How To make Original Red Velvet Cake& Frosting

Red Velvet Cake with Cream Cheese Frosting

The most incredible Red Velvet Cake is fluffy, soft and buttery with the most perfect velvet texture! RECIPE:

Red Velvet Cake w/ cream cheese frosting (best rated recipe)

Making the best rated red velvet cake recipe from all recipes. We didn't add as much food coloring as this recipe originaly asked for but we still like how it turned out. #redvelevet #recipes

Original Recipe:

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How to Make Red Velvet Cake

A light chocolate Red Velvet cake with lots of addictive cream cheese frosting and a crown of buttercream roses. This cake is moist but so light and fluffy, it really is the perfect match for all that delicious frosting! You can make this without any food coloring and it will be a light tan color, not quite red, but it will be eaten just as quickly! I did a lot of recipe testing for this much-requested cake but in the end I lightly adapted the recipe for the batter from a New York Times recipe. Wonderful moist fluffy sponge, and I loved the typo saying it made 8 inch layers! LOL, even the best of us make mistakes... Anyhow it's the vinegar that makes a huge difference, acid reacts with the leavening agents to give you a fluffier cake. Make sure to reserve enough batter for a cupcake. You'll use it to make the decorative crumble.

Full Recipe:

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Red Velvet Cake | The Best Red Velvet Ever

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Red Velvet is a theme that everybody likes. It’s actually a combo of cocoa powder and red food colouring so it seems fairly easy but it’s rather tricky to get it right. There are many different ways of making the red velvet cake and I’ve opted for the genoise type. Hope you like it!

Here is a detailed video on how to make a classic genoise. It’s detailed and contains lots of tips & tricks so I strongly recommend you to watch it before tackling the red velvet genoise:

▶Red Velvet Cake◀

1 Cake: 15cm diameter

⊙Red Velvet Genoise⊙
Whole Eggs 140g
Egg Yolks 30g
Sugar 95g
Cake Flour 77g
Cocoa Powder 8g
Melted Unsalted Butter 16g
Buttermilk 16g (If making from scratch, then add 1g of lemon juice to 15g of milk and let it sit at room temp for 10mins then use it)

① Add sugar to whole eggs + egg yolks and raise the temp. to 40°C using hot water bath.
② Whip until the batter becomes thick enough to draw a ribbon shape on top.
③ Add sifted cake flour + cocoa powder and fold them in carefully.
④ Add melted butter + buttermilk and mix well.
⑤ Bake at 165°C for approx. 30mins.

⊙Microwave Sponge⊙
Eggs 50g
Sugar 40g
Cake Flour 15g
Melted Unsalted Butter 10g
Red Food Colouring

① Add eggs and sugar into a bowl and bring the temp up to 40°C.
② Whisk until you get a lot of volume + ivory colour.
③ Sift in the cake flour and mix well.
④ Add the melted butter as well as the food colouring and mix well.
⑤ Pour the batter into a cup.

⊙Cream Cheese Frosting⊙
Cream Cheese(room temp) 350g
Sugar Powder 130g
Unsalted Butter(room temp) 170g
Lemon Zest 4g
Heavy Cream 33g

① Make sure the cream cheese and butter is at room temp (20℃)
② Smooth out the cream cheese by lightly beating it.
③ Sift in the sugar powder and mix.
④ Smooth out the butter and add it in.
⑤ Add in the lemon zest, followed by heavy cream.
⑥ If you find that the frosting is a bit too runny, then put it in the fridge to harden it up a bit.


⊙Assembly⊙
Please refer to the video for the assembly. The piping nozzle I used are 806, 865, 868.

How to store: Can store in the fridge for up to 2~3days. The cake dries out so cover it up with a cake cover.


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Shop Name: Hanbit Cho Korean Bakeware

★My Ingredients★
Dark Couverture Chocolate:
White Couverture Chocolate:
Valhrona Cocoa Powder:
Snow Sugar:
Ghirardelli Chocolate Sauce:

★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado Standmixer: KitchenAid 5 Qrt Bowl-Lift or Kenwood 7 Qrt (
Silicone Mat: Silpat( or Silpat equivalent( Perforated Silicone Mat (Mesh): Silpat
Hand Blender: Braun MQ 7035X (
Food Processor: Hanil (
Stand Blender: Vitamix QuietOne ( Infrared Thermometer:
Leveling Bar: This is not the same levelling bar as the one I have used as I bought mine locally in Korea. However, this is the closest I could find:
Zester: Microplane (
Whisk: Matfer

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#redvelvet#redvelvetcake #sugarlane #조한빛 #슈가레인 #레드벨벳

a very moist REDVELVET cake recipe

*turn on caption/subtitles for more details

This is a very unique & moist royal redvelvet cake.
Whether it be a wedding, birthday party, snack or an event/occasion it is absolutely perfect and it takes only few ingredients that you probably have



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Full recipe :
red velvet cake

2¼ cups all-purpose flour [275g]
3tbs cornflour [18g]
3tbs cocoa powder [14g]
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6tbs unsalted butter [86g]
3/4 cup vege oil [141g]
1¼ cups sugar [250g] adjust to taste
3 large eggs
1 tbs vanila extract [12g]
1½ tsp white vinegar
3½ tbs red color
3/4 cup butter milk [158g]

Creme cheese frosting

226g butter
452g creme cheese
1 tsp vanila
1½ cup powdered sugar [to taste]

FAQS

What size cake mold should I use?
A: I used three 7 inch mold and evenly distributed it in 3 batches

what is the baking time?
A: In the video i baked it for 35-40 min but keep in mind everyone's oven is very different so check after 20 min and then after every 5 min keep an eye on the cake,
insert a skewer, if it comes out clean take the cake out and let it cool


Can I use a different cake mold size?
A: yes you can but if you want to recreate the design then I suggest 7 inch cake

Can I substitute buttermilk?
A: yes you can make it at home In 1cup of milk at 2 tbs lemon juice/vinegar

How to make sugar syrup?
A: in 1cup water add 2tbs sugar

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Red Velvet Cake with Ermine Icing | NYT Cooking

This red velvet cake is similar to the one that started the craze in the 1940s. It was developed by the Adams Extract company in Gonzales, Texas. Today, most red velvet cakes use cream cheese frosting, but this version uses ermine frosting, a simple recipe using boiled milk. Get the cake recipe: And don't forget the icing:


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