American Red Velvet Cake

Red Velvet Cake

Red velvet cake is significantly more than a vanilla cake dyed red. This recipe yields the finest red velvet cake, featuring exceptional buttery, vanilla, and cocoa notes, along with a delightful tanginess from buttermilk. My method is to beat the egg whites, ensuring a silky, velvety texture. 

This recipe for red velvet cake is my all-time favorite. I shared it on my blog several years ago and concluded that it’s time for more straightforward recipe directions and a video guide. A lot of you enjoy this recipe as well, so let’s get our hands dirty and power up our mixers! 

Red velvet cake reigns as the top layer cake. The cake with a flavor I can't precisely identify. It's the delightful blend of buttermilk and vanilla, enriched with a touch of cocoa for balance. She’s lofty, theatrical, and entirely enveloped in smooth cream cheese icing. This is my finest red velvet cake. 

How Does Red Velvet Cake Taste? 

 I don't truly have confidence in a cake with an unknown flavor. What exactly is red velvet? Is it more similar to vanilla cake, chocolate cake, or simply a butter cake dyed red? Through red velvet brownies, red velvet cookies, and red velvet cupcakes, I've really enjoyed exploring red velvet. Red velvet refers to: 

• Gentle cocoa taste 
• Zesty buttermilk 
• Sugary vanilla 
• Extremely buttery 

These four flavors are crucial for an ideal red velvet layer cake. The texture of red velvet cake is remarkable, and its flavor is exceptional as well. It’s thick and tender with a damp and smooth texture. Nonetheless, the ultimate highlight of red velvet cake is the cream cheese icing. Spread generously, my cream cheese frosting recipe is subtly sweet and unmistakably smooth. 

Steps to Prepare Red Velvet Cake 

I utilize particular ingredients, precise quantities, and distinctive mixing methods to create my finest red velvet cake recipe. Start by mixing the dry ingredients thoroughly, then combine the wet ingredients by beating them together. We'll mix the two together, incorporate buttermilk, and color the batter red. Additional information on food coloring is provided below. 

Cake Flour: I strongly suggest using cake flour. Cake flour is significantly lighter than all-purpose flour and serves as an ideal foundation for a delicate, soft-crumbed cake texture. As I mentioned earlier, the texture of red velvet is crucial for the genuineness of the taste. You’ll appreciate my suggestion once you experience the remarkable softness of this cake. It’s the consistency you discover in commercial bakeries. 

Unsweetened Cocoa Powder: 2 tablespoons provide enough cocoa flavor without overwhelming the vanilla and butter notes. 

Butter & Oil: The distinct buttery flavor is what differentiates red velvet cake from chocolate. Using just butter can lead to a cake that is dry. Using just oil results in the loss of the buttery taste and the tenderness that is achieved by creaming butter and sugar. In summary, utilize both butter and oil. Damp consistency, tender and cake-like texture, rich buttery taste. 

What About the Dye in the Food? 

Red velvet cake cannot be red without coloring. I suggest using gel food coloring as it is more concentrated, requiring less amount. To achieve natural coloring, utilize beet powder. If you prefer not to use food coloring, simply omit it! The cake will possess the identical taste and exhibit a charming hue of cocoa. 

My top strategy 

I include one easy step in this red velvet cake recipe, and it ensures the BEST texture. 

Beat the egg whites separately, then gently incorporate them into the batter. 

This recipe for cake calls for 4 large eggs. Separate the eggs prior to beginning. Whisk the egg yolks with the liquid ingredients, then whip the egg whites to stiff peaks and gently incorporate them at the end. Whipping the egg whites introduces air and ensures a luxurious, smooth texture. 

You will never return. 

Frosting made with cream cheese 

I believe that cream cheese frosting complements the flavor of red velvet perfectly, and this frosting recipe is quite easy to make. For this, you'll require brick-style cream cheese, butter, powdered sugar, vanilla extract, and a small amount of salt to balance the sweetness. It moves effortlessly and has a silky texture. To decorate with this cream cheese frosting using a piping technique, refrigerate it for 20 minutes. This ensures the creamy icing will maintain its form. 

Certainly, you can use classic vanilla buttercream or Swiss meringue buttercream in this case if that's what you like. Or consider using white chocolate buttercream frosting! 

This recipe changes the minds of red velvet doubters. I ought to be aware since I was once one! 

Additional Traditional Cake Recipes 

Vanilla Sponge Cake 

Banana Bread 

Pumpkin Bread 

Chocolate Dessert 

Cake with Strawberries 

Lemon Pound Cake 

German Chocolate Cake 

Notes 

Prepare in Advance: The cake layers may be baked, allowed to cool, and wrapped securely at room temperature for one night. Similarly, the icing can be made and then wrapped up and chilled overnight. Allow the frosting to sit at room temperature for 10 minutes to soften a bit before you assemble and frost. 

Special Equipment (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Red Gel Food Coloring or Beet Powder | Silicone Spatula | Cooling Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Piping Bag (Reusable or Disposable) | Wilton Piping Tip #12 | Cake Carrier (for cake storage) 

Cake flour: To achieve optimal texture and flavor, I highly suggest using cake flour. It's located in the baking section, and I have numerous additional recipes that incorporate it. If cake flour isn’t available, you can create a homemade substitute for it. 

Vinegar: The vinegar assists in enhancing the red hue. Don’t be frightened, a bit of vinegar is typical in red velvet treats! It is not possible for you to savor it. 

Why is everything at ambient temperature? When all components are at a similar temperature, they blend together smoothly, uniformly, and create a consistent texture. It’s crucial! 

