How To make Original Red Velvet Cake & Frosting

Red Velvet Cake With Frosting | Make Red Velvet Cake Like Pro

#redvelvetcakepro #redvelvetwithfrosting
Butter - 100 gram
sugar - 1 & 1/4 cup (250 gram)
egg - 2 large
cocoa powder light - 2 tbs
salt - 1 tsp
baking soda - 1 tsp
vinegar - 1 tsp
flour/all Purpose Flour/Maida - 2 & 1/4 cup (270 gram)
For frosting:
salted butter - 200 gram soft
icing sugar - 3/4 cup
ice cool water - 1/4 cup
vanilla essence - 1 tsp
cream cheese spread - 1/4 cup (optional)

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 Recipe - How to Make Red Velvet Cake

In this video I share with you my Red Velvet Cake Recipe.
It's a wonderful tender cake, perfect for any special occasion.

Want to see more stunning cake recipes?! Check out my cake playlist -


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Emma Fontanella
Via di Tor Vergata, 257
00133 Roma
Italia
Email: emma@nexogame.com
Write my email on the mailing address pls :D

Ingredients for the Red Velvet Cake ( I use 18 cm pans) :

- 215 gr All Purpose Flour
- 10 gr Cocoa Powder
- 3/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 200 gr White Sugar
- 180 gr Buttermilk or Milk
- 1 tbsp Vinegar( white or apple cider vinegar)
- 150 gr Softened Butter
- 3 Eggs
- Red Food Coloring
- 2 tsp Vanilla Extract

Ingredients for the Cream Cheese Frosting( enough for filling, frosting, decoration and rosettes) :

- 600 gr cold Philadelphia Cream Cheese
- 115 gr soft Butter
- 300 gr Powdered Sugar
- 2 Tbsp Vanilla Extract

Ingredients for the Ganache Drip:

- 125 gr White Chocolate
- 40 gr Milk Chocolate
- 60 gr Heavy Cream
- Red Food Coloring


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Ingredients for Red Velvet Cake in cups (I use 7 inch pans) :


- 1 1/3 cups All Purpose Flour
- 1 1/2 Tbsp Cocoa Powder
- 3/4 tsp Baking Soda
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Sugar
- 3/4 cups Buttermilk or Milk
- 1 tbsp Vinegar( white or apple cider vinegar)
- 1 1/4 sticks Softened Butter
- 3 Eggs
- Red Food Coloring
- 2 tsp Vanilla Extract


Ingredients for the Cream Cheese Frosting( enough for filling, frosting, decoration and rosettes.)

- 21 ounces cold Philadelphia Cream Cheese
- 1 stick of Softened Butter
- 2 1/2 cups Powdered Sugar
- 2 Tbsp Vanilla Extract

Ingredients for the Ganache Drip:

- 3/4 cups White Chocolate
- 1/4 cups Milk Chocolate
- 1 /4 cups Heavy Cream
- Red Food Coloring


Enjoy!!
♥
Copyright © 2017 Emma Fontanella. All rights reserved.

No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.



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Super moist, traditional RED VELVET CAKE recipe with ERMINE FROSTING

RECIPE:
SHOP:

After sharing my first red velvet cake recipe (which now has over 100 five star reviews!), I’ve since had many readers/viewers asking for a traditional red velvet cake recipe that uses an ermine frosting. This recipe uses the same base cake layers as my original red velvet cake, however the cream cheese frosting is replaced with a silky smooth, light, and not too sweet ermine frosting!

INGREDIENTS:

For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Red Velvet Cake
▢2¼ cups (275 g) flour - regular, all purpose flour
▢3 tbsp (18 g) cornstarch
▢3 tbsp (14 g) natural cocoa powder - unsweetened, best not to use Dutch processed (see note 8)
▢½ tsp baking soda
▢1 tsp baking powder
▢½ tsp salt - omit if using salted butter
▢6 tbsp (86 g) unsalted butter - room temperature
▢¾ cup (141 g) unflavoured vegetable oil - I use canola
▢1¾ cups (344 g) white granulated sugar
▢3 large eggs - room temperature
▢1 tbsp (12 g) vanilla essence/extract
▢1½ tsp white vinegar
▢3½ tbsp red liquid food colouring
▢¾ cup (158 g) buttermilk - room temperature

Ermine Frosting
▢1½ cups (300 g) white granulated sugar
▢½ cup (68 g) flour - regular, all purpose flour
▢1½ cups (360 g) milk - full fat
▢1½ cups (340 g) unsalted butter - room temperature
▢1½ tsps vanilla extract/essence
▢⅛ tsp salt

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -

OR

Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:

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Thanks for watching!

I came up with the SOFTEST RED VELVET CAKE recipe you will ever eat

RECIPE (cups/gram measurements):
SHOP:

Okay I am SO EXCITED for this one! This red velvet cake is so incredibly soft, full of flavour and is topped with the most delicious cream cheese buttercream. I couldn't think of a better match!

This is an updated version of my original red velvet cake recipe. I tweaked it slightly and came up with this version which I am IN LOVE WITH! I hope you all love it just as much :)

HOMEMADE CAKE RELEASE:
CREAM CHEESE BUTTERCREAM:

INGREDIENTS:
2¼ cups (275 g) flour - regular all purpose (see note 3 on blog post if you want to use cake flour)
3 tbsp (18 g) cornflour - also known as cornstarch
3 tbsp (14 g) cocoa powder - unsweetened
½ tsp baking soda
1 tsp baking powder
½ tsp salt - omit if using salted butter
6 tbsp (86 g) unsalted butter - room temperature
¾ cup (141 g) unflavoured vegetable oil - I use canola
1¾ cups (344 g) white granulated sugar
3 large eggs - room temperature
1 tbsp (12 g) vanilla essence/extract
1½ tsp white vinegar
3½ tbsp (38 g) red liquid food colouring
¾ cup (158 g) buttermilk - room temperature

Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).

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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -

NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -

CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -

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TIMESTAMPS:
00:00 - 00:10 - Intro
00:10 - 03:35 - Red Velvet Cake Layers
03:35 - 05:06 - Cream Cheese Buttercream
05:06 - 07:36 - Cake Decorating & Tasting

-------------------------------------------------------------

SHOP MY COURSES HERE:
= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -

OR

Get access to my COURSES on Skillshare and receive an extended FREE TRIAL by signing up with this link:

-------------------------------------------------------------

Blog:
Instagram:
Facebook:
Music: YouTube Audio Library (Papov - Yung Logos)

If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)

Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)

Thanks for watching!

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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★Shoppee★
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