This really is my personal favorite Red Velvet Cake recipe! This cake is amazingly soft, moist, buttery, and capped by having an easy cream cheese frosting.
During the last couple of several weeks, I’ve shared my personal favorite chocolate cake and white-colored dessert recipes along with you. Now I’ve yet another that’s ideal for Valentine’s Day – this homemade red velvet cake recipe!
Red velvet is really a distinctive cake because it features a vanilla flavouring but additionally an indication of chocolate. It is also challenging perfect because it ought to be buttery, yet stay moist. This recipe delivers all that and it’s incredibly scrumptious too!
I’m also discussing all you need to know regarding how to perfect this cake. Including steps to make a 913 cake or cupcakes and a few step-by-step pictures that will help you on the way!
Steps To Make This Red Velvet Cake
To create this red velvet cake, you’ll begin by whisking together your dry ingredients: cake flour, unsweetened cacao powder, sodium bicarbonate, and salt. I would recommend using cake flour because it features a lower protein content than all-purpose flour which results in a softer, lighter cake. With regards to cake flour, a couple of my personal favorite brands are Pillsbury Softasilk and Swans Lower.
There’s also 1/4 cup of unsweetened cacao powder within this cake therefore the cake isn’t super chocolatey , but it features a hint of chocolate th at is anticipated in red velvet cakes. Once you’ve whisked together the dry ingredients I would recommend sifting them also to get rid of any protuberances of cacao powder which help keep your cake light.
Then, combine the wet ingredients beginning with a few unsalted butter and granulated sugar. I would recommend creaming the butter and sugar together for around 4-a few minutes. Why? Creaming the butter and sugar together until light and fluffy incorporates more air to your cake batter developing a softer, lighter cake.
When the butter and sugar are creamed together, you’ll beat in 2 eggs until well combined. Then add all of those other wet ingredients : some oil, red food coloring, vanilla flavoring, and distilled white-colored vinegar. The oil keeps the wedding cake incredibly moist, and so i use a mix of butter and oil within this cake.
Once you’ve confused the wet ingredients, you’ll alternate mixing the dry ingredients in three additions with a few buttermilk. Alternating the dry ingredients using the buttermilk helps you to prevent overmixing the wedding cake batter be responsible for a denser cake. Should you don’t have buttermilk on hands, you may make your personal using my homemade buttermilk substitute.
When the cake batter is confused it will likely be an attractive vibrant red colorization such as the picture above. Then, just divide the batter between two 9-inch cake pans and bake them for around half an hour. If you wish to allow it to be simpler to obtain the cake layers from your pans I would recommend using parchment paper. I personally use these parchment liners from Wilton and LOVE them, they’re ideal for this recipe too!
When the cake layers are baked and cooled, you’ll combine the frosting. I made use of my personal favorite cream cheese frosting with this cake and elevated the quantity to possess enough to frost it. If you wish to try another frosting my vanilla buttercream frosting could be scrumptious too!
Then, just level your cakes and frost it any way you like. I made use of the Wilton 1M piping tip for that swirls on the top of the cake.