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Red Velvet Cake
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I’ve really wanted to share with you before Christmas this wonderful Red Velvet Cake. It has a soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk.
This cake has a wonderful red color crumb and frosted with a white cream cheese frosting which I simply adore. I’ve seen various Red Velvet Cakes made in different ways and I’ve finally decided on the perfect recipe to share with you. I didn’t want on overwhelmingly sweet cake so I reduced the amount of sugar used in cake batter and in frosting as well. This cake is very well balanced and makes an impressive dessert for winter holidays.
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Recipe slightly adapted after JoyofBaking
- Makes about 10-12 servings
- Cake Batter
- 2 2/3 cups (310g) cake flour
- 2 tbsp (16g) unsweetened cocoa powder
- 1 tsp (5g) baking soda
- 1 tsp (5g) salt
- 1/2 cup (113g) unsalted butter, room temperature
- 1 1/2 cup (300g) sugar
- 2 eggs
- 1 cup (220g) vegetable oil
- 1 tsp (5ml) white vinegar
- 2 tsp (10g) vanilla extract
- 1 cup (240g) buttermilk, room temperature
- 1- 2 oz (30g) red food coloring gel
- Cream Cheese Frosting
- 17 oz (500g) cream cheese, room temperature
- 1 1/3 cup (300g) heavy whipping cream, chilled
- 1 tsp (5g) vanilla extract
- 1 1/4 cup (156g) powdered sugar
- Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
- In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
- In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined.
- Gradually add red food coloring until the desired color is reached.
- Pour the batter evenly into the prepared pans.
- Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
- Let pans cool on a cooling rack for 10 minutes.
- Remove the cakes from the pan and let them cool completely.
- Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
- In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
- Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
- Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
- Decorate the cake with remained cake crumbs if desired.
- The cake is ready to serve.
- The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
I am so glad you like this cake and want to give it a try. Red Velvet Cake is usually made with a cream cheese frosting, and not only is delicious but is very easy to prepare. Does he hate Mascarpone cream as well? Maybe you can try whipping cream with Mascarpone if he enjoy it. If not maybe try a simple vanilla buttercream frosting, will work as well.
Happy New Year for you and your family:) Yes, you can substitute the buttermilk with 180g yogurt + 60g milk
you can replace with 3/4 cup yougurt+1/4 cup milk.. or add 1 tbsp of lemon juice or vinegar into 1 cup of milk.. let it rest for 10 minutes and this should work well as a substitute as well. I just made lava cake for some friends too.. one of my favorite dessert as well..:) thank you Yolanda for your nice words
I am sure you can, you will probably need to adjust the baking time.. I would do the toothpich test after 20 minutes of baking,
yes.. you can use all purpose flour.. will turn great :)
This pan is Guardini. https://www.amazon.com/Guardini-Springform-Cake-Pan/dp/B0066RV84I/ref=cm_cr_arp_d_product_top?ie=UTF8 an Italian brand.. but I have to say I don't buy only a specific brand.. if I like a pan I just buy it.. no matter the brand
For the Red Velvet Cake I've used some pans, Italian Brand as well https://www.accademiamugnano.it/en/
Hi Lakshmi.
Yes, you can use gel colors, and for buttermilk you can use 3/4 yogurt and 1/3 milk.
Hi Summer.
Yes, baking soda is enough.
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