Red Velvet Creamcheese Cake
This is the most amazing Red Velvet Cake recipe turns out into moist, fluffy cake, and has the perfect balance between acidity and chocolate. Top it off with cream cheeses frosting for the perfect Red Velvet Cake you’ve been dreaming of!
There is something so elegant about a red velvet cake that is maybe it’s name or that beautiful, bold red color. Or maybe it’s the delicate crumb and lightly chocolatey sweet taste mellow with a tad bit of tang from the buttermilk.
Whatever it is, I’m totally in Love for all this RED VELVET!!!
Red velvet cake and chocolate cake are not the same. Yes, there’s a little cocoa, but the flavor is harder to describe than that. It’s tangy, delicious and uniquely “red velvet”. You just have to try it to know and love it.
First, red velvet cake has always been made with vinegar and buttermilk and the acidity reacts with the cocoa to reveal the red anthocyanin in the cocoa, which would give it it’s red-ish color.
Bake up those layers and let them cool. When you’re ready to build the cake, make the Cream Cheese Frosting. It’s such a classic frosting to pair with red velvet and this one pipes and frosts beautifully.
Ingredients:
Bake pan size 2x8 inches
**I used half of the given recipe in my vedio to make 1x8 inches pan cake.
2 1/2 cups or 325 grams all purpose flour
2 cups or 414 grams sugar
1 1/4 tsp baking soda
1/2 tsp baking powder
4 tsp or 9 grams dutch processed unsweetened cocoa
1 tsp salt
1 cup or 240ml buttermilk**
1/2 cup or 120ml vegetable oil
2 tsp vanilla extract
2 large eggs at room temperature
2 tsp white vinegar
4 tsp red food coloring gel or powder
1 cup or 240ml hot water
** if you don't have buttermilk it's quite easy to make at home with luke warm milk and veniger. Take 1 cup luke warm milk and add in 1 teaspoon white veniger. Let it aside for few minutes.
Directions:
Preheat the oven to 350°F (180°C). Line the bottoms of two 8-inch (23cm) cake pans with parchment paper and grease the sides.
Add the flour, sugar, baking soda, baking powder, cocoa and salt to a large mixer bowl and combine. Set aside.
Add the buttermilk, vegetable oil, vanilla extract, eggs, vinegar and red food coloring to a medium sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Divide the batter evenly between the two pans and bake for 30-40 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cakes from the oven and allow to cool for 3-5 minutes, then remove to a cooling rack to finish cooling.
CreamCheese Frosting:
Ingredients:
Philadelphia CreamCheese 300 Grams
Vanilla Extract 2 teaspoon
Heavy Cream chilled 1 cup
Icing Sugar 6-8 tablespoon or according to your taste
Direction:
Beat cream cheese, icing sugar and vanilla in a mixer until sugar is incorporated and well blended.
Add whipping cream and continue to mix untill soft peaks are formed.
Assembling:
Use a large serrated knife to remove the domes from the top of the red velvet cakes.
Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1/2 cup of frosting evenly on top of the cake layer.
Then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake.
Frost the outside of the cake.
Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.
