Red velvet cake has been a popular dessert for the better part the past century. It is a combination of red velvet and white layers that has captivated diners for decades. The red velvet cake is a popular choice for any holiday or celebration that involves red, such as Christmas, Valentines Day and Juneteenth.This versatile recipe draws from many generations of red velvet recipes to create a cake that is balanced and not too sweet. It is also extremely tender and velvety, as its name implies.Unsalted butter mixed with vegetable oil gives it flavor and makes it moist. Baking soda adds just enough lift to prevent the cake from bubbling or domes during baking. Vanilla and cocoa powder provide rich, fruity flavors of chocolate alongside the musky flavor of vanilla.Red velvet cake: How red can it get?Only question is: How red do you like your red Velvet? This recipe is perfect for all occasions.Raw cocoa powder combined with buttermilk will give you a mahogany-colored cake. To give the cake a deep red color, the acidity of the buttermilk will react to the anthocyanins found in the cocoa.You want a deeper magenta hue? Beet juice is the best option. It is easy to find in most supermarkets. It adds moisture and natural colour, but leaves behind the earthy taste of beets due to its interactions with other ingredients in the batter. You can also combine beet juice with buttermilk.Food coloring is the only thing that can make a cake as red as Santa's suit. You can use two ounces liquid Red 40 from most grocery stores.This cake can be baked in two or three layers of 8-inch or 9-inch, three layers of 8-inch, or one thick 9-by-13 sheet. Or 24 neat cupcakes. Next, prepare the cream cheese frosting. The cream cheese frosting is easy to make and only needs to chill for a few minutes before it's ready to go. The frosting makes enough frosting to cover the top, three layers, and any other items. If you prefer less, you can reduce it by half.Continue the storyYou can buy beet juice at any well-stocked grocery store. It may also contain lemon juice which is fine.You can store leftover cake in an airtight container or covered container in the fridge for up to three days.You can bake layers up to three days ahead of time. Let them cool completely before wrapping and refrigerating. You can also freeze the cake layers, wrapping them tightly for up to three months. The cake can be covered with a plastic wrap and kept in the refrigerator for 3 days.NOTES: Use finely granulated sugar like Florida Crystals, Domino, or C&H for best results. These brands may require longer creaming times. You can apply a thin layer of frosting called a crumb coating to prevent crumbs from getting into your frosting. Once it has cooled, you can then add the rest of your frosting.The cake can be baked in three 8-inch pans. Each pan will hold approximately 500g of batter and takes about 30 minutes to bake. It can also be baked in two 9-inch pans. However, the layers will be shorter. This batter can also be baked into 24 cupcakes. Line a muffin pan with cupcake liners. Fill each cup with 1/3 to 1/2 cup (approximately 60g) of batter. Bake the cupcakes at 325°F for 20-22 minutes or until they spring back when lightly poked. Before frosting, cool completely in the pans.Red Velvet Cake with Cream Cheese FrostingServings: 12-14Time active: 30 minutes; Total time 3 hours 30 minutesINGREDIENTS OF THE CAKEGrease pans with vegetable oil or softened butter2 1/2 cups all purpose flour1/4 cup unsweetened cocoa Powder1/2 teaspoon baking soda1/4 teaspoon fine sea salt1 1/2 cups beet juice or buttermilk well-shaken, or a 50-50 mixture of both, at room temperature2 to 1/4 cups liquid red food coloring (optional if you use beet juice).2 cups granulated Sugar (see NOTES).1 stick unsalted butter, softened but cool down to the touch1/2 cup neutral oil (such as grapeseed, canola)2 teaspoons vanilla extract4 large eggs at room temperatureFOR THE FROSTING1 pound cream cheese at room temperature2 sticks of unsalted butter, softened but cool.1 teaspoon vanilla extract1/4 teaspoon fine sea salt4 1/2 cups confectioners sugarFor decorating, you can use crushed pecans (optional).DIRECTIONSPlace a rack in central oven. Preheat oven to 350°F. Two 8-inch cake pans should be greased and lined with parchment paper. (See NOTES). Mix together the flour, baking soda, cocoa and salt in a large bowl. Combine the buttermilk, beet juice, and red food coloring in a small 2-cup measuring cup or small bowl. Use a stand mixer with the paddle attachment, or a hand-mixer to combine the buttermilk, sugar, and oil in a large bowl. Mix on medium speed until the mixture becomes light and fluffy (about 1 to 2 minutes). Stop to scrape the bowl's bottom and sides to ensure that the mixture is well-whipped. The mixer speed should be reduced to medium-low. Add the vanilla and then the eggs one at a while. Beat until each egg is fully incorporated into the batter. Scrape the bowl's bottom and sides as necessary. Mix the batter until there are no streaks. Do not mix for more than 20 seconds. This is to prevent the batter from getting too airy. Mix the buttermilk mixture on low speed. Be careful not to let it splash. While the mixer is running, add half of the flour mixture to the bowl. Next, add the rest of the buttermilk mixture. Scrape the bowl's bottom and sides as necessary, then add the flour mixture. Mix on medium speed until you get a few streaks, not more than 15 seconds. Use a rubber spatula to fold the batter. Overmixing can cause your cake to be tough and dense. Divide the batter among the pans. Each pan should have approximately 750g of batter. Use a spoon or small offset spatula to level the batter in each pan. To release large air bubbles, grab each pan from the opposite rim and lift it about 3 inches. Bake the cakes for 40-50 minutes or until they pull away from their pan sides. If the top springs back when lightly press or a skewer is inserted into the center, the cake will be done. Allow the cakes to cool on a wire rack for 20-30 minutes. Then, run a thin knife along the edge of each cake and invert it onto a wire shelf. Allow the cakes to cool upside down for at least two hours before frosting or removing the parchment. You can wrap the cooled cakes in airtight foil and freeze them for up to 30 minutes or 3 months to make it easier to frost. The cakes may get damp if they are allowed to cool in their pans. To make the frosting, use a stand mixer with the paddle attachment, or a large bowl if you are using a hand-mixer. Combine the cream cheese and butter in a bowl. Mix on medium-high speed for about one minute until the ingredients are well combined. Turn off the mixer and add 1 cup confectioners sugar. Start on low speed, increase to medium speed, and beat until combined. Turn the mixer off. Mix in the remaining confectioners sugar 1 cup at a time. Beat on low speed for about 2 minutes. Scrape down sides as necessary. The frosting should be covered and kept in the refrigerator for at least one hour, or until it is ready to use. Assemble your cake. If the frosting is too stiff, whip it up briefly by hand or with the paddle attachment of your mixer until it becomes fluffy and spreadable. Place one layer of cake on a platter or plate and add about 1/2 cup frosting. Spread the frosting in an even layer and then cover with the second layer. As a final touch, coat the sides and top of the cake in the remaining frosting. If desired, decorate the cake with the pecans.Nutrition: One slice of nutrition based on 14: Calories 736; Total Fat 40 g, Saturated Fat 20 g. Cholesterol: 143mg. Sodium: 283mg. Carbohydrates 88g. Dietary Fiber 1 g. Sugar: 69g. Protein: 7gWhat is the difference between baking powder & baking soda? What can I do with one or the other?Are you a fan of fudgy, gooey chocolate brownies Here's the recipeDo you need to reset your mood? Nothing is better than Moms Chocolate Chip CookiesSix steps to best barbecued ribs
