Best Red Velvet Cake Recipe

The most effective Red Velvet Cake is made of scratch with a special flavor and tender, a humid crumb that pairs incredibly which has a tangy, sweet ointment cheese frosting. This is usually a classic cake formula for a 2-layer reddish colored velvet cake that will be potentially the best crimson velvet cake recipe within the world.

BEST RED VELVET CAKE RECIPE

So, let's have a great honest conversation really speedy. If red velvet dessert is just not your thing, I actually get you. I'm certainly not even going to attempt to convince you normally.
We are a home split on this uber-popular dessert flavor. It's my most ancient daughter Clara's favorite pastry (she's our 7-year old) and has been with regard to a couple of yrs now. Paul, on the particular another hand, sneers from it as a mockery or bastardization of dark chocolate cake. Rose and My partner and I are somewhat on typically the fence about red purple velvet cake because, well, it can cake and it is delicious although it's not my personal favorite pastry (gasp! ). That does not suggest I don't like that though because I certainly ate both slices that we needed to cut in order to take these photos.
Nevertheless truthfully, this easy purple velvet cake recipe will be not just any older cake. It results inside the softest, most sensitive, moist, fluffy, impossibly velvety (it's aptly named, following all) cake ever.
There are a number of reasons for this, involving the combination of butter and oil, and the chemical reactions of buttermilk, cocoa powder, baking soda, and vinegar. But rather than get too deep into all that, let’s just say that making red velvet cake from scratch is 100% worth it.

1. Preheat your oven to 350 degrees F and prep your cake pans by lining them with circles of parchment paper in the bottoms, then spray bottoms and sides with cooking spray.
2. Whisk all the dry ingredients together first – flour, baking soda, cocoa powder, and salt – and set them aside.
3. Beat butter and sugar together until light and creamy – about 3-4 minutes using a hand mixer or stand mixer. Then add the oil and beat again, scraping down the sides of the bowl. The mixture will look a little curdled, but there’s nothing to worry about.
4. Add in the eggs, one at a time, beating between each addition, and vanilla. Then mix in the vinegar and food coloring (affiliate link).
5. Alternately add 1/3 of the dry ingredients with 1/3 of the buttermilk, mixing just until combined after each addition and scraping the sides and bottom of the bowl, repeating until everything has been added.
6. Pour the batter evenly between the two cake pans, then bake for 30-35 minutes (for 9-inch pans) or 38-43 minutes (for 8-inch pans), or until a cake tester inserted in the center of each cake comes out clean with just a few crumbs. Be sure not to overbake.
7. Cool completely before frosting with cream cheese frosting.

TIPS FOR THE BEST RED VELVET CAKE

• Use cake flour, if possible.  If you don’t have cake flour, you can absolutely use all-purpose flour and just sub in a little cornstarch to help improve the texture. Instead of 3 cups of cake flour, use 2 2/3 cups all-purpose flour and 1/3 cup cornstarch instead. Cake flour really does result in a softer cake with the classic velvety texture that is this cake’s namesake. I went years without buying cake flour, but it really, truly does make a difference, especially in this particular cake recipe.
• Use a combination of oil and butter.  Like many baked goods, when deciding on the fat to use you sometimes have to weigh flavor with texture. I find that using some butter with some oil rather than all of one or the other gives me the best of both worlds – the added moistness from oil with the wonderful flavor from the butter.

• Red food coloring (affiliate link) is needed for the vibrant red color. You can use either liquid or gel food coloring (affiliate link), but you will need more of the liquid kind (2-3 tablespoons) to get the vibrant red color that is the hallmark of red velvet cake.
• Both Dutch-process or natural cocoa powder will work for this red velvet cake recipe. I use 3 tablespoons for a slightly more noticeable chocolate taste to the cake, but 2 tablespoons is pretty standard for most red velvet cakes.
• I use distilled white vinegar but if apple cider vinegar is all you have on hand, that will work as well.
• The cake can be made in either two 8-inch or 9-inch baking pans to create two layers. I like using my 8-inch pans for nice, thick layers like you see in these photos. The baking time is different depending on which size you use (30-35 minutes for 9-inch pans and 38-43 minutes for 8-inch pans) and I’ve made notes for this in the recipe below.
• If you are having trouble crumbling your scraps to decorate the top of the cake, try using a cheese grater to get nice uniform crumbs.

INGREDIENTS

CAKE

•  3 cups (345g) cake flour
•  1 teaspoon baking soda
•  2 tablespoons (10g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 cup (115g) butter, softened
• 2 cups (400g) granulated sugar
• 1 cup (240ml) vegetable oil
• 3 eggs, room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon distilled white vinegar
• 2-3 tablespoons liquid red food coloring
• 1 cup (240ml) buttermilk, room temperature

FROSTING

•  2 (8 ounce) (450g) packages cream cheese, softened
•  1/2 cup (115g) butter, softened
• 4 cups (440g) powdered sugar
• 2-3 tablespoons (30ml-45ml) cream or milk
• 2 teaspoons vanilla extract
• Pinch of salt

If you try Red Velvet cake recipe, please rate it and leave a comment on this post. Getting feedback from you helps me and other readers too.you can order this cake from our website for cake delivery in delhi .