Red Velvet Cake is a beautiful red cake layered with a cream based on butter and cream cheese. The basis of the cake batter is flour, butter, sugar, milk, cocoa and additives such as food colouring, vinegar and vanilla extract. I bake the cake in two baking tins, because when baking in one, there might be a bump on the top of the cake – something that can be avoided by baking in two tins. Nothing prevents you from baking the cake in only one baking tin, but then you need to remember to extend the baking time accordingly. Red Velvet is a cake that will be perfect for the upcoming Valentine’s Day, but not only. It is also a perfect cake for a weekend, parties or a birthday. If you haven’t tried this cake yet, I recommend the Red Velvet Cake recipe below.
Ingredients for Red Velvet.
- 320 g cake flour
- 20 g dark cocoa
- a pinch of salt
- 1/4 teaspoon of baking powder
- 1 teaspoon of soda
- 2 large eggs
- 1 teaspoon of vinegar
- 100 ml sunflower oil
- 1 and 1/2 teaspoon of red food colouring
- 1 teaspoon of vanilla extract
- 200 g icing sugar
- 350 ml milk
- 1 tablespoon of lemon juice
- 120 g unsalted butter
- 100 g unsalted butter
- 100 g icing sugar
- 250 g cream cheese
- 1/2 teaspoon of vanilla extract
How to make Red Velvet.
Pour the milk and lemon juice into a mug, mix it and set it aside for 15 minutes.
Put soft butter, icing sugar and salt into a bowl and rub it for 5-6 minutes, then add one egg at time, red food colouring, oil, milk, vinegar and vanilla extract, while mixing constantly. At the end, mix in the flour, cocoa, baking soda and baking powder, sifted through a sieve. Pour the cake batter into two round-shaped baking tins greased with margarine and lightly sprinkled with flour. Bake in an oven preheated to 175 degrees Celsius for 40 minutes. After baking, let it cool down.
Cream preparation: soften the butter with icing sugar until a creamy consistency is obtained. Then, add cream cheese and vanilla extract and rub together for about a minute.
Assembling the cake: if the cake has a slight hill, cut it off with a knife, crumble it and use the obtained crumbs to decorate the finished cake. Cover the first cake with 3/4 of the cream, place the second cake top on it, then decorate the cake with the remaining cream. Put the finished cake in the fridge for at least 2 hours.
Good to know when making Red Velvet.
I used two round-shaped baking tins, each with a diameter of 21 centimetres.
All the ingredients used to prepare the cake should be at room temperature.
Before crushing the cut off pieces of the cake, I put them aside for a while to let them dry slightly. When a little dry, I normally mix them with a food processor.
You can replace the food colouring with beetroot juice. The beetroot juice cake will be more brown than red.
Do you like cakes with cream? If so, try our recipe for Orange cake with cream.