This classic, Red Velvet Cake recipe has a moist and tender texture and just the right amount of tang to keep you coming back for more. The cream cheese frosting is spread between each layer as well as on top to give you the perfect ratio of cake to buttercream in every bite!
This moist and tangy homemade Red Velvet Cake is layered with a fluffy cream cheese frosting for a classic dessert that you’ll savour every bite of.
INGREDIENTS:
cake:
1 1/2 cups vegetable oil
2 eggs
1 cup buttermilk (or 1 cup milk and 1 tsp white vinegar)
1 tbsp vinegar
1 teaspoon vanilla
2 cups sugar
1 tsp unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
2 1/2 cups all purpose flour
2 tsp red food colouring
Frosting:
500gr cream cheese, room temperature
1/2 cup butter, room temperature
5 cups powdered sugar
optional – 1 teaspoon vanilla extract OR 1/2 teaspoon almond extract
Follow the directions and you will end up with a moist, lightly chocolate, and deeply red cake.
INSTRUCTIONS:
Cake:
Preheat oven to 175c,
Coat a 17cm round pan with nonstick spray
Cut cooking paper a round to fit in the bottom of the pan
Place the parchment round in the pans and coat again with non-stick spray. Set aside
In the bowl add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined
Add in the sugar and mix until incorporated
Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder
Turn mixer to low and add in the flour and red food colouring
Mix until smooth, 30 seconds – 1 minute, scraping the sides of the bowl as necessary.
Pour the butter into the pans
Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean
Cool in pan for 10 minutes and then turn the cake out onto a wire rack to cool completely
Frosting:
In the bowl mix the cream cheese and butter together on medium hand mixer speed until combined
With mixer on low, slowly add in the powdered sugar
Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary
Spread the frosting on top of the cooled cake
Tips for Success:
1. Measure the flour accurately
2. Use room temperature ingredients
3. Adjust the amount of cocoa powder to your likings
4. It’s important to use both buttermilk and vinegar in this cake – otherwise, it’ll miss the mark on red velvet flavour
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