How To Make Red Velvet Cake
1. In a medium bowl, sift the flour, salt, and baking soda together.
2. Cream the butter on medium speed in the bowl of a stand mixer fitted with a paddle attachment. Add in sugar and mix on medium until light and fluffy. Add the eggs in one at a time, beating each until well combined.
3. Beat in the vanilla, then sift the cocoa powder into the butter mixture. Beat just until combined. Scrape down the bowl.
4. In a liquid measuring cup, combine the buttermilk, vinegar, and red food coloring.
5. 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. Stop and scrape down the bowl occasionally.
6. Divide the batter among three buttered 6-inch pans and bake for about 30 to 35 minutes or until the centers are springy to the touch.
7. To make the cream cheese frosting, beat the butter, cream cheese, vanilla, and salt together until smooth and fluffy. Gradually add the sifted powdered sugar to the mixer and continue mixing until incorporated. Set aside a cup. Place a cake layer on the cake stand and evenly spread ½ cup of frosting on top. Continue with the rest of the layers, then use the remaining frosting to coat the outside of the cake.
How To Make Cake Mix Cookies
Start with a very softened stick of butter.
Cake mix up next!
1 large egg and a few tablespoons of oil.
Chocolate!!
Malt Balls. Oh yah! I got the fancy ones with the thick chocolaty outsides from Sprouts. Whoppers will work too.
These malt balls are my weakness! Soo good
Red Velvet Cake With Cream Cheese Frosting
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
This is my forever favorite red velvet cake recipe. I published it on my blog a few years ago and decided its time for clearer recipe instructions and a video tutorial. Many of you love this recipe too, so lets roll up our sleeves and rev up our mixers!
Red velvet cake is the queen of all layer cakes. The I cant quite put my finger on the flavor cake. Its the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. Shes tall, dramatic, and completely covered in silky cream cheese frosting. This is my best red velvet cake.
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How To Make This Red Velvet Cake
When it comes to cake flour, Pillsbury Softasilk and Swans Down are two of my favorite brands to use in baking.Due to the addition of 1/4 cup of unsweetened cocoa powder to this recipe, the cake isnt too chocolaty, but it does have a tinge of chocolate, as is customary in red velvet cakes.Once youve mixed together the dry ingredients, I recommend sifting them as well to eliminate any lumps of cocoa powder and to aid in keeping the cake light in texture and appearance.
- Then, combine the wet ingredients, beginning with some unsalted butter and granulated sugar and working your way down the line.
- I recommend creaming the butter and sugar together for around 4-5 minutes until light and fluffy.
- Increase the amount of air that is incorporated into your cake mixture by creaming the butter and sugar together until light and fluffy.
The Clear Winner: Divas Can Cooks Best Southern Red Velvet Cake
- Overall rating: 10/10
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I am generally not impressed with recipe titles that brag about how good they are, but in this case, it is entirely justifiable. It is the best red velvet cake I have ever eaten.
Monique provides a range for the food coloring, and I chose the midpoint: 1 1/2 ounces. When I added the food coloring, I mixed it in for a full minute so that it would be fully incorporated. She says the batter will be thin, but I didnt find that to be the case. I baked the cakes for 30 minutes the recipe has not one but two warnings about not over-baking them, and Im glad that I paid attention.
The recipe had no instructions on how to frost the cake, but I figured it out. The recipe makes a ton of frosting, using four 8-ounce blocks of cream cheese, 2 sticks of butter, and 4 cups of powdered sugar. The volume and texture of the frosting made it extremely easy to ice the cake. Moreover, the cake stayed intact and the frosting picked up very few crumbs the enemy of frosting a red cake with white icing. Even though this recipe had the largest volume of frosting, the ratio of cake to frosting was just right.
Do you have a favorite red velvet cake recipe? Let us know in the comments!
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What Kind Of Frosting Do You Use
It is traditionally made with cream cheese frosting. We have been using this frosting recipe for ages and is by far the best one for this delicate dessert. It is important that you use a cream cheese-based frosting, as this is what gives it its rich and distinguished taste.
