It's hot here in Chicago and I should probably be making icebox pies, but instead I'm obsessed with red velvet again and wondering if my favorite recipe is still worthy. To determine that, I had to make my favorite red velvet cake again. Here's a photo.
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Red Velvet Cake Flavor
Yes! The red velvet flavor is just right -- a conglomeration of flavors that's hard to describe, but in my mind it tastes kind of tangy, buttery and vanilla-ish with a hint of cocoa at the end. Or better yet, it's just red velvet. The texture is tight crumbed and moist rather than loose crumbed and oily like some other recipes.
Type of Flour
I originally made this cake with a mix of cake flour and all-purpose. Mixing the two flours does give the cake a slightly softer crumb, but it's not such a huge detail and plain all-purpose works just fine.
Red Food Coloring
For the red food coloring, 2 tablespoons of McCormick will do the trick, but if you plan on making a lot of red velvet cakes I recommend ordering some Super Red. It's more concentrated than grocery store red food coloring so you can use less of it.
Buttermilk
Buttermilk is a key flavor in red velvet cake. In a pinch I've used the old lemon juice mixed with whole milk blend, but actual buttermilk has a better flavor and it makes a difference in red velvet cake. Use whole buttermilk if you can find it, but low fat will work too.
I need to put this cake up against one made with a cup of oil and no butter and see what the masses prefer. For now, here's the latest incarnation of my favorite recipe. I want to put it up against this one, which comes up first in the search for good red velvet cakes.
Pan Size
I usually make the red velvet cake in two 9 inch round cake pans so it's not a very tall cake, but if you like your cakes taller, you can make it in an 8 inch cake pan and it will look like the one in the photo above. Bake time will increase slightly. For a six inch red velvet cake, just halve the recipe and divide the batter between two 6 inch pans.
Recipe
Favorite Red Velvet Cake
Ingredients
- 2 ¼ cups all-purpose flour (315 grams)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 tablespoons unsweetened natural cocoa powder
- 10 tablespoons unsalted butter, softened
- 2 tablespoons vegetable oil
- 1 ½ cups granulated sugar (300 grams)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 tablespoons red food coloring or 2 teaspoons of Super Red**
- 1 tablespoon vinegar I like using malt vinegar
- 1 cup buttermilk
Cream Cheese Frosting
- 16 ounces cream cheese, softened (449 grams)
- 8 ounces unsalted butter, softened (228 grams)
- 1 ½ teaspoon vanilla extract
- 4 cups powdered sugar plus more as needed
- 1 pinch salt
Instructions
- Preheat the oven to 350°F. Grease and flour two 9 inch round cake pans.
- Thoroughly mix the flour, baking soda, salt and cocoa powder.
- In a large mixing bowl, using an electric mixer, beat the butter, oil and sugar until light and creamy.
- Add the eggs one at a time, beating on low speed for 30 seconds after each egg is added, then increase speed and beat on high for another minute. Beat in the vanilla, red food coloring, and vinegar, scraping the side of the bowl often.
- Using a heavy duty scraper, stir the flour mixture and the buttermilk into the red mixture, alternating between the two (flour, milk, flour, milk, flour). Beat about 30 strokes with the scraper or until there are no lumps of flour and mixture is smooth. This is a very thick batter.
- Spread evenly in pans and bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert onto a cooling rack and let cool completely.
- Beat cream cheese and butter in a large bowl with electric mixer on medium speed until blended. Gradually add 3 cups of powdered sugar, beating until smooth. Beat in vanilla and salt. Gradually add the last cup of powdered sugar, stopping when you think it's sweet enough.
- Frost and stack the cakes.
Sue says
The cake turned out great! Just like you described. Tight crumbed and moist. Perfect balance of frosting and cake. Definitely a go to recipe! Thank you!!
Anna says
Yes, just regular liquid food coloring -- the kind you find in the spice aisle (like McCormick). My favorite is actually Super Red, but you have to order that or buy it from cake decorating stores.
Sue says
I'm going to make this tonight after work. I think I have gel food color. It looks like you used liquid food color. Is that correct?
Anna says
Sue, I'd have to look through my cupcakes and check. I think I have made it as cupcakes.
Sue says
Yesterday I was at a restaurant that had a dessert made with two layers of red velvet cake and a layer of cheesecake between. Each serving was individually iced and decorated. It was beautiful. Someone at a nearby table ordered it so I got to see it sliced when the two ladies cut it in half to share it.
I hadn't thought about red velvet cake in a long time until then and now I see this here! Have you ever made cupcakes with this recipe?
Anna says
In the past I just went with 95 grams or whatever and didn't have a problem. The eggs I'm buying in Chicago are a little larger.
Cheryl says
So if your large eggs come up shy of a 100 grams do you add more white, or just beat one egg and add until 100 grams?