published by Sally on Feb 9, 2015
Red velvet cake is a lot more than a white-colored or chocolate cake tinted red. This legendary cake is really a masterpiece of flavors, textures, and frosting. Learn my methods and ideas to perfecting this classic recipe in your own home!
I’m unmanageable excited to talk about this recipe along with you.
This is actually the ultimate goal of layer cakes. Probably the most romantic, gorgeous, vibrant cake ever. The &"I'm able to’t quite put my finger around the flavor&" cake. Dense, yet soft ‘n light. The sweet marriage of buttermilk and vanilla after some cacao quietly. Tall, dramatic, and completely covered in tangy cream cheese frosting.
This, everybody, is only red velvet.
When I’ve said many, many occasions before, I’ve been unsure about red velvet. Quite honestly, I don’t really trust a cake which has a mystery flavor. Could it be vanilla? Could it be chocolate? Could it be only a butter cake colored red? Exactly why is dessert so confusing! Whatever, I’m ordering cheese fries.
Which was until I learned the good thing about this mighty flavor. From brownies and cookies to bars and brownies again, I’ve had a great deal of fun understanding red velvet. Mild chocolate intertwined using the unmistakable taste of buttermilk, an ample dose of vanilla, and lots of butter flavor. These four flavors from the mystery of red velvet and therefore are necessary to perfecting a red velvet layer cake. Not just would be the flavors fabulous, red velvet cake’s texture is one thing to create home about. It’s dense but soft having a moist, tender crumb. My absolute favorite part about red velvet cake, though, may be the cream cheese frosting. Slathered on thick, this frosting is delicately sweet and undeniably creamy.
Baking Science/Nerd Alert…
Enough red velvet rambling, without a doubt about my specific recipe. You will find reasons I personally use specific ingredients, certain amounts, and different mixing techniques, so give consideration should you’re searching to recreate this cake in your own home.
Important red velvet cake tip #1: Cake flour. I highly 100% recommend cake flour for red velvet cake. Cake flour is a lot lighter than all-purpose and also the perfect base for any light, soft-crumbed cake texture. Like I mention above, red velvet’s texture is essential towards the authenticity from the flavor. Cake flour is offered whatsoever major supermarkets, baking stores, or essentially wherever there's a baking aisle. You'll thank me for encouraging you to definitely purchase it once you taste how incredibly soft this cake is. It’s like the type of texture you discover at professional bakeries. And you know what? They stunning much always employ cake flour in red velvet cake. Please visit my recipe note about subbing all-purpose flour should you absolutely must.
Important red velvet cake tip #2: Unsweetened cacao powder. two tablespoons is simply enough to provide that very slight cacao taste without overpowering the vanilla and butter flavors. Chocolate’s flavor, you may already know, is very strong.
Important red velvet cake tip #3: Butter and oil. Why is red velvet cake not the same as chocolate cake is its buttery flavor. After I started testing recipes in my red velvet cupcakes. I put the butter flavor aside because all I possibly could focus on was “make the cupcake moist.” And everyone knows oil brings a lot moisture. However with oil we (1) don’t obtain that natural buttery flavor and (2) the cupcakes aren’t as light and soft, that is something creamed butter imparts into cakes, cupcakes, and muffins. In addition, I frequently discover that an excessive amount of oil weighs baked goods lower. So, I personally use both oil and butter. Moist texture, soft and cakey texture, butter flavor. Boom.
Important red velvet cake tip #4: The eggs. I possibly could write a whole publish about my red velvet/egg methodology. I’ll avoid boring you by summarizing it. This can be a large layer cake, which means you’ll be utilising 4 large eggs to supply richness, structure, binding, etc. You'll separate the eggs prior to going in to the red velvet cake batter. The yolks are beaten along with the creamed butter/sugar, then beat the egg-whites to some creamy consistency and fold them in last. What's the reason for this? I've found the fluffiest texture is achieved by doing this. Beating the egg-whites incorporates air which, when folded in to the cake batter, creates airy volume. (Instead of just weighing it lower.) So, there ya go.
Important red velvet cake tip #5: Buttermilk is essential. Just a little tangy, lots of moisture, and ultra creamy. You are able to’t get this to red velvet cake without them! Besides what buttermilk does for that taste and texture of red velvet cake, it may also help to activate the sodium bicarbonate to leaven the wedding cake. The vinegar does too- also it helps brighten the red colorization. Don’t get scared, a little vinegar is common in red velvet desserts! You can't taste it. To buttermilk, though. You may make a do it yourself version in your own home that actually works wonderfully within this red velvet cake recipe. Actually, within my cake testing (who would like to raid my freezer filled with red velvet cake?) I attempted for both. Using actual buttermilk and taking advantage of the DIY version. Both fantastic and identical to look at, texture, and flavor. See my recipe notes for steps to make a do it yourself buttermilk if you don't ensure that it stays on hands.
I wish for you to create this cake, however i simply have a few more things before I give you the recipe. The wedding cake layers are extremely thick. I really like the feel of nice, thick layers inside a red velvet cake. You are able to bake this cake into three layers rather of two. Please visit my recipe notes for more information.
When I mention above, I enjoy use cream cheese frosting on my small red velvet cakes. You should use another frosting you want for example vanilla or chocolate. For me, cream cheese pairs best using the flavor of red velvet. I decorate the wedding cake with cake crumbs. They are crumbs in the cake layers themselves. The cakes bake as much as be rather tall, and so i level them served by a sizable serrated knife after which crumble up that thin easy for garnish. Pretty easy, right? Waste not need not.
I believe that’s about this. Have you allow it to be lower to this point?
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PS: &"xo&" plate is made by our buddies like a wedding gift. Obsessed.
PPS: I’ve been clearing up red velvet crumbs within the last 9 days.
Here's my personal favorite recipe for tender and soft red velvet layer cake with cream cheese frosting. Learn my methods and ideas to perfecting this classic recipe in your own home! I urge you to definitely browse the recipe entirely prior to starting, in addition to studying the recipe notes. It's lots of text, but I am careful to describe the recipe as well as I'm able to so that you can have red velvet success. Enjoy!
Ingredients:
Cake
- 3 cups (345g) cake flour (spoon leveled ) 1
- 1 teaspoon sodium bicarbonate
- two tablespoons (10g) natural unsweetened cacao powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to 70 degrees 2
- 2 cups (400g) granulated sugar
- 1 cup (240ml) canola or vegetable oil
- 4 large Eggland's Best eggs, 70 degrees and separated
- 1 and 1/two tablespoons (22ml) vanilla flavoring
- 1 teaspoon distilled white-colored vinegar
- liquid or gel red food coloring 3
- 1 cup (240ml) buttermilk, 70 degrees 4