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zakruti.com » Dish recipes » Home Cooking Adventure
Red Velvet Cake Recipe

Red Velvet Cake Recipe

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Rating: 4.0; Vote: 1
Red Velvet Cake - 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 makes it perfect for winter holidays. Ingredients 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 1. Preheat oven to 350F (180C. Grease with butter and dust with flour two 9 inch (23 cm) round cake pans. 2. In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine. 3. 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. 4. Gradually add red food coloring until the desired color is reached. 5. Pour the batter evenly into the prepared pans. 6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. 7. Let pans cool on a cooling rack for 10 minutes. 8. Remove the cakes from the pan and let them cool completely. 9. Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth. 10. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined. 11. 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. 12. 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. 13. Decorate the cake with remained cake crumbs if desired. The cake is ready to serve. 14. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
Date: 2019-07-03

Comments and reviews: 10


great news. it FAILEDi follow the recipe and instructions perfectly the only thing i changed was cocoa powder and amount of oil i added. idk but i never baked a cake that is so moist yet so dry at the same time. the oil i added was half. the cocoa powder i changed to cooking choc. i want to use 1 cup of oil but when u added it, it doesnt look like 1 cup, it looks like 1/4 cup smthing like that. i dont have scale so i couldnt use grams. and well it tasted like a NUT cake. u know the taste of nuts in carrot cake minus the carrot? yeah that. idk if its me or the recipe is wrong not sure but i'll stick to anna olsen for now
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Thank you soo much for your recipe so far I have tried 3 of your cakes all were amazing from the first try Please can you help me out for this cake as it will be my forth cake that I'll be baking from your recipes Can you tell me whether I can use yogurt instead of buttermilk or is there any substitution for buttermilk as they don't sell here in my county. Thank you soo much forPlease reply me
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hi. i have tried ur chocolate chunk cookies. dey wer a great success. i want to bake red velvet cake for my dad's bday. but i have smaller oven in which i cannot bake two 9 inches cakes at the same time. can i keep the other cake pan with the batter ready while the other one is baking. will it affect the baking of my second cake? or i should prepare the batter in two batches. plz reply asap
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This was great, thanks, been searching for simple but tasty cake recipes for a while now, and I think this has helped. You ever tried - Loniden Meyatthew System - (do a search on google )? Ive heard some incredible things about it and my co-worker got excellent success with it.
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I would like to make this cake for my husbands birthday. Can I use the same amount of ingredients & make using a sheet pan as I am serving several people & don't have round pans. Thanks, looks easy & delicious. That's his favorite, he will be 67 on January 14, 2019.
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The MOST AMAZING RECIPE I made it dew years back and it was sooo good Now I want to make it in 18 cm tin so how do I adapt the recipe for my small tin? According to my math I could almost use half of this recipe. Thank youu
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Hi. can some one pls guide me. i followed the exact recipe the cake tasted good but the only issue that i had was that my cake turned out to be fudgy and not spongy. can some one pls advise why did that happen
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When i was done, i tought it was discussing, I didn't even dear to serve it. But it was the best (redvelvet) cake, maybe even the best cake I've ever tasted. I changed the recipe a bit
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My first attempt at Red Velvet cake today and it is bloomin yummy. This recipe is perfect. the only problem is i might have to share it with family and friends hmmmph
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I really love and enjoy your recipes and will appreciate if you give more especially on your cakes. I tried the red velvet and is nice my customers enjoys it
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