The frosting is super easy to make, and ready in less than 10 minutes. Check the link above for detailed instructions.
What Is The Difference Between Red Velvet And Chocolate Cake Is This Just A Chocolate Cake
This cake is much lighter than chocolate cake with a tangy note from the cream cheese frosting. Some people have stopped adding chocolate to the batter as it interferes with the desired bright red color. Originally the cakes had a dusty maroon hue from the acid reacting with cocoa powder, but as time went on, that became a bright red color with the addition of red dye to the batter. Unlike chocolate cake, red velvet cake has vinegar, which makes a huge difference as the acid reacts with the leavening agents to give you a fluffier cake.
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What About The Food Coloring
Red velvet cake wouldnt be red without food coloring. I recommend gel food coloring because the color is concentrated, so you need less of it. For natural coloring, use beet powder. If you dont want to use food coloring, leave it out! The cake will have the same flavor and be a lovely shade of cocoa.
Making The Red Velvet Cake
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Why This Recipe Works
- Super moist! We use a combination of butter and oil for the best flavor and texture.
- Hint of cocoa. This red velvet cake recipe calls for 3 tablespoons of cocoa powder which is double or triple the amount in most other versions. It helps those cocoa notes come through a little bit more. Even with that slight adjustment, this still doesn’t taste like a chocolate cake to me.
- Perfectly red. The chemical reactions of buttermilk, cocoa powder, baking soda and vinegar give this cake it’s flavor and subtle red tint, which is enhanced with some red food coloring.
- Holiday favorite. Red velvet cake is perfect for almost any occasion, but the bold red and white colors make this the perfect cake for Valentine’s Day, Christmas, and patriotic holidays like the Fourth of July or Memorial Day.
The Most Incredible Red Velvet Cake With Cream Cheese Frosting Fluffy Soft Buttery And Moist With The Most Perfect Velvet Texture
Super easy to make Red Velvet Cake is similar to the original recipe that started it all! Made entirely from scratch with a few tips and tricks, this is one cake that takes centre stage! Softer than most cakes with a mouth-watering velvet-like texture in each bite.
Any cake that layered and slathered with a cream cheese frosting can sit by me with a huge spoon. Out of all cakes on this blog, this one is my favourite.
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The Most Amazing Red Velvet Cake Recipe
This cake is my favorite out of all the ones featured on this blog.Is that a bar of chocolate?Is it a vanilla flavor?What exactly is it?Essentially, its a chocolate cake created with only a small amount of cocoa powder.
- The acidic vinegar and buttermilk react with the cocoa, keeping the cake moist, light, and feathery throughout the baking process.
- The chocolate flavor is authentic and delicate, yet the tastes are meticulously layered and complex.
- Adapted from The New York Times, this simple red velvet cake recipe has been tweaked with minor adjustments to account for variations in ingredients and the expansion of oil to create a cake that is substantially milder, more lavish, and rich enough to melt in your mouth.
- We attempted a few different variations, some with just spread, others with just oil, and some with almost six eggs!
- To be completely honest, the one we are disseminating is the greatest and has received rave reviews from everyone who has tried it.
- Both the young and the old!
People with diabetes should avoid eating red velvet cake that does not include vinegar.
But What Is Red Velvet
We can all see that its redbut what makes it velvet? I mean, its a valid question.
Simply put its a cake made with buttermilk, and in my recipe also a little vinegar to really give it a tender crumb. My recipe also used oil instead of butter, which gives the cake a fluffy texture.
It also includes a little bit of cocoa powder which gives it a VERY mild chocolate flavor. More like a vanilla buttermilk cake with a hint of chocolate. Its unique and delicious!
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What Is The Actual Flavor Of This Cake
Red velvet has a very mild chocolate and vanilla flavor with a tangy edge, thanks to the buttermilk, vinegar, and cream cheese. The main flavor note actually comes from the frosting. However, the cakes most attractive aspect is the texture! Youre getting bites of fluffy, moist cake with a very creamy delicate frosting giving a delightful mouthfeel.
For The Red Velvet Cake
- All-Purpose Flour: Use a food scale to measure your flour in order to ensure accuracy.
