Red Velvet Cake Recipe

Red Velvet Cake Recipe

I got this recipe from a Facebook page, it looks so yummy so I decided to share it on my blog. This moist Red Velvet Cake is made with buttermilk, frosted with heavy cream and decorated with beautiful strawberries. Don’t forget to entertain your family and guests with this divine cake at birthday or some other special event.

Also Check: Cakes for Beginners 

Red Velvet Cake

Red Velvet Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert-Cake-Cookies
Cuisine: American
Serves: 6
Ingredients
  • Sifted cake flour 2½ cups (250 grams)
  • Salt ½ tsp
  • Regular or Dutch-processed cocoa powder 2 tbsp (15 grams)
  • Unsalted butter ½ cup (113 grams) (at room temperature)
  • Granulated white sugar 1½ cups (300 grams)
  • Large eggs 2
  • Pure vanilla extract 1 tsp
  • Buttermilk 1 cup (240 ml)
  • Liquid red food coloring 2 tbsp
  • White distilled vinegar 1 tsp
  • Baking soda 1 tsp
Cream Cheese Frosting
  • cream cheese 1 - 8 ounce (227 grams) room temperature
  • Tub of Mascarpone cheese 1 - 8 ounce (227 grams) room temperature(i did not use it)
  • Pure vanilla extract 1 tsp
  • Confectioners' (icing or powdered) sugar 1 cup (115 grams) sifted
  • Cold heavy whipping cream (double cream) 1½ (360 ml) cups (35-40% butterfat)
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
  2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
  3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
  4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
  6. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
  7. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  8. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.
  9. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting
  1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth.
  2. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream* (See Note) and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
  3. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake.
Notes
Recipe and image courtesy by Umme Ali