DELICIOUS RED VELVET CAKE

This is my favorite Red Velvet Cake recipe! This cake is unbelievably soft, moist, buttery, and screw-topped with a straightforward cheese ice. Over the previous few months, I’ve shared my favorite cake and cake recipes with you. And these days I even have another that’s excellent for Valentine’s Day this homemade  red velvet cake recipe!

Red velvet is such a novel cake as a result of it's a vanilla flavor however conjointly a touch of chocolate. It may be exhausting to induce excellent as a result of it ought to be buttery, nevertheless keep damp. This formula delivers all of that and it’s unbelievably delicious too

DELICIOUS RED VELVET CAKE

To make this red velvet cake, you’ll begin by whisking along your dry ingredients: cake flour, nonsweet chocolate, sodium hydrogen carbonate, and salt. I counsel victimisation cake flour as a result of it's a lower supermolecule content than general flour that creates a softer, lighter cake. once it involves cake flour, 2 of my favorite brands ar Pillsbury Softasilk and Swans Down.

There’s conjointly 1/4 cup of nonsweet chocolate during this cake therefore the cake isn’t super chocolatey, however it's a touch of chocolate that's expected in red velvet cakes. Once you’ve whisked along the dry ingredients I counsel separation them likewise to get rid of any lumps of chocolate and facilitate keep the cake lightweight.

INGREDIENTS:

For the red velvet cake:

• 2 and 2/3 cups (295 grams) cake flour (spooned & leveled)
• 1/4 cup (22 grams) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115 grams) unsalted butter softened to room temperature
• 1 and 3/4 cups (350 grams) granulated sugar
• 2 large eggs room temperature
• 1/2 cup (120 ml) canola or vegetable oil
• 1 (1-ounce) bottle liquid red food color
• 2 teaspoons pure vanilla extract
• 1 teaspoon distilled white vinegar
• 1 and 1/3 cups (320 ml) buttermilk room temperature

For the cream cheese frosting:

• 12 ounces cream cheese softened
• 3/4 cup (175 grams) unsalted butter softened to room temperature
• 3 cups (360 grams) powdered sugar
• 1 and 1/2 teaspoons pure vanilla extract

INSTRUCTIONS:

To make the red velvet cake:

1. Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
2. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
4. Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
5. Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
6. Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely. 

To make the cream cheese frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. 
2. Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

To assemble the cake:

1. Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.

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