Red Velvet Cake FUSF. Red Velvet Cake is not just a chocolate cake with red food colouring added. This cake is softer than most, "velvet-like", and the chocolate taste is actually Putting aside fiddly fancy decorated cakes, Red Velvet Cake is surely one of the most striking and stunning cakes around. The only Red Velvet Cake recipe you'll ever need!

What Does Red Velvet Cake Taste Like? There are a few things that give Red Velvet cake it's own unique flavor A Red Velvet Cake is instantly recognizable with its bright red color offset by a white Cream Cheese Frosting. There are many theories as to its origin. You can cook Red Velvet Cake FUSF using 17 ingredients and 7 steps. Here is how you cook it.

Ingredients of Red Velvet Cake FUSF

You need of Cake.
Prepare 1/2 cup of /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans.
It's 3 of tablespoons/22 grams cocoa powder, divided.
You need 1 1/2 of cups/300 grams sugar.
You need 2 of eggs.
Prepare 2 of teaspoons/10 milliliters vanilla.
You need 2 of tablespoons/30 milliliters red food coloring.
It's 1 teaspoon of salt.
You need 1 of teaspoon/5 grams baking soda.
You need 2 1/2 of cups/320 grams flour, sifted.
Prepare 1 of cup/236 milliliters whole buttermilk.
You need 1 of tablespoon/15 milliliters vinegar.
You need of Icing.
You need 5 cups of sifted confectioners sugar.
Prepare 1 teaspoon of vanilla extract.
It's 2-3 tablespoons of buttermilk.
You need 2 sticks of unsalted butter.

Once the Red Velvet Cake has been baked and cooled, I like to chill the layers in the refrigerator until firm before filling and frosting the cake. This classic red velvet layer cake recipe is moist, tender, and delicious! It's frosted with the best cream cheese frosting, and is irresistable! Red velvet cake…it has eluded me for so long!!

Red Velvet Cake FUSF instructions

Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (You may choose to use just 2 pans, note below.).
Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla..
In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture. (I found 1 teaspoon is adequate).
Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended..
Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Note: I use 2 pans and cook for 30 minutes.).
To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake..
Icing: Place butter in bowl of standing mixer with whisk attachment. Whisk for one minute. Add sugar one cup at a time. With each addition whisk until incorporated, scraping down sides of the bowl. Turn mixer to high for 20 seconds. Repeat with each addition. Add milk as needed and then vanilla on low speed. Whisk on high speed for another 20 seconds..

You've been asking me to share my favorite red velvet layer cake recipe, and I've wanted to. Red velvet cake is a classic American dessert, but it's becoming more and more popular outside of the US, and for a good reason - it's so festive Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe, so that everyone can make it. A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. Traditional Red Velvet Cake Recipe with (the Original) Ermine Frosting.