Since Valentine’s Day is just around the corner, I guess there is no better time than this to post a recipe for Red Velvet cake, one of the most popular cakes in the US.
This is a very soft chocolate cake with delicious buttercream frosting. It is moist and spongy, and as the name suggests, it is red, but if you wish to leave out the food coloring, it will be equally tasty!!
You can also leave out the filling, or use it as frosting, or make cupcakes. It always turns out perfect!
Even if this is a typical Valentine’s cake, it is so good that it is great any time of the year!
It is very easy to make, just mix up all the ingredients with an electric mixer and then add a few drops of red food coloring to give this cake its signature color.
You can divide the batter into two identical cake pans or use only one and then cut the cake lengthwise into two discs. I am sure you will love this cake!!
If you try out this Red Velvet Cake, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Red Velvet Cake
Ingredients
For the cake:
- ½ cup milk + 2 tsp lemon juice
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 110 grs unsalted butter at room temperature
- 1 1/2 cups white sugar
- 1 tbsp vanilla extract
- 3 eggs, at room temperature
- 1 cup milk (or yogurt)
- 2 tbsp red food coloring
For the frosting:
- 2 1/2 tazas cups powdered sugar, sifted
- 175 gr unsalted butter at room temperature
- 340 gr cream cheese at room temperature
- 1 tsp vanilla extractainilla
Instructions
- Preheat oven at 180°C/350°F. Grease a springform pan and line the bottom with greased parchment paper.
- Mix milk and lemon juice and let it sit for 5 minutes.
- Sift together flour, salt, baking powder, baking soda and cocoa.
- Beat butter until softened. Add sugar, vanilla and cream together until light and fluffy. Add eggs one at a time beating well after each addition.
- Add the dry ingredients alternating with the milk and mix to combine. Do not overbeat. Pour into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a wire rack. Cut in half lengthwise to spread the frosting.
- For the frosting: Beat butter, cream cheese and vanilla until smooth. Gradually add powdered sugar and beat for 1-2 minutes until fluffy. Fill and cover the cake with the frosting.
