red velvet cake

Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake Cake from Delish.com is the best.

Red Velvet Cheesecake Cake

Butter, for cake pans

All-purpose flour, for cake pans

8-oz. packages cream cheese,

granulated sugar

eggs

sour cream

tbsp. all-purpose flour

pure vanilla extract

kosher salt

c. (1 stick) butter, softened

c. sugar

https://streaming.hearstdigitalstudios.com/c552925d-e47b-49c7-9212-4a29a264a17b/video_rover_16x9_1080p_hd_1545428510_54195.mp4

Talk about a stunner. This layer cake will sleigh your holiday dessert table.

Our Red Velvet Cheesecake Cake Is Three Layers of Amazingness

Red Velvet Cake with Cream Cheese Icing is a two-layer, soft and fluffy red velvet cake with the perfect cream cheese icing to compliment the unique flavour of the cake.

Red Velvet Cake with Cream Cheese Icing

Cup Butter, Softened

((110 grams))

Cup Sugar ((200 grams))

Cup Brown Sugar ((100 grams))

Large Eggs

Cup Oil ((125 milliliters))

Tbsp. Liquid Red Food Colouring

Tbsp. White Vinegar

Tbsp.

Vanilla Extract

Tbsp. Cocoa Powder ((12 grams))

Cups All Purpose Flour ((375 grams))

tsp Baking Soda

Cup Buttermilk ((250 milliliters))

Cup Cream Cheese, Room Temperature ((250 grams))

Cup Butter, Softened ((110 grams))

tsp Vanilla Extract

2 and 1/2-3

Cups

Preheat the oven to 180°C (350°F) and grease and line a 24cm or 9' round spring from cake pan and set aside.

In a large bowl and with a stand or hand mixer, cream the butter, sugar and brown sugar together until creamy.

Add in the oil, eggs, vanilla extract and red food colouring and beat together.

In a separate bowl, mix the flour, cocoa and baking soda together.

Fold the dry ingredients into the wet ingredients and mix until all combined.

Finally add in the buttermilk and vinegar and stir until smooth.

Pour the batter into the prepared pan and bake for 45-50 minutes. A skewer inserted into the middle should come out with a couple of moist crumbs attached.

Allow the cake to cool for 10 minutes in the cake pan before removing from the pan and place on a cooling rack to cool completely while you make the cream cheese icing.

Beat the butter until smooth.

Add in the cream cheese and beat together until smooth.

Add in the vanilla extract and slowly add the icing sugar until all combined.

If your cake has domed, with a sharp, serrated knife and then using the serrated knife, cut the cake in half.

Using 1/3-1/2 of the icing, filling the cake, you can pipe this or spread this. Then top with the top half of the cake and decorate with the remaining icing. You can cover the sides, pipe like I have or however you like.

Cream Cheese Icing;

Oil takes the place of butter in these cupcakes, making them lower in fat, but also making the crumb moist. Also, all of the flour is whole wheat! The frosting is simply sweetened reduced-fat cream cheese, but it's plenty tasty.

Red Velvet Mini Cupcakes

white whole wheat flour

cocoa powder

salt

canola oil

sugar

red food coloring

vanilla extract

(1-percent) buttermilk

baking soda

white vinegar

Nonstick cooking spray, for coating ice cream scoop

reduced-fat cream cheese,

confectioners' sugar

Preheat the oven to 350 degrees F. Line 48 mini muffin cups (2 large tins or 4 small) with paper liners. 

Whisk together the flour, cocoa and 1/4 teaspoon of the salt in a medium bowl. Beat together the oil and granulated sugar on medium-high speed with a hand mixer in a large bowl until well combined. Add the egg and beat until well blended. Beat in the food coloring and 1/2 teaspoon of the vanilla. 

On low speed, alternately add the flour mixture and buttermilk in thirds, beginning and ending with the flour, beating well after each addition. Whisk together the baking soda and vinegar in a small bowl, and then beat into the batter until fully incorporated. 

Using a small ice cream scoop sprayed with nonstick cooking spray, evenly divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the tins and cool completely on a wire rack. 

Meanwhile, beat the cream cheese in a large bowl until smooth and fluffy. Sift the confectioners' sugar over the mixture and beat until smooth. Beat in the remaining 1/4 teaspoon salt and 1/2 teaspoon vanilla. Spread or pipe the frosting over the cooled cupcakes.

Tried it and I loved it! No issues. Perfect texture! Perfect colour! Everything perfect! Will definitelt recommend this recipe! ❤ 

These didn’t take that long and were easy to make. 

Made these for the first time since my whole family started a low carb diet and they came out amazing. I was a little skeptical about the lowfat buttermilk but it was very delicious. This definitely was perfect for our low carb diet. We got a little ssweetness without the guilt.

