What will likely strike you the most about Red Velvet Cake is its enticing red color. Sometimes, it comes in dark red, bright red or red-brown color, but regardless of the shade, it’s redness is simply irresistible. Nowadays, its color is obtained through the use of red food coloring but during World War II, bakers used boiled beetroot to get the color. An urban legend has it that the cake was first baked in the Waldorf Astoria Hotel in New York.
I feel that I got the “rhythm” in baking and I’m loving it! But as they say, practice makes perfect and that there are times when I still need to repeat my baking to attain the desired texture. The taste-testing period caused me and my one guinea pig (Alvin) to gain weight!
This recipe is not that complicated so I was able get it right after two attempts, though I’m still a newbie to baking. I was so delighted to have created my own moist Red Velvet Cake. This recipe is inspired by Sara Moulton’s recipe.
- 2 1/2 cups all-purpose flour, plus more for coatings of pans
- 1 teaspoon fine salt
- 1 teaspoon baking soda
- 2 teaspoon unsweetened cocoa powder
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil, plus more for coatings of pans
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated orange zest (optional)
- Cream Cheese Frosting
- Red velvet cake Crumbs,for garnish
- Crushed pecans, for garnish (optional)
- Cake Crumbs,for garnish
- Cream Cheese Frosting:
- 250g cream cheese, chilled
- 227g unsalted butter, softened at room temperature
- 1 cup confectioners' sugar, sifted after measuring (you and add up to 4 cups)
- 1 teaspoon vanilla extract
- Preheat the oven to 175 C (350 F).
- Butter and flour the two round cake pans and line with parchment paper.
- In a large bowl, sift together the flour, salt, baking soda, cocoa powder and sugar.
- In a bowl of a standing mixer fitted with paddle attachment (or you can use electric mixer), combine oil, buttermilk, eggs, food coloring, vinegar, vanilla and orange (zest) then whisk together. Scrape down the sides of the bowl
- Add the dry ingredients into the wet ingredients until just combined and smooth.
- Divide the cake batter evenly among the two cake pans.
- Bake, then rotate the pans halfway through the cooking, until the cake pulls away from the side of the pans, for about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up.
- Let the cake cool for 15 minutes in the cooking rack. After 15 minutes, turn the cake out onto a rack and allow it to cool completely.
- Frost the cake with cheese cream.
- In a bowl of a stand mixer fitted with the paddle attachment (you can alos use a handmixer) , combine the cream cheese and butter and beat on medium until blended smoothly.
- Turn off the mixer and scrape down the bowl and the paddle.
- Add the vanilla and beat until combined.
- Add the icing sugar in 2 batches, and beat in low speed until smooth (for each batch). Beat cream cheese until light and fluffy.
Have fun and happy baking!