Red Velvet Cake Recipe – Learn with Experts: From scratch, this Red Velvet Cake recipe is so easy that you won’t believe it! My tangy and sweet cream cheese filling goes so well with this cake because it is so soft, tender, and moist. You will not be able to stop eating this cake.
Red Velvet Cake Recipe – Learn with Experts
It has a wonderful creamy texture and fluffy frosting that will make you want more. This red velvet cake recipe is perfect if you want to make a stunning red cake for Valentine’s Day or any other event. This cake is more than just a red vanilla cake. It tastes like spicy butter, sweet vanilla, and mild cocoa.
For the Cake:
- 2 ½ cups all-purpose flour (300g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter room temperature (113g)
- 1 ½ cups granulated sugar (300g)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
- 1 cup buttermilk room temperature (240ml)
- 1 tablespoon white vinegar
- 1 to 2 tablespoons liquid red food coloring
For the Cream Cheese Frosting:
- 2 8-ounce blocks cream cheese room temperature (454g)
- 1 ½ cups unsalted butter room temperature (340g)
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1 ½ pounds confectioners sugar sifted (5½ cups/675g)
How to make it
Regarding the Cake:
- Warm the oven up to 350 degrees F. Grease and flour three 6-inch cake pans. (See notes on how to use two 9-inch cake pans.)
- Sift the flour, salt, and baking soda together in a medium-sized bowl. On medium speed, cream the butter in a big bowl or the bowl of a stand mixer with a paddle attachment.
- It will take about 3 minutes of mixing on medium speed after adding the sugar until the mixture is light and fluffy. One egg at a time, beat each one in until they are well mixed in. Add the vanilla and mix it in.
- Add the chocolate powder to the butter mixture and mix it in just a little. Clean out the bowl.
- Put the buttermilk, vinegar, and red food coloring in a liquid measuring cup and mix them together. (The color will be brighter when cooked if you use more.)
- Add half of the flour mixture and then half of the buttermilk mixture to the mixing bowl with the mixer on low speed. Beat just until the two are mixed. Do it again with the rest of the water and flour.
- Every so often, stop and scrape the bowl clean. Pour the batter into the pans that have been prepped.
- For about 30 to 35 minutes, or until you can spring back when you touch the middle, bake them. Let them cool in the pans for about 10 minutes after they’re done, then move them to a wire rack to cool all the way through.
This is what you need to do for it:
- Put the butter and cream cheese in a large bowl or the bowl of a stand mixer with the paddle attachment. Mix them on medium speed for about 3 minutes, or until the mixture is smooth and fluffy.
- Beat in the salt and vanilla until everything is well mixed. Mix the powdered sugar with water and pour it into a big bowl.
- Slowly add the sugar to the butter mixture while the mixer is on low speed until everything is well mixed.
- Every so often, stop and scrape the bowl clean. Speed up to medium and beat for about one minute, or until fluffy. Add about a cup of frosting to a bag with a fancy tip for piping.
- Calories: 1504kcal
- Carbohydrates: 212g
- Protein: 22g | Fat: 66g
- Saturated Fat: 41g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 17g
- Trans Fat: 2g
- Cholesterol: 238mg
- Sodium: 1177mg
- Potassium: 392mg
- Fiber: 2g
- Sugar: 167g
- Vitamin A: 2087IU
- Calcium: 350mg
- Iron: 3mg
Q1. How Do I Store This?
To keep the red velvet cake longer than 2 days, refrigerate it due to the cream cheese frosting. Place the cake beneath a dome or lightly wrap with plastic. The cake lasts 5 days. Cake should be room temperature before serving.
Q2. Can I Make This Ahead Of Time?
Replace butter with vegetable oil to make and refrigerate the cake! Mix the dry ingredients in one basin and the wet in another, then mix them together. Bake as instructed. Unlike butter, vegetable oil won’t solidify up in the fridge, making a cold cake moister and softer.
Bake and cool the cake layers, then wrap them in plastic and freeze for up to 3 months. Before assembly, thaw the cake layers and make the icing.
Q3. Can I Freeze This Cake?
Yes! The cake or portions can be frozen. Layer plastic on the cake or pieces and freeze for up to 3 months. Serve the cake at room temperature.
Q4. What Is The Difference Between Red Velvet And Chocolate Cake? Is This Just A Chocolate Cake?
This cake is lighter than chocolate cake and has tangy cream cheese icing. Some avoid adding chocolate to the dough since it ruins the vivid red color. The cakes started out dusty maroon from the acid reacting with cocoa powder, but red dye in the dough turned them vivid crimson. Red velvet cake has vinegar, which reacts with leavening chemicals to make it fluffier than chocolate cake.
Q5. What Is The Actual Flavor Of This Cake?
Buttermilk, vinegar, and cream cheese give red velvet a moderate chocolate-vanilla flavor with a tang. Most of the flavor comes from the icing. But the cake’s best feature is its texture! Fluffy, luscious cake with creamy, delicate icing makes for a delicious taste.
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