Red Velvet Cake – A Beautiful Mess

Earlier this week, I made a red velvet cake on my 39th birthday. I happened to bring it to a reading club where there was a meeting that evening, but I was eaten. Yes, I sang so that I could extinguish the candle’s fire and make my wishes. I’m shameful! As a matter of fact, I have been making this Red Velvet cake recipe for nearly 20 years. This is a recipe I used when there was a sweets shop with cupcakes in a local store. In my opinion, this is the best red velvet cake recipe!

What I like about this Red Velvet cake is that it’s very moist. The cake is soft and sponge, slightly chocolate, and dyed crimson. Cream cheese frosting is creamy and decadent, but not too sweet. And the interesting thing about this Red Velvet cake is that it doesn’t include butter milk, milk, eggs, and butter. This cake is made of medium powder without dairy products. Therefore, even the most casual bakery may have all the necessary materials at hand. Cream cheese frosting does not contain any dairy products, but only five materials are simple. If you are looking for a simple red velvet cake with cream cheese frosting that does not compromise on the flavor and texture, this is the best!

Related: If you like this recipe, try Red Velvet Cookies and Cream Cheese Frosting pumpkin cakes.

material

• Medium flour
• Granulated sugar
• Cocoa powder
• baking soda
• salt
• Vanilla essence
• Canola oil
• White vinegar
• water
• Red edible dyes -I like to use gel -like edible pigments
• Cream cheese
• Unsalted butter
• Powdered sugar -also called confectionery sugar
• salt

Manual

In the case of cakes, mix dried materials such as flour, sugar, cocoa, baking soda, and salt. Next, add vanilla, oil, vinegar, and wet ingredients in water and stir. By doing so, a very moist cake fabric is created. Finally, add red edible pigments and mix.

Prepare a baking bread. I add a cooking sheet to the bottom and spray the Teflon -processed cooking spray around the end. Pour into the mold while dividing the fabric evenly. Place the mold on the top plate so that it is easy to move and bake at 350 ° F for 30 minutes. To check if it has been baked, insert a toothpick into the center of the cake. If it is cleaned (the wet fabric is not attached), it is completed. Cool the cake in the mold before taking it out.

To make frosting, start with softened (room temperature) cream cheese and butter. I usually put it in the kitchen counter the night before (still in the package). In a large bowl with a stand mixer with paddle attachment or an electric hand mixer, mix the cream cheese and butter until smooth. Next, add vanilla essence and mix. Next, add the powdered sugar at a time and mix (or while moving the stand mixer at low speed) until the frosting is united. Rub the side of the bowl with a rubber spatula and make sure that all sugar is well mixed. Add salt to the last powdered sugar.

Take out the cake from the bread. I usually run the knife along the edge between the cake and the mold, and make sure they are loose. Next, turn it over on the cooling rack. Apply a thick frosting between the cake layers and above to assemble the cake. I like to use offset spatula to frosting on a cake. If you want to use frosting on the side, apply plenty of frosting.

Tips and memos

• Instead of Canola oil, you can use vegetable oils and other tasteful or light flavored edible oils.
• If you do not want to use a red dye, try natural things such as powder (dried) raspberry, cranberry, and beat. In most cases, I don’t need to add red edible pigments in food, but I tend to make exceptions for cakes that only eat once or twice a year, but that’s the only one.
• This cake was baked at 350 ° F for 30 minutes with two 8 -inch round cake. If you use two 9 -inch rounds, you may want to reduce the baking time to about 25-27 minutes. If you bake this recipe with a large cupcake type, you may want to shorten the baking time to 22 to 24 minutes. A toothpick test is a way to confirm that they have been completed.
• If you make this recipe for a Red Bet Bet Cup Cake, we recommend that you cut the frosting recipe to half or three -thirds. Cake can be plenty of frosting, but there are too many cupcakes. (By the way, I love frosting.)
• The remaining red velvet cake can be stored in a closed container and stored in the refrigerator for at least 3 days. Cream cheese frosting contains dairy products as well as dairy products, so it is recommended that you save it in the refrigerator when you can frost on the cake.

See more cake and dessert recipes