Red Velvet Cake
Red Velvet Cake – an elegant and moist layered cake baked from scratch with mild chocolate, tangy buttery red-tinted cake. You’ll taste a combination of vanilla and chocolate flavors and a bit of tang from the buttermilk. An iconic cake with great texture, flavors, and frosting!
They say save the best for last. And so I heed to this old time saying.
This Red Velvet Cake recipe is the queen of all layered cakes. The most beautiful, vibrant and flavorful cake of all time. I should also add that it’s the trickiest, too, compared to other layered cakes I’ve shared recently.
Ingredients
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
3 tablespoons (30 grams) regular or Dutch-processed cocoa powder
½ cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
½ cup sour cream
¾ cup oil
3 large eggs
½ cup (120 ml) buttermilk
2 teaspoons pure vanilla extract
2 tablespoons liquid red food coloring
1 teaspoon baking soda
2 teaspoons water
Cream Cheese Frosting ( Double to fully frost cake )
8 ounce (225 grams ) cream cheese
4 ounce (113 grams) unsalted butter
1 teaspoon vanilla
4-6 cups (500-750 grams) powdered sugar
Instructions
In a medium bowl combine flour, salt and cocoa powder. Set aside
Preheat oven to 350 degrees. Grease two 9 inch round baking pan with baking spray; Line with parchment paper if desired ,set aside.
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4 minutes, add sour cream and mix for another minute. Followed by the oil – mix for another minute
Add in eggs, one at a time, beating the mixture well between each addition.
Next pour in the buttermilk and vanilla, thoroughly mix.
Add food coloring until desired color has been reached .
Slowing, add flour mixture into the batter. Mix baking soda and water and gently fold into cake batter. Scrape down the sides of the mixing bowl.
Divide the batter evenly between the two pans, tap the on the countertop to release bubbles .
Bake at 350 Degrees F for about 25-30 minutes or until a toothpick inserted in the cake comes out clean.
Let the the cakes sit in their pans for about 10- 15 minutes. Gently place cakes on a wire rack and invert, lifting off the pan.
Once the cakes have completely cooled, wrap them in plastic paper and place the cake in the refrigerator for at least an hour or preferably overnight. Makes it so much easier.
Cream Cheese Frosting
Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
Gradually sieve in powdered sugar, mix as you go along until smooth.
Assembling the Cake
Place 1 cake layer on a serving platter. Spread about about 1 1/2 cup of cream cheese frosting over cake layer. Top with second layer, and more frosting over cake layer.
Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, with candied cranberries, if desired .
They say save the best for last. And so I heed to this old time saying.
This Red Velvet Cake recipe is the queen of all layered cakes. The most beautiful, vibrant and flavorful cake of all time. I should also add that it’s the trickiest, too, compared to other layered cakes I’ve shared recently.
Ingredients
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
3 tablespoons (30 grams) regular or Dutch-processed cocoa powder
½ cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
½ cup sour cream
¾ cup oil
3 large eggs
½ cup (120 ml) buttermilk
2 teaspoons pure vanilla extract
2 tablespoons liquid red food coloring
1 teaspoon baking soda
2 teaspoons water
Cream Cheese Frosting ( Double to fully frost cake )
8 ounce (225 grams ) cream cheese
4 ounce (113 grams) unsalted butter
1 teaspoon vanilla
4-6 cups (500-750 grams) powdered sugar
Instructions
In a medium bowl combine flour, salt and cocoa powder. Set aside
Preheat oven to 350 degrees. Grease two 9 inch round baking pan with baking spray; Line with parchment paper if desired ,set aside.
Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 4 minutes, add sour cream and mix for another minute. Followed by the oil – mix for another minute
Add in eggs, one at a time, beating the mixture well between each addition.
Next pour in the buttermilk and vanilla, thoroughly mix.
Add food coloring until desired color has been reached .
Slowing, add flour mixture into the batter. Mix baking soda and water and gently fold into cake batter. Scrape down the sides of the mixing bowl.
Divide the batter evenly between the two pans, tap the on the countertop to release bubbles .
Bake at 350 Degrees F for about 25-30 minutes or until a toothpick inserted in the cake comes out clean.
Let the the cakes sit in their pans for about 10- 15 minutes. Gently place cakes on a wire rack and invert, lifting off the pan.
Once the cakes have completely cooled, wrap them in plastic paper and place the cake in the refrigerator for at least an hour or preferably overnight. Makes it so much easier.
Cream Cheese Frosting
Whisk cream cheese, butter and vanilla until creamy. You may use a mixer, if desired.
Gradually sieve in powdered sugar, mix as you go along until smooth.
Assembling the Cake
Place 1 cake layer on a serving platter. Spread about about 1 1/2 cup of cream cheese frosting over cake layer. Top with second layer, and more frosting over cake layer.
Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish, with candied cranberries, if desired .
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