Red Velvet Cake Recipe
INGREDIENTS
- 2½ cups (310g) all-purpose flour
- 2 tablespoons (16g) Cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1½ cups (300g) Sugar
- 1 cup (240ml) buttermilk, room temperature
- 1 cup – 1 tbsp (200g) Vegetable oil
- 1 teaspoon white Vinegar
- 2 Eggs
- 1/2 cup (115g) butter, room temperature
- 1-2 tablespoons Red food coloring
- 2 teaspoons Vanilla extract
- 1¼ cups (300ml) Heavy cream, cold
- 2 cups (450g) Cream cheese, room temperature
- 1½ cups (190g) Powdered sugar
- 1 teaspoon Vanilla extract
For the cake:
For the frosting:
DIRECTIONS
1. Preheat oven to 350F (175C).
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
4. Pour the batter into two 8-inch (20cm) round baking pans greased with butter and dust with flour. or you can use one pan and bake twice. Also you can use springrorm pan lined with parchment.
5. Bake 35-40 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely.
7. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl with heavy cream to stiff peaks. Then fold into the cream cheese mixture.
8. Cut the top of the cakes. Cut 8-12 heart shapes from the top layer of the cakes. Make crumbs from the leftovers. Set aside.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Decoration: Decorate red velvet cake with the crumbs and the hearts.
11. Refrigerate for at least 2-3 hours before serving.
Notes:
• All cake ingredients should be in room temperature.
• You can use all-purpose flour or cake flour
• Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes).
• More cake recipes you should try.
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I have to say, this is the best red velvet cake. So simple and easy to understand. I rarely bake and always worried of how the cake will turn out, but honestly, this turned out perfect. Baked it for our marriage anniversary,. Wish I could share a pic. Thankyou so much, TheCookingFoodie! <3
ReplyGlad to heat that you liked it. happy anniversary! you always can shape a pic on Instagram and tag me :)
ReplyI made this cake for my wife on valentine's day and it was well appreciated she loved it (I didn't get any) 😂
ReplyHi! Lovely result! Can’t wait to try it. But I have one question: can I reduce the amount of vegetable oil? With 200g of it, won’t it become too oily? Thank you so much 🤗
ReplyI love it it's like the best one I have ever made in my whole life 10/10 definitely recommend
ReplyHi, I am making this cake this weekend. Could you please just confirm how much oil to use? 1 cup - 1 tbps in the recipe - what difference does it make using more or less? Thank you :)
Reply1 cup minus 1 tablespoon (approximately 200ml)
Reply Show More CommentsAre these ingredients for a 1 kg cake.
ReplyHi I love the recipe and the background music to this video. Could you kindly give me the title and the name of the artiste, please? Thanks
ReplyHi, you can find the info and link to the song in the description box of the video.
Replyhow many people can we serve with this cake??
Replyhow many people can we serve with this cake??
ReplyThis is the best red velvet recipe I’ve ever had. I made it and it’s very yummy
ReplyGlad you liked it :)
ReplyHi can u plz tell me which red food colour have u used. The brand and shade
ReplyCan i bake this in a 7 inch cake? Pls reply!!
ReplyJust made first RV cake for a birthday How far ahead can I decorate it Where shall I store it to keep perfect Thanks Jackie
ReplyYou can made the cake couple a days ahead and store it in the fridge.
ReplyThis is literally the best red velvet receipe..how many pounds is this cake?
ReplyWhy there is no baking powder?
ReplyBecause they used baking soda instead
ReplyHi! Can I use powdered buttermilk instead?
ReplyHi Ian, No, you can't.
Reply Show More CommentsHi .. is this recipe for 1kg cake ?
ReplyHi .. is this recipe for 1kg cake ?
ReplyHi .. is this recipe for 1kg cake ?
ReplyHi, I made this cake 3 times. The recipe is so great and simple. I can't thank you enough for this. Although it's beautiful, the second time I didn't use the cake crumbs for the outside because it became dry so fast in the fridge.
Replythank you so much, it was amazing and a huge hit! especially loved the cream cheese frosting
ReplyGlad you liked it! Thank for trying and letting me know :)
ReplyHi, question. Why is the measurement for 1 and 1/2 cups (300g) of sugar in the batter and 1 and 1/2 cups (190g) of powdered sugar in the frosting different in metrics system? Thank you!
ReplyPowdered sugar is lighter. For example, a cup of feathers and a cup of steel is of the same volume, but a cup of steel is obviously heavier. They’re both 1 cup but they weigh different
ReplyHow much is 1 teaspoon Baking soda and 1 teaspoon Salt in the grams?
ReplyFor the frosting is it ok to beat everythkng together right away? Is ok to use it even after that? Or does it really need to be separated?
ReplyCan you use balsamic vinegar instead of white vinegar?
ReplyI could not print the recipe Please advise Thanks
ReplyYour first recipe, which I did not get from the word at all! Truly saying I love ❤️ all of your recipes! I could not setup the cake, top cake was constantly slipping, the cream was liquid, I was upset 😞 I left it in the fridge overnight, I hope it will be possible to fix everything tomorrow 🤞🏻What kind of cream cheese should be using?
ReplyCan I use this recipe on cupcake? How many cupcakes will it yield?
ReplyCan i use white wine vinegar?
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