This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from the buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.
The only Red Velvet Cake recipe you’ll ever need! It’s soft, moist, fluffy, rich, strikingly beautiful and decadently delicious. A cake fit for any celebration and sure to impress!
Make this classic moist red velvet cake for your next celebration! So eye-catching and delicious, with subtle cocoa and creamy buttermilk flavor. Made with less than half the food coloring of other recipes. Plus, it’s the easiest cake you could ever bake from scratch!
It’s so moist, and the subtle cocoa and buttermilk flavors are so old-fashioned and comforting! I’ve heard a lot of people say that red velvet cake just tastes like plain cake tinted red, but that is not the case with this recipe at all. This red velvet cake tastes so rich! The cocoa flavor really shines, and there’s a subtle tang from the buttermilk. The cream cheese frosting plays off of that and adds sweetness. It complements all the flavors in the cake in the most delicious way!
Ingredients:
Cake:
3 large eggs (room temp)
2 cups granulated sugar
1 teaspoon butter flavor Crisco
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Ingredients:
Cake:
3 large eggs (room temp)
2 cups granulated sugar
1 teaspoon butter flavor Crisco
2 ounces red food coloring
2 tablespoons unsweetened cocoa
1 cup unsalted butter, softened
2 1/2 cups cake flour, sifted (i use swan’s down, sift 3x)
1 1/4 teaspoons salt
1 cup buttermilk (i use or make my own from lemon juice & milk)
1/2 teaspoon baking soda
1 pinch baking soda
1 1/4 tablespoons vinegar
Frosting:
0.75 (1 1/2 stick) unsalted butter, softened
1 cup pecans, chopped
8 ounces pkg cream cheese, softened
1 lb confectioners’ sugar, sifted
1 teaspoon clear vanilla extract
Directions:
Preheat oven to 350°f spray pans w/pam baking spray or grease and flour two 9-in. cake pans; set pans aside.
With the electric mixer on medium speed, beat eggs, shortening, and sugar until well combined. add the food coloring and cocoa, mixing well. add the butter and mix well.
In a separate bowl, sift the cake flour & salt three times. slowly add to creamed mixture. add the buttermilk and mix well.
In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. once dissolved, add to batter and mix well.
Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. let layers cool completely on wire racks.
While cakes are cooling, prepare the frosting. using an electric mixer, combine butter, vanilla & cream cheese until completely blended. reduce mixer speed & gradually add sifted confectioners’ sugar. once completely blended, add chopped pecans, if desired.
From: bestheavenlyrecipes.com