Welcome to our food blog, where we write about delicious recipes that will please your taste buds and make your table more fun. Today, we’ll learn how to make a classic dessert called Red Velvet Cake, which is hard to avoid. This famous cake is known for its bright red color, velvety texture, and rich cocoa taste. This Red Velvet Cake is sure to please, no matter how long you’ve been baking or how new you are to cooking. So, let’s get the things we need and start baking!
Who is this Recipe For?
This recipe for Red Velvet Cake is great for anyone who likes classic, rich desserts. This recipe is a must-try if you want to make a delicious homemade cake for a special event or just to treat yourself. This cake is a crowd-pleaser because it has a moist, tender crumb and a tangy cream cheese filling. It will leave everyone wanting more.
Kitchen Equipment
Before we start, let’s make sure we have everything we need in the kitchen:
- Bowls for mixing
- Electric mixer or stand mixer
- Sifter
- Cups and spoons used to measure
- Spatula
- Rack of wire
- Cake mold (for a big cake) or individual forms (optional)
- If you are using individual molds, circular blades.
- Wrapping things in plastic wrap
Ingredients
For the Cake:
125 g of butter, 275 g of sugar, and 2 eggs.
280 grams of pastry flour or plain flour that has been sifted
15 grams of powdered cocoa
1 tablespoon of baking powder
Baking soda, 1 teaspoon
1/4 tsp. of salt
240 grams of buttermilk or milk serum (called “cream of milk” in Venezuela, but not the kind used to make sweets)
2 tablespoons of red dye
White vinegar, 1 teaspoon
1 tsp. of Vanilla Extract
For the Cream Cheese Frosting:
50 grams of room-temperature butter
300 grams of sugar for icing
125 grams of cream cheese that is cold
How to Make the Red Velvet Cake (Recipe)
Turn the oven on to 170oC.
Mix the pastry flour, cocoa powder, baking powder, baking soda, and salt in a bowl by sifting them together. Set aside.
Mix the red food coloring, vanilla extract, and white vinegar in another bowl with the buttermilk or milk serum. Set aside.
Beat the butter and sugar together until they are light and fluffy.
Add the eggs one at a time, making sure that each one is completely mixed in before adding the next. After each egg, beat for another minute.
Gradually add the dry ingredients in three parts and the buttermilk mixture in two parts to the butter mixture. Start with the dry ingredients and end with them.
Pour the batter into a greased cake pan and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean.
Let the cake cool for about 15 minutes in the shape, then move it to a wire rack and let it cool for at least 45 minutes.
Once the cake has cooled all the way, wrap it in plastic wrap and put it in the fridge overnight. This makes the cake taste and feels better.
Cream Cheese Frosting
Beat the butter and icing sugar together in a bowl until they are well mixed.
Add the cold cream cheese and keep mixing until the frosting is smooth.
Putting the Cake Together
After the cake has been in the fridge for a night, take it out and unwrap it.
If you want, you can use circular cutters to cut the bigger cake into smaller ones.
Spread a lot of cream cheese filling between and on top of the layers of cake.
Add more frosting, grated chocolate, or red velvet cake pieces to the cake to make it look even better.
Storing Leftovers
If you have any extras (which is unlikely with this delicious cake! ), put them in a container that won’t let air in and put it in the fridge. The cake will be good for up to three or four days. Make sure it’s at room temperature before you serve it so you can taste all of its flavors.
Tips and Variations
Before filling, brush each layer with a simple syrup made of equal parts sugar and water. This will make the cake extra moist.
For a hint of coffee, add 1 tablespoon of instant espresso powder to the dry ingredients.
Use different molds or cupcake cups to try out different shapes and sizes.
For a lighter choice, try frosting the cake with whipped cream instead of cream cheese.
If you don’t have red coloring on hand, you can use beet juice or another natural food coloring to get a lighter shade of red.
Frequently Asked Questions
Q: Can I put the Red Velvet Cake in the freezer?
A: Yes, you can freeze the cake pieces that haven’t been frosted. Wrap each layer tightly in plastic wrap and put it in a bag or container that can be put in the freezer. Put the frozen cake in the fridge before frosting it.
Q: Can I make cupcakes instead of a whole cake?
A: Absolutely! Just put cupcake cups in a cupcake pan and put about 2/3 of the batter in each one. Change the baking time to about 15 to 20 minutes, or until a toothpick comes out clean when inserted.
Q: Can the Cream Cheese Frosting be made ahead of time?
A: You can make the frosting a day ahead of time and put it in the fridge. Before you use it, let it come to room temperature and give it a quick whisk to bring back its creamy structure.
Food Pairings
Different drinks go well with Red Velvet Cake, bringing out its flavors and making for a delightful taste experience. Here are some thoughts:
Coffee: A rich cup of coffee, either black or with a splash of milk, goes well with the chocolate flavor of the cake and adds a touch of bitterness to balance the sweetness.
Milk: The richness of the cake goes well with a tall glass of cold milk. This is a standard and satisfying way to pair the two.
Champagne: Toast a special event with a glass of champagne and a slice of Red Velvet Cake. The bubbly effervescence cuts through the richness and adds a stylish touch.
Spread the cheer!
We hope you have fun making and eating this standard recipe for Red Velvet Cake. Don’t forget to tell your friends and family about it and spread the joy of making your own treats. Share our blog to get more delicious recipes, helpful tips, and ideas for food. Happy baking!
Hi, I’m Clara Magnet
Hi there! As an author, I’m actually a professional chef and food blogger. I’ve been cooking for over 10 years and absolutely love creating recipes that bring people together around the table.
I take a lot of pride in making sure all of my recipes are accurate and delicious. I do a ton of research and testing to make sure everything turns out just right. I get inspiration from all sorts of sources, and I try to use ingredients that are in season, organic, and locally sourced whenever I can.
One of the most important things to me is making sure my recipes are easy to follow and producing great results every time. If you ever have any questions or need some extra guidance, don’t hesitate to ask! I’m always happy to help out. Thanks for checking out my recipes, and happy cooking!
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