How to make the best red velvet cake
MMmmmm…… Red velvet the name alone sounds so decadent ! I was so excited to make this cake from scratch it was my 1st attempt to make this lovely dessert. Red velvet being one of my favorite cakes is so rich in flavor, it’s not too sweet and when the cake comes out moist and the flavors melt in your mouth it’s hard to resist not eating it ! I managed to make the cake while I was cooking thanksgiving dinner for my sister and some close friends, I was juggling 5 dishes and I remember telling my sister – I hope it comes out okay !
Well it came out more than okay we almost finished the whole cake!!! It was that delicious almost addicting to say the least… Due to the success of this recipe, I decided to share it cause its to die for 😉
If you read my cup cake blog , I used the same method for making the base of the cake – because I thought that recipe was perfect. So here is what you will need for the cake and the icing.
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 teaspoon cocoa powder
1 cup vegetable oil
2 tablespoons red food coloring
2 teaspoon vanilla extract
1 cup buttermilk ( you can substitute the buttermilk with 1 cup milk plus 1 teaspoon vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using) – this is what I did.
Preheat the oven to 350 degrees F. Lightly butter 2 (9 by 1 1/2-inch round cake pans)
1.) In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
2.) In a separate large bowl beat 2 eggs with an electric mixers the one with the whisk attachment on medium speed (15-20 seconds).
3.) Add the sugar and continue to beat on medium speed (30 seconds).
4.) Add vanilla and oil and beat on medium speed (1 minute)
5.)Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
7.) Remove the cakes from the oven let it cool down then one at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Cream Cheese Frosting:
1 pack cream cheese
2 1/2 cups sifted confectioners’ sugar
1 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
Using a hand-held electric mixer, mix the cream cheese, and butter in a large bowl on medium speed until incorporated. Should take about 2-3 minutes then Increase the speed
Add the vanilla and slowly add the sugar – once it’s all mixed in there you want to mix it for about 5 minutes till it looks fluffy
Store in the refrigerator until somewhat stiff, before using.
Frosting the cake
NOW ! It was a bit challenging to frost the cake in the beginning because I Kept thinking “what if the icing is not enough?” just keep in mind when icing the cake that, it is more than enough frosting. Even I had left overs ! Soo don’t be afraid to add loads of frosting when making the middle layer of the cake. 👍
Time to Frost the cake. Place 1 layer, rounded-side down, on your round plate Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.)
When you have finished with that Sprinkle the top with the whatever toppings you wish you use or keep it as is. I used red sugar candy sprinkles and Wow ! it added great texture to the cake when you eat it. ☺
And my finished product looked like this ❤
A photo will all the food I cooked ! Took me 8 hours to prepare everything … But it’s was worth it !!! Especially when you have a group of amazing friends to share the food with ❤❤❤
Happy late Thanksgiving !!!
Hope you enjoyed this recipe ❤