So, what do you say we make the queen of all cakes for this New Year? If we skip it for Christmas, then let us compensate it and make it for New Year! Yes people, it is the most popular and most loved cake – red velvet cake!
Again, I wanted to post red velvet cake recipe for this Christmas, But, as I had already mentioned in one of my posts earlier, due to time constraints, ii was not able to post it within Christmas day. So, here it is for New Year. After all, everyday of the last two weeks of every year is always a celebration, right?!
This red velvet cake is homemade from scratch. And also, I will be sharing a few tips here and there from my experience in preparing this cake. So, if you have been following me in any of my social media profiles, you would have noticed that around this year March I had posted a photo of my husband’s birthday cake that I made at home.
That was the BLACK BEAUTY – red velvet cake with black cream cheese frosting, which I prepared earlier. So, this one is the classic red velvet cake with normal cream cheese frosting! So, I guess from that post to now, it has taken me around 10 months for me to post the recipe for it. Sorry about that! Anyways, here is the recipe for it! So, wait no more!
So, for some people, red velvet cake is just chocolate cake with a red tint. But, it is more than a chocolate cake. It is so fluffy and moist. We add buttermilk and vinegar while making the red velvet cake which gives the cakes its fluffiness.
The acid in the vinegar and buttermilk acts with the leavening agents which gives the cake its fluffiness. Earlier in the days, this artificial color was not used to make the red velvet cake but instead the acid reacts with the red anthocyanin in cocoa to give the beautiful hue.
Nowadays, because cocoa powders are all Dutch processed, there is no reaction happening between acid and cocoa powder. Also, many found that cocoa powder to be dominating and then reduced its use, thereby replacing the red color from cocoa by an artificial gel color or even natural color from beetroot.
But, red velvet cake is much more than just a chocolate cake. It is so soft, fluffy and moist. The buttermilk and vinegar is the key to the cake along with the oil that we add. These are the ingredients that give the red velvet cake its texture.
There are a few variations in making this cake. Right from the ingredients that go into making this cake to its ratio in which it is used. Apart from that, to frost the cake, cream cheese can be used or even sometimes, butter cream can be used. Whatever frosting you use, this is going to taste amazing.
It’s the last week of this year and it is time for some party and celebration at home. So, enjoy a beautifully sliced piece of this red velvet cake with your loved ones. Stay safe; stay healthy! Happy cooking and eating! A very happy New Year to everyone and a happy 2021!
While you are here, do checkout my other dessert recipes. Also, look through my bars, ice-cream, brownie, truffles and no-bake dessert recipes to enjoy during this holiday season. . Oh, and yeah, its New Year week! So, bake some cakes and celebrate the last week of this year!
Has meal planning been a little bit difficult during this lockdown? Look through my No Veggies, 21-Day Lockdown Series for ideas on what to cook during this lockdown.
Red Velvet Cake
For the cake
- 1½ cups vegetable oil
- 1 cup buttermilk
- 2 whole eggs
- 1 tbsp vinegar
- 1 tsp vanilla extract
- 2 cups granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp salt
- 2½ cups all purpose flour
- 1 tsp salt
- red gel food coloring, as needed
For the frosting
- 400 grams cream cheese, at room temperature
- ¾ cup softened butter
- 5 cups icing sugar
- 1 tsp vanilla extract
To bake the cake layers
- Pre-heat the oven at 180°C. In a mixing bowl, add oil, buttermilk, eggs, vinegar and vanilla extract. Beat on medium speed until combined.
- Add the sugar and mix until fully incorporated.
- Add the cocoa powder, salt and baking soda and beat until incorporated.
- Add the all purpose flour and the red food color and mix until there are no lumps. Scrape the sides down and mix well.
- Grease the cake tins with butter and parchment paper. Divide the batter equally into 3 pans and bake in a pre-heated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
To make the frosting
- Cool the cake completely. In another mixing bowl, add cream cheese and softened butter and beat in a medium speed until smooth (2 minutes).
- Add sugar and vanilla extract and beat until combined and creamy (3 minutes)
To assemble the cake
- Place one cake layer on the stand and evenly cover the top with the frosting. Place another layer on top and repeat the process.
- Crumb coat the cake by applying a thin layer of frosting on the sides and the top of the cake. Chill for sometime.
- Frost the cake with the remaining frosting as desired. Chill for 30 minutes before slicing.
- Slice and serve.
- To prepare instant buttermilk, just add some vinegar to milk and let it sit for 5 minutes before you use it.
- While preparing the batter for the cake, make sure that all the ingredients are at room temperature.
- Do not over mix the batter. Follow the instructions as is.
- Using gel food coloring is preferred to liquid food coloring because liquid food coloring might dilute the batter,
- Do not over bake the cake. Bake until a toothpick inserted in the center comes out clean.
- While making the frosting, make sure all ingredients are at room temperature.
- Use icing sugar for the frosting. If you are using sugar that is powdered at home, then sieve it before using it in the frosting.
- If the frosting seems to be a little runny, then add some more icing sugar and beat.
- If the frosting seems to be curdled, then try chilling it for sometime or even heating it.
- Chill the cake before slicing to avoid any mess.
- Before frosting the cake, crumb coat the cake and chill until firm.