- Cocoa Powder: Natural and unsweetened.
- Baking Powder & Baking Soda: To help the cake rise. The combination is the two creates the ultimate soft texture.
- Salt: For flavor.
- Unsalted Butter: Bring your butter to room temperature before making this cake.
- Vegetable Oil: This works with the butter to give your cake the most amazing soft and fluffy texture and ideal moisture.
- Vanilla Extract
- Buttermilk: I use powder buttermilk, for convenience. You can also make this yourself in a pinch by combining a cup of milk with a tablespoon of lemon juice or white vinegar. If you do this, re-measure the buttermilk after you make it since you only need 1 cup.
- White Vinegar: Its important to use both buttermilk and vinegar in this cake otherwise, itll miss the mark on red velvet flavor.
- Red Food Coloring: I use regular food coloring, but gel icing color would work too.
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Red Velvet For The Win
I think my blog is due for an entire red velvet section!
So far, weve got red velvet brownies, red velvet cake, red velvet cookie sandwiches, red velvet pound cake, red velvet pancakes, and even did a red velvet snowball cookie on the Today show this past Christmas. Red velvet is my jam!
This recipe is the second red velvet cupcake recipe Ive posted on the blog. You may be thinking, whats the need for two red velvet cupcake recipes? Well, its a flavor thing. And Im a firm believer that you can never have too many recipes for the same thing if they are all good!! Options are a lovely luxury!
Ya see, some rare people out there dont like the flavor of red velvet. I know, wild, right? ! I think its the tang of the buttermilk and hint of bitter chocolate that throws them off. Im an extreme buttermilk lover, so maybe thats why I love it so much.
Why Are My Cupcakes Flat And Dense
Why are my cupcakes dense? Dense cupcakes happen for almost the same reasons as the dry cupcakes. Adding too much flour and dry ingredients will absorb the moisture in the batter, resulting in a dry crumb. Not whipping the butter enough may cause your cupcakes to be dry and dense.
How do you fix dense cupcakes?
2. Add Sour Cream. To help prevent a dry, dense cake, lets add a creamy and light wet ingredient. Milk is usually required in a cake recipe to thin out the batter and lighten up the crumb, but sour cream is often overlooked.
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How Do You Make A Cake Roll With Boxed Cake Mix
Most boxed cake mixes can be turned into cake rolls, with just a few simple steps. First, youll be using more eggs. Typically a boxed cake mix calls for three eggs, but for a roll cake, youre going to use six eggs, which will help to make your cake more elastic. Youll beat these six eggs first until theyre a light lemon color and aerated, before adding the rest of the ingredients. Betty Crocker suggests altering the ingredients from a boxed cake mix even further by adjusting the water and vegetable oil you use, as well as adding powdered sugar which has cornstarch in it to gently help stabilize the cake for rolling.
Finally, if youre using a full box of cake mix and a regular jelly-roll pan , youll only use half to ¾ of the batter. Use all of the batter if cooking the cake in a half-sheet pan or two jelly-roll pans. Baking times will vary, but youre looking for the cake to spring back when touched.
What Does Red Velvet Cake Taste Like
Red velvet cake tastes like a light chocolate cake with vanilla buttermilk notes. Its a signature flavor that is well-loved in the south. Velvet cakes have a tender crumb and always consist of buttermilk and distilled vinegar. Check out this lemon velvet cake below for a different spin!
This red velvet cake recipe is SUPERB!!!! And it passes the stick to the back of the fork test like a champ!
Adding a bit of coffee to the batter isnt traditional for red velvet cakes but it adds another layer of flavor and really hypes up the chocolatey taste to perfection. Not to mention the extra liquid makes this cake do doggone soft so dont skip it!
Even if you have to run to Mickey Ds or the gas station to get a cup of coffee! I prefer flavored coffee. When I make this cake for people I always use vanilla biscotti or chocolate-flavored coffee. But plain will do just fine too.
Oh and dont worry, you cant taste the coffee.
Want cupcakes? Check out these red velvet cupcakes!
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