You only need one recipe for red velvet cake from now on. It is strikingly beautiful, rich, fluffy, soft, and decadently yummy. A cake that will be a hit at any celebration!
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Is there anything better than a decadent slice of red velvet cake topped with cream cheese frosting? I like that it has its own unique taste.
This is one of the best cakes, and it’s perfect for the holidays because the colour is so vibrant and festive. Birthdays are always a good excuse to make red velvet cake! And this isn’t any ordinary red velvet cake. This is the red velvet cake recipe you’ve been looking for!! Everyone loves it, and I think you’ll agree that it’s the best out there!
Red Velvet Cake has a special flavour due to a few considerations, including:
The buttermilk and vinegar give it a light tang.
Because of the cocoa, it’s slightly chocolatey.
You get yummy vanilla flavouring in the background to complement everything.
It’s perfect in every way.
This version is rich and buttery. Many red velvet cakes are made with oil, but butter is far better compared!
The red colour adds a subtle, traditional flavour. And the decadent cream cheese frosting perfectly matches everything.
May I Freeze Red Velvet Cake?
Yes. Unfrosted layers can be frozen for up to 2 months. Cool completely before wrapping in plastic wrap and then foil and freeze in an airtight container. thaw to room temperature and start adding the cream cheese frosting.
How to Make a Fluffy and Moist Red Velvet Cake:
Whip the butter and sugar thoroughly. It should change colour from yellow to off-white. This includes the addition of air bubbles, which will lift the cake as it bakes (along with the help of baking soda and eggs).
Make an oil-butter mixture. Butter adds a lot of flavours, but oil makes the cakes moister.
Add the egg yolks. Because egg yolks are natural emulsifiers, they add structure to the cake, allowing you to add more fats and sugars without the cake sinking in the middle. They also result in a softer crumb.
Mix in a lot of red colours. It may appear to be a lot, but you will need the entire bottle to achieve that vibrant red colour. Try beet powder for a more natural alternative.
Over-mixing the batter will result in a dense batter. Only mix in the flour and buttermilk until combined.
Overbaking will cause it to dry out. the oven is perfect at 25 minutes, but each oven differs slightly, so use the toothpick test to ensure doneness. A moist crumb with no batter is acceptable.
After around 20 minutes on the wire rack, I like to wrap plastic wrap around the cakes (not covering the bottom), which keeps the edges from drying out.
Love cakes? Be sure to check out these other delicious cake recipes!
White Chocolate Almond Raspberry Cake
Blueberry Cream Cheese Coffee Cake
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