RED VELVET CAKE RECIPE WITH CREAM CHEESE FROSTING

This red velvet cake has a classic sponge texture that’s light and airy, moist cake with a tender crumb and deep red color in contrast to the white cream cheese frosting. This simple, easy and effortless recipe is a must-have recipe for anyone who loves to bake cakes whether you are a novice or a seasoned baker.

This classic red velvet cake is second to none. A deep red, rather red-brown or mahogany color is a characteristic feature that sets it apart from all other cakes. Usually served with a classic cream cheese frosting but goes equally well with a delicious Swiss meringue buttercream too.

Can I brag just once, please? I make the best red velvet cake ever!! Well, if you see my post I usually am quite modest about my cake recipes. I let you decide on which recipe you should make but when it comes to a few cakes, one of which is this red velvet cake (as well as the one in my online shop) are absolutely out of this work. Moist and melt in the mouth. If you love red velvet cake then you must try this one.

Of course, what is a red velvet cake without cream cheese frosting? Right? I have already shared two recipes with you on this blog.  One is the classic cream cheese frosting and the other is my NO Butter cream cheese frosting. I love cheese so you can guess which recipe is on this cake. Yup, the no butter cream cheese – it’s more cheese and less buttery.

INGREDIENTS
FOR THE CAKE
All-purpose flour – 280 grams (2 1/2 cups)
Cocoa Powder – 2 tbsp
Oil – 370 ml (1 1/2 cup)
Sugar – 300 grams (1  1/2 cup)
Salt – 1/2 Tsp
Eggs – 3 large
Buttermilk – 250 ml (1 cup)
Baking soda – 1 tsp
Red food color – 2 tbsp gel or 2 tbsp liquid
Vanilla – 2 Tsp

FOR THE FRASTING
Cream Cheese Frosting – 5 cups – Recipes – NO butter cream cheese frosting or Classic Cream Cheese Frosting

METHOD
PREPARE

1. Grease and line three six inch round baking pans
2. Sift together the flour, salt, baking soda and cocoa powder.

WHIP EGGS

1. Whip eggs with a pinch of salt using a whisk attachment for  two minutes
2. Then gently add the sugar one tbsp at a time.
3. Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage)

ADD WET INGREDIENTS

1. Once eggs are whipped slowly add the buttermilk
2. Followed by the oil
3. Then the vanilla and
4. Lastly the red food color

FOLD DRY INGREDIENTS

1. Gently fold the flour mix into the egg mixture – add 1/3 with a whisk to prevent lumps.
2. Then fold the rest with a spatula gently – turning the bowl as you fold in
3. Once the batter has no traces of flour
4. Pour into your prepared baking pans

BAKE

1. Bake in a preheated oven on the center rack for 20 to 25 minutes or until the skewer inserted comes clean.
2. Cool on a wire rack for 10 minutes before you remove from the pan
3. Cool the cake completely before you decorate with frosting.

PREPARE FROSTING

1. Prepare frosting recipe as directed in this post – NO butter cream cheese frosting
2. Alternatively, you can use my Classic Cheese Cheese frosting as well.

DECORATE CAKE

1. Moisten cooled cake layers with simple syrup.
2. Layer the layers with cream cheese frosting
3. Cool the cake layers then frost around the layers with a clean spatula
4. Once frosted use a clean bench scraper to smooth the top and sides.
5. Use any leftover frosting to pipe a border on the top and bottom.

thanks done share recipes to : https://veenaazmanov.com/red-velvet-cake/

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