Red Velvet Cake Recipe
The red velvet cake, get its name from the vibrant red color added to the cake batter. This cake has a soft moist crumbs, with a delicious thick cream cheese frosting that will definitely get you addicted.
This cake is commonly served on Christmas, Valentines day and since my husband love it so much, I turn to make it on his birthday as well.
So with Valentines day approaching, I thought it will be great to share this recipe with you and believe me, it will impress. To start you will need;
1 ¼ Cup (195 g ) All–purpose flour
½ Cup (100) Granulated white sugar
1 Tablespoon (7 g)Pure cocoa powder
1 teaspoon Baking soda
¼ teaspoon Salt
¹⁄3 Cup (70 g) Butter, at room temperature
½ Cup (120 ml) Butter milk, at room temperature
1 Large egg, at room temperature
2 Tablespoons (26 ml) oil
2 teaspoons Red food color
1 teaspoon vanilla extract
1 teaspoon lemon juice
³/4 Cup (175 g) Cream cheese
½ Cup (55 g) Powdered sugar
1 Cup (240 ml) Heavy whipping cream
1 teaspoon Vanilla extract
Pre–heat oven to 180°c (350°f)
Butter and coat your cake pan with flour. I used a 25 cm heart shape pan but you can use a round cake pan if that is what you have. Tap upside down to get all the excess flour out and set aside.
In a big bowl, using a strainer, sift the flour, cocoa powder, salt and baking soda. This step will fluff the flour, as well as break up any clumps in the cocoa powder.
Mix butter milk, food color and lemon juice
In another big bowl, using a hand mixer if you have one, a stand mixer or use a wire whisk if that is what you have. Beat the butter, sugar and oil until it’s light and fluffy. This can take up to 3 minutes. Use a spatula to scrape the sides of the mixing bowl if you have to. Add egg and vanilla extract and beat for another few minutes.
Add the flour and cocoa powder mix in 3 additions and the butter mix in 2 additions. Meaning, first add ¹⁄³ of the flour mix, then half of the butter mix, flour, butter milk, flour. Mix for a couple of seconds after the last addition and use a spatula to fold the batter in several times until there is no trace of flour and all is well combined. Put the batter into prepared baking pan and spread evenly. Give it a shake and tap to level and bake between 25–30 minutes.
When cake is done, let it rest on a cooling rack for 10 minutes. Use a knife to go around the cake pan to loosen and flip it out of the pan and on the cooling rack to cool completely for another 10–15 minutes. Wrap with a plastic foil and chill in the fridge for at least 2 hours. This step will prevent the red velvet cake from falling apart when cut in half for the assembling .
For the frosting, am using my food processor but you can use a hand mixer or a wire whisk. In my food processor , I hook the whisk attachment and then put the cream cheese,sifted powdered sugar and vanilla extract . Mix for a minute or 2, add heavy whipping cream and mix until soft peeks begin to form.
Now on our last step, take the red velvet cake out of the fridge and unwrap it. Put it on a cake spinner if you have one or on any flat plate. Cut the cake in half and cut a bit of the top off as well give it a more flat look . Save all the crumbs for later when I decorate the cake. Take the top layer of the cake and use that as the bottom layer. Spread some frosting on the entire surface and then lay the other half on top and frost the entire cake. Using the crumbs, decorate the top of the cake. I also put some shredded cocoanut around the bottom because I like the combination of the cake, cream cheese frosting and the cocoanut flavor all together, but it is totally optional.
Enjoy this cake with a cup of tea or coffee with your loved ones on valentine’s day . Check out my pumpkin bread recipe if you are looking for an everyday easy quick bread.