Making Red Velvet Cake- Yummiest Dessert


making red velvet cake

Red velvet cake is the king of all layered cakes. It is far quite vanilla cake tinted red. The recipe which I am going to tell you produces simple red velvet cake with extra buttery, vanilla, and cocoa flavors, also as a delicious tang from buttermilk. One trick is to whip the egg whites, which guarantees a smooth velvet crumb.

Red Velvet Cake Taste

A woman holding a piece of cake on a table

These 4 flavors are essential to the perfect red velvet layer cake:

● Mild Cocoa flavour

● Tangy Buttermilk

● Sweet Vanilla

● Very Buttery

Red velvet cake is dense and soft with a moist and velvety crumb. However, the absolutely best part about red velvet cake is the cheese frosting. Slathered on thick, my cheese frosting recipe is delicately sweet and undeniably creamy.

Red Velvet Cake Recipe

A close up of a curtain

Always use specific ingredients, certain

Ingredients we would like for red velvet cake: Butter, sugar, eggs, red coloring, white vinegar, vanilla, cupcake flour, baking cocoa, baking soda, salt and buttermilk.

Ingredients for frosting: cold water, cornstarch, butter, vanilla, confectioner’s sugar.

Preheat the oven to 350°. Cream butter and sugar until light and fuzzy, 5-10 minutes. Add eggs, add 1 egg at a time, mix them well after each addition. Hammer in coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted within the center comes out clean, 20-25 minutes. Coolen the every layer 10 minutes before removing from pans to wire racks to cool completely.

For frosting, combine water and cornstarch during a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Hammer in cornstarch mixture. Gradually add confectioners’ sugar, beat until light and fuzzy. Spread it between layers of the cake and over top of the cake and sides of the cake.

Sift confectioners sugar into an outsized bowl. Add room temperature cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together. Add the confectioners sugar in cups. Mix until combined. If you want more and more buttercream, keep adding more sifted confectioners sugar until you reach a desired consistency. Transfer the buttercream to a piping bag and nip the tip.

To smoothen the cake, use a bench scraper and offset spatula. Transfer to the fridge to relax for about 10 minutes or until the frosting may be a bit set. If you’re during a warm climate, let your cake chill for even longer.

Scoop crumbs onto the side by using your hand and top of the cake until it’s completely covered.

Arrange the flowers on top of the cake. Pipe in leaves using the green buttercream.

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