A Moist yet Buttery Red Velvet Cake made with Cream Cheese Frosting with a velvety sponge made with homemade buttermilk. With a little bit of Cocoa it has an unique taste and texture.
I suggest everyone to try this Red Velvet Cake recipe at home, the unique taste and texture will simply make you a fan of it! I make this every year for our anniversary.
Red Velvet Cake
Ingredients
For the Cake
- 2 Cup plus 3/4 cup | 344g All Purpose Flour
- 6 Tablespoons | 42g Cornstarch
- 2 Tbsp | 14g cocoa powder, regular ( not dark) unsweetened
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup | 115g unsalted Butter, room temperature
- 2 Cups | 400g fine granulated Sugar
- 4 large Eggs, room temperatureย
- 1 Cup | 240ml Vegetable Oil
- 1 Tbsp Vanilla Essence
- Gel Red food coloring (I used Colourmist)ย
- 1 Cup (240ml) buttermilk, at room temperature
- 1 Teaspoon Plain White Vinegar
To Make Buttermilk
- 1/2 Cup Yogurt
- 1/2 Cup Water
Cream Cheese Frosting with Butter
- 1 Cup | 225g unsalted Butter, room temperature
- 2 Cups | 260g Icing Sugar
- 1 Teaspoon Vanilla essence
- 452g Cream cheese ( I used Philadelphia Original)
Instructions
- It is recommended to weigh all the ingredients for best results always. Sift and Whisk the Flour, Cocoa, Baking soda and Salt together in a large bowl. Set aside.
- Beat the butter until smooth for a few seconds. Add the sugar and beat together for a minute.ย
- Add the Eggs one at a time, mixing each egg well until well incorporated.
- Add Oil and Mix. Add Vanilla Essence and food color. Use Gel colors always. Use a bit first, mix and add more if required.
- Add the dry ingredients in three batches alternating with the buttermilk. Do not overmix the batter. Mix at low speed only till the flour is just incorporated. Overmixing results in a dense cake. You can also fold gently using a spatula instead of using a mixer.
- Add the plain vinegar at the end and Mix. Red velvet batter is ready.
- Prepare an 8 Inch Baking tin by greasing with oil first and then lining with parchment paper. Pour the batter into the tin and Bake the cake at 180ยฐc for 70-75 mins or till toothpick inserted in the middle comes clean..
- I baked few cupcakes as well. Bake the Cupcakes at 180ยฐc for 22-25mins or till toothpick inserted in the middle comes clean.
For The Cream Cheese Frosting
- Weigh the Butter and transfer into a bowl. Let it come to room temperature. Beat it till smooth for a few seconds.
- Weigh the Icing sugar and add it to the Butter. If you are using powdered sugar then always sift it for a smooth finish.
- Add the sugar in batches and mix well. Add vanilla essence.
- Weigh the Cream Cheese. Use it while still cold from the refrigerator and mix it well till smooth. Add it to the Butter mix and mix at lowest speed till just incorporated. Do not Overmix or else the cream cheese might curdle.