Easy Ways To Prepare Best Red Velvet Cake

April 18, 2023

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The most amazing cream cheese frosting on a red velvet cake! The most ideal velvet texture—fluffy, soft, buttery, and moist!

The original recipe that began it all is comparable to this super simple Red Velvet Cake! This cake, which was made totally from scratch with a few twists and suggestions, is the star of the show! Each bite has a mouthwatering velvet-like texture and is softer than most cakes.

I can have a big spoon by my side while eating any cake that has layers and is covered with cream cheese icing (carrot cake comes to mind). This cake is my favorite of all the others on this blog.

Table of Contents

Red Velvet Cake

Is that chocolate? Is it plain? WTF IS IT? In essence, it is a chocolate cake that uses very little cocoa powder.

The acidic buttermilk and vinegar react with the chocolate to keep the cake moist, fluffy, and light. Although the flavor is exquisitely rich, the taste of the chocolate is rather modest.

Making tips for Red Velvet Cake

The New York Times’ red velvet cake has been modified with a few minor ingredient changes and the addition of oil for an even softer, richer, and butterier melt-in-your-mouth cake.

We experimented with a couple of variants using only butter, only oil, and a dozen eggs. The one we’re publishing is the best and was well-received by everyone who gave it a shot. young and old alike!

I have some advice to help you achieve the greatest outcomes with all the tests!

Cake flour – We experimented with both all-purpose/plain flour and cake flour for this recipe, and the cake flour version produced a softer, velvetier cake that gave the impression that we had bought it from a high-end bakery.

But if that’s all you have, you can use all-purpose. You will still receive a fantastic cake.

Oil: This ingredient ensures that the sponge will be moist. Combine it with your cocoa powder and red food coloring so that all three of them are thoroughly incorporated into the cake batter.

By doing this, the cocoa powder will be mostly dissolved before being combined.

Using full cream milk and 1-2 tablespoons of vinegar to sour it before beginning, we made our buttermilk in one method and used buttermilk and vinegar in the other. Both performed AMAZINGLY well!

Baking Pans

Next, the mixture is divided into two 8-inch baking pans to form two layers. Although the texture was good when we tested it in 9-inch pans, the layers were a little too thin for our tastes.

Remove some of the top dome to improve how well the top layer rests on the bottom layer. You can feel how moist this cake is when trimming! Try to keep these bits to use as cake decorations later.

(Try not to eat a few pieces secretly! You won’t be able to stop once you start.)

This Red Velvet Cake is so extremely addictive that it’s difficult to limit oneself to just one piece, just like my Best Fudgy Chocolate Cake! It is perfectly rich without being excessively sweet.

If you give it a try, you’ll understand what I mean!

Additional recipes for Red Velvet

The best red velvet churros
red velvet french toast
red velvet marble waffles

INGREDIENTS

1/2 cup (120g) unsalted butter, at room temperature
1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
2 large eggs
1/4 cup cooking oil
1 tablespoon (10g) unsweetened cocoa powder plus 1 tablespoon extra for dusting
2 1/2 tablespoons (45ml) red food coloring (liquid, not gel)
1 teaspoon salt
2 teaspoons (10ml) pure vanilla extract
1 tablespoon (20ml) white vinegar
2 1/2 cups (350g) plain cake flour, sifted (or all-purpose/plain flour)
1 teaspoon baking soda (bi-carb soda)
1 cup (250ml) buttermilk*

Cream Cheese Frosting:

14 ounces (400g) of cream cheese (not spreadable), at room temperature
1/2 cup (120g) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
4 cups confectioners (or icing) sugar
1 tablespoon lemon juice (optional — adds a subtle hint of lemon)

INSTRUCTIONS

Heat the oven to 350°F or 175°C for the cake. Two 8-inch cake pans should be lightly greased with butter or nonstick spray before being lightly dusted with 1 tablespoon of sifted cocoa powder.
Butter and sugar are combined and whipped till light in color. One at a time, add the eggs, beating well after each addition to ensure proper blending.
Oil, remaining cocoa powder, red food coloring, and vanilla should be thoroughly combined in a separate basin. The creamed sugar mixture should be combined with the vinegar and color mixture.
In another bowl, sift the flour, baking soda, and salt. Mix thoroughly after adding half of the dry ingredients and half of the buttermilk to the wet ones. Repeat with the buttermilk and remaining dry ingredients.
Bake for about 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Divide the batter between the two prepared pans. Complete cooling on a wire rack.

When making cream cheese frosting:

Cream cheese, butter, and vanilla should be thoroughly combined and pale in color (about 3-4 minutes). Once the icing sugar is added, beat until it is light and fluffy (if the frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).

If using, add the lemon juice after.

Build the Cake:

Place 1 cake flat-side down on a serving platter or dish. To later produce a flat bottom, remove the cake’s top dome. Spread a generous 1 1/2 to 2 cups of frosting evenly across the cake’s top.
Put the second cake layer on top and cover the top and edges of the cake with the remaining frosting.
To adorn, crumble cake trimmings.

NUTRITION

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