If I may, I’d like to ask you what is a red velvet cake should look or taste like? Is it chocolate-y? Does it have the taste of a butter cake, a vanilla flavor, or what? I’m not sure either, but if I taste it, the cake has mild cocoa, sweet vanilla, buttery, and has buttermilk taste. It’s a combination of all.
I gather that this cake is commonly served during valentine or Christmas day because of its red color – and you know, red is making everything merrier. Red velvet cake flavor is outstanding that I find the cake to be most sought after in a bake shop.
The recipe I’m going to show you is my favorite. It’s a traditional red velvet cake with frosting and icing and everything tasty in between. So, I want you to take notes and put on the apron.
- 2 ½ cups sifted cake flour
- ½ tsp salt
- 2 tbsp unsweetened cocoa powder (regular/Dutch-processed)
- 1 cup buttermilk
- 2 tbsp liquid red food coloring
- ½ cup unsalted butter at room temperature
- 1 ½ cup granulated white sugar
- 2 tsp pure vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp distilled vinegar
- 8-ounce cream cheese at room temperature
- 1 cup powder sugar
- Heavy whipping cream
Ingredients to make the icing:
- 2 tbsp non-flavored gelatin
- 1 ¼ cup water
- 1 ½ cup sugar
- 2/3 cup condensed milk
- 2 cups white chocolate chips
How to Make Red Velvet Cake
First, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare 2 9-inches baking pan, grease with cooking spray or butter, and put a parchment paper on the bottom of each pan. Set aside.
In a bowl, put together the strained 2 ½ cups sifted cake flour, ½ tsp salt, and 2 tbsp unsweetened cocoa powder. Whisk together until it mixed well. Set aside.
In a separate bowl, put together 1 cup buttermilk and 2 tbsp liquid red food coloring. Lightly whisk together until incorporated. Set aside.
In a large mixing bowl, put ½ cup unsalted butter and using a stand mixer or a hand mixer, beat the butter until the texture becomes creamy. Then, add 1 ½ cup granulated white sugar, and beat again for another 2-3 minute at medium to high speed. To the mixture, add 1 tsp vanilla extract and 2 eggs. The egg should go one at a time, and you should scrape down the bowl.
Add the flour mix and the buttermilk mix to the batter alternately. The order should be half of flour, half or buttermilk, scrape down, and then put another half of each alternately. When mixed well, transfer the batter in a large bowl. Set aside.
On a small bowl, mix 1 tsp baking soda and 1 tsp distilled vinegar. Remember, you have to do it very quickly and then pour it to the batter to give an extra foamy and moist texture to the red velvet cake. Mix it using a spatula.
Pour the batter evenly to the two baking pans, and bake for 25-30 minutes or test using a toothpick until it comes out clean. You should rest it to cool for 10 minutes, put it in a plate and wrap it with a plastic wrap, then put in in the fridge. I let it inside for around 4 hours until firm, but you can also leave the cake overnight.
Making the Frosting
Put 8 ounces cream cheese in a bowl, and beat it until smooth. Add 1 tsp vanilla extract, 1 cup powder sugar, and add heavy whipping cream. Beat together until incorporated and scrape down the bowl.
Slice each cake into two, spread the frosting on top of each cake, layer and continue the process. You should also cover the surface and the sides of the cake. Set aside.
Making the Icing
To make the icing for your red velvet cake, put 2 tbsp non-flavored gelatin and ¼ cup water, mix and let bloom. Set aside.
In a medium saucepan, put 1 ½ cup sugar, 1 cup water, and 2/3 condensed milk, whisk in medium heat and then add the gelatin, whisk until dissolved. Then, add 2 cups of chocolate chips, and stir until all melt.
Once mixed well, take off the heat, add red food coloring, and stir gently. The temperature of your icing should be around 96 degrees Fahrenheit or 35 degrees Celsius.
If you have the correct temperature, pour the icing onto the top of frosted red velvet cake. Now, you can decorate all you want using dark choco or cherries on top.
When making a red velvet cake, using sifted cake flour is better because it’s lighter and easier to mix. If you can find one, try to use mascarpone cream cheese to add more buttery, velvety texture than the regular cream cheese.