The best red velvet cake recipe

red velvet cake

The BEST red velvet cake you’ll ever eat! It is soft, moist, fluffy, rich, surprisingly beautiful, and decadently delicious. A cake worthy of any celebration and it will surely impress!

The best red velvet cake recipe!

There’s nothing like a decadent piece of red velvet cake covered in cream cheese frosting, right? I love that it is a unique flavor that is proper.

Its flavor is like a mixture of vanilla cake with buttermilk cakes, chocolate cake meets very softly. Here you have chocolate touches complemented with vanilla (we don’t go with a 1 teaspoon red velvet cake, which is just a waste!).

It has a tempting sweetness combined with a good balance of light taste of buttermilk. And the exquisite cream cheese glaze highlights it perfectly.

This cake is one of my favorite cakes and I love doing it during the holidays because its color is very vibrant and festive. Valentine, Christmas, July 4 and birthdays are always a good reason to make red velvet cake.

And this is not just any red velvet cake. It’s about the red velvet cake that you need in your recipe box. This is the version that I have tried and re-tested and adjusted and perfected. Everyone always loves him and I hope you love him too!

red velvet cake
Ingredients you will need for the red velvet cake:

  • All-purpose flour
  • Unsweetened cocoa powder
  • Sodium bicarbonate
  • Salt
  • Granulated sugar and powdered sugar.
  • Unsalted butter
  • Vegetable oil
  • Eggs and egg yolks.
  • red food coloring
  • Buttermilk
  • Vinegar
  • Cream cheese

Why use butter and oil?

Butter and oil will give you a cake with a rich butter flavor and a wet crumb. Oil-based cakes tend to be wetter, but butter-based cakes have more flavor, so here I went with a mixture.

Why use egg yolks?

Egg yolks are natural emulsifiers, so they give the cake more structure, which means you can add more fats and sugars without the cake sinking in the middle. They also give a softer crumb.

Why use egg yolks?
How to make a red velvet cake?

  • Preheat the oven to 350 degrees. Butter 3 9-inch round baking sheets, then align the bottom of each with a round of parchment paper and a buttered parchment apart.
  • Add the flour, baking soda and salt to a large bowl.
  • Sift the cocoa powder and then beat the mixture 20 seconds, set aside.

How to make a red velvet cake?

  • In the bowl of an electric stand mixer equipped with the paddle attachment, mix the sugar and butter until they are pale and fluffy (this will take several minutes at high speed). Mix in vegetable oil. Scrape the bowl.
  • Mix the eggs one at a time, mixing them until they combine after each addition. Mix in egg yolks then red dye. Scrape the bowl.
  • Mix buttermilk, vanilla and vinegar (liquid measuring cup is fine).

red velvet cake

  • Add the flour mixture in 3 additions alternating with 2 additions of the whey mixture, mixing until mixed after each addition.
  • Scrape the sides and bottom of the bowl and gently fold the dough to make sure it is incorporated evenly.
  • Divide the mixture evenly into three prepared baking pans. Spread in a uniform layer.
  • Bake in preheated oven 25 to 30 minutes until the stick inserted in the center of the cake comes out clean.
  • Let cool in the pan for 10 minutes and then run the blade over the edges of the cake to loosen and invert on the wire racks to cool completely.

red velvet cake

How to make a cream cheese ice cream for red velvet cake?

  • Mix the cream cheese and butter in a large bowl with a hand blender until it is soft and fluffy (or alternatively use the stand mixer).
  • Mix the vanilla and powdered sugar and beat until smooth and fluffy. Spread over the cooled cake.

How to make a cream cheese ice cream for red velvet cake?
Tips for a fluffy red velvet cake:

  • Really beat the butter and sugar. It should go from a yellow to a white off tone. This is incorporating air bubbles that will lift the cake while baking (along with the help of baking soda and eggs).
  • Do not mix the dough excessively or it will end up dense. Once you start mixing the flour and buttermilk, mix until they are mixed.
  • Do not skip the oil, if you had to use all the butter, the cake will not be so wet.
  • Don’t bake it too much or it will start to dry. Mine is perfect at 26 minutes, but each oven varies a bit, so test the cooking stick. A wet crumb attached if it is ok, but there should be no paste.
  • After about 20 minutes of cooling on the wire rack, in reality, I like to hang the plastic wrap around the cakes (without covering the bottom), this prevents the edges from drying out.

The ingredients

  • 2 1/2 cups (354 g) all-purpose flour (tablespoon and custom level)
  • 3 tablespoons (19 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups (400g) granulated sugar
  • 3/4 cup (170 g) unsalted butter, softened
  • 1/3 cup (80 ml) of vegetable or canola oil
  • 3 large eggs
  • 2 large egg yolks
  • 1 oz liquid red food coloring
  • 1 1/3 cups (315 ml) whey
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon vinegar

Cream

  • 16 oz cream cheese, almost at room temperature
  • 1 cup (226 g) unsalted butter, almost at room temperature
  • 1 1/2 teaspoon vanilla extract
  • 6 cups (720g) powdered sugar

Instructions

  1. Butter 3 round cake molds (9 inches), then align the bottom of each with a parchment paper and a buttered parchment, to the side.
  2. Add the flour, baking soda and salt to a large bowl. Sift the cocoa powder and then beat the mixture 20 seconds, set aside.
  3. In the bowl of an electric stand mixer equipped with the paddle attachment, mix the sugar and butter until they are pale and fluffy (this will take several minutes at high speed). Mix in vegetable oil. Scrape the bowl.
  4. Mix the eggs one at a time, mixing them until they combine after each addition. Mix in egg yolks then red dye. Scrape the bowl.
  5. In a liquid measuring cup, measure the whey and then add the vanilla extract and vinegar. Working in three separate parts, beginning and ending with the flour mixture, add 1/3 of the flour mixture alternating with half of the whey mixture and mix until combined after each addition.
  6. Scrape the sides and bottom of the bowl and gently fold the dough to make sure it is incorporated evenly.
  7. Divide the mixture evenly into three prepared baking pans. Spread it in a uniform layer and bake it in the preheated oven for 26 to 30 minutes until when you insert a toothpick in the center of the cake it is clean.
  8. Chill in the cake pan for 10 minutes and then run the blade over the edges of the cake to loosen and invert on the wire racks to cool completely. Once fresh, freeze with cream cheese Frosting.
  9. For cream cheese frosting: Mix the cream cheese and butter in a large bowl with a manual electric mixer until it is soft and fluffy (or alternatively use the stand mixer).
  10. Mix the vanilla and powdered sugar and beat until smooth and fluffy *. Spread over the cooled cake.

Be the first to comment

Leave a Reply

Your email address will not be published.


*