Red Velvet Cake

Rate this recipe 
5
Average: 5 (5 votes)
Servings 
10-12 people

My beautiful and delish Red Velvet Cake with cream cheese frosting.

Recipe courtesy of Joy of Baking

Ingredients for Cake
2 ½ cups
sifted cake flour
(250 grams)
½ tsp.
salt
2 tbsp.
regular or Dutch-processed cocoa powder
(15 grams)
½ cup
unsalted butter, at room temperature
(113gm)
1 ½ cups
granulated white sugar
(300gm)
3
large eggs
1 tsp.
pure vanilla extract
1 cup
buttermilk
(240ml)
2 tbsp.
liquid red food coloring
1 tsp.
white distilled vinegar
1 tsp.
baking soda
Ingredients for Cream Cheese Frosting
1 - 8 ounce
cream cheese, room temperature
(227 grams)
1 - 8 ounce
tub of Mascarpone cheese, room temperature
(227 grams)
1 tsp.
pure vanilla extract
1 cup
confectioners' (icing or powdered) sugar, sifted
(115 grams)
1 ½ cups
cold heavy whipping cream (double cream) (35-40% butterfat)
(360 ml)
Instructions 

For the Cake:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

For the Cream Cheese Frosting:

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners’ sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

How to make Buttermilk

A tablespoon of lemon or vinegar mixed in a cup of milk then set aside for 10-15mins and used as directed. Try and use whole milk and make sure it's at room temperature before adding the lemon/vinegar.

 

Comments

hai fauzia....

congrats... it is given that i have to add vinegar to full fat milk to make buttermilk... should i wait for sometime for the milk to get curdle and to get the sour taste?? or just the curdles milk is enough and no need for the sour taste??please help me...

Fauzia's Kitchen Fun's picture

Hi Josephine! Let it stand for just 5 minutes, as soon as it curdles it is ready to use. No need to wait for it to go sour. :)

Hi Fauzia I don have any white Vinegar in the House and want to make this cake today, I have brown malt Vinegar or lemon juice can I replace the white distiller vinegar with either f these and if so what quantity should I use? Thanks

Fauzia's Kitchen Fun's picture

Hi Farihah, I've actually only ever used distilled white vinegar for this recipe, not sure how lemon or brown malt vinegar would work in place of it. Sorry dear.

hi fauzia whats da dfference in adding beet root juice

Fauzia's Kitchen Fun's picture

Hi Ruzaika678, it is a natural colouring as opposed to using artificial colours.

Fauzia's Kitchen Fun's picture

W/Salaam it is a type of cream cheese. You can use regular cream cheese in place of mascarpone, like Philadelphia.

hi really wanna try this cake but my prob is that i have an electric oven in which i bake my stuff but its not large enuff to bake 2 pans at a time..cud u help me with tht? can i bake this cake in one pan?

Fauzia's Kitchen Fun's picture

Hi, yes you can, make sure you cover the second pan so the batter doesn't dry out until your first cake is done.

salam fauzia apa, i eagerly want to make this cake but facing some problem like....in our market i only found foster clarks whip cream...but it is not written whether it is containing 36-40 % fat....in such case should i use that whip cream( foster clarks) or butter cream + cream cheese....

Fauzia's Kitchen Fun's picture

W/Salaam, is it liquid cream? If it is ready whipped cream then I would recommend getting the liquid version. If the pack says it is whipping cream then it should be of the right fat percentage. :)

Fauzia's Kitchen Fun's picture

Hi, you can make it at home, read this note on how to. SR Flour

Thx a lot for replying ...apa neither it is in liquid version nor it is written in packet whipping cream....it is in powder version and i have to mix some cold milk to get get this whip cream...and in packet it is written WONDER WHIP( TOPPING MIX)....SO i am still in confusion................

Fauzia's Kitchen Fun's picture

I get what you mean, personally I prefer the liquid cream not the powdered kind. You can use this one if the other is not available, but since I personally have never tried it, I cannot say how the result may turn out.

Thx a lot for your suggestions and the opinions............

Fauzia's Kitchen Fun's picture

W/Salaam, no that won't be necessary.

A.a with the cup cake do I need to refrigirate too.

Hey!
I want to know if i can use cream cheese spread for making the cream cheese frosting and if so then how since i can’t get the cream cheese from here. Please help i want to make the red velvet cake for a friend’s birthday tomorrow.
And i’m wondering if it would go all runny if i use butter cream cheese spread vanilla and sugar?

