Red velvet cake, as its name says it, is like eating red velvet. It is a really soft and fluffy cake in an intense red color with a slight chocolate flavor.Jump to Recipe
You can actually make this recipe without using the red colorant and it would still be amazing. Of course it would be like eating a cake with a little chocolate that way. What makes it special is actually the color red, the consistency it has and the cream cheese frosting that goes with it.
To make this red velvet cake, using a quality colorant is really important. It can be liquid colorant, in gel or powder, but we prefer using a gel colorant because it does not change the consistency pf the very cake and gives it a good color. It has to be a good quality one because you have to be able to use just a little and for it to give an intense color. Otherwise, the color will be a pale red or even pink.
The best frosting to use for this cake is a cream cheese forsting because it is acid and combines perfectly with the sweetness of the cake. But if you prefer it,you could actually use dulce de leche or buttercream.
If you like fluffy cakes, and chocolate cake, then you will completely fall in love with this red velvet cake. It is a great cake for celebrations, dinner parties or a romantic night.
We already have up in our blog the recipe for the classic red velvet cupcakes and now we bring you here the cake recipe, because even if it seems like it is the same, it is not at all. The recipe is somewhat different.
If you like this recipe, you have to se our funfetti cake recipe, which is perfect for a birthday or any other celebration.
- 2 1/2 C (11.46 oz) (325 gr) wheat flour , for cakes (pastry type flour)
- 1/4 C (0.74 oz) (21 gr) cocoa powder , sugar free
- 1 2/2 tsp (0.37 oz) (10.5 gr) baking soda
- 1/2 tsp (0.12 oz) (3.5 gr) salt
- 1 1/2 C (10.60 oz) (300 gr) white granulated sugar
- 1/2 C (3.95 oz) (112 gr) unsalted butter
- 1/3 C (2.70 fl oz) (80 ml) vegetable oil soft flavored
- 2 eggs
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 1-2 tsp (0.18-0.35 oz) (5-10 gr) red colorant in gel
- 1 1/2 tsp (0.25 fl oz) (7.5 ml) white vinegar
- 1 C (8.11 fl oz) (240 ml) buttermilk
- 7.94 oz (225 gr) cream cheese at room temperature
- 1/4 C (1.97 oz) (56 gr) unsalted butter at room temperature
- 1 1/2 C (6.52 oz) (185 gr) confectioners sugar
- 1 tsp (0.25 oz) (7 gr) salt
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
Preheat the oven to 375º F (180º C) an line two round cake pans of about 9 inches (23 cm) in diameter with parchment paper.
Sift together the flour, cocoa powder, baking soda and salt.
In a different bowl, using an electric mixer, beat the butter with the oil and sugar for 3 minutes until the mixture turns lighter in color and gets fluffier.
Mix in the eggs one by one, beating for 1 minute after each addition and then add the vanilla and the red colorant. Beat a little until the colorant is well integrated and the color is even.
Add in the flour mixture in three separate additions alternating with the buttermilk and vinegar, starting and finishing with the flour. Beat for 1 more minute.
Divide the mixture and pour half in one cake pan and the remaining half in the other and bake both for 25 to 30 minutes until a wooden stick comes out clean when inserted.
Once ready, let the cakes rest for 10 minutes. Turn them out and put them on a cooling rack to completely cool down before decorating.
In a big bowl put the cream cheese, butter and confectioners sugar and mix with a whisk or an electric mixer for 3 minutes until the mixture lightens in color and turns fluffier.
Add in the vanilla and salt and beat for 2 minutes until you get a soft mixture to decorate the cake.
Put the frosting in a pastry piping bag or a plastic bag with a round or star shaped piping tip.
Put one of the cakes on the plate you will be presenting the cake. Then, decorate with about half the amount of the frosting only on the top of the cake, not on the sides (to make a naked cake).
Put the other cake on top of that and decorate with the rest of the frosting on the top. Refrigerate for at least 30 minutes before cutting and serving.