Red Velvet Cake #dessert #cake

Red Velvet Cake #dessert #cake

While it positively has a chocolate flavor and cocoa powder as a fundamental fixing, a red velvet cake isn't a chocolate cake. It has far less cocoa powder in it than a customary chocolate cake formula.

Red velvet cake has less cocoa powder added to it so the chocolate season is considerably more mellow. Both our chocolate cake and red velvet cake use buttermilk, yet buttermilk is a required element for red velvet cake. It likewise has vinegar and red nourishment shading added to it to include acridity and the great red shading.

Red velvet cake has an acidic taste that originates from the utilization of buttermilk and vinegar just as the cream cheddar in the icing. The corrosiveness is offset by the sweetness of the cake itself. It likewise has cocoa powder added to it for a gentle chocolate seasoning.

Red velvet cake is generally made with cream cheddar icing. It's significant that you use cream cheddar icing to give the cake its conventional acidic taste.

Also try our recipe Lemon Elderflower Cake

Red Velvet Cake #dessert #cake

The Most Amazing Red Velvet Cake recipe is moist, fluffy, and has the perfect balance between acidity and chocolate. Top it off with cream cheeses frosting for the perfect Red Velvet Cake you've been dreaming of!


  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 1/2 cup cornstarch
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons salt
  • 4 large eggs
  • 1½ cups buttermilk
  • 1 1/4 cups warm water
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring


  • 16 ounces cream cheese softened
  • 1 cup butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three prepared pans.
  5. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
  7. Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth.
  8. Assemble and frost the completely cooled cake.

Read more our recipe : Royal Peach Cocktail

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