Red Velvet Chocolate Cake
“Simple, rich red velvet cake recipe brimming with Southern appeal featuring a hidden ingredient!” Iced with Cream Cheese frosting!
A red velvet cake possesses a certain elegance. Perhaps it’s the name or that striking, vibrant red hue. Or perhaps it’s the light texture and subtle chocolate taste with a touch of tang from the buttermilk.
No matter what it is, I'm completely involved with everything RED VELVET!!! Would anyone like some Red Velvet Pound Cake??
I've received numerous inquiries for red velvet cake. Coming from the south, my choices for recipes were limitless. I promise, each person in my family has their unique method for making red velvet cake, and to them, it is the ultimate!!
Hooooowever, I remained aware that the ideal red velvet cake was still existing out there.
I've actually been looking for the ultimate homemade red velvet cake recipe for some time. I desired one that was simple, incredibly moist, soft enough to melt in your mouth, with that distinct light chocolatey buttermilk red velvet taste.
I’ve experimented with several recipes that were…fine. Nothing that truly knocked my socks off, however. After experimenting with combining three recipes (I truly appreciate chemistry when it works), I created THE MASTERPIECE!!! Or at least that's what we believe in my household!
What is a red velvet cake?
Before discussing what red velvet cake actually is, it's crucial to clarify what it isn't! Red velvet cake isn't merely a chocolate cake with red dye. Classic red velvet cake originated as a buttermilk chocolate cake that features its distinctive reddish color from the cocoa powder. The contemporary version of traditional red velvet cake incorporates red food dye to boost the cake's natural redness and transform it into a striking red hue.
What does red velvet cake taste like?
Red velvet cake tastes like a light chocolate cake with vanilla buttermilk notes. It’s a signature flavor that is well-loved in the south. Velvet cakes have a tender crumb and always consist of buttermilk and distilled vinegar. Check out this lemon velvet cake below for a different spin!
This recipe for red velvet cake is EXCEPTIONAL!!!! And it smoothly clears the stick test at the back of the fork!
Incorporating a small amount of coffee into the batter isn’t “classic” for red velvet cakes, but it enhances the flavor profile and elevates the chocolatey taste to perfection. Let alone the additional moisture makes this cake incredibly tender, so be sure not to omit it!
Even if you need to dash to McDonald's or the gas station for a cup of coffee! I like coffee with flavor. Whenever I prepare this cake for others, I consistently opt for vanilla biscotti or coffee with a chocolate flavor. However, simple will work perfectly well, too.
Oh, and don’t fret, you won’t be able to savor the coffee.
Ways to Create the ULTIMATE Red Velvet Cake
Make sure to thoroughly coat your pans (with shortening) and sprinkle a bit of flour on them. This will make sure the cake does not adhere to the pan.
Utilize ready-made brewed coffee. Sure, just make yourself a cup of coffee. There's no requirement to include sugar or cream. I typically prefer a light or medium roast. You could use hot water instead, but…coffee tastes far superior.
Which Cream Cheese Frosting should I choose?
Initially, I utilized THIS cream cheese frosting! It’s fluffy, breezy, uncomplicated, and tasty!
However, I transitioned to THIS cream cheese frosting, and it has become my new favorite!
I enjoy a zesty frosting, thus it’s loaded with cream cheese and has a much denser consistency. Nevertheless, if you hit it vigorously, it puffs up rather well. If you don't like this strong cream cheese-flavored frosting, then choose the first recipe.
I trust you all will love this red velvet cake just as much as I do. Honestly, I really didn't want to bake this cake AGAIN this week… but I must provide my readers with what they ask for… and now there's all this cake… that I need to consume all alone… *sigh* oh well… life can be rough like that occasionally. : )
Remarks
~ADVICE~
Make sure not to bake it too long! Inspect the cake at the 30-minute mark, as certain ovens tend to operate at high temperatures.
The cakes are truly soft and tender. It might be necessary to chill them to solidify before arranging and icing.
To prepare cupcakes, bake for 18-20 minutes, checking at the 18-minute point.
Fixings
- Unsalted spread, for cake container
- 2 1/2 cups cake flour, not self-rising
- 1 teaspoon salt
- 1/4 cup cocoa powder
- 1 1/2 cups sugar
- 1 1/2 cups canola oil
- 2 huge eggs
- 1/4 cup red food shading
- 1 teaspoon unadulterated vanilla concentrate
- 1 cup buttermilk
- 1 1/2 teaspoons baking pop
- 2 teaspoons white vinegar
- Seven-Minute Frosting for Red Velvet Chocolate Cake
Directions
Heat stove to 350 degrees. Liberally spread two 9-by-2-inch round cake container. Sprinkle with flour, and tap out the abundance; put away. In a medium bowl, whisk cake flour, salt, and cocoa; put away.
In the bowl of an electric blender fitted with the oar connection, consolidate the sugar and oil, and beat on medium speed until all around joined.
Add eggs, each in turn, beating great after every option. Add food shading and vanilla, and beat until very much consolidated. Add flour blend, exchanging with buttermilk, scratching the sides of the bowl with an elastic spatula depending on the situation.
In a little bowl, blend baking pop and vinegar until consolidated. Add to player, and beat for 10 seconds. Equitably split player between the pre-arranged dish. Heat until a cake analyzer embedded in the focal point of each cake confesses all, 30 to 35 minutes.
Move to a wire rack to cool in the searches for gold minutes. Eliminate from the container, and return to the rack to cool totally.
Spread 1 1/2 cups of the icing on one of the layers. Put the second layer on top; spread and whirl the leftover frosting around the sides and top of the cake.The cake can be put away in the fridge for as long as 6 hours. Bring to room temperature prior to serving. Appreciate it !!!
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