Red velvet cake is a light chocolate cake, with reddish tone in the cake layers. It is also usually being prepared as a layered cake, with cream cheese frosting. The tangy cream cheese frosting helps to bring out the entire cake flavor.
Do you love red velvet cake too?
I love cheesecake, so naturally I came to love red velvet cake too! Hahaha. I have eaten before really dense red velvet cake, as well as airy and spongy red velvet cake.
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So sometime last year, I finally found some time to make my first red velvet cake! I kind of like this – it’s not too heavy on the palate, yet carries the sweet and tangy taste of red velvet cakes.
The unique part about this cake is its reddish undertone. It makes use of buttermilk, cocoa, baking soda and vinegar for that dark red tone in the cake. These days, red coloring is often added into the cake for a brighter and redder appearance. I prefer to leave food coloring out of my bakes if possible, so my red velvet cake here is more towards a brownish tone.
You can, of course, add the food coloring if you like!
For cream cheese frosting, it can be tricky to make as cream cheese melts very quickly in our climate. What I usually like to do, is to use slightly softened butter with cream cheese straight out from the fridge.
>> MORE DELICIOUS CAKE RECIPES:
Also, take note to not overbeat the frosting, otherwise you’d risk the mixture melting too.
If you experience a “soupy” frosting mixture in the mixing bowl, all is not lost yet! Simply put the mixing bowl into the fridge for 10-15 mins. Remove and beat it up at high speed again. It should all come together. Check out this post on tips for cream cheese frosting.
Red Velvet Cake 红绒丝蛋糕
- 125 g plain flour
- 1/2 tsp salt
- 14 g cocoa powder
- 150 g sugar
- 180 ml oil
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- 120 ml buttermilk room temperature
- 3/4 tsp baking soda
- 1 tsp white vinegar
- 1/2 to 1 tbsp red gel food coloring optional
- 150 g unsalted butter slightly softened
- 210 g cream cheese
- 135 g to 150g icing sugar sifted
- 3/4 tsp vanilla extract
- Preheat oven to 170C. Line and grease two 6-inch cake tins.
- Whisk the cake flour, salt, cocoa powder in a mixing bowl. Set aside.
- Using the electric mixer (paddle attachment), combine sugar and oil. Beat on medium speed till well combined.
- Add the egg into the sugar and oil mixture. Beat well.
- Add in vanilla extract and red gel food coloring if desired.
- Add in flour mixture from Step (2), alternating with buttermilk in 2 additions. Scrap down the sides of bowl with your spatula when needed.
- In another small bowl, mix together the baking soda and white vinegar till combined. Add this vinegar mixture to the batter in previous step. Beat for 10 seconds.
- Divide the batter evenly between the cake tins.
- Bake in the preheated oven at 170C for about 30 mins, or until a skewer comes out clean in the middle.
- Cool on cooling rack with the cake tins for 5 mins. Remove cake from the tins and cool completely.
- Using the electric mixer, beat the butter on medium speed till creamy (about 2 mins).
- Add in the cream cheese, beat until fully incorporated. Gradually increase speed to high, beating till fluffy. Scrape down the sides of the bowl to ensure mixture is well mixed.
- Add in sifted icing sugar. Fold gently till combined.
- Return to mixture and beat on high speed for about 1 min till well combined and smooth.
- Add vanilla extract, continue beating on high speed for 1 min.
- Place a small dollop of frosting on a cake board or serving plate. Place 1 of the cake layer on the frosting. Pile on some frosting on top of the cake, smooth using an offset spatula.
- Place the remaining cake layer on top. Crumb coat the cake using a thin layer of frosting all around the cake. Set in fridge for 5-10 mins. Ensure the frosting covers all parts of the cake, otherwise the fridge will dry the cake out.
- After the crumb coat is set, remove from fridge and apply the frosting on the sides and top of the cake. Frost and pipe as desired.