Reply

Fauzia's Kitchen Fun's picture

Hi, cream cheese spread might be a bit runny so am not sure how the frosting will look. You can make a small amount and see how you find it before making a bigger batch for the cake. Otherwise you can use any frosting that you like for the cake, like buttercream or whipped cream.

Hi where can i get cake flour from? they dont seem to sell it in local stores?

Fauzia's Kitchen Fun's picture

W/Salaam, am not sure as I am not from Pakistan, but it should be easily available at supermarkets.

AOA .
Can we get cream cheese easily in Pakistan ?

Hey, can we freeze the pieces with icing on top??

Fauzia's Kitchen Fun's picture

I would not recommend freezing the icing, you can freeze the cake separately (wrapped well) and make fresh icing when ready to serve.

So if you do use the cream cheese as an alternative for the mascarone, would that mean that you'll be adding 16 oz of cream cheese?

Fauzia's Kitchen Fun's picture

Yes exactly.

Also is the distilled viniger Malt viniger?

Fauzia's Kitchen Fun's picture

You can use a clear vinegar. Even malt will do.

Fauzia's Kitchen Fun's picture

Have never tried that, the batter needs to be at room temperature before baking though! :)

can i keep the cake batter overnight, add the vinegar and baking powder in the morning and bake it then???

AOA Fauzia, can I use 1/2 cup of oil instead of 1/2 cup butter ?

& another question not related to this recipe,I have read at so many places about mustard powder in making mayonnaise so do you have any idea about it ? can I omit it or any other alternate for mustard powder?

Thank you so much, well I like your recipes a lot and have tried also some and got expected results too :).....

Fauzia's Kitchen Fun's picture

W/Salaam, best to use butter for this recipe. Sorry but am not really sure about the mustard powder in mayonnaise although I believe you can leave it out if you don't want that flavour.

Hi fauzia,wnt to do dis for eid,if i use a whole cret of eggs,wat measuremnt should i use for the others?.wont the eggs be to much?.tnx

Fauzia's Kitchen Fun's picture

Number of eggs is mentioned in the recipe. If you are using more eggs, multiply the amounts of all the other ingredients accordingly.

Sorry,forgot 2 mention,wnt to do cupcakes.tnx

hw much red powdered food color can we use instead of liquid.thnx

Fauzia's Kitchen Fun's picture

Hard to say, first mix the powdered colour in a few drops of water or milk and then add to the batter and mix until the desired colour is achieved.

thnk you.il do tht n try

pls can i have the self raising flour and butter milk
jazakallahuhira
resp

Fauzia's Kitchen Fun's picture

Butter milk recipe is posted under this recipe. You do NOT need SR flour for this cake. But here is the way to make it: 1 cup plain flour plus 1 and a half tsp baking powder and a pinch of salt sieved together.

Can I make the icing without whipped cream my friend is allergic

Fauzia's Kitchen Fun's picture

Yes you can.

Fauzia's Kitchen Fun's picture

Hi, depends on where you are located. Different countries have different brands. And no you cannot use butter in place of whipped cream, those are two very different things.

which brand of whipping cream should i get if i am in dhaka? and thanks :) i saw this other recipe on the internet for the cream cheese frosting and they used almost the same ingredients but not the whipping cream but butter, so thought of asking you to make sure.

Fauzia's Kitchen Fun's picture

Unfortunately I am not from Dhaka so cannot know which brands are available. I personally have not tried with butter so that concept is new to me, but maybe it can be an excellent combination. You can give it a try if you like, do let me know how it turns out. :)

hi Fauzia,
i wanted to know, which brand of whipping cream do you use for the cream cheese frosting? and can we use butter in place of the whipped cream?

can u plz tell me the brand name of cream cheese u used?? is Philadelphia spreadable n the block one cheese both can b used?? and wat abt the triangle cheese pieces is tht also cream cheese??

Fauzia's Kitchen Fun's picture

Philadelphia cream cheese is best. Not the spreadable version, the slightly solid block. Definitely not the triangle pieces.

Can I know any alternate to use instead of cake flour for the red velvet cake.
And if I'm doing a smaller one than this, should I take all measurements equally half of the recipe.
Eager to know ur reply. :)

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