Is Red Velvet Cake Good With Buttercream Frosting

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Ruddy velvet block is much more vanilla cake tinted ruddy. This recipe produces the best ruby-red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.

This is my forever favorite ruby-red velvet cake recipe. I published it on my blog a few years agone and decided it'due south fourth dimension for clearer recipe instructions and a video tutorial. Many of you love this recipe too, and then let's ringlet up our sleeves and rev up our mixers!

Blood-red velvet block is the queen of all layer cakes. The "I tin't quite put my finger on the flavour" block. It's the sugariness wedlock of buttermilk and vanilla with a picayune cocoa for adept measure. She's alpine, dramatic, and completely covered in silky cream cheese frosting. This is my best ruby velvet cake.

What Does Cherry Velvet Cake Sense of taste Like?

I used to be unsure almost scarlet velvet. I don't really trust a cake that has a mystery flavor. What is red velvet? Is it more like vanilla block, chocolate cake, or just a butter cake tinted red? From reddish velvet brownies and ruby-red velvet cookies and scarlet velvet cupcakes, I've had a lot of fun getting to know red velvet. Red velvet is:

1. Mild cocoa flavour
2. Tangy buttermilk
3. Sugariness vanilla
4. Very buttery

These 4 flavors are essential to the perfect red velvet layer cake. Not only is the flavor outstanding, crimson velvet cake's texture is worth writing domicile about. Information technology'south dense and soft with a moist and velvety crumb. Notwithstanding, the absolute best part about red velvet cake is the cream cheese frosting. Slathered on thick, my cream cheese frosting recipe is delicately sweetness and undeniably creamy.

How to Make Red Velvet Cake

I use specific ingredients, sureamounts, and unique mixing techniques to produce my best carmine velvet block recipe. Begin by whisking the dry ingredients together, then beat out together the moisture ingredients. We'll combine the two, add buttermilk and tint the batter crimson. More than on food coloring below.

1. Cake Flour: I highly recommend cake flour. Cake flour is much lighter than all-purpose and the perfect base for a light, soft-crumbed cake texture. Like I mention above, ruby-red velvet's texture is important to the authenticity of the flavor. You will give thanks me for the recommendation after yous taste how incredibly soft this cake is. It's the texture you find at professional bakeries.
2. Unsweetened Cocoa Powder: 2 Tablespoons is enough for a little cocoa flavor without overpowering the vanilla and butter flavors.
3. Butter & Oil: What sets ruddy velvet cake autonomously from chocolate is its buttery season. With only butter, nosotros risk a dry cake. With only oil, nosotros lose the butter flavour and softness that comes with creaming butter & sugar together. So all that's to say, employ both butter and oil. Moist texture, soft and cakey texture, buttery flavor.
4. Buttermilk: Buttermilk is tangy, flossy, and makes baked goods extremely moist. Yous can't make delicious cerise velvet cake without it! Additionally, buttermilk helps activate the baking soda to leaven the cake.

What About the Nutrient Coloring?

Red velvet cake wouldn't be red without food coloring. I recommend gel food coloring because the colour is full-bodied, so you lot demand less of information technology. For natural coloring, use beet pulverization. If you don't want to utilise food coloring, get out information technology out! The cake will accept the same season and exist a lovely shade of cocoa.

My #1 Flim-flam

I add one simple step to this red velvet block recipe and information technology guarantees the BEST texture.

Whip the egg whites separately, then fold into the batter.

This cake recipe requires four large eggs. Split up the eggs earlier starting. Beat the egg yolks with the wet ingredients, then beat out the egg whites into fluffy peaks and fold them in last. Beating the egg whites incorporates air and promises a velvet-rich texture.

You will never go dorsum.

Red Velvet Cake Video Tutorial

Cream Cheese Frosting

In my stance, cream cheese frosting pairs all-time with red velvet'due south flavor and this frosting recipe is really uncomplicated. Y'all need block-fashion foam cheese, butter, confectioners' sugar, a splash of milk, vanilla extract, and a compression of salt to kickoff the sugariness. It glides on seamlessly and is silky polish. If you're looking to pipe ornament with this cream cheese frosting, arctic information technology in the refrigerator for 20 minutes. This guarantees the creamy frosting will concord its shape.

This recipe converts red velvet skeptics. I should know because I used to be one!

Interested in turning this red velvet beauty into a tiered wedding cake? See my homemade wedding cake for details.

More Classic Cake Recipes

• Vanilla Cake
• Banana Cake
• Pumpkin Cake
• Chocolate Cake
• Strawberry Cake
• Lemon Block
• High german Chocolate Cake

Impress

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Clarification

Red velvet cake is much more than than vanilla cake tinted cherry. This recipe produces the best red velvet block with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My pull a fast one on is to whip the egg whites, which guarantees a smooth velvet crumb.