Food Coloring: You can adjust the quantity of red food coloring as you wish. I experimented with different quantities. For the deep red hue you observe here, incorporate 2 teaspoons of gel food coloring. Liquid food coloring can be used as well, but gel food coloring is stronger. You will require a minimum of 1 Tablespoon of liquid. Color the batter until you are satisfied with the hue. Utilize beet powder as a natural substitute (combine 1/2 teaspoon beet powder with 2 teaspoons of water prior to mixing) or omit the food coloring entirely. 

Buttermilk: In this recipe, buttermilk serves as an essential component and taste. You may choose either low fat or full fat. If you lack buttermilk, you can create your own buttermilk alternative. Add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar into a liquid measuring cup. Pour sufficient regular milk (whole milk is preferred) to reach a total of 1 cup. Mix the two thoroughly, then allow it to rest for 5 minutes prior to using. 

Sheet Cake: This mixture is perfect for a 9×13-inch cake pan or a 12×17-inch sheet pan. Identical oven temperature. Bake for approximately 40-45 minutes or 20-25 minutes, accordingly. Watch the cake closely and use a toothpick to check if it's done. 

3 Layer Cake: In step 1, ready 3 9-inch cake pans and evenly split the batter among them. Cook for approximately 22-25 minutes. 

Bundt Cake: This cake mixture is suitable for a bundt pan that holds 10 cups or more. I don't know the precise baking duration (probably about an hour), but check for readiness with a toothpick. Identical oven temperature. 

Cupcakes: This cake batter can make 2-3 dozen cupcakes. Fill cupcake liners halfway to two-thirds full. Cook for 20-21 minutes or until the cupcake tops bounce back when lightly pressed and a toothpick inserted in the middle comes out clean. Refer to my red velvet cupcake recipe if you require a smaller quantity. 

Fixings:

• 1/4 cup red food shading (2 ounces/60 grams)
• 2 tbsp unsweetened cocoa powder (10 grams)
• 1 1/2 tsp vanilla concentrate
• 1/2 cup vegetable shortening, or ¼ cup shortening and ¼ cup relaxed spread (65 to 67°F) (3.5 ounces/100 grams)
• 1 1/2 cups granulated sugar (10.5 ounces/300 grams)
• 2 enormous eggs (6 tablespoons in addition to 1 teaspoon/3.5 ounces/100 grams)
• 1 tsp salt
• 2 1/2 cups filtered cake flour or 2 cups in addition to 2 tablespoons universally handy flour, filtered (8.75 ounces/250 grams)
• 1 cup buttermilk or harsh milk (1 tablespoon white vinegar or lemon juice in addition to milk to approach 1 cup) (8.5 ounces/240 grams)
• 1 tsp refined white vinegar
• 1 tsp baking pop

Cream Cheese Frosting Ingredients

• 1 cup cream cheddar, relaxed (8 ounces/225 grams)
• 1/2 cup unsalted margarine, mellowed, or Mascarpone cheddar, at room temperature (65 to 67°F) (1 stick/4 ounces/115 grams)
• 1 lb confectioners' sugar, filtered (4 cups/455 grams)
• 1 tsp vanilla concentrate

Whipped Roux Frosting Ingredients (discretionary icing decision)

• 5 tbsp unbleached universally handy flour (1.25 ounces/35 grams)
• 1 cup milk (8.5 ounces/230 grams)
• 1 cup unsalted margarine, mellowed, or ½ cup spread and ½ cup vegetable shortening (8 ounces/225 grams)
• 1 cup granulated sugar (7 ounces/200 grams)
• 1 tsp vanilla concentrate
• You will likewise require
• Two 9 inch round or three 8 inch round cake skillet, nonstick cooking splash, blending bowls, hand blender, cooling rack.

GUIDANCE

Position a rack in the focal point of the broiler. Preheat the stove to 350°F (325°F for a convection broiler). Oil and flour two 9-by 2-inch round or three 8-by 1½-inch round baking dish.
To make the player: In a little bowl, bit by bit mix the food shading into the cocoa until smooth. Add the vanilla.

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 In an enormous bowl, beat the shortening and sugar until light and feathery, around 5 minutes.
Beat in the eggs, each in turn.Mix in the cocoa blend and salt.
Add the flour on the other hand with the buttermilk (4 parts for the flour; 3 segments for the milk) starting and finishing with the flour. Overbeating produces an extreme cake.

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Promptly partition the hitter similarly between the pre-arranged dish and spot in the broiler.
Prepare until a wooden analyzer embedded in the middle confesses all and the cake springs back when daintily contacted, around 30 minutes for the 9-inch dish or around 25 minutes for the 8-inch skillet. Don't overbake or it will be dry.

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For more slender layers, the 9-inch rounds can be sliced down the middle evenly utilizing a serrated blade. The cakes can be enveloped by cling wrap and put away at room temperature for as long as 2 days or the cooler for as long as 2 months. Refrigerating or freezing the layers makes it more straightforward to ice them without tearing or breaking.

To make the cream cheddar icing: In a medium bowl, beat the cream cheddar and spread until smooth, around 1 moment.

Bit by bit add the sugar and beat until cushy, around 4 minutes. Add the vanilla.
To collect: For 2 thick layers, leave the 9-inch adjusts with no guarantees - for 4 more slender layers, cut them on a level plane down the middle. Put a cake layer on a serving plate, spread with a layer of frosting. (Note - for 4 layer cake you will require really frosting, an additional a half formula should be sufficient).
Proceed with the layering, then spread the top and favors the leftover icing. Store in the cooler for as long as multi week. Cool.
Appreciate it !!!

American Red Velvet Cake VIDEO