8. Place the cup of frosting into a piping bag with a decorative tip. Pipe a decorative border on top of the cake or as desired. Place the red velvet cake in the fridge and chill for about 1 hour or until the frosting is set.
best cake recipe red velvet
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Due to the cream cheese frosting, I recommend storing the red velvet cake in the fridge if you want to keep it longer than 2 days. Place the cake under a cake dome or lightly cover with plastic wrap. The cake keeps for 5 days. Before serving, bring the cake to room temperature.
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.
My husband wanted red velvet cake for his birthday this week. I had never made red velvet cake before so I searched online and I made your recipe. It was easy and both cake and frosting are very yummy!! He said it was the best cake I ever made!
This glorious red velvet layer cake has a moist, tender texture and just the right amount of tang to keep you coming back for more. The cream cheese frosting is spread between each layer as well as on top to give you the perfect ratio of cake to buttercream in every bite! The sides of the cake are covered in your favorite sprinkles to complete the look.
The red velvet cake layers on their own freeze well. To freeze your cake layers, wrap each one tightly in plastic wrap and freeze them in an airtight container or freezer bag for up to 3 months. Thaw them out in the fridge before building the cake.
Hi there, I have tried a couple of your cakes and all came out delicious.Do you think that I can cover this red velvet cake with fondant? I will do a white chocolate ganache under the fondant, but would it hold the weight? Decorations on top are not heavy. Thank you so much for the advice. Lilia
Thanks so much for responding!! I did some Googling and some suggestions were over beating, which with me is entirely possible. Opening the oven was also suggested, but I have to rotate my trays. Not a great oven. Freshness of raising agents etc. It was the same shrinkage I used to get with my old red velvet recipe. The difference is mine was all butter so also much more dense. I always look for recipes that use oil or more oil than butter, as where I live the price of butter is out of the park. It definitely gave a softer crumb which I think is better. Thanks again,
This classic red velvet layer cake recipe is moist, tender & delicious! It's frosted with the best cream cheese frosting & is irresistible!","thumbnailUrl":["https:\/\/mediavine-res.cloudinary.com\/image\/upload\/s--5Bbbijpq--\/ar_16:9,c_fill,f_auto,fl_lossy,q_auto\/v1570218838\/cgvv1abemgsw1ryqp4un.jpg","https:\/\/mediavine-res.cloudinary.com\/image\/upload\/s--PPhRQBds--\/ar_4:3,c_fill,f_auto,fl_lossy,q_auto\/v1570218838\/cgvv1abemgsw1ryqp4un.jpg","https:\/\/mediavine-res.cloudinary.com\/image\/upload\/s--M9nmgZZt--\/ar_1:1,c_fill,f_auto,fl_lossy,q_auto\/v1570218838\/cgvv1abemgsw1ryqp4un.jpg"],"contentUrl":"https:\/\/mediavine-res.cloudinary.com\/video\/upload\/fwchohkgjwip4obdr8oj.mp4","duration":"PT60S","uploadDate":"2022-06-05T19:49:45+00:00"},"keywords":"red velvet cake, moist red velvet cake, red velvet cake recipe, red velvet cake recipe from scratch, one bowl red velvet cake, easy red velvet cake recipe, how to make a red velvet cake from scratch, chelsweets, chelsweets red velvet cake recipe, ","nutrition":"@type":"NutritionInformation","calories":"745 calories","carbohydrateContent":"98 grams carbohydrates","cholesterolContent":"87 milligrams cholesterol","fatContent":"38 grams fat","fiberContent":"1 grams fiber","proteinContent":"5 grams protein","saturatedFatContent":"16 grams saturated fat","servingSize":"1","sodiumContent":"463 milligrams sodium","sugarContent":"82 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"20 grams unsaturated fat","aggregateRating":"@type":"AggregateRating","ratingValue":"4.6","reviewCount":275,"url":"https:\/\/chelsweets.com\/red-velvet-layer-cake\/"}Yield: 16Red Velvet Layer CakePrintThis classic red velvet layer cake recipe is moist, tender & delicious! It's frosted with the best cream cheese frosting & is irresistible!
