 minutes, turning the pans halfway through, or until the cake pulls away from the pan sides and a toothpick inserted in the center comes out clean.

5. Take the cakes out of the oven and gently loosen them from the pan sides by circling the edges with a knife. Turn the cakes out one at a time onto a plate, then turn them over again, rounded sides up, onto a cooling rack. Allow to cool fully.

6. Cover the cake with frosting. Put one layer in the center of a revolving cake stand, rounded side down. Spread some of the cream cheese frosting over the cake's top using an offset spatula or palette knife. (Apply enough icing to form a layer between 1/4 and 1/2 inch thick.) Repeat after carefully placing a second layer on top, rounded side down. Place the remaining layer on top and use the remaining frosting to cover the entire cake. Add a little bit of pecans on top.

7. Using a hand-held electric mixer in a large bowl or a standing mixer with a paddle attachment, mix the cream cheese, sugar, and butter on low speed until combined. For approximately five minutes, on high speed, mix until the mixture is light and fluffy. (At times, switch off the mixer and use a rubber spatula to scrape down the bowl's sides.)

8. Lower the mixer's speed to a minimum. When the mixture is fluffy, add the vanilla, increase the speed to high, and scrape down the bowl every once in a while. Before using, store in the refrigerator until semi-rigid. Keep refrigerated for up to three days.

Nutrition of Red Velvet Cake

Calories: 607kcal | Carbohydrates: 72g | Protein: 7g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 128mg | Potassium: 129mg | Fiber: 1g | Sugar: 66g | Vitamin A: 995IU | Vitamin C: 0.5mg | Calcium: 70mg | Iron: 0.7mg


Photo: Olivemagazine
Photo: Olivemagazine

Remaining red velvet cake can be kept in the fridge for up to three days in an airtight container.

Instructions for freezing: Thaw the cake in the refrigerator overnight, then bring it to room temperature. The cake freezes well for up to three months. Additionally, frosting can be frozen for a maximum of three months. Simply thaw it overnight in the refrigerator, bring it to room temperature, and thoroughly mix it before frosting the cake.

Buttermilk Substitute: Feel free to utilize my homemade buttermilk substitute in case you don't have any on hand.

Pour plenty of nonstick cooking spray into a 9x13 pan in order to prepare a 9x13 cake. Once the baking pan is ready, pour the batter into it and level it out into a single layer. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

To make cupcakes, place cupcake liners in muffin pans, leaving 30-32 cavities. Divide the batter equally among the liners. A toothpick inserted into the center of the cupcakes should come out clean after baking for 15 to 18 minutes. To make 15–16 cupcakes, cut this recipe in half if you'd rather have fewer.

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