Chocolate Job
Red Velvet Cake
Looking for a delicious dessert to add to your collection of sweet recipes? Look no further than red velvet cake! This classic dessert has been enjoyed for generations and is sure to please even the pickiest of eaters.
Equipment:
- Three 6-inch cake pans
- Mixing bowls
- Electric hand or stand mixer
- Wire cooling rack
- Piping bag and tip
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour (300g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter room temperature (113g)
- 1 ½ cups granulated sugar (300g)
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
- 1 cup buttermilk room temperature (240ml)
- 1 tablespoon white vinegar
- 1 to 2 tablespoons liquid red food coloring
For the Cream Cheese Frosting:
- 2 8-ounce blocks cream cheese room temperature (454g)
- 1 ½ cups unsalted butter room temperature (340g)
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1 ½ pounds confectioners sugar sifted (5½ cups/675g)
Here are the instructions to make an Red Velvet Cake:
Combine flour, salt, and baking soda in a medium bowl and sift them together.
Use a stand mixer fitted with a paddle attachment to cream the butter on medium speed. Add sugar and mix until the mixture becomes light and fluffy. Gradually add eggs one at a time, beating each until well combined.
Beat in vanilla, then sift cocoa powder into the butter mixture. Beat until just combined, then scrape down the bowl.
Combine buttermilk, vinegar, and red food coloring in a liquid measuring cup. (Using more food coloring will result in a brighter color when baked.)
With the mixer on low speed, add half of the flour mixture followed by half of the buttermilk mixture to the mixing bowl, beating just until combined. Repeat with the remaining flour and buttermilk, stopping to scrape down the bowl occasionally.
Divide the batter among three buttered 6-inch pans and bake for approximately 30 to 35 minutes or until the centers are springy to the touch.
To make the cream cheese frosting, beat butter, cream cheese, vanilla, and salt together until smooth and fluffy. Gradually add sifted powdered sugar to the mixer and continue mixing until incorporated. Set aside one cup of frosting. Place a cake layer on a cake stand and evenly spread ½ cup of frosting on top. Repeat with the remaining layers, then use the remaining frosting to coat the outside of the cake.
Place the cup of frosting into a piping bag with a decorative tip. Pipe a decorative border on top of the cake or as desired. Chill the red velvet cake in the fridge for about 1 hour or until the frosting is set.
Instructions for the Cake:
- To prepare the cake batter, preheat your oven to 350°F and grease and flour three 6-inch cake pans. In a medium bowl, sift together the flour, salt, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed. Add the sugar and mix until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, and then beat in the vanilla.
- Sift the cocoa powder into the butter mixture and beat until the ingredients are just combined. Scrape down the bowl.
- In a liquid measuring cup, combine the buttermilk, vinegar, and red food coloring.
- With the mixer on low speed, add half of the flour mixture followed by half of the buttermilk mixture to the mixing bowl. Beat the mixture until the ingredients are just combined, then repeat with the remaining flour and buttermilk, stopping to scrape down the bowl occasionally.
- Divide the batter among the prepared pans and bake for about 30 to 35 minutes, or until the centers of the cakes are springy to the touch. Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the Cream Cheese Frosting:
- To make the frosting, use a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat the butter and cream cheese together on medium speed until the mixture is smooth and fluffy.
- Add the vanilla and salt to the mixture and beat until the ingredients are just combined. Sift the confectioner’s sugar into a separate large bowl.
- With the mixer on low speed, gradually add the sugar into the butter mixture until the ingredients are combined. Then, increase the speed to medium and continue to beat the mixture until it becomes fluffy, which should take about 1 minute.
- Place about a cup of frosting into a piping bag with a decorative tip.
For the Assembly:
- To assemble the cake, place one of the cake layers on a cake stand or serving plate. Spread approximately ½ cup of frosting on top of the cake.
- Next, place another cake layer on top of the frosting and repeat the process by adding another layer of frosting. Then, top the cake with the final cake layer and spread the remaining frosting all over the top and sides of the cake.
- To create a smooth finish on the cake, use a bench scraper or offset spatula to even out the frosting. Finally, pipe a decorative border on top of the cake or as desired.
- Chill the cake for about an hour, or until the frosting has set. You can store any leftover cake at room temperature for up to 2 days, or refrigerate it for up to a week by covering it.
Author of video content: Preppy Kitchen
Indulge in Decadence with Delicious Red Velvet Cake Recipes
Whether you’re an experienced baker or just starting out, there are plenty of easy dessert recipes for red velvet cake that you can try. From simple, one-layer cakes to more complex multi-layer cakes, there’s a red velvet cake recipe out there that’s perfect for you.
One of the great things about red velvet cake recipes is that they’re easy to adapt to your tastes. Add a little extra cocoa powder for a richer chocolate flavor, or experiment with different frosting flavors for a unique twist on a classic dessert.
Looking for more sweet cake recipes?
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