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
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How to make a REAL Red Velvet Cake from scratch
What does red velvet cake taste like? No, it's not just a chocolate cake with red food coloring! No way! A real red velvet cake has buttermilk, vinegar, a TINY bit of cocoa powder and usually frosted with cream cheese frosting or ermine buttercream. This is the BEST red velvet cake recipe from scratch and it's so easy to make.
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Red Velvet Cake Ingredients ►
14 ounces (397 g) AP flour
14 ounces (397 g) Granulated Sugar
2 Tablespoons (2 Tbsp) cocoa powder
1 teaspoon (1 tsp) salt
1 teaspoon (1 tsp) baking soda
2 large (2 ) eggs room temp
4 ounces (114 g) vegetable oil
8 ounces (227 g) buttermilk room temp
1 Tablespoons (1 Tbsp) white vinegar
6 ounces (170 g) unsalted butter melted but not hot
1 teaspoons (1 tsp) vanilla
1 Tablespoon (1 Tbsp) super red food coloring I prefer Americolor super red because it doesn't have a taste
Cream Cheese Frosting Ingredients ►
12 ounces (340 g) cream cheese softened
8 ounces (227 g) unsalted butter softened
1/2 teaspoon (1/2 tsp) orange extract
1/4 teaspoon (1/4 tsp) salt
26 ounces (737 g) powdered sugar sifted
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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.
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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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I would really appreciate if you could help and contribute to the community by translating the video into another language:
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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Dark Couverture Chocolate:
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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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Professional Baker Teaches You How To Make RED VELVET CAKE!
Anna shows you how to make a delicious red velvet cake. Added recipe ingredients and baking instructions below. This recipe makes a 2-layer, 8-inch cake
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Ingredients for Red Velvet Cake
⅔ cup (140 g) unsalted butter, at room temperature
2 cup (400 g) sugar
2 large large eggs, at room temperature
2 tsp (10 ml) vanilla extract
2 ½ cup (375 g) all-purpose flour
¼ cup (32 g) regular cocoa powder (not Dutch process)
1 tsp (3 g) baking soda
½ tsp (2 g) baking powder
¼ tsp (1 g) salt
1 ½ cup (375 g) buttermilk, at room temperature
1 ½ (22 ml) Tbsp white vinegar
1 tsp red food colouring paste (preferred over liquid colour)*
Ingredients for Frosting
1 cup (225 g) unsalted butter, at room temperature
1 ½ pkg (12-oz or 340 g)) cream cheese, at room temperature
4 cup (520 g) icing sugar, sifted
1 ½ tsp (7 ml) vanilla extract
Directions - Cake
1. Preheat the oven to 350ºF (175 C). Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well.
2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.
4. Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.
Frosting
1. For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla.
2. To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve.
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