RED VELVET CAKE

Red velvet cake is more than just vanilla cake with a red colour. With exceptional butter, vanilla, and cocoa tastes as well as a delectable tang from buttermilk, this recipe makes the ultimate red velvet cake. My secret is to whisk the egg whites, which ensures a crumb that is velvety smooth.

My go-to recipe for red velvet cake will always be this one. It's time for clearer recipe instructions and a video tutorial, I've decided after publishing it on my blog a few years ago. This dish is a favourite of many of you as well, so let's get our hands dirty and turn on the mixers!

The queen of all layer cakes is red velvet cake. The cake whose flavour I'm not quite able to describe. It is the flavorful union of buttermilk, vanilla, and a dash of cocoa. She is tall, imposing, and entirely iced in smooth cream cheese frosting. This red velvet cake is my favourite.

Why do people like Red Velvet Cake

I once had some reservations about red velvet. A cake with an unknown flavour is not something I really trust. Describe red velvet. Is it more like to chocolate cake, vanilla cake, or just a red-tinted butter cake? I've had a lot of pleasure getting to know red velvet through red velvet brownies, red velvet cookies, and red velvet cupcakes. Red velvet is:

Mild cocoa flavor
Tangy buttermilk
Sweet vanilla
Very buttery

The ideal red velvet layer cake must have these 4 flavours. In addition to having an exceptional flavour, red velvet cake has a texture to die for. It has a delicate, moist crumb and is dense and dense. However, the cream cheese icing is the pièce de résistance of red velvet cake. My cream cheese frosting recipe is softly sweet and unmistakably creamy when spread on thick.

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Ingredients that go into Red velvet cake

1 and 1/2 teaspoons pure vanilla extract pinch of salt, to taste
3 cups (360g) cake flour (spoon & leveled)
1 teaspoon baking soda
2 Tablespoons (10g) unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large eggs, room temperature and separated
1 Tablespoon pure vanilla extract
1 teaspoon distilled white vinegar

liquid or gel red food coloring

1 cup (240ml) buttermilk, at room temperature
Cream Cheese Frosting
16 ounces (450g) full-fat block cream cheese, softened to room temperature
3/4 cup (170g) unsalted butter, softened to room temperature
5 and 1/2 cups (660g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract pinch of salt, to taste

How to bake Red velvet cake

Oven should be heated to 350°F (177°C). Two 9-inch cake pans should be greased, parchment paper should be lined with, and finally greased. The cakes release from the pans more easily with the aid of parchment paper.
To make the cake, combine the flour, salt, baking soda, and cocoa powder in a big bowl. Place aside.
Beat the butter and sugar together for about a minute at medium-high speed using a hand-held or stand mixer with a paddle attachment. If necessary, use a rubber spatula to scrape the bowl's bottom and sides. Beat on high for 2 minutes after adding the vinegar, oil, vanilla extract, and egg yolks. Use a rubber spatula to occasionally clean the sides and bottom of the dish (leaving the egg whites aside).
Add the dry ingredients in two or three additions, alternating with the buttermilk, while running the mixer on low speed. Just until mixed, add the desired amount of food coloring. I employ one to two teaspoons of gel food coloring.
The 4 egg whites should be vigorously whisked or beat on high speed for about 3 minutes, or until fluffy peaks form as seen above. Fold gently into the cake batter. It will be a smooth, slightly thick batter.
Spread the batter among the cake pans. Bake for 30-32 minutes, or until a toothpick inserted in the center of the cakes comes out clean and the tops of the cakes bounce back when lightly touched. Bake the cakes for a little longer if moist crumbs on the toothpick indicate that they require it. Be careful not to overbake, since this could cause the cakes to dry out. Cakes should be taken out of the oven and allowed to cool completely in the pans on a wire rack. Before icing and assembling, the cakes must be totally cooled.
Make the frosting by beating the cream cheese and butter in a large bowl for 2 minutes on medium-high speed with a hand-held or stand mixer equipped with a whisk or paddle attachment. Add a dash of salt, vanilla extract, and confectioners' sugar. Beat until fully mixed and creamy for three minutes at high speed after 30 seconds of low speed beating. If the frosting is too thin, add additional confectioners' sugar, and if it is too sweet, add an extra pinch of salt. Frosting ought to be smooth but not dripping.
To assemble and frost the cakes, slice a tiny layer off their tops using a broad serrated knife to make a flat surface. Throw away or crumble over the completed cake.
On your cake stand or serving dish, place 1 cake layer. Frost the top in an even layer. Spread the remaining icing over the top and edges before covering with the second layer. I always frost using a bench scraper and an icing spatula. For the top embellishment, I used Wilton piping tip #12.
Cake should be chilled for at least 30 to 60 minutes before cutting. This aids in the cake maintaining its shape during cutting.

Cake leftovers should be carefully covered and kept in the fridge for five days. Cake layers, whether frosted or unfrosted, can be frozen for up to 2-3 months. Before decorating or serving, defrost the item over night in the refrigerator and bring it to room temperature.

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Best ways to enjoy a Red velvet cake

Pound cake got its name because it was traditionally made with a pound of flour, sugar, eggs, and butter. Amazing things, huh?

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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