Cream cheese icing is always a bit harder to decorate with that regular buttercream. This frosting recipe is more stable than a lot of cream cheese frosting recipes, but it still is slightly more difficult to smooth than my classic American buttercream recipe ( -best-american-buttercream-recipe/).
You're too sweet! I used this recipe to make 2 tiers in a 4 tiered cake and it worked great! It is definitely softer than some of my more sturdy cake recipes, but as long as it's properly supported and chilled it should work!
All-purpose flour or cake flour? Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe so that everyone can make it. I use a combination of all purpose flour and cornstarch, so the cake turns out tender and delicious. However, you can substitute 3 cups of cake flour for both the all-purpose flour and cornstarch if you prefer to use it instead.
Oil or butter? The first cakes I tried were only with butter, because, well, I love butter. But once I started using oil (after I saw that Southern recipes use only oil, and I got curious), I realized my cake was less dry. To enjoy both worlds I use some butter for flavor, and oil for the fluffiest texture and extra moist cake.
Hi Shiran,I would like to bake this beautiful velvet cake .. but in cake flour. You mentioned using cake flour would be 2 3/4 cups. Will that be 345g? I saw someone commented that 2 3/4 cups of cake flour was close to 275g. Hope to hear from you.Thank youChristy
Love this recipe. I use cake flour and thought the substitution should have been 375 grams but the amount given in the blog is 2 3/4 cups which is closer to 275 grams so my layers are slightly sunken. I will make the correction when I bake this again. Love the cream cheese frosting too! Thanks.
Hi! This recipe looks to die for. It looks fluffy and light. Since tomorrow is Halloween, I am going to be making a bloody, rich cake. My first thought was red velvet. So, here I am! But just a quick question, can the red food coloring be gel? Or can it be the small bottles that come in a four-pack (red, yellow, blue, and green)? Anyways, thanks in advance!
Hi shiran, I am using your recipe as my project for school. There is this cooking competition that requires me to serve the cake to atleast 4-6 people whom are the judges. Do you know how i can reduce the ingredients as im not that good at reducing it. It would also Be great if you can tell me what type of pan i should use.MUCH LOVESMichael
This recipe is freaking awesome! I baked it as written and then a second time with cake flour instead of all purpose flour. So so moist and fabulous flavor and a crowd favorite. Like seriously I was told multiple times by people that this is the best cake they ever had and they wanted my number to buy a cake from me in the future haha! For the frosting, I accidentally doubled the amount of powdered sugar and it ended up being perfect in taste and for piping.
Hi Shiran,for the very first time I baked a cake using your recipe( red velvet cake) . I was anxious really but I followed the steps. It came out amazing. My husband loved it as it was his birthday. Thank you so much.
Hello! So I have been reading for days and days and there seems to be so many versions of red velvet cakes out there.Can I ask if you tried this recipe with baking powder and if that made a difference? Also did you try the baking soda and vinegar mixture at the end and did that make a difference?I have come up with 4 variations that I will be trying over the next couple of days but I was wondering if you had any advice on this?Thanks!
White Vinegar: It sounds like a strange ingredient in a cake, but it is essential for helping the baking soda leaven the cake. Originally red velvet cake was colored with beet juice, however, when it is baked it can turn blue, so the acid from the vinegar would keep the beet juice a vibrant red color. You can use a different vinegar or acid, like lemon juice and it will achieve the same chemical reaction.
Cocoa Powder: The purpose of cocoa powder in this recipe might not be what you think it is! The natural cocoa powder works alongside the buttermilk and vinegar to tenderize the flour and create a softer, finer, velvety crumb.
I'm an artist and cake decorator from Portland, Oregon. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses!
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.
This red velvet cake has been adapted from The New York Times, with slight adjustments to the ingredients and the addition of oil for an even softer, richer and buttery melt-in-your-mouth cake. We tested a few versions with just butter, some with only oil, and some with half a dozen eggs! Truthfully, the one we are publishing is the best and received high praise from everyone who tried it. Both young and old!
Literally the BEST red velvet cake ever! Made it for my family and absolutely everyone loved it so much. I reduced the sugar in the frosting and put some cornflour instead and it was perfect. The cake was super moist. Absolutely cannot wait to make it again! Thanks for a wonderful recipe. 2ff7e9595c
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