Red velvet cake

[loraanna]

THE BEST RED VELVET CAKE RECIPE (ADAPTED FROM SAVEUR)
Cake Ingredients & Instruction

• 2 1/2 cups cake flour
• 1 1/2 cups sugar
• 1 tsp. baking soda
• 1 tsp. cocoa powder
• 1 tsp. salt
• 2 eggs
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 1 oz. red food coloring
• 1 tsp. vanilla extract
• 1 tsp. white distilled vinegar

Preheat oven to 350°. Grease three 6” or 8” round cake pans with butter. Add a round of parchment paper to the bottom of the pan, then butter again. Dust lightly with flour and set aside.
Combine flour, sugar, baking soda, cocoa, and salt into a bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a separate bowl with an electric mixer until combined.
Incorporate the dry ingredients gradually into the wet and beat until smooth, 1-2 minutes. Divide batter evenly between pans.
Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes for 8” pans, 35-45 minutes for 6” pans.
Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a rack. Let cakes cool completely before frosting.
Use a cake leveler or a serrated knife to level off the tops of your cakes so that you are left with flat even tops. Save the tops for garnish.

Frosting Ingredients & Instruction

• 12 oz. cream cheese, softened
• 12 oz. butter, softened
• 1 tsp. vanilla extract
• 3-4 cups confectioners’ sugar
• Chopped pecans or walnuts to garnish (optional)

Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined.
Add sugar gradually and beat until frosting is smooth.

Cake Assembly & Decorating

Put one cake layer on a cake plate or stand then spread one-quarter of the frosting on top.
Set another layer on top and repeat frosting.
Set remaining layer on top and sides first, then the top with the remaining frosting.
If you planned to use pecans or walnuts, press them into the sides of the cake.
If you planned to use cake crumb for garnish, put your extra cake tops from step 7 above into a processor until you have crumbs.
Sprinkle the crumb to add garnish around the base of your cake or onto the top for a bright flash of red!

 

[Becky]

Sounds great! I love buttermilk in cake recipes, it makes it so moist and delicious

 

[randee555]

Red velvet is my absolute favorite cake. I normally have one every year for my birthday but I sadly didn't this year. I've never made my own because others would make it for me so I might try this one.

 

[NaturalBeauty_35]

When it comes to Red Velvet Cake, it's my absolute favorite. I make this cake all the time, especially on Valentine's Day. When I am making it, I always use buttermilk instead of whole milk because buttermilk makes the cake more moist and gives it a better texture. I prefer using almond extract instead of vanilla extract because the almond adds a stronger flavor to the cake. For my frosting I always use my favorite Bailey's Cream Cheese Frosting or sometimes Almond Cream Cheese Frosting. I always make my own cream cheese frostings!!!

 

[andrew172]

My fiancee really likes red velvet cake! Though she only likes things in moderation, she can barely get through a slice of her favorite cake, I'll probably try to modify this recipe for cupcakes for her if I can, doesn't seems like it would be too difficult.