Cream fats and sugar: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar and butter until pale and fluffy this will take several minutes whipping on high speed. Blend in eggs and color: add in eggs one at a time, mixing just until combined after each addition.
Whisk wet ingredients: Mix together buttermilk, vanilla and vinegar in liquid measuring cup is fine. Mix in dry and wet mixtures: Add in flour mixture in 3 additions alternating with 2 additions of buttermilk mixture, mixing just until combined after each addition.
Fold batter: Scrape down sides and bottom of bowl and gently fold batter just to ensure it is evenly incorporated. Pour into pans: Divide mixture evenly among three prepared baking pans. Spread into an even layer. Bake just until set: Bake in preheated oven 25 — 30 minutes until toothpick inserted into center of cake comes out clean. Cool before frosting: Cool in pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely.
Mix fats: Mix cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy or alternately use stand mixer. Mix in remaining: Mix in vanilla and powdered sugar and whip until light and fluffy. Tip: For a better consistency you can freeze in 3 — 5 minute increments, mixing between increments, until desired thickness is reached. It should turn from a yellow shade to an off white shade. This is incorporating air bubbles which will lift the cake as it bakes along with the help of the baking soda and eggs.
Use a blend of oil and butter. Butter adds great flavor but oil produces moister cakes. Add egg yolks. Egg yolks have natural emulsifiers so they give the cake more structure, meaning you can add more fats and sugars without the cake sinking in the middle. They also give a softer crumb. Mix in a lot of red color. It seems like a lot but to get that vibrant red color you will need the whole bottle. But anyway, it is extremely moist and delicious, so whatever works!
Thanks so much Claire! Hi, your cakes looks very nice and moist. Just to clarify a couple of things. Red Velvet is a very old European cake made originally with beetroots. American buttercream is made with icing sugar confectioners sugar , and fat e. Crisco and very rarely has real butter in it, but fake butter flavouring instead. Oh wow Leah thank you for all of that. It is delicious though! Yours looks wonderful.
I had a red velvet cupcake on the weekend after making this cake.. These are so pretty. I love red velvet cupcakes. I made some recently for Halloween. Oh yes it will have you climbing off the walls. You can get a natural red food colouring now so that might be a better idea for some. Only you Claire, could make little chocolate cake squares look so lovely! I love red velvet cake! We had it for our wedding cake. It looks nice and rich and the method etc reminds me of a chocolate mud cake except without the chocolate of course!
Red velvet seems to have been a popular wedding cake choice! And a Christmas Dessert table — what a fabulous idea. Ooh yum I love red velvet cake. The best part is cutting into it to see that shock of bright red against the creamy white frosting! I have heard of this frosting before though and it looks pretty yummy. Need to give it a try again!
This looks so good! I love red velvet! Your email address will not be published. I simplify natural living for busy mums. Spread evenly then top with a second layer of cake and repeat this process until all three layers of cake are stacked and covered with frosting. Use the remaining frosting to decorate as you please. This is the way I grew up eating it. This cake can be stored on the counter but not in a hot kitchen, or the frosting will separate. Go for the fridge! Day 1 at Kosherfest was awesome!!
Loved hanging ou. What a night!!! Seriously, I am so proud of the Je. This is me last year clearly very proud of my Than. I built myself a fort out of all the swag boxes fo. Happy National Diabetes Awareness Month! The month. Load More Follow on Instagram.
Cuisine American. Prep Time 1 hr. Cook Time 25 mins. Total Time 1 hr 25 mins. Servings 12 slices. Calories kcal. Kitchen Aid Mixer. Butter Roux Frosting. Instructions Preheat oven to degrees. In a small bowl mix the cocoa powder and red food coloring together and set aside. In a large bowl beat the shortening and sugar together until creamy for one minute. In another bowl mix the eggs, buttermilk, vanilla,.
To the bowl of shortening and sugar, add the flour and buttermilk mixture alternating between the two. Mix well after each addition. Add the salt. Pour the cocoa powder mixture into the bowl and mix until combined. In a small bowl mix the vinegar and baking soda, then mix into the batter until combined. Pour the batter between the two baking pans. Bake for 25 minutes or until a toothpick comes out clean. Let cool on racks for before removing from pans.
Butter Roux Frosting In a heavy saucepan whisk the flour and sugar together than slowly whisk in the milk. Cook this mixture over medium heat, stirring constantly until smooth and thick, about 10 — 14 minutes.
Remove from heat and transfer to a bowl. Place a piece of plastic over the mixture. Let the mixture cool completely, about 30 — 45 minutes in the fridge This will be thick like pudding. Beat the butter and vanilla for about 5 minutes until fluffy. Add the cooled flour milk mixture in thirds, beating well after each addition until smooth and creamy.
Scrape the bowl and mix still smooth. Frosting the cake Once the cake has fully cooled place one layer on a cake plate with the bottom facing up to get a nice flat surface then spoon the icing onto the middle of the cake.
With a large icing knife spread the icing to the sides of the cake. Top with the second layer of cake, again flip the cake over and spoon the icing onto the middle of the cake and spread to the sides. Perfect Piping Buttercream Mix the butter until smooth and fluffy, then add the cream, cornstarch, and salt. Scrape the bowl then add the sifted powdered sugar in batches. Beat to combine and scraping bowl occasionally.
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