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Red Velvet Cake The Only Recipe You’ll Ever Need

This red velvet cake recipe will become your go-to recipe, and I promise you that. I have tried many red velvet cake recipes before, most of them were dry, others don’t have much flavor, but today you will get to bake the best red velvet cake ever.

What is the red velvet cake?

It is a butter cake kissed by cocoa and turned red! I’m joking. It is butter cake, mixed with unsweetened cocoa powder and red food coloring is added to give it a great vibrant color.

A long time ago, beetroot juice was used to make this cake, but that required a longer time. You have to juice the beetroot, then the juice had to be boiled and reduced to half, and then it is added to the cake batter.

I was never fond of cakes sprayed or submerged in simple syrup, and the red velvet cakes I had were mostly dredged in it. Now, I’m not saying that those cakes tasted awful, but to me, the sweetness in the cake and the frosting should be enough. Adding more sugar to any cake takes away its flavor.

My husband bought a red velvet cake from the bakery, and it was, you guessed it, full of simple syrup. Then we tried another bakery, and this time, the flavor of the red velvet cake was amazing, but the texture was a little dry. Being the foodie I am, I had to go to the kitchen and try to come up with a red velvet cake recipe that is moist and tastes delicious.

How to Make Red Velvet Cake?

There is buttermilk in almost all the red velvet cake recipes I found, but I gave it a thought and decided to omit buttermilk and introduce an ingredient that will keep the cake moist for longer, so I used sour cream.

The original recipe had butter. Although butter enhances the flavor of the cake it doesn’t help in keeping it moist; I’ve added another fat to this recipe, a fat that will keep my cake moist even when in the fridge. Now I have the flavor of the butter and another flavorless fat that will contribute in the red velvet cake moistness, a cooking oil.

White vinegar couldn’t find its way to this recipe! The vinegar and baking soda work together to give height to the cake. Instead, I added baking powder and cornstarch. Baking powder is a leavening agent and when you add cornstarch to all-purpose flour, the cake becomes lighter.

After adding all these ingredients together, you will get a delicious, moist,buttery, and good looking red velvet cake.

To me, this is the best red velvet cake recipe, but I’d like for you to give it a try and let me know how you found it.

How to ruin a Red Velvet Cake!

Over mixing the batter. You will get a tough flat cake.

Over baking. The flavor of chocolate and butter will change to something you don’t want to taste, and the cake will come out dry.

Not using the proper measurements. Use measuring spoons and cups for this recipe, do not eyeball the ingredients.

Not using good quality chocolate or using bitter chocolate.

If the oven temperature is not correct. Some ovens get hot, so you need to make sure that the temperature mentioned in the recipe is exactly the temperature of your oven.

Not preheating the oven.

Not greasing the pan or using parchment paper. This cake is delicate, and if you don’t grease and flour your pan properly, the red velvet cake will stick.

Let’s bake this beauty!

Red Velvet Cake The Only Recipe You’ll Ever Need

Prep Time: 15 minutes

Cook Time: 27 minutes

Total Time: 42 minutes

Category: Desert

Cuisine: American

Serving Size: 6

Calories per serving: 250 Kcal

Red Velvet Cake The Only Recipe You’ll Ever Need

This a mist and delicious red velvet cake, you don't have to use simple syrup. You can taste the butter and a hint of chocolate.

Ingredients

FOR THE CAKE:
2 ½ cup + 2 tablespoon all purpose-flour
½ cup + 2 tablespoon corn starch
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoon unsweetened cocoa powder
2 tablespoon red food coloring
4 large eggs
¾ cup milk
¼ cup sour cream
2 teaspoon vanilla
1 1/2 cup white sugar
1/2 cup vegetable oil
1/2 cup + 2 tablespoon softened butter
FOR THE FROSTING:
½ cup unsalted butter at room temperature
2 cup sifted confectioners sugar
1 teaspoon vanilla
½ cup cream cheese

Instructions

  1. FOR THE CAKE
  2. Preheat oven to 350F/180C. Grease and line two 8” baking pan with parchment paper.
  3. Mix milk with sour cream and food coloring, Keep aside.
  4. Sift twice the flour, cornstarch, baking powder, baking soda, cocoa powder, and salt. Keep aside.
  5. In a bowl, Beat the butter with oil until well combined. Add the sugar and beat until creamy, now add the eggs and beat well for two minutes.
  6. Add the milk and sour cream mixture to the previous mixture and beat for a minute. Gradually add the dry ingredients and mix gently for few seconds (not more than 7 seconds.)
  7. Pour the batter in the previously prepared pans and bake for 27 minutes or until a toothpick inserted in the middle of the cake comes out clean. (When you test if the cake is done baking, the toothpick might come out red, that’s normal. If the toothpick doesn’t have a batter on it the cake is done.)
  8. Cool the cake in the pan while on a wire rack for 9 minutes. Remove cake from pan and place on wire rack to cool completely.
  9. FOR THE FROSTING
  10. Beat the butter until light and creamy.
  11. Add the confectioner's sugar and beat for 3 minutes on medium high.
  12. Now add the cream cheese and beat for 3 minutes on medium high, then beat for one minute on high.
  13. The frosting is creamy, but it will be easy to use it for frosting your cake.
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