I have only recently learned about red velvet cake, maybe about 3 years ago. It really intrigued me, a beautiful red cake with white icing. It was immediately added to my Bucket List of Baking. This year at Thanksgiving I thought I would give it a try. The trick was to find a good recipe because I had never had one or knew of anyone that had made one. I search and searched and finally chose this one…
Easy Red Velvet Cake
Yield: 3 cake layers
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons of water
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.
1. Preheat oven to 350 degrees.
2. Butter and flour the 3 cake pans and line bottoms with parchment.
3. Whisk cake flour, cocoa and salt in a bowl.
4. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended.
5. Beat in eggs one at a time.
6. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Next time I would use more colour, I didn’t think it was red enough
7. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
8 . Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
9. Divide batter among pans.
10. Place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
Cream Cheese Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 2 packages (8 ounces each) cream cheese , softened
- 8 cups confectioners’ sugar (about 2 lbs.)
- 1 tablespoon milk
In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners’ sugar and milk. Beat on high until smooth (30 – 60 seconds). If icing seems too thin, add confectioners’ sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.
I wanted to leave it like this but it didn’t seem red enough so I decided to cover the whole thing
Take the cake out of the fridge a few hours before you eat it! I did not because I thought the cream cheese icing should remain in the fridge. I was dead wrong!!! when the cake was cold it was totally flavourless and a crumbly mess! The next day we took it out before we started eating dinner and it was perfect for dessert, not crumbly and had much more flavour.
The cake was ok. I will be on the hunt for another recipe to make in the future. I don’t think I will make this one again. So if anyone has a Fantastic Red Velvet Cake Recipe PLEASE let me know!