Red Velvet Cake Recipe



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.

To print the recipe check the full recipe on my blog:
http://www.homecookingadventure.com/recipes/red-velvet-cake

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.

Background music: http://www.audionetwork.com/browse/m/track/embrace-the-day_105019?keyword=embrace-the-day
http://www.audionetwork.com/browse/m/track/tootle-pip_16019?keyword=tootle-pip
http://www.audionetwork.com/browse/m/track/cool-detection_80841?keyword=cool-detection

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21 Comments

  1. NEEMA MREHY says:

    you can give me all types of cakes i love this cake

  2. Murtaza Doc says:

    can you please suggest an alternative to cream cheese

  3. Devon Ames says:

    This was a very good cake recipe but i advise that you find a better recipe for the frosting because after trying the frosting receipt a few times it was still too funny for the cake but once again as for the cake itself it came out very nice and moist i will definitely use this recipe again

  4. This looks so delicious! salivating right now

  5. Hello I love ur recipes!!!n the way u make them!!!i am hoping to make this lovely cake…but I have question to ask…can I use 35% whipping cream instead of heavy cream??cause in my country it's hard to find….will it make any difference to the frosting??n also can I reduce the amount of cream cheese ???like 250gm ??if I want to make in 18cm pan can I make the recipe in half??please reply plzzzzz!!!! Ur fan from Bangladesh… 🙂

  6. Mizan Majid says:

    can I use blue colouring instead of red colouring to make blue velvet cake ?

  7. You are the best chef on YouTube i tried this recipe and it was great…thanks a lot for this one… loved it…Your recipes never fail that is the best thing.. hope you get lots of views and subscribers.. 🙂

  8. sarrin naz says:

    hi, i want to know which type of buttermilk you use?

  9. A.N.T says:

    Can you use drops instead of gel for red color?

  10. Love your recipes!!

  11. How many cupcakes does this recipe make?

  12. Aneesa Gani says:

    Hi so a bit of a stupid question but if i prepare the cake the day before should i refrigerate it or not? Thank you. great videos 🙂

  13. KawaiiLand24 says:

    Would half the recipe make one tall 6inch cake?

  14. can u tell me which music it is

  15. I made this and my cake was really dry. I'm not a good baker so I'm sure I did something wrong lol

  16. There is no baking powder in the recipe? Only baking soda right

  17. thank you so much for this delicious recipe. My cake was super moist and so delicious ❤❤

  18. i am going to make one for my mums birthday she loves red velvet cakes

  19. Ayesha Umar says:

    Could u tell me wat brand of food colour u use in this recipe??

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