How To make Original Red Velvet Cake& Frosting

Traditional Red Velvet Pound Cake | Cream Cheese THICK Glaze | #I'mAGlazeGirl???? | #PoundCakeQueen????

Heyyyyyy Errrrrrbody!!!
Today I'm making a Traditional Red Velvet Pound Cake with this THICK yummy goodness of a glaze. Watch & Enjoy!????
#PoundCakeQueen???? #RedVelvetPoundCake???? #ThickGlaze
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)

3 Cups Cake Flour
3 Cups Sugar
3 Sticks Butter (Room Temperature)
5 Large Eggs (Room Temperature)
1 C Buttermilk (Room Temperature)
1/4 C or LESS Unsweetened Hershey's Cocoa Powder
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 oz. Bottle Red Food Coloring
1 Tablespoon Vanilla Extract
1 Tsp. Creme Bouquet

***THICK GLAZE
Powdered Sugar
8 oz. Cream Cheese
Milk
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Winston-Salem, NC 27116

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I can't believe how SOFT this RED VELVET CUPCAKE recipe is!

RECIPE (cups/gram measurements):
SHOP:

Get ready for the softest red velvet cupcakes you will ever have! These cupcakes are so moist, bursting with flavour, and are topped with the most incredible cream cheese frosting. You won't be able to stop eating them!!

INGREDIENTS:

Red Velvet Cupcakes
- 1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
- 1½ tbsp (9 g) cornflour - also known as cornstarch
- 1½ tbsp (7 g) cocoa powder - unsweetened
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt - omit if using salted butter
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola
- 1 cup (200 g) white sugar
- 2 large eggs - room temperature
- ½ tbsp vanilla essence/extract
- ¾ tsp white vinegar
- 1¾ tbsp red liquid food colour
- ⅓ cup 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).

Cream Cheese Buttercream
- ½ cup (112 g) unsalted butter - room temperature
- 2¼ cups (285 g) icing sugar - also known as confectioners/powdered sugar
- ¾ cup (168 g) cream cheese - cold, firm type (see note 2)
- ¾ tsp vanilla essence/extract
- ¾ tbsp lemon juice - must be fresh

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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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Thanks for watching!

RED VELVET REIGNS SUPREME ❤️ Get the recipe via TIGGAMAC.COM

EGGLESS RED VELVET CAKE IN JUST *7 MINUTES* ???????? | EGGLESS CAKE IN MICROWAVE

Eggless Red Velvet cake in JUST 7 minutes!
It’s eggless, absolutely irresistible, and gets ready in no time!

Ingredients -
1 cup sugar
1/2 cup oil
1 + 1/4 cup milk + 1 tbsp white vinegar (rest for 5-10 minutes)
1/4 cup curd
1 tbsp red colour
1 + 1/2 cup flour
2 tbsp cocoa powder
1 tsp baking soda

Hope you like it, do give a try to this quick and easy recipe! I promise you’d be sorted for your dessert in just 7 minutes!

Let me know in the comments how you liked it!

Red Velvet Cake Recipe | How to Make Red Velvet Cake

The most amazing red velvet cake recipe with cream cheese frosting. This cake is so moist, fluffy, rich and velvety. Perfect cake for holidays, birthdays, valentine’s day or any occasion. This cake consists of two layers of cake, generous layer of cream cheese frosting in the middle, beautifully covered with frosting on top and sided. Coated with red velvet crumbs and decorated with heart
shape cake.

Printable Version:


More Cake Recipe:
Tiramisu:
Napoleon Cake:
Medovik - Russian Honey Cake:
Strawberry Mousse Mirror Glaze Cake:
Chocolate Cheesecake:


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RECIPE:
Ingredients:
For the cake:
2½ cups (310g) all-purpose flour
2 tablespoons (16g) Cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1½ cups (300g) Sugar
1 cup (240ml) buttermilk, room temperature
1 cup – 1 tbsp (200g) Vegetable oil
1 teaspoon white Vinegar
2 Eggs
1/2 cup (115g) butter, room temperature
1-2 tablespoons Red food coloring
2 teaspoons Vanilla extract
For the frosting:
1¼ cups (300ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C).
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
4. Pour the batter into two 8-inch (20cm) round baking pans greased with butter and dust with flour. or you can use one pan and bake twice. Also you can use springrorm pan lined with parchment.
5. Bake 35-40 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely.
7. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl with heavy cream to stiff peaks. Then fold into the cream cheese mixture.
8. Cut the top of the cakes. Cut 8-12 heart shapes from the top layer of the cakes. Make crumbs from the leftovers. Set aside.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Decoration: Decorate the cake with the crumbs and the hearts.
11. Refrigerate for at least 2-3 hours before serving.
Notes:
• All cake ingredients should be in room temperature
• You can use all-purpose flour or cake flour
• Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes).



MUSIC:
Sugar by Katrina Stone (Never Wanna Grow Up) Artlist
Never Wanna Grow Up - by Katrina Stone Artlist
So Fine by Alex Keren (Walkin' On) Artlist
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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: