Red velvet cake is a type of cake that is characterized by its distinctive deep red colour and moist, tender texture. The cake has a mild chocolate flavour with a hint of tanginess. It is typically layered and frosted with cream cheese frosting, which complements the flavours of the cake.
The red colour of the cake is achieved through the use of red food colouring. Originally, the colour was derived from a chemical reaction between natural cocoa powder and acidic ingredients like buttermilk and vinegar. However, modern red velvet cake recipes often rely on red food colouring for the vibrant colour.
Cream cheese frosting is the traditional choice for red velvet cake. The tanginess of the cream cheese complements the sweetness of the cake and adds a creamy, rich element to the dessert. The frosting is usually spread between the cake layers and generously applied on the top and sides of the cake. It is often paired with a tangy cream cheese frosting. Here’s a classic recipe for Red Velvet Cake:
Ingredients for the cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
Ingredients for the cream cheese frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
- In a small bowl, combine the buttermilk, red food coloring, vanilla extract, and white vinegar. Stir to mix well.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients, mixing just until incorporated after each addition. Be careful not to overmix.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining cream cheese frosting. Smooth the frosting with a spatula.
- Optional: Decorate the cake with red velvet cake crumbs, grated chocolate, or additional frosting as desired.
- Slice and serve the delicious homemade Red Velvet Cake.
Enjoy your homemade Red Velvet Cake with its signature moist and velvety texture, complemented by the tangy cream cheese frosting!