Oh, Red Velvet Cake is a timeless classic that not only tastes amazing, but also looks amazing! The characteristic red color and the silky, sour cream cheese frosting make it inimitable.
Here is a recipe for the perfect, silky Red Velvet Cake, which is enough for a cake with a diameter of $20-22 \text{ cm}$.
❤️ Red Velvet Cake Recipe
I. Dough Ingredients
The secret lies in the soft, crumbly texture (velvet) and a pinch of cocoa.
Ingredient Quantity Function
All-purpose flour $300 \text{ g (approx. } 2 \frac{1}{2} \text{ cups)}$
Sugar $300 \text{ g (approx. } 1 \frac{1}{2} \text{ cups)}$
Oil (neutral flavor) $120 \text{ ml}$
Buttermilk (or sour cream) $240 \text{ ml}$ Provides acidity and a silky texture.
Eggs $2 \text{ pcs (large)}$
Unsweetened cocoa powder $2 \text{ tsp}$
Baking soda $1 \text{ tsp}$
Vinegar (white) $1 \text{ tsp}$ Reacts with the buttermilk and baking soda for the perfect volume.
Vanilla extract $1 \text{ tsp}$
Food coloring (gel) $1-2 \text{ tsp}$ Gel color is best for a deeper color.
II. Ingredients for Cream Cheese Frosting
This frosting is a must-have for Red Velvet!
Ingredient Quantity Function
Cream cheese (e.g. Philadelphia) $450 \text{ g}$ Full fat, cold.
Butter $115 \text{ g}$ Room temperature.
Powdered sugar $400-500 \text{ g}$ To taste (amount depends on desired thickness).
Vanilla extract $1 \text{ tsp}$
🎂 Preparation
- The Dough
Preparation: Preheat the oven to $175^\circ\text{C}$ degrees. Grease and flour two $20-22 \text{ cm}$ cake pans or line them with baking paper.
Dry ingredients: In a large bowl, mix together the flour, sugar and cocoa powder.
Wet ingredients: In another bowl, mix together the oil, eggs, vanilla extract and buttermilk (or sour cream). Add the red gel food coloring – the more you add, the more vibrant the color.
Mixing: Slowly add the wet mixture to the dry mixture on low. Mix just until just combined!
The “secret”: In a small glass, mix the baking soda with the vinegar. Let it foam up, then quickly stir into the batter. This will give it an instant rise and help with the velvety texture.
Baking: Divide the batter evenly between the two pans. Bake for $25-30 \text{ minutes}$, or until a toothpick inserted into the center comes out clean.
Cooling: Let the sheets cool in the pan for $10 \text{ minutes}$, then place on a wire rack and let cool completely. - Cream Cheese Frosting
Whipping: Cream together the room temperature butter and vanilla extract with the powdered sugar until light and creamy.
Cream Cheese: Add the cold cream cheese. It is essential that the cream cheese is cold, otherwise the frosting may be too soft. Stir until creamy. - Assembly
Place one sheet on the plate. Spread the cream cheese frosting thickly over the surface.
Place the second sheet on top.
Coat the top and sides of the cake with the remaining cream.
You can sprinkle the crumbled dough on the edge of the cake as a decoration.
It is worth resting in the refrigerator for a few hours before eating, but take it out before serving so that the butter can melt a little and the glaze becomes silkier!
Would you like an idea on how to make this cake in muffin form?