Okay, I say this about every cake but Red Velvet is really one of my favorite cakes to make and eat. It has a distinct color and flavor that is so delicious. Traditionally Red Velvet Cake is served with a cream cheese frosting which just a creaminess to this velvety cake.
The bright red color comes from a combination of red food coloring and cocoa powder. The cocoa powder also adds just a hint of chocolate. Baking soda and vinegar are used as leavening which creates the unique velvety texture.
Here’s how to make it:
First, butter and flour three 8 inch pans and set aside. I have a great post on how to prep pans before baking. Check it out if you need some tips.
To make the batter, whisk together cake flour and salt then set aside. In the bowl of an electric mixer, cream the butter and sugar together on medium speed until light and fluffy. Add in the eggs one at a time, mixing completely, followed by the vanilla.
For the red in Red Velvet, in a small separate bowl whisk together the cocoa powder and red food coloring until a thin but smooth paste forms. Then add that to the butter and eggs mixture.
When the butter, eggs, and coloring mixture is thoroughly combined, alternately add the cake flour and buttermilk. Scrape down the sides to ensure all the flour is mixed in.
Now for the velvet, in a separate bowl add the baking soda to the vinegar. Quickly stir then add to the cake batter and thoroughly mix.
Pour the batter into the prepped pans and bake for 20-25 minutes at 350° or until a toothpick in the center comes out clean. Let the cake cool for 10 minutes then turn out onto a cooling rack.
Time to Decorate:
The cake in the pictures is a 6″ mini cake with 3 layers. To achieve this, I made only half the recipe.
While the cake is cooling, whip up some cream cheese icing. I used my basic crusting vanilla buttercream frosting recipe but replaced half the butter and shortening with cream cheese.
When the cake was cooled, I layered and filled it with the cream cheese frosting and simple syrup. Then crumb coated the cake with more cream cheese frosting that I tinted pink. For step by step instructions for this check out How to Layer, Fill and Crumb Coat a Cake.
After the cake chilled for a few hours, I added a final layer of the pink cream cheese frosting. Then for decoration, I added a white chocolate ganache chocolate drip that was tinted pink and assorted candies in shades of white, pink and red.
Mini cake or full size, it doesn’t matter. You just need to get your Red Velvet Cake on!