Last weekend, I made a mango mousse cake for the husband's advance birthday celebration.…
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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.
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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.