This red velvet cake has the softest most perfect texture.
Hints of chocolate and vanilla, it pairs perfectly with a fluffy cream cheese frosting.
Red velvet cake is in a category of it’s own, it isn’t vanilla cake nor is it chocolate.
It doesn’t have the same texture either, it’s soft, and almost velvety like the name
suggests as well as having the smallest hint of tanginess from the buttermilk.
There is a reason why this cake is so popular, you have to try it!
Start with a large bowl, it’s easy to make this cake by hand but you can also make it
in your stand mixer if you would prefer.
Measure out the butter, 3/4 of a cup and add to the bowl.
Make sure it’s at room temperature so it’s not too difficult to mix.
To the butter add the granulated sugar and beat the ingredients together until light
and fluffy.
If you are doing this by hand like me it should only take about 2-3 minutes, just definitely
make sure your butter is super soft.
If you would like the full recipe for this red velvet cake it will be on my website as
well as the full measurements listed below.
Let me know if you’ve ever tried making red velvet before, I’ve got a recipe red
velvet cupcakes and red velvet truffles on my channel which I’ll have linked if you
would like the recipe.
To the creamed butter and sugar, crack in two medium sized eggs, one at a time, beating
well in between each addition.
It’ll look a little like scrambled eggs initially but continue to mix until the batter
has smooth consistency.
After adding the second egg measure out the vanilla and colouring.
About a teaspoon of vanilla extract or essence, make sure to get a good quality one for the
best flavour.
For the colouring there are two different types you can choose, liquid or gel.
I’m using gel as it’s what I have on hand but liquid works just as well.
Depending on what you are using, you’ll need different amounts so I’ll have the
measurements for using both in the recipe below and on my website.
Mix the ingredients together until everything is well combined and you are left with a very
bright red batter.
Set the bowl to the side.
Part of what separated red velvet cake from other flavours is that it contains buttermilk
as well as vinegar.
These ingredients give the cake a tangy undertone of flavour, while also creating the texture
they are known for.
Buttermilk is best but it’s also something you don’t always have sitting in your fridge
so if you don’t have any you can substitute milk and add double the amount of vinegar
to the recipe.
Mix the buttermilk and vinegar together set it to the side for about 5 minutes to react.
Let me know if you have any other cake recipe suggestions you would like to see here on
my channel.
I’m planning on making my favourite carrot cake soon so make sure to subscribe so you
don’t miss out.
Place a sieve over the top of the mixing bowl and measure out the dry ingredients, the flour,
cocoa powder, baking soda, and salt.
You can place the dry ingredients into a clean bowl and use a whisk to mix through instead,
but I find this method quicker and easier.
Make sure you do one or the other as both cocoa powder and baking soda tend to clump.
Measure out the flour, 1 and 1/3 cups, followed by the cocoa.
You’ll only need 3 tablespoons which is much less than if you were making a chocolate
cake.
The cocoa powder deepens the flavour and also the colour of the cake without over powering.
This recipe also uses baking soda in place of baking powder.
The cake contains a lot of acid from the buttermilk as well as the vinegar which is going to react
with the soda, creating the red velvet texture.
Finally add a pinch of salt to round out all the flavours.
Sieve the dry ingredients into the bowl, using a spoon to break up any lumps left over.
Pour over the buttermilk mixture and use a wooden spoon fold the cake batter together
until combined.
Be careful here to not over mix, stop as soon as you no longer see any dry flour.
Pour the cake batter into a 7 inch or 20 cm cake tin and place into a 180 degree Celsius
or 350 degree Fahrenheit oven for 35-40 minutes or until a skewer comes out clean.
Cool the cake in the pan for about 10 minutes before transferring to a wire rack.
Traditionally a red velvet cake is served with a tangy cream cheese frosting.
For me I don’t think you can have red velvet without the cream cheese, it just doesn’t
work.
So while the cake is baking get started on the frosting.
This is my go to recipe for cream cheese frosting or icing so you can also use it for carrot
cake, banana cake, or anything else you would like.
In the bowl of a stand mixer or a large bowl if you are using a hand mixer add the room
temperature butter and cream cheese.
Some recipes use just cream cheese and some use both, I like using both as it gives a
much better texture and consistency to the frosting.
Beat the butter and cream cheese together for about 5 minutes, using a spatula to clean
down the sides of the bowl a few times, until it is super light, fluffy, and whipped.
Measure out the icing sugar or powdered sugar, these are the same ingredient just different
names, and add to the bowl a cup at a time, beating well in between each addition until
all the sugar is fully incorporated.
You should be left with a super light and fluffy frosting.
I find it can be quite soft making it hard to work with so if you have time place it
into the fridge for about 30 minutes to an hour before decorating the cake.
I like to make layer cakes, so I’ve repeated the red velvet cake recipe 3 times to get
three cakes.
You can also do this but just a single layer is just as tasty and so much easier to make.
Use a bread knife level out the cake, saving the cut offs to decorate later.
Place the cake on a cake stand and use an offset spatula to smooth over the cream cheese,
optionally adding more layers of cake.
Crumble up the off cuts from the cake and sprinkle over to decorate.
Cut a slice of cake and enjoy.
Share a picture with me if you make this cake, I would love to see your recreation!
Thank you for watching and I will see you in my next video.