What's up, my fellow foodies? Y'all doing good? You good? You good? I'm good! You good? Okay, good. Valentine's day is almost here, I thought that now would be the perfect time to share my Red Velvet Cake recipe. Red velvet cake is one of my favorite kinds of cake. The deep red color, the moist cake, and the sweet cream cheese frosting make this dessert irresistible.
This cake is very easy and simple to make. It's an oil-based cake, which is what I prefer for a red velvet cake. Using oil is what really gives this cake its moist texture. I really love red velvet cake, but I have found is that different people like to do theirs different ways. Some people tend to use WAY too much Cocoa in there red velvet cake, which is saddening to me. A red velvet cake is not a chocolate cake, it a red velvet cake that has been blessed with a little Cocoa for that little something special.
My recipe has the perfect amount of Cocoa in it that doesn't overpower the entire cake. I developed this recipe a little while ago, and everyone loves it. I really hope you give it a try.
For the cake:
- 2 1/2 cups cake flour
- 2 1/2 tbsp. unsweetened Cocoa
- 1 tsp. salt
- 2 cups vegetable or canola oil
- 2 cups sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 tsp. baking soda
- 1 tbsp. white vinegar
- 1 cup buttermilk
- 2 ounces red food coloring
- 1 cup chopped pecans (optional)
For the cream cheese frosting:
- 2 8-ounces packages cream cheese (softened)
- 2 sticks of butter (softened)
- 2 tsp. vanilla extract
- 4 cups powdered sugar
Directions for the cake:
Preheat oven to 350 degrees. In a bowl, sift together the flour, salt, and cocoa until completely combined. In a separate bowl, beat the sugar, oil, eggs, and vanilla together with your mixer until fully combined. Add in the red food coloring and mix until incorporated. Slowly add in the dry ingredients to the wet mixture in to additions, mixing only until combined. Scrap down the sides of the mixing bowl for any flour that has been mixed in. Add in the buttermilk. Lastly, mix the baking soda ans vinegar in a small dish and then quickly add that mixture into the cake batter and mix. Pour the batter into two greased and floured 9-inch cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean. Remove the cake from the oven after baking and let them cool in the pans for about 15 minutes. Using a butter knife, go around the edges of the cakes to release them from the sides and then flip them over on to a cooling rack to finish cooling.
Directions for the frosting:
In a mixing bowl, beat the softened cream cheese and butter together until fluffy. Add in the vanilla extract and beat until combined. Slowly add in the powdered sugar one cup at a time until the sugar is completely mixed in, making sure to scrape down the sides of the bowl.
After the cakes have cooled, lay one layer upside down onto your cake plate, and spread on a layer of frosting on the top. Take the top layer of the cake, and place it upside down onto the frosted bottom layer. Spread the frosting evenly on the sides and top of the cakes. Stick the pecans all around the sides of the cake.
I really hope you enjoy this recipe. If you make it, please let me know how you liked it. Remember to watch my video to this recipe below, and subscribe to my channel YouTube channel (Devin Cooks) for more video recipes. Thanks, and I'll see you next time.
