How To Make Red Velvet Cake
- February 9, 2009
- 29,155 Views
Writer
Rosemarie_Lennon
Music
The Way It Is
Voice Over Artist
Ishaq Clayton
Bake a red velvet cake whenever you want to serve a dessert that’s as beautiful as it is delicious.
You Will Need
- 2 1/4 c. all-purpose flour, sifted
- 1 tsp. salt
- 2 tbsp. cocoa powder
- 2 1-ounce bottles of red food coloring
- 2 sticks of softened unsalted butter, divided
- 1 1/2 c. sugar
- 2 large eggs
- 1 c. buttermilk
- 3 tsp. vanilla extract, divided
- 1 tsp. baking soda
- 1 tsp. white vinegar
- 2 8-ounce packages of cream cheese, softened
- 2 c. powdered sugar
- 3 9-inch round cake pans
- Bowls
- A whisk
- A wooden spoon
- Cooling rack
- Cake plate
- A spatula
- 15-ounce can of beets (optional)
- Electric mixer (optional)
- Pecan halves (optional)
Step 1: Preheat oven
Preheat the oven to 350 degrees. Grease and flour the cake pans.
Step 2: Combine flour
Combine the sifted flour and salt in a bowl.
Step 3: Color the cocoa
Pour the cocoa powder into a small bowl, add the red food coloring, and whisk until smooth.
You can use the juice from one 15-oz. can of beets in place of the food coloring.
Step 4: Cream the butter and sugar
In a large bowl, beat one stick of butter and sugar by hand or with a mixer at medium speed until fluffy. Then beat in the eggs, one at a time.
Step 5: Add the flour
Switch your mixer speed to low and add the flour a few tablespoons at a time. Alternate mixing flour with adding the buttermilk, vanilla extract, and dyed cocoa paste. Mix the ingredients until all the batter is the same red color, but do not overbeat.
Step 6: Mix in the vinegar
In a small bowl, stir the baking soda into the vinegar, and then fold it into the batter with a wooden spoon.
Step 7: Bake the cake
Divide the batter evenly between the cake pans and bake until a toothpick comes out clean, about 30 minutes. Let the cake cool for 10 minutes; then invert the layers onto a rack to cool completely.
Step 8: Make the frosting
Make the frosting by beating the cream cheese with one stick of butter until creamy. Beat in 1 tablespoon of vanilla. Gradually beat in the powdered sugar until the mixture is light and fluffy.
Step 9: Apply a crumb coating
When the cake has cooled, place the first layer on your cake plate or stand, spread frosting on top with a spatula, add the next layer, frost the top of that, and so on. Once you’ve added the final cake layer, spread a thin coating of frosting over the entire cake to contain crumbs, and then refrigerate it for 15 minutes.
Step 10: Finish frosting
Finish frosting the cake by spreading the frosting on top and on the sides. Decorate the top with pecan halves if you like.
Tradition has it that a chef at New York City’s Waldorf-Astoria hotel invented red velvet cake in the 1950s. But it is also rumored to be a southern, Civil War-era invention.
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Comments (10)
This is a great recipe! It makes a moist, yummy, authentic red velvet cake. I also recommend a vanilla sugar frosting for those who don't like a cream cheese base. Great video!
over 3 years ago by tanvi
i want some except i dont know what velvet is and wats food coloring?
over 2 years ago by jackdaniel0
It's only 9 am but I am craving a piece of this cake!
over 3 years ago by BCipolla
well done! making red velvet cake is an art.
over 3 years ago by jackierange
This looks great for Valentines' Day
over 3 years ago by momliebman
Nom, nom, nom this looks amazing!
over 3 years ago by tessa
looks yummy what are those rose petals or sugar petals
over 2 years ago by purplepetty
Hey
I tried out this recipe today and I think i made a lot of blunders.....
so anyone out there - help me out!!!!!
so wat sort of sugar are we to use for the batter? Caster Sugar???
when im done mixing everything - my mixture looks more maroon than red....it never became red. it was pink first - then it became maroon when i mixed in the remaining dyed cocoa paste :(
i had 8.5 inch pans and they were not very deep....i think 1.5inches deep
so i inserted the toothpick thinking its done n the tooth pick came out clean
so i took the pans out......but when i tried to remove the cake from the pan it was stuck and i saw that it was gooey inside - not done yet....so i put it in again
:S
n now i see that the edges are a bit crusty - should they be? coz i thot the cake shud be soft....
n when my cake was out...the color spread was not even - and it was dark
:( i really wanna perfect this!!!!!
about 1 year ago by samy
nicw website..love it
about 1 year ago by boneslam
YO!
6 months ago by Jude_Al_Dabbagh
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