This red velvet cake is a show-stopping dessert! Paired with a tangy cream cheese frosting and a gorgeous cake crumb topping, this cake is extra moist, fluffy, and buttery with vanilla and a hint of chocolate. Show
Don’t you love easy cake recipes that come together quickly and bake up beautifully without a hitch? That’s exactly what you’re getting with this red velvet cake recipe. Like my classic moist chocolate cake and rich butter cake, this red velvet cake is a winner because it’s incredibly moist and stays moist for up to 4 days. But that’s only half of this red velvet cake’s appeal. It’s covered in a smooth (not too sweet!) cream cheese frosting which gives this red velvet a nice tang to complement its mild flavor. It’s an essential pairing. Otherwise, it just wouldn’t be red velvet cake as we know it. Now, I’m not a particularly patient baker so I can’t bother with complicated frostings and elaborate piping work. That’s why this red velvet cake is perfect! It’s all about easy steps, beautiful results. this recipeTable of contents
What is red velvet cake?A red velvet cake is basically vanilla or very light chocolate cake tinted a deep red or burgundy. Though the richness of the cocoa is modest, it’s added more for its color, reacting with the vinegar, buttermilk, and food dye to give the cake its unmistakable reddish-brown or burgundy hues. At first, I couldn’t get over how alarmingly reddish a red velvet cake is. I’ve resisted baking with food color dyes for as long I’ve been able to mix cookie dough, cut a pie crust, or work a DLSR camera. But I now appreciate that a red velvet cake is as much about its iconic color as its distinctive flavor. It wins instant recognition. I’m always amazed by how instantaneously people’s eyes light up at the sight of a red velvet cake – it’s like a gut reaction that never fails to fascinate. What does red velvet taste like?A red velvet cake tastes sweet, tart, and tangy all at once. Basically, it’s a mash-up of both vanilla and chocolate and with a great cream cheese frosting, strikes a dominant tangy flavor profile. It’s a little hard to describe but unforgettable once you’ve had a taste. Why I love this red velvet cake recipeTurns out soft and tender. I use cake flour to achieve a softer and finer crumb without being crumbly. Bakes up light and fluffy. By whipping the egg whites separately, instead of beating whole eggs into the cake batter, you’re adding that extra lightness, ensuring a fluffy texture. Stays extra moist. Buttermilk, together with butter and oil makes a very moist cake that stays moist for days. Tastes amazing. A butter and oil combination, together with buttermilk, gives this red velvet cake a distinct tangy, buttery flavour without leaving a greasy mouth feel, as well as added moistness that stays IN the cake. Uses less sugar in the frosting. By changing the order of mixing in the frosting ingredients, you’ll actually need much less icing sugar than a lot of standard cream cheese frostings. Prevents a runny cream cheese frosting. By creaming the butter with sugar first, allowing the fat to coat the sugar molecules before adding the cream cheese, the sugar is less likely to draw out the water content from the cream cheese. That means no runny frosting! Ingredients for red velvet cakeAlmost all red velvet cake recipes use a common base of ingredients. It’s this combination that gives red velvet cake its distinctive flavor. Here’s what you need: For the cake
For the cream cheese frosting
Step-by-step: How to make red velvet cake
Step-by-step: How to make the ideal cream cheese frosting
Putting together the ultimate red velvet cake
How to store red velvet cakeCover leftover cake in a well-sealed, air-tight container and store in the refrigerator for up to 5 days. Both frosted and unfrosted cake layers (when properly sealed) can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating or serving. This is a tried and tested red velvet cake recipe for those occasions when you need to show up with a stunning and delicious dessert. As easy as mixing cookie dough and quicker than baking pie, a red velvet never fails to please cake lovers. With beautiful swirls of cream cheese frosting and a red velvet crumb topping, its an unforgettable creation you’ll be proud to show off. Save for Later:The Ultimate Red Velvet CakePin this on PinterestIf you love this, you might also like:
Red Velvet Cake5 from 4 reviews Prep Time: 1 hr 25 mins Cook Time: 35 mins Chilling and Decorating: 1 hr Total Time: 3 hrs Yield: 12 servings Print Recipe Pin Recipe Leave a Review This red velvet cake is a show-stopping dessert fit for celebrations, festive occasions, and whenever you crave a special treat! Paired with a tangy cream cheese frosting and a gorgeous cake crumb topping, this cake is extra moist, fluffy, with tangy vanilla and cocoa-tinged flavors. Cook ModePrevent your screen from going dark Ingredients½1x2x MetricUS Customary For the cake
For the cream cheese frosting
InstructionsMake the cake
Make the cream cheese frosting
Assemble the cake
Shop this RecipeRound Cake Pan 8″ Set of 2 Stand Mixer Wilton Icing Colors Set of 8 Large Piping Tips Set of 5 Wilton Piping Bags 16″ Cake Carrier/Storage Nutrition Information:Serving: 1serving, Calories: 534kcal, Carbohydrates: 60g, Protein: 12g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 594mg, Potassium: 204mg, Fiber: 1g, Sugar: 28g, Vitamin A: 644IU, Calcium: 185mg, Iron: 1mg Cuisine: Western Course: Dessert, Tea Author: Celia Lim Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!
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