I thought they were great but were a little dry. I only baked them 18 minutes. If I make again, might bake only 15 minutes. 

They came out great! They taste just like the red velvet cupcakes you would buy at the store, but with no butter, there's a lot less guilt involved while eating them. I don't understand the other reviewers when they say their cupcakes didn't rise; mine rose and actually spilled over the top of the tin a bit! They were incredibly light, though it may have been helped by the fact that I halved the recipee but still used one egg (albeit a small egg). Perhaps the extra egg lightened it up a bit. I also used twice as much vanilla as you're supposed to by accident in the batter, but it tastes great! When I make them again, I'll keep the higher vanilla measure.

Followed instructions. They came out horrible. They didn't even rise. :(

I always use applesauce in place of oil in cake recipes.  It gives the moisture needed and doesn't interfere with the taste. I left out the cream cheese, and used less of the buttermilk.  We want to lower the fat content here. Very good recipe.  Thanks.

 I followed the recipe, and cupcakes came out very dense

This easy red velvet cake is fluffy, moist, topped with cream cheese frosting, and has the most beautiful red color. It has the perfect red velvet flavor that's slightly tangy with a milk chocolate taste. Easy to make &amp; oh so delicious - it's the perfect red velvet cake recipe.&nbsp;

Easy Red Velvet Cake

cake flour*

unsalted butter (softened)

vegetable oil

white sugar

eggs (room temperature)

buttermilk (room temperature)

oz cream cheese** (softened)

cream (as needed)

Preheat the oven to 350F degrees.&nbsp;

Grease and lightly flour a 9x13 inch baking pan.&nbsp;

Sift&nbsp;together the flour, cocoa, baking soda and salt. Whisk gently to combine

In a separate large bowl beat together the butter and sugar until fluffy.&nbsp;

Beat in the oil, followed by the eggs, vanilla extract &amp; red food coloring.&nbsp;

Beat in the flour mixture into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl as needed.&nbsp;

Beat in the vinegar.&nbsp;

Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean.&nbsp;

Red Velvet Cake

In a large bowl beat the butter until soft.

Beat in the cream cheese.&nbsp;

Add in the vanilla extract and salt.

Mix in the powdered sugar about 1 cup at a time until the desired sweetness is reached. If the frosting seems too thick or sweet, mix in a little cream 1 tablespoon at a time.&nbsp;

Frost the cooled cake, and optionally decorate with sprinkles.&nbsp;

Cream Cheese Frosting

This is my favorite Red Velvet Cake recipe! This cake is incredibly&nbsp;soft, moist, buttery, and topped with an easy cream cheese frosting.

(295 grams) cake flour ((spooned & leveled))

(22 grams) natural unsweetened cocoa powder

(115 grams) unsalted butter (softened to room temperature)

(120 ml) canola or vegetable oil

(1-ounce) bottle liquid red food color

(320 ml) buttermilk (room temperature)

cream cheese (softened)

(175 grams) unsalted butter (softened to room temperature)

(360 grams) powdered sugar

Preheat oven to 350°F (177°C). Spray two 9-inch cake&nbsp;pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.

In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.

Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.

Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.

Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.&nbsp;

To make the red velvet cake:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.&nbsp;

Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To make the cream cheese frosting:

Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.

To assemble the cake:

Recipe VIDEO above. The classic, iconic Red Velvet Cake! The sponge is soft and velvety, true to it's name, with a buttery flavour, moist with a hint of chocolate, vanilla and tang from buttermilk. MEASURES:&nbsp;Don't switch between weights/ml and cups in the recipe, read note 11. &nbsp;UK: Please read notes 7 and 9.

(400 g) plain cake flour ((Note 1))

tbsp (10 g) cocoa powder (, unsweetened)

(115 g) unsalted butter (, softened (1 US stick))

eggs (, at room temperature (around

(250 milliliters) vegetable oil

tsp white vinegar

tsp vanilla extract ((or essence))

(250 ml) buttermilk (,

tbsp red food colouring liquid ((UK: use Gel, Note 7))

(115 g) unsalted butter

tsp vanilla extract

(450 g) soft icing sugar

Preheat oven to 180C/350F (all oven types). Butter 2 x 21cm / 8" round cake pans (sides and base) and dust with cocoa powder.

Sift the Dry Ingredients and whisk to combine in a bowl.

Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).

Add eggs, one at a time, beating in between to combine. At first it will look curdle - keep beating until it's smooth.

Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth (Note 5).

Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing.

Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. (Note 6)

Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.

Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.

Frosting

Cut the top off the cake using a serrated knife (to make the layers neat).

Spread one cake with 1 1/2 cups of frosting. Top with the other cake. Spread top and sides with remaining frosting.

Optional: Crumble offcuts and use to decorate the top rim and base of the cake.

Frost Cake

My Best-Ever Red Velvet Cake recipe is moist, tender, and is topped with an incredible homemade Ermine Frosting.

