Velvet Cake
Components:
Regarding the Cake:
- 315 grams or 2 1/2 cups all-purpose flour
- 300 grams or 1 1/2 cups of granulated sugar
- One tablespoon of unsweetened cocoa powder
- One tsp baking soda
- One-half tsp baking powder
- One tsp salt
- Vegetable oil, one cup (240 ml)
- One cup (240 ml) of buttermilk (or milk mixed with one tablespoon of white vinegar or lemon juice)
- Two big eggs
- Two tsp red food coloring
- One tsp vanilla essence
- One tsp white vinegar
For the frosting made with cream cheese:
- Half a cup (115 grams) of softened unsalted butter
- 8 oz (225 g) softened cream cheese
- 480 grams, or 4 cups, powdered sugar
- One tsp vanilla essence
Guidelines:
Get the pans and oven ready:
- Set the oven temperature to 350°F (175°C).
- Two 9-inch round cake pans should be lined with parchment paper or greased and floured.
Combine the dry ingredients:
- Mix the flour, cocoa powder, baking soda, baking powder, and salt in a big bowl using a sieve.
Mix the Wet Ingredients:
- Mix the oil, buttermilk, eggs, red food coloring, vanilla essence, and white vinegar in a separate sizable basin.
Integrate the dry and wet ingredients:
- Mixing until just incorporated, gradually add the dry ingredients to the wet ones. Take care not to overmix; after the flour is fully combined, stop.
Prepare the Cake:
- Evenly divide the batter among the cake pans that have been prepared.
- If a toothpick is pushed into the center, it should come out clean after 25 to 30 minutes of baking in a preheated oven.
- After allowing the cakes to cool in the pans for ten minutes, move them to wire racks to finish cooling.
Get the cream cheese frosting ready.
- Cream cheese and softened butter should be combined and beaten until smooth and creamy in a big basin.
- Add the powdered sugar gradually, beating thoroughly after each addition.
- Add the vanilla extract and stir until incorporated.
Cover the cake with frosting:
- Cover one of the cakes with a layer of cream cheese frosting when they have cooled fully.
- After putting the second cake on top, use the leftover cream cheese frosting to ice the edges and top of the cake.
- Decoratively as you please. For a festive touch, you can use more piping, edible glitter, or sprinkles.
Advice for the Optimal Red Velvet Cake:
- Ingredients at Room Temperature: For the best texture and even mixing, make sure your eggs, buttermilk, and cream cheese are at room temperature.
- Sift Dry Ingredients: To produce a smooth batter and prevent lumps, sift the flour and cocoa powder.
- Don’t Overmix: A dense cake might result from overmixing. To achieve a lighter, fluffier texture, mix just until incorporated.
- Cool Fully: To prevent the cream cheese frosting from melting, make sure the cakes are fully cooled before decorating.
This traditional red velvet cake with cream cheese frosting is a stunning and delectable treat that’s ideal for gatherings and other special occasions. Savor the smooth texture and deep flavor of this delicious cake!