RED VELVET CAKE

You won’t believe how easy it is to make this classic Red Velvet Cake recipe from scratch! 

This cake is so incredibly soft, tender, moist and pairs wonderfully with my tangy and sweet cream cheese frosting. With its wonderful velvety texture and fluffy frosting, you won’t be able to get enough of this irresistible cake.

Whether you are looking for a stunning red cake for Valentine’s Day or just need a showstopping cake for birthdays, holidays, or any other occasion, this red velvet cake recipe fits the bill. More than just a red-tinted vanilla cake, this cake is tangy and buttery, with a mild cocoa and sweet vanilla flavor.

Red velvet cake is said to have originated during the Great Depression with the popularization of red food coloring and is a popular dessert in the Southern United States. It is such a unique cake that everyone will love. 

It’s definitely worth the effort to make from scratch as it’s far superior to any box mix. The cake’s dense and soft but still moist with a velvety crumb. It’s always a crowd-pleaser!

If you’ve been making red velvet cake from a box until now, wait until you try the from scratch version. Only then will you understand why “velvet” is in the recipe name! 

You see, it’s called “red velvet” both because of the cake’s signature crimson color, but also because of its velvety texture. The combination of natural cocoa powder, vinegar, and buttermilk in the batter creates a unique texture that no other cake has. 

This crowd favorite cake might be bolder in appearance than your average layer cake, but it’s incredibly easy to prepare and requires no special ingredients or complicated prep work.

Enjoy this homemade red velvet cake any time of year — Valentine’s Day is the obvious choice, but this also makes a wonderful Christmas, birthday, or “just because” cake! 

 For the cake:

 230 g of wheat flour

 20 g of cornstarch

 15 g chocolate powder

 300g of sugar

 2 large eggs

 120 g butter (in ointment)

 180 ml of natural yogurt (1 and 1/2)

 60 ml of whole milk

 1 vanilla bean (or 1 teaspoon vanilla concentrate)

 1 teaspoon vinegar

 1 teaspoon baking soda

 1 pinch of salt

 3 g red gel food coloring

 500 g of cream cheese at room temperature

 330 ml of whipping cream (30 to 35% mg.)

 100g icing sugar

 1 vanilla bean (or 1 teaspoon vanilla concentrate)

 Preparation

 1. Preheat oven to 175°C, heat up and down.

 2. Grease with butter and flour two 20 cm round molds.  Place a circle of baking paper at the base.

 3. In a large bowl, mix the flour, cornstarch, chocolate powder, and a pinch of salt.  Pass this mixture through a fine strainer 2 or 3 times to sift it and mix it well.

 4. Mix the yogurt with the milk in a large glass or jug.

 5. In another bowl, beat the butter with the sugar until smooth.

 6. Add the eggs one by one.  Beat the first well before adding the second.

 7. Perfume with the seeds of the vanilla pod or with the vanilla concentrate.

 8. Add the red coloring.

 9. Add to the red preparation 4 tablespoons of the mixture of flours and chocolate and half of the milk and yogurt.

 10. Beat gently with a spatula or rods with enveloping movements from bottom to top.

 11. Add another 4 tablespoons of the flour-chocolate mixture and the rest of the milk and yogurt.

 12. As before, incorporate with enveloping movements.

 13. Add in the same way, the flour mixture and the remaining chocolate.

 14. In a glass, mix the teaspoon of vinegar with the teaspoon of baking soda.  Let it bubble for a few seconds, then mix it into the cake batter.

 15. Without wasting too much time, distribute in the molds, smooth the surface and put them in the oven.

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

 17. Once baked, take them out of the oven and let them cool for about 15 minutes.

 18. Then, separate the biscuits from the walls of the molds with a small knife.  Flip, unmold and remove the baking paper.

 19. Let cool on a wire rack.

 20. Once cold, wrap each one with plastic wrap and store in the fridge for at least 2 hours or overnight.

 1. Whip the cold cream.  Reserve.

 2. Beat the cream cheese, which should be at room temperature.

 3. Add the icing sugar and vanilla and continue beating.

 4. Add the whipped cream two or three times.  Mix gently with a silicone spatula or rods making enveloping movements.

 5. Cover with plastic film and store in the fridge until ready to use.

 1. Take the biscuits out of the fridge and remove the plastic wrap.

 2. Level the biscuits by cutting the domed part.

 3. Now cut each cake in half using a very long serrated knife (or cake cutter) to make the layers.

 4. Place one half of the cake on the serving plate.

 5. Fill with the cream cheese and cream.

 6. Place another half and continue assembling the layers.

 7. Finally cover with the rest of the filling on all sides.  Use a pastry spatula to smooth the edges, or just a knife.

 And that's it!  Store in the fridge until ready to eat.