Each year, I made a birthday cake for my best-mom-friend Analyn. On September 15th, I gave this Red Velvet Cake as our gift on her special day.
As far as I know, cream cheese is the best and most ideal frosting for red velvet cake. Maybe because of the tasty blend of the moist and soft cake to the fluffy and creamy frosting.
In making a red velvet cake, you have to add 2 tbsp of chocolate powder and 1 cup of buttermilk to keep the cake moist, light and fluffy. It is the reaction of the acidic vinegar that revel the red anthocyanin found in cocoa powder. The small amount of cocoa powder give its mild chocolate flavor with moist and tender crumbs.
So, as a bonus, I am sharing to you here the Red Velvet Cake recipe that I am using for my cake orders. To begin, here’s how:
- 2 1/2 cups cake flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cocoa powder
- 1 stick butter (half a cup), unsalted
- 1 1/2 cups granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh milk
- 2 teaspoons white vinegar
- 4 to 5 teaspoons red food coloring
- 1 teaspoon baking soda
- 2 servings cream cheese (see recipe below)
- Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 8 inch round cake pans and line the bottoms of the pans with parchment paper. Set aside.
- Combine fresh milk and vinegar. Mix well. Set aside.
- In a mixing bowl sift together the flour, salt, baking soda, and cocoa powder. Set aside.
- In a bowl of your stand up mixer, or with a hand mixer, cream the butter until the texture becomes smooth (about 1-2minutes). Put-in the sugar while continuously beating. Do this until the texture becomes cottony, light, and fluffy (about 2 -3 minutes). Add the eggs, one at a time, beating well after each other addition. Scrape down the sides of the bow. Add the vanilla extract. Beat until it mixes well with the other ingredients. Set aside.
- Whisk the milk and vinegar mixture with the food coloring. Set aside.
- With the mixer on low speed, alternately put-in about a few tablespoons of the cake flour mixture followed by a few tablespoons of the milk and food coloring mixture on the bowl of the butter mixture while beating. Do this in three additions, beginning and ending with the flour.
- Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.
- Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.
- Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting
Now, let’s make the frosting, shall we?
- 8 ounces cream cheese
- 1 cup of whip cream
- 1/4 cup sweet butter, softened
- 1 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Here’s how to make the frosting:
- In the bowl of your electric mixer, or with a hand mixer, cream the butter until smooth.
- Add the cream cheese and then continue mixing until the texture is smooth.
- Gradually add the confectioners’ sugar while beating and then pour-in the vanilla extract.
- Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
Assemble and decorate the cake:
With a serrated knife, cut the doomed part of the cake.
Place one of the cake layers, top of the cake facing down, onto your serving platter.
Spread the cake layer with a layer of frosting.
Place another layer of cake on top of the frosting and continue to frost and stack the cake layers.
Frost the top and sides of the cake.
you can add some vermicelli white chocolate on the cake sides as an added design.
There’s goes the lovely, velvety, yummy cake. Hope you enjoy reading this post. Until next time!
Thank you for reading this post, visit me again soon.
Lots of Love,
Riah – the lady behind Happy Baker Delights