One of my resolutions for New Year is to do not stop trying new things and exploring new tastes. Sometime during 2018, I lost my motivation for creating delicious food and desserts and start playing in the safe zone. So with that being said, I wanted to start the New Year with something new and unique. A Red Velvet Cake with Cream Cheese Frosting from scratch!
Red velvet cake is so much more than a cake tinted red. This iconic American cake is a masterpiece of flavors, textures, and frosting. Everyone who tasted was asking me the recipe so today I’m out of control excited to share this recipe with you. This is the holy grail of layer cakes. Dense, yet soft ‘n light, tall, dramatic, and completely covered in tangy cream cheese frosting. This is the one and only red velvet cake recipe you will ever need!
Enough with the red velvet rambling. Let’s get to the recipe but before that, I’d like to suggest to read it carefully and especially pay attention to the tips at the bottom because specific ingredients and specific mixing techniques guarantee the success of this recipe. Also, I’m giving you the ingredients both in cups etc and gram, if you have a kitchen scale I suggest you use it!
RED VELVET CAKE WITH CREAM CHEESE FROSTING
10 Servings
Preparation: 30 minutes – Cooking: 30 minutes – Waiting: 3 hours
INGREDIENTS
For the Cake:
3 cups (345 gr) cake flour (leveled)1
1 tsp baking soda
2 tbsp (10 gr) unsweetened cocoa powder
1/2 tsp salt
1/2 cup (115 gr) unsalted butter, softened to room temperature 2
2 cups (400 gr) granulated sugar
1 cup (240 ml) vegetable oil
4 large eggs, room temperature and separated
1 & 1/2 tbsp (22 ml) vanilla extract
1 tsp white vinegar
liquid or gel red food coloring 3
1 cup (240 ml) buttermilk, room temperature 4
For the Cream Cheese Frosting:
450gr. full-fat cream cheese, softened to room temperature 7
1/2 cup (115gr) unsalted butter, softened to room temperature
4 cups (480 gr) powdered sugar
2-3 tbsp (30-45 ml) milk
2 tsp vanilla extract
INSTRUCTIONS
1. Preheat oven to 180°C. Spray or lightly butter two 22 cm. deep dish cake pans 5. Set aside.
2. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
3. Using a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy (about 1 minute). Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and the bottom of the bowl with a rubber spatula. Add the oil and beat on high for 2 minutes. The butter may look curdled and not completely combine with the oil but it’s ok!
4. Add 4 egg yolks and the vanilla, beat on medium-high speed until combined. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring until you reach your desired color (I used about 3 tbsp of liquid food coloring). With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Whisk the 4 egg whites 6 until thick and foamy (about 3 minutes). Fold into cake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick (if there are still small pieces of butter, it’s ok, they will melt inside as the cakes bake).
5. Pour batter into cake pans filling 2/3 of the way full. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as judged by wet crumbs on the toothpick, bake them for longer. However, do not overbake! Remove from the oven and allow cakes to cool completely in the pans.
6. Make the frosting: In a large bowl using a stand mixer fitted with a whisk, beat the cream cheese and butter together on medium speed until smooth (about 2 minutes). Add the powdered sugar and 2 tbsp of milk. Beat for 2 minutes. Add the vanilla and 1 more tbsp milk if needed to thin out (do not thin out too much, as the frosting won’t stay on the cake). Beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet.
7. Assemble and frost: Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with second layer and spread remaining frosting all over the top and sides. You can decorate as you like or leave it naked. Slice and serve.
Just some notes
1. I strongly recommend cake flour in this cake recipe, no other flour is suitable for this recipe.
2. Room temperature ingredients are important for this recipe. When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture among the cake.
3. The amount of red food coloring is up to you. To get the dark red color you see in the photo, I used 3 tbsp of liquid food coloring. Just dye the batter until you are pleased with the color.
4. Buttermilk is a key ingredient in this recipe. You can’t make this red velvet cake without it! Besides what buttermilk does for the taste and texture of red velvet cake, it also helps to activate the baking soda to leaven the cake. The vinegar does too- and it helps brighten the red color. Don’t get scared, a touch of vinegar is normal in red velvet desserts! You cannot taste it. If you don’t have buttermilk at hand, you may make your own “DIY” buttermilk and use it instead (that’s what I’ve done for this recipe). Just add 1 tsp of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk to make 1 cup. Stir the two together and let sit for 5 minutes.
5. If you’d like to make a 3 layer cake, pour the batter evenly into 3 pans. Personally, I really love the look of nice, thick layers in a red velvet cake but you can bake this cake into 3 layers instead of 2. If there’s extra batter, you can make a few cupcakes.
6. Whip the egg whites to a frothy consistency and fold them in. What is the point of this? The fluffiest texture is achieved this way. Beating the egg whites incorporates air which, when folded into the cake batter, creates airy volume.
7. For Red Velvet Cake I strongly recommend cream cheese frosting. Of course, you can use another frosting you like such as vanilla or chocolate but in my opinion, cream cheese pairs best with the flavor of red velvet cake.
8. Cover extras up tightly and store at room temperature or in the refrigerator for up to 3 days. Unfrosted cake remains fresh covered tightly at room temperature for 3-4 days. Store frosted cakes in the refrigerator for up to 7 days and allow to come to room temperature before serving.
9. Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
2 Comments
Είχα την εντύπωση πως το συγκεκριμένο κέικ απαιτεί μεγάλη τεχνική και έχει μεγάλο βαθμό δυσκολίας!Δεν είναι καθόλου δύσκολο τελικά! Αρκεί να ακολουθήσουμε τα βήματα και σωστά τις ποσότητες των υλικών! Υπέροχο φαίνεται Ιωάννα μου – παρεμπιπτόντως να είσαι πολύχρονη και γερή! φιλάκια
Πρέπει να την δοκιμάσεις την συγκεκριμένη συνταγή. Όπως όλα τα γλυκά είναι θέμα υλικών και σωστής εκτέλεσης. Αν την ακολουθήσεις κατά γράμμα θα δεις οτι είναι παιχνιδάκι! Σε ευχαριστώ πολύ για τις ευχές! Φιλιά πολλά!