A delicious & moist Red Velvet Cake smothered in Cream Cheese Frosting – Hello Cake Heaven!
HAPPY 1ST BIRTHDAY TO MY BLOG – Jane’s Patisserie! 🙂 Just want to say a MASSIVE thank you to everyone that supports my blog, likes my posts, comments on my posts, and especially to those who bake & share my recipes – I love you all!!
Red Velvet Cake is one of those ‘in things’ that all coffee shops will sell at some point, and the recipe that everyone wants to have and use, but its one of the most inconsistent cakes to make at home that I have come across! After trying out a few recipes from other websites and such I decided that developing my own was best – as some recipes were so unreliable I just didn’t feel comfortable!
I would definitely say the key to the recipe is good quality food colouring – using the little liquid bottles you can buy from the supermarket, will NOT work! You will end up having to use about 5 bottle to make it work, and it’ll just taste manky – I use Sugarflair food colouring for all of my baking, and this is no different! I use the ‘Red Extra’ Colouring you can buy, which comes in at about £5 a pot, but it lasts for oodles amounts of time that this doesn’t matter! Also, the key of using the Buttermilk, Bicarbonate, and Vinegar means that the red colouring will be brought out even more, and you will get the classic Velvet Cake texture!
I find the reason that peoples Red Velvet Cakes can fail is because of using lower quality food colouring, not mixing it with the cocoa powder (which is the ingredient that makes the colouring not work sometimes!!) and then not taking their time with the making of the cake. Gradually adding in all of the ingredients in the order specified makes a deliciously moist cake, that comes out super super SUPER bright red!
The cake has a delicious mix of the flavours of Chocolate and Vanilla, which is utter heaven to me!! The Cream Cheese Frosting on top is sweet, delicious, and marries with the cake perfectly – but Cream Cheese Frosting can always be a liiiitle bit runny in comparison to others, thats its nature, however – as long as you don’t over beat it too much – it’ll be dandy and delicious! I love this cake so so so much, so I really hope you guys do too!
This cake serves 10-12!
– 125g Butter, room temperature
– 1x 280g Philadelphia Full-Fat Cream Cheese
– 1tsp Vanilla Bean Extract
– 400g Icing Sugar
1) To Bake the Red Velvet Cake – Preheat your oven to 170C/150CFan and Line two 8″ cake tins with butter and parchment paper – leave to the side for now.
2) Beat together the Butter and Sugar in a stand mixer till smooth and fluffy like you would a normal cake, and then gradually beat in the egg so that it doesn’t curdle (if it doesn’t curdle, beat in a little flour to bring it back)
3) In a small bowl, mix together the Cocoa Powder, Red Food Colouring, and Vanilla Extract to a thick dark paste (if it is struggling to become a paste, then add in a little milk to make it runnier and mix better – it needs to be smooth!) – it may take a couple of minutes but this will make it easier to add to the rest of the mixture if you do it this way – and the sponge will be more red!
4) Add this mixture to the butter mixture and beat until combined and coloured well – turn the speed down so its slow, and pour in half of the buttermilk. Add in half of the flour and beat again, and then the other half of the buttermilk & beat, and then the other half of the flour & beat (I realise this is faffy, but it works!) Finally – beat in the Bicarbonate of soda, and vinegar. Beat again for a couple of minutes until everything is smooth and incorporated well – separate into the two tins and bake in the oven for 30-35 minutes until the middle of the cake comes out clean when poked with a skewer!
5) Once the cakes are baked, leave to cool on a wire rack.
6) To make the Cream Cheese Frosting – With a stand mixer/electric whisk, beat the room temperature/softened butter for a couple of minutes with the cream cheese so its really supple and smooth. Stir in the Vanilla extract.
7) Gradually add in the Icing Sugar till its all combined – try not to beat too hard, you’ll want to do this bit by hand.
8) Even your cakes out by cutting the tops off (if they’re uneven in the first place) layer on 1/3 of the Frosting, smooth it over, and add the other one on top – and add 1/3 more frosting. Finally, smooth the last 1/3 of frosting round the edges as well, and sprinkle on some cake crumbs to give the classic red velvet finish!
Tips and Ideas
I really really really recommend in investing in good quality Red Food Colouring for a red velvet cake – I use Sugarflair paste colours which you can buy online, or in cake decorating shops etc – but they don’t have a funny taste to them, you use far less to make them work, and they last so much longer!!
You really do need the butter in the frosting to be softened/at room temperature so that when you combine it with the cream cheese, it doesn’t take too long and it stays smooth. Cold butter will NOT work!
This cake will last in the fridge for up to 3 days, covered!
Find my other Cake recipes on my Recipes Page!
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