Red velvet cake is elegant and delicious. There are several choices in terms of the layering. I prefer to make a two layer cake with a moderate application of frosting in the center. Other people prefer 3 to 4 layer cakes; whereas some feel it’s adequate to use one. Personally, the former seems a little excessive, whereas the latter is a little skimpy.
When making the batter, it’s important to make sure the butter and eggs are at room temperature. This will allow the mixing to be much easier. Likewise, when making the frosting, the cream cheese should be at room temperature. It’s important to keep an eye on the cake during the baking process. Thirty to 35 minutes should produce an evenly baked cake. However, each oven is a little different. I start testing the cake after about 25 minutes by inserting a toothpick into the thickest part of the cake. If it comes out clean, the cake is ready. It comes out little gooey, allow the cake to bake for an additional two to 3 minutes. The only thing worse than under baked cake, is in over baked cake.
Red velvet cake is great served up at any occasion. Valentines, weddings, and anniversaries, however, are an exceptionally appropriate time to serve this cake. It is great served up with tea, coffee, or milk with a scoop of ice cream on the side.
- 3 cups (50 grams) all purpose flour
- 1 tbsp baking power
- 1 tsp baking soda
- 6 tbsp cocoa powder
- 1 1/2 cup buttermilk
- 2 cups granulated sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 2 tbsp red food coloring
- 4 large eggs
- 1/2 cup butter at room temperature
For cream cheese frosting:
- 1 cup (8 oz cream cheese) at room temperature
- 4 tbsp butter at room temperature
- 1/2 tsp vanilla extract
- 2 cups confectioner sugar
- Sift the flour, salt, baking soda, baking powder, and cocoa into a mixing bowl. Lightly whisk until the ingredients are combined.
- In a separate bowl, cream the butter and sugar together until they are creamy. Add in the vanilla extract and mix for another 30 seconds. You can use a hand mixer, stand mixer, or a wooden spoon to do this. Make sure the butter is at room temperature.
- Add in the first egg and mix for about 15 to 20 seconds. Repeat this process for the remaining three eggs. It is important to add in the eggs on at a time.
- Pour in the butter milk and the red food coloring. Mix until they are nicely combined. The mixture should be a solid velvet color.
- Add in 1/2 of the dry ingredients. Mix until well combined. Add in the remaining dry ingredients and mix again.
- Spray two cake pans with cooking spray. Line the bottoms with parchment or wax paper. Pour half the batter into to each pan. Give the pans a shake to make sure the mixture is evenly distributed.
- Place them into a 350 degree preheated oven for 35 minutes or until an inserted toothpick comes out clean.
- Remove the cakes from the oven. Gently go around the opening between the cake and the pan with a sharp knife to ensure nothing is sticking to the cake pan. Flip the cakes over to remove them from the pan. Take the paper off the bottom. Allow them to cool completely.
- While the cakes a cooling, make the frosting by combing the vanilla extract, creamed cheese, and butter in a mixing bowl. Mix until they are combined.
- Gradually add in the confectioner’s sugar and continue to mix until it is thick and creamy. If it’s a little too think, you can add a tablespoon of milk to the mixture.
- Now that the cakes have cooled, apply a layer of frosting to the bottom of one of the cakes. It should be about 1/4 to 3/8 of an inch thick. You might have to trim a little bit off the top of one of the cakes to allow it to sit flat. Place the flat part of the second cake over the layer of frosting.
- Frost the top and side of the cake according to you decorating preferences.
- Serve and enjoy your red velvet cake.
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