Bake the perfect Red Velvet Cake – Fluffy and moist with a hint of chocolate and a rich cream cheese frosting, original red velvet cake recipe. Easy and Simple Red velvet recipe.
Red Velvet Cake Recipe | Homemade Red Velvet Cake
Description
Red Velvet Cake is a buttermilk-based layered cake flavored with vanilla along with cocoa and decorated in a bright shade of red, Simple red velvet cake recipe. This dessert is more often enjoyed in the South but is popular for its velvety moist cake with a hint of tangy buttermilk and vinegar. The red stunning eye-appealing color comes from having a cocoa mixture with an acid but rather sugar and red dyes. Looking at the cream cheese-topped red velvet cake, any occasion is not complete without one whether it is a birthday, anniversary, or holiday, Homemade red velvet cake.
This is a step-by-step Red Velvet Cake Recipe and all the instructions have been provided so that your Red Velvet Cake always turns out to be perfect. Ingredients, baking, and frosting cannot be left out if one is to create the ideal crumb and perfect taste balance. No matter how advanced or basic you are at baking, this recipe will allow you to make the most elegant and delicious cake, which will pleasantly surprise your friends and family. Get ready to have fun.
Ingredient
For the Cake
For the Cream Cheese Frosting
Instructions
-
Prepare the cake
1.Prepare the cake batter:
Heating the oven to a temperature of about 350 degrees Fahrenheit or 175 degrees Celsius would be a good first step. Prepare two 9’ round cake pans and coat them both with greased sheets and flour.
Dump all the flour, sugar, baking powder, baking soda, salt, and cocoa powder into a mixing bowl determining the dry ingredients. All of these are done to ensure that most lumps are settled and the ingredients have a good mix.
In a different bowl, add all moist ingredients like buttermilk, oil, eggs, vanilla essence, vinegar, and red food color, and mix until smooth.
Incorporate the wet ingredients into the dry ingredients in a controlled manner to avoid clumping. Do not mix more than necessary with the flour.
At this time, slowly add the hot water to the batter and mix fast but gently look at the consistency of the batter. It also gives it a dense, moist cake that’s very Tender.
2.Bake the cakes:
Evenly sample out the already prepared cake and in the batter. Use a spatula to get rid of the bumps on the edges.
Place the mixture in the cake pan and bake in the already-set oven for 25-30 minutes. No batter should be clinging to the toothpick after removal.
When shortcakes are just brought out from the oven, it is usually good to allow them to settle before moving them in to cool off for 10 min or so. Place the cakes on a wire rack to cool down completely.
3.Preparing the Cream Cheese Frosting:
Prepare a large bowl and cream together the softened butter and cream cheese until light and fluffy, 2 to 3 minutes.
Then, sift and add the powdered sugar in a cosmos cup and mix well after each addition to avoid lumps.
Pour in the vanilla extract and a few sprinkles of salt and beat the frosting well till it’s light and fluffy for about two to three minutes more.
4.Putting Together the Cake:
Once the cakes are completely cool, the tops may be trimmed using a serrated knife for leveling.
Take one cake layer and place it on a serving plate or stand. Using the whipped cream cheese, generously spread some over the layer.
Place the second layer of the cake and gently press down to adhere it to the first layer. Apply frosting around the layers (sides and top) of the cake to hold the crumbs and allow for the whole cake to be refrigerated for 20 minutes.
After the crumb coat is chilled, apply thicker frosting all around the cake as in the previous step. This time use the frosting and a spatula to smoothen out the frosting.
5.Adorning and Presenting:
You can sprinkle red velvet crumbs, nuts, or fresh berries on the cake if wished.
Cut and serve the cake at room temperature for optimum taste and texture.
Recommended Equipment
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 9g45%
- Cholesterol 70mg24%
- Sodium 400mg17%
- Total Carbohydrate 58g20%
- Dietary Fiber 1g4%
- Sugars 40g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
1. Choosing the Right Cocoa Powder: In this recipe, make sure that you are using only natural unsweetened cocoa powder. Dutch-processed cocoa fails to react properly with the acidic ingredients and alters the cake’s texture and color.
2. Food Coloring Options: If you would prefer not to use any synthetic food color, you can use beetroot powder or pomegranate juice as a natural option. The drawback would be that the color would not be pure or as bright.
3. Storing the Cake: The cake may also be stored in an airtight container in the refrigerator for a maximum of 5 days. Serve chilled after bringing down the temperature of the meal to room temperature.
4. Freezing the Cake: You may freeze the unfrosted cake layers for up to 3 months if wrapped tightly in plastic wrap and only layers that are not frosted. Place in the refrigerator overnight to thaw then frost before serving.
Tips for Success:
1. Room Temperature Ingredients: Make your buttermilk, eggs, and all other ingredients at room temperature. This causes the batter to blend in all ingredients without pockets of anything and results in a fluffier cake.
2. Measuring Flour Correctly: Use the spoon-and-level method to measure your flour. Overpacking your flour would cause a thick and dry cake.
3. Don’t Overmix the Batter: You don’t need to mix all the dry and wet ingredients simultaneously and need to use just a whisk. Mixing increases the likelihood of a tough cake becoming baked.
