The Most Amazing Red Velvet Cake recipe is moist, fluffy, and has the perfect balance between acidity and chocolate. Top it off with cream cheeses frosting for the perfect Red Velvet Cake you’ve been dreaming of! Readers have been requesting The Most Amazing Red Velvet Cake for years.We’ve adapted our recipe for The Most Amazing Chocolate cake to bring you the perfect red velvet cake we know you will love, just as you’ve loved the original chocolate version. It’s not simply a chocolate or white cake dyed red. It has added acidity to give it a flavor like no other. Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring.
The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a distinct chocolate flavor in addition to a slight acidic flavor.
Red velvet cake is traditionally made with cream cheese frosting. It’s important that you use cream cheese frosting to give the cake its traditional acidic taste.
The Most Amazing Red Velvet Cake
Time to Make It
The Most Amazing Red Velvet Cake recipe is moist, fluffy, and has the perfect balance between acidity and chocolate. Top it off with cream cheeses frosting for the perfect Red Velvet Cake you’ve been dreaming of!
Author: Rachel Farnsworth
Yield: 1 (3 layer) cake
3 cups all-purpose flour
3 cups granulated sugar
½ cup cornstarch
½ cup unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1¼ cups warm water
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 tablespoons red food coloring
16 ounces cream cheese, softened
1 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three prepared pans.
Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth.
Assemble and frost the completely cooled cake.
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