Best Ever Red Velvet Cake Recipe with Ermine Frosting

(12 ½oz/ 355 grams) all-purpose flour

½ cups (12 ounces 340 grams) granulated sugar

cinnamon

½ cups (12floz/340 milliliters) vegetable oil

(8 ounces

buttermilk

gel red food coloring

(1 ½oz/43 grams) all purpose flour

(8floz/225 milliliters) whole milk

(8 ounces 225 grams) butter, (room temperature)

Preheat the oven to 350°F (180°C). Grease and line 2 (9-inch) round cake tins.

In a large bowl, sieve together flour, sugar, cocoa powder, cinnamon, baking soda, and salt.

In a separate jug, whisk together eggs, oil, buttermilk, food coloring, and vanilla.

Whisk the wet ingredients into the flour mixture. Take care not to overmix the batter as it can toughen the cake. Divide the batter evenly into the prepared pans.

Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the tin then turn out onto a rack to cool completely.

How to Make Red Velvet Cake:

In a medium saucepan over medium heat whisk together the sugar, flour, and salt. Cook for roughly 2 minutes to toast the flour. 

Slowly add in the milk, whisking to combine. Whisk continuously until the mixture simmers and has thickened and is the consistency of thick pudding. Lay plastic wrap directly on the surface of the mixture and set aside to cool completely, roughly 2 hours. (This mixture can be made the day before and kept in the fridge.)

Next, add the butter to the bowl of a stand mixer and whisk on high until light and fluffy, roughly 2-3 minutes.

Slowly add in the cooled flour mixture one spoon at a time as you whip. Lastly, add in the vanilla and whip until the frosting is light and fluffy. Set aside until needed.

How to Make Ermine Frosting:

Place 1 layer, flat side up, on a flat plate or cake pedestal. Put a dollop of Ermine frosting in the center of the cake and with an offset spatula spread it all the way to the edges of the cake creating an even layer of frosting. Repeat with the next layer.

On top, spread a big dollop of frosting. Work the excess frosting from the top down the sides, roughly covering the cake with a thin layer of frosting. This step is just the first layer known as the crumb layer. Don’t worry, it’s not supposed to be beautiful.

Put the cake in the fridge and let the crumb layer set for a minimum of 45-60 minutes. (this will make the finished product look really clean.)

Take the cake from the fridge and put on another, final layer of frosting. Start with a dollop on top again and work the frosting down the sides covering the whole cake. Decorate by sprinkles a few extra cake crumbs around the top of the cake if you have them.

Keep this cake at room temperature for up to 4 days. It just gets better as it sits.

Decorating the Cake:

It's here! My Best-Ever Red Velvet Cake is moist, sweet, and bright red — and it's covered in a luscious ermine frosting recipe that you just have to try to believe! Written Recipe: http://bit.ly/BestRedVelvet

I think the real secret here is the Ermine frosting! Often, this cake is topped with a cream cheese frosting (like my Best-Ever Carrot Cake recipe), but if you want a traditional red velvet cake, then you need ermine frosting on top. It isn't as sweet as your other frostings, and the super creamy topping is perfect to balance the sweetness of the cake. 

Plus, this is a great dessert to whip up for friends, or your main squeeze, on Valentine's Day!

**WATCH more BEST-EVER recipes! 
https://youtube.com/playlist?list=PL3N53o3RIxHJWNIjdZloPcu_Iyr4mOOcj
 
SUBSCRIBE to my Channel: http://bit.ly/GemmasBoldBakers
 
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
 
FOLLOW ME HERE, BOLD BAKERS!
 
* Website (All written recipes can be found here): https://www.BiggerBolderBaking.com
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Recipe: http://bit.ly/BestRedVelvet
 
#redvelvet #cake #biggerbolderbaking

The Only Red Velvet Cake Recipe You’ll Ever Need

The Best Red Velvet Cake recipe you will ever make! A family favorite!

Tablespoon vinegar

vanilla

all purpose flour

Preheat oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans. Place the parchment rounds in the pans and coat again with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the whisk attachment add the oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined. Add in the sugar and mix until incorporated.

Next add the cocoa powder, salt and baking soda, mixing on medium speed for 30 seconds, or until no lumps remain in the cocoa powder.

Turn mixer to low and add in the flour and red food coloring. Mix until smooth, 30 seconds &#8211; 1 minute, scraping the sides of the bowl as necessary.

Divide the batter equally into the 3 prepared pans.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool completely.

https://content.jwplatform.com/videos/lxQHnkhi.mp4

Celebrate love with this recipe for Grain Free Red Velvet Cupcakes + Cream Cheese Icing! They're naturally colored with beet juice and so pretty!

Grain Free Red Velvet Cupcakes + Cream Cheese Icing

ghee

chocolate chips

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