Red Velvet Cake

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By Sneji
January 29, 2021

This is my favorite cake! It’s incredibly soft, moist, buttery and fluffy. Today I’ll share with you my recipe for Homemade Red Velvet.

The cake is made entirely from scratch and with homemade buttermilk. I frosted the cake with a simple cream cheese frosting and decorated it with crispy crumbs that I baked in the oven, which gives a perfect finish to the look and a unique addition of texture to the cake. Do not skip the crumbs because they will make all the difference.

This cake is perfect for Valentine’s Day. It’s red and it has a hint of chocolate as well! Yes, there is chocolate because of the cocoa powder added and we can taste it. This cake has everything!

If you have time, make it! I suggest you make it one or two days before, because the layers have to stay in the fridge for a few hours and also after you have assembled the cake, it has to stay also a few hours in the fridge. Of course it’s not mandatory but the more the cake stays the fridge, the better the taste gets. I bake the layers the day before. The next day, I assemble it and I put the cake in the fridge until the evening, that way it stays for more than 5-6 hours.

Here are some other recipes for Cakes :

Green Velvet Cake

Green Velvet Cake is something different and fresh! It’s an incredible pleasure for the senses! It looks divine. The green color and texture make it look like real velvet. The texture gives you softness and the taste gives you freshness.

Black Forest Cake

Black Forest Cake is a chocolate sponge cake with a rich cherry filling based on the German dessert Schwarzwälder Kirschtorte. Typically, Black Forest Cake consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated on the top with whipped cream, maraschino cherries and chocolate shavings.

Red Velvet Cake

Ingredients

Layers

  • 350 g flour
  • 35 g cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cocoa powder
  • 120 g butter, room temperature
  • 425 g sugar
  • 240 ml vegetable oil
  • 3 eggs
  • 240 ml buttermilk
  • 1 tbsp vanilla extract
  • 3 tbsp apple vinegar
  • 3 tsp red food coloring ( gel )

Cream Cheese Frosting

  • 750 g cream cheese
  • 370 g unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 4 cups powdered sugar

Instructions

Layers

  • Preheat the oven to 350°F. Line 3 , 9-inch cake pans with parchment paper and set aside.
  • Prepare the dry ingredients. In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, salt and cocoa powder.
  • In another large bowl, whisk together the butter and sugar, add the vegetable oil and the eggs, one by one. Afterwards, add the buttermilk and vanilla extract. Lastly, add the colored mixture.
  • In another large bowl, whisk together the butter and sugar, add the vegetable oil and the eggs, one by one. Afterwards, add the buttermilk and vanilla extract. Lastly, add the colored mixture.
  • Using a handing mixer, mix the dry ingredients into the wet ingredients until they are well combined and a smooth batter is formed. You are ready to bake. Divide the cake batter evenly among the prepared cake pans. Bake for about 30 minutes or until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean.
  • Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
  • One at a time invert them onto a cooling rack. Let them cool completely. Wrap them in plastic wrap and put them in the fridge for at least 1 hour.
  • Cut out the top and the sides of the cakes. We will use them for decoration. Break the cut outs into small pieces and bake them at 240°F for 20 minutes. Let them cool down.
  • Once the pieces are completely cooled, move them in a blender and shred them into little crumbs.

Cream Cheese Frosting

  • With a handheld mixer beat the cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar and mix until fully combined. Leave the frosting in the refrigerator for 30 min.

Assemble the cake

  • Spread a generous amount of frosting between each layer and on top of the cake. Refrigerate for about a few hours. Afterwards spread more frosting on the top and sides to fully cover the cake. Garnish with cake crumbs.

Bon Appétit!

Red Velvet Cake

This is my favorite cake! It’s incredibly soft, moist, buttery and fluffy. Today I’ll share with you my recipe for Homemade Red Velvet.
Servings 12
Prep Time 1 hour
Cook Time 50 minutes

Ingredients
  

Layers

  • 350 g flour
  • 35 g cornstarch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp cocoa powder
  • 120 g butter, room temperature
  • 425 g sugar
  • 240 ml vegetable oil
  • 3 eggs
  • 240 ml buttermilk
  • 1 tbsp vanilla extract
  • 3 tbsp apple vinegar
  • 3 tsp red food coloring ( gel )

Cream Cheese Frosting

  • 750 g cream cheese
  • 370 g unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 4 cups powdered sugar

Instructions
 

Layers

  • Preheat the oven to 350°F. Line 3 , 9-inch cake pans with parchment paper and set aside.
  • Prepare the dry ingredients. In a large bowl, sift together the flour,cornstarch, baking powder, baking soda, salt and cocoa powder.
  • In a small bowl mix together the vinegar and red food coloring. Set aside.
  • In another large bowl, whisk together the butter and sugar, add the vegetable oil and the eggs, one by one. Afterwards, add the buttermilk and vanilla extract. Lastly, add the colored mixture.
  • Using a handing mixer, mix the dry ingredients into the wet ingredients until they are well combined and a smooth batter is formed. You are ready to bake. Divide the cake batter evenly among the prepared cake pans. Bake for about 30 minutes or until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean.
  • Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.
  • One at a time invert them onto a cooling rack. Let them cool completely. Wrap them in plastic wrap and put them in the fridge for at least 1 hour.
  • Cut out the top and the sides of the cakes. We will use them for decoration. Break the cut outs into small pieces and bake them at 240°F for 20 minutes. Let them cool down.
  • Once the pieces are completely cooled, move them in a blender and shred them into little crumbs.

Cream Cheese Frosting

  • With a handheld mixer beat the cream cheese and butter together until smooth. Add the vanilla extract and powdered sugar and mix until fully combined. Leave the frosting in the refrigerator for 30 min.

Assemble the cake

  • Spread a generous amount of frosting between each layer and on top of the cake. Refrigerate for about a few hours. Afterwards spread more frosting on the top and sides to fully cover the cake. Garnish with cake crumbs.

Bon Appétit!

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    Author: Sneji
    Course: Dessert
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    1. В момента пека блатовете за тортата, но никъде не е описано къде се слага нишестето. Предполагам в сухата смес от брашното?

      1. Здравей Ирина, да, правилно си предположила. Пресява се заедно с брашното и другите сухи съставки. Благодаря ти, че ми писа. Добавих го в рецептата. Надявам се да си останала доволна от резултата. 🙂

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