I have something to say that may shock you. I am not a huge fan of red velvet. I know it is tremendously popular but most red velvet type desserts that I’ve tasted have always been bland, dry, or sickeningly sweet. Plus, there can never be enough chocolate in my book so the tease of cocoa in red velvet cake kind of angers me…
However, Jared my boyfriend loves red velvet so for his birthday recently I decided to make him a cake. I searched the web for a red velvet that promised a moist cake with a tangy and creamy frosting that didn’t just taste like powdered sugar. I’m happy to say I found a fabulous recipe that even I enjoy eating. This doesn’t mean I plan on giving up my chocolate cake anytime soon but now I have a go-to red velvet recipe.
Taste: Sweet but not overly so with that tang from the cream cheese.
Texture: This is definitely the (and I hate to use this word) most MOIST red velvet cake I’ve ever tasted.
Ease: You are going to dirty dishes and spend a couple of hours to get this cake made but it is definitely worth it, especially if you or your family are red velvet lovers.
Appearance: This is what red velvet cake is all about. I’ve experimented and only red gel food coloring gives that intensely red hue.
Pros: Super moist cake with an unbelievable frosting. My go-to recipe for red velvet now.
Would I make this again? Yes, especially for birthdays.
Red Velvet Cake
Yield: 12 servings
For the cake:
2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup buttermilk
2 tablespoons vanilla extract
2 teaspoons red gel food coloring, plus more if needed
1 teaspoon distilled white vinegar
1/2 cup of prepared plain hot coffee
For the cream cheese frosting:
1 cup heavy cream
12 ounces cream cheese, at room temperature
1 1/4 cups confectioners’ sugar
For the cake:
Preheat the oven to 325°F.
Butter and flour two 9-inch cake pans.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cocoa powder and salt.
In a large mixing bowl, whisk together the sugar and vegetable oil. Add in the eggs, buttermilk, vanilla and food coloring. Whisk in the vinegar and coffee. Gradually add the flour mixture and stir with a spatula until completely incorporated. The batter will be thin.
Divide the batter equally between the two prepared pans. Bake for 30 to 40 minutes, or until a cake tester comes out clean. Place the cake pans on cooling racks. When the pans are cool enough to touch, run a thin knife around the edges of the pans to loosen the cakes. Invert onto the cooling racks. Let cool completely.
For the frosting:
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until thick and fluffy. Do not over beat. Add in the cream cheese and the confectioners’ sugar and beat until smooth.
Lay one cake layer flat side-up on a cake plate. Tuck in strips of baking paper under the cake edges to keep the plate clean.
Use about 1 cup of frosting to fill the bottom cake layer then top with the other cake layer, flat side-up. Use the rest of the frosting to ice the whole cake. Serve.
The cake can be covered and stored in the refrigerator for up to 3 days.
Adapted from Adora's Box