Red Velvet Cake
User Reviews
5
Red Velvet Cake
Description
This Red Velvet Cake emphasizes a balanced blend of cocoa powder and red food coloring to create its characteristic appearance and mild chocolate flavor. The batter includes vegetable shortening and sugar beaten until fluffy, with eggs added individually for structure. Alternating flour and buttermilk incorporation prevents toughness, while the vinegar and baking soda interaction introduces gentle leavening and a slight tang that complements the cake's flavor.
The cake is baked in greased and floured pans at 350°F until a tester comes out clean and the cake springs back when touched lightly, indicating doneness. The resulting crumb is tender and moist with a smooth, even texture. Two frosting choices are provided: a traditional cream cheese frosting, combining cream cheese, butter, confectioners' sugar, and vanilla for creamy sweetness, and a whipped roux frosting made by cooking flour and milk into a roux, cooling it, then beating with butter and sugar until light and airy.
The cake's form can vary from layered round cakes to cupcakes or sheet cakes, allowing flexibility. Specific decorative or shaping approaches like heart shapes are possible, enhancing presentation. The red color and mild cocoa flavor with a tangy finish make this classic dessert suitable for a variety of occasions, especially those where vibrant appearance is desired.
Ingredients
- 1/4 cup red food coloring (2 ounces/60 grams)
- 2 tablespoons cocoa powder 10 grams, unsweetened
- 1 1/2 teaspoons vanilla extract
- 1/2 cup vegetable shortening 3.5 ounces/100 grams, or 1/4 cup shortening and 1/4 cup softened butter (65 to 67°F
- 1 1/2 cups granulated sugar (10.5 ounces/300 grams)
- 2 large egg 6 tablespoons plus 1 teaspoon/3.5 ounces/100 grams
- 1 teaspoon salt
- 2 1/2 cups cake flour 8.75 ounces/250 grams, or 2 cups plus 2 tablespoons all-purpose flour, sifted
- 1 cup buttermilk 8.5 ounces/240 grams, or sour milk (1 tablespoon white vinegar or lemon juice plus milk to equal 1 cup
- 1 teaspoon white vinegar distilled
- 1 teaspoon baking soda
Cream Cheese Frosting Ingredients
- 1 cup cream cheese 8 ounces/225 grams, softened
- 1/2 cup unsalted butter 1 stick/4 ounces/115 grams, softened, or Mascarpone cheese, at room temperature (65 to 67°F
- 1 pound confectioners' sugar 4 cups/455 grams, sifted
- 1 teaspoon vanilla extract
Whipped Roux Frosting Ingredients (optional frosting choice)
- 5 tablespoons all-purpose flour 1.25 ounces/35 grams, unbleached
- 1 cup milk (8.5 ounces/230 grams)
- 1 cup unsalted butter 8 ounces/225 grams, softened, or 1/2 cup butter and 1/2 cup vegetable shortening
- 1 cup granulated sugar (7 ounces/200 grams)
- 1 teaspoon vanilla extract
Instructions
- Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour two 9- by 2-inch round or three 8- by 1½-inch round baking pans.To make the batter: In a small bowl, gradually stir the food coloring into the cocoa until smooth. Add the vanilla.
- In a large bowl, beat the shortening and sugar until light and fluffy, about 5 minutes.
- Beat in the eggs, one at a time.
- Beat well after each addition.
- Blend in the cocoa mixture and salt.
- Add the flour alternately with the buttermilk (4 portions for the flour; 3 portions for the milk) beginning and ending with the flour. Overbeating produces a tough cake.
- Stir the vinegar into the baking soda. (It will foam.) Quickly fold it -— do not beat -— into the batter.
- Immediately divide the batter equally between the prepared pans and place in the oven.
- Bake until a wooden tester inserted in the center comes out clean and the cake springs back when lightly touched, about 30 minutes for the 9-inch pans or about 25 minutes for the 8-inch pans. Do not overbake or it will be dry.
- Let cool in the pans for 15 minutes, then remove the cakes to wire racks and let cool completely, at least 1½ hours.For thinner layers, the 9-inch rounds can be cut in half horizontally using a serrated knife. The cakes can be wrapped in plastic wrap and stored at room temperature for up to 2 days or the freezer for up to 2 months. Refrigerating or freezing the layers makes it easier to frost them without tearing or cracking.
- To make the cream cheese frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute.
- Gradually add the sugar and beat until fluffy, about 4 minutes. Add the vanilla.
- To assemble: For 2 thick layers, leave the 9-inch rounds as is – for 4 thinner layers, cut them horizontally in half. Place a cake layer on a serving plate, spread with a layer of frosting. (Note - for 4 layer cake you will need more frosting, an extra half recipe should be enough).
- Frost, then arrange the next cake layer on top.
- Continue the layering, then spread the top and sides with the remaining frosting. Store in the refrigerator for up to 1 week.
Notes
- Whipped roux frosting requires making a cooked flour-milk roux that must fully cool before beating with butter and sugar to achieve a smooth whipped texture.
- Use two 9-inch round or three 8-inch round pans to bake; pans should be greased and floured for easy release.
- Vinegar added to baking soda creates leavening bubbles and contributes to the cake's slight tang.
- The batter should be mixed carefully, folding in flour and buttermilk alternately to avoid overbeating which can toughen the crumb.
- Red velvet cupcakes and sheet cakes are variations that can be made by adjusting pan size and baking time accordingly.
- For shape variation, cut cooled layers with templates for heart shapes or assemble as desired; cake crumbs can be reused for truffles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 63g | 21% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 55mg | 18% |
| Sodium | 296mg | 12% |
| Potassium | 78mg | 2% |
| Sugar | 47g | 94% |
| Vitamin A | 425IU | 9% |
| Calcium | 40mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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