There are some cakes that are perfect any time of the year.
Deliciously chocolate, Red Velvet Cake is a dessert that fits the mold.
A traditional cake, sure, but to me, this ruby-toned treat tastes just as good as the first time I took a bite.
So today I’m sharing my personal recipe for Red Velvet Cake.
It’s everything you expect, filled with chocolate and creamy cream cheese frosting that is slightly tangy, but oh so sweet.
When I created this recipe, I knew I wanted to use cake flour.
Unlike all-purpose flour, cake flour, when turned into batter and baked, creates a delicate crumb texture.
The result, a light and fluffy cake.
Just in case you’re interested, this cake can easily transform to any color you desire.
Simply change out the icing color with your preference to create any shade from the rainbow.
This is perfect when you’re celebrating different holidays or occasions.
How Many Calories per Serving?
This recipe is only 580 calories per serving.
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Red Velvet Cake
Red Velvet Cake – delicious cake loaded with cream cheese frosting, perfect for anytime of the year, but especially festive for the holidays season. Get the easy recipe.
Ingredients
Cake Ingredients:
- 1 1/2 cups sugar
- 1 cup unsalted butter, room temperature
- 4 tablespoons baking cocoa
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 2 eggs
- 2 1/2 cups cake flour
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon red (no-taste) icing color
Frosting Ingredients:
- 1 8 oz. package cream cheese, room temperature,
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon clear vanilla extract
Directions
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1Preheat the oven to 350°F (176°C). Coat 3 8-inch pans with nonstick spray; set aside.
To make the cake
-
1
Beat the sugar and butter in a stand mixer until light and fluffy. On low speed, add the cocoa, salt, baking soda and eggs one at a time, making sure to scrape the bowl as need to mix thoroughly. Alternating, add the cake flour and buttermilk in thirds.
-
2
Mix in the vanilla extract and icing color. Divide the batter evenly between the 3 pans, and bake for 25 minutes, or until a toothpick inserted into the middle comes out clean. Allow the pans to sit at room temperature until cool, remove the cakes from the pans and transfer to the freezer to chill for 30 minutes.
To make the frosting
-
1
Add all the ingredients in a stand mixer and beat until smooth.
-
2
Remove the cakes from the freezer and cut the domed tops with a serrated knife, creating flat surfaces. Using an offset spatula, frost the cake.
Recipe Notes
If red (no-taste) icing color is not available, using 1 ounce of red food coloring works well too.
Joanne
Is baking cocoa cocoa powder?
Rasa Malaysia
Yes.