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• 3 cups (360g) block flour(spoon & leveled)
• 1 teaspoon baking soda
• 2 Tablespoons (10g) unsweetened natural cocoa powder
• 1/2 teaspoon table salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1 loving cup (240ml) canola or vegetable oil
• 4 big eggs, room temperature and separated
• 1 Tablespoon pure vanilla excerpt
• 1 teaspoon distilled white vinegar
• liquid or gel red food coloring
• ane cup (240ml) buttermilk, at room temperature

Cream Cheese Frosting

• 16 ounces (450g) full-fat block cream cheese, softened to room temperature
• iii/iv cup (170g) unsalted butter, softened to room temperature
• v and 1/2 cups (660g) confectioners' sugar
• 1 and i/ii teaspoons pure vanilla extract
• pinch of salt, to gustation

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1. Preheat oven to 350°F (177°C). Grease 2 ix-inch block pans, line with parchment newspaper, and so grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
2. Brand the cake: Whisk the flour, baking soda, cocoa pulverisation, and salt together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, vanquish the butter and carbohydrate together on medium-high speed until combined, about one minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Gear up the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4. With the mixer on low speed, add the dry ingredients in 2-three additions alternating with the buttermilk. Beat in your desired corporeality of nutrient coloring merely until combined. I utilise one-two teaspoons gel food coloring. Vigorously whisk or vanquish the iv egg whites on high speed until fluffy peaks form as pictured in a higher place, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
5. Carve up concoction between block pans. Broil for 30-32 minutes or until the tops of the cakes jump back when gently touched and a toothpick inserted in the center comes out clean. If the cakes demand a piddling longer as adamant past wet crumbs on the toothpick, broil for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
6. Make the frosting:In a large bowl using a handheld or stand mixer fitted with a whisk or paddle zipper, beat out the cream cheese and butter together on medium-high speed until smooth, virtually 2 minutes. Add the confectioners' sugar, vanilla excerpt, and a compression of table salt. Beat on low speed for xxx seconds, then increase to loftier speed and shell for three minutes until completely combined and creamy. Add more than confectioners' sugar if frosting is too thin or an extra pinch of common salt if frosting is too sweet. Frosting should exist soft, but not runny.
7. Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place ane cake layer on your block stand or serving plate. Evenly cover the height with frosting. Peak with second layer and spread remaining frosting all over the meridian and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton pipage tip #12 for decoration around the top.
8. Refrigerate cake for at least xxx-threescore minutes before slicing. This helps the cake hold its shape when cut.
9. Encompass leftover block tightly and shop in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can exist frozen up to ii-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Notes

1. Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Also, the frosting can be prepared then covered and refrigerated overnight. Allow the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting.
2. Cake Flour: For all-time texture and sense of taste, I strongly recommend block flour. You lot can find it in the baking aisle and I have many more recipes using it. If yous can't go your hands on cake flour, you can make a DIY cake flour substitute.
3. Vinegar: The vinegar helps brighten the red colour. Don't get scared, a touch of vinegar is normal in cherry velvet desserts! You tin can't taste information technology.
4. Why is everything at room temperature? When everything is about the aforementioned temperature, they mix together easily, evenly, and produce a compatible texture. It'due south important!
5. Nutrient Coloring: The amount of red food coloring is upwardly to you. I tested with varying amounts. To get the dark red color you see here, apply 2 teaspoons of gel food coloring. You could use liquid food coloring too, but gel nutrient coloring is more stiff. You'll need at least ane Tablespoon of liquid. Dye the batter until yous are pleased with the color. Use beet powder for a natural alternative (mix it with 2 teaspoons of water earlier adding) or leave the food coloring out completely.
6. Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. You can use depression fatty or full fat. If you don't have buttermilk, you lot tin can brand your own sour milk. To do then, add together 1 and 1/two teaspoons of fresh lemon juice or white vinegar to a liquid measuring loving cup. Add together enough regular milk (whole milk is best) to brand 1 cup. Stir the two together, then let it sit for 5 minutes before using.
7. Canvass Block: This batter fits nicely into a nine×13 inch cake pan or 12×17 inch sail pan. Same oven temperature. Bake for well-nigh 40-45 minutes or xx-25 minutes, respectively. Keep your eye on the cake and utilize a toothpick to test for doneness.
8. 3 Layer Cake: Split the batter between iii 9-inch cake pans. Bake for about 22-25 minutes.
9. Bundt Cake: This cake batter fits into a 10-cup or larger bundt pan. I'grand unsure of the verbal bake time (likely effectually an hr), but utilise a toothpick to test for doneness. Same oven temperature.
10. Cupcakes: You tin can use this cake batter for two-iii dozen cupcakes. Make full cupcake liners 1/two – ii/iii of the way total. Bake for 20-21 minutes or until the tops of the cupcakes bound back when gently touched and a toothpick inserted in the center comes out clean. Use my ruby velvet cupcakes recipe if you need fewer.

Recipe originally published on Sally's Baking Habit in 2015

Keywords: Red Velvet Cake with Foam Cheese Frosting

Demand something smaller? Here are my cherry-red velvet cupcakes!

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Source: https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-cheese-frosting/

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