Do you also want to Make Red Velvet Cake recipe from scratch? Then it is great, How to Make perfect Red Velvet Cake at home in a completely new way and in the best possible way.
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How to make perfect Red Velvet Cake in a new way / Make easy red velvet cake at home –
Red velvet cake is very rich and wonderful, with velvety slices that will charm your mind. This red color has a soft crumb and a light cocoa flavor, and is topped with a yummy creamy cheese frosting that resembles a classic evergreen.
But you will be able to make this southern gem cake in a very amazing way in your kitchen in a very easy way.
Here is a step by step recipe of red velvet cake, which can be made in a moist and soft way.
Homemade red velvet cake can be made to impress your guests during holidays like birthdays or Valentine’s Day or any special occasion.
The Brand New and Great Red Velvet Cake for Beginners or Experienced Cake Makers, you’ll learn a thing or two and enjoy a delicious southern cake at home.
What Makes the Brand New and Great Red Velvet Cake So Amazing:-
- This exquisitely made Red Velvet Cake has a wonderful mild flavor, a hint of cocoa, buttermilk and vinegar and a wonderful melt-in-your-mouth texture.
- It is best served with frosting that adds a tang to your sweet cake and creates a wonderful flavor on your table.
Ingredients:-
This two-crust 9-inch red velvet cake serves 12 people
Dry Ingredients:-
- 1/2 teaspoon salt
- 1½ teaspoon baking soda
- 2 tablespoons cocoa powder, unsweetened
- 2½ cups all-purpose flour, 300 grams
Wet Ingredients:-
- 1 cup buttermilk (240 ml), at room temperature
- 1 cup vegetable oil, 240 ml
- 1 tablespoon white distilled vinegar
- 1 tablespoon red food colour, gel or liquid
- 1½ cups granulated sugar, 300 grams
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
Ingredients:- Frosting
- 1 cup butter, softened unsalted (2 sticks)
- 2 tsp vanilla extract
- 4 cups sugar, powdered, sifted
- 16 oz soft cream cheese (2 blocks)
- Pinch of salt
Step by step recipe of the new and best red velvet cake :-
1. Equipment and Ingredients
Preheat oven to 350° F (175° C) then grease and flour a 2 inch round cake pan or line it with parchment paper.
Mix well, for this use egg, buttermilk or cream cheese which is at room temperature, do not use chilled from the fridge.
2. Mixing Dry Ingredients
Place cocoa powder, flour, baking soda and salt in a medium sized bowl and sift all together.
Whisk dry ingredients slowly to incorporate cocoa and yeast evenly.
Note: – Use unsweetened cocoa powder as Dutch-processed cocoa is alkaline which can alter your chemistry.
3. Whisk the wet ingredients
In a large mixing bowl add the meat oil and sugar and mix well. Now add the eggs one by one (remember to add one egg first and then mix well before using the other egg)
After mixing well add the vanilla extract, buttermilk and red food colour and mix well.
Now finally add the vinegar and keep stirring slowly for a while.
Information:- It is very important to use vinegar because it mixes the baking soda and buttermilk together which helps the cake to rise and makes it moist and rise well.
4. Mixing the wet and dry mixture
Add the prepared dry ingredients slowly to the wet ingredients in three turns and mix well until they are well combined.
If there is any sticking on the sides of your bowl then scrape it. And pay attention that you should not mix too much because the cake becomes very hard.
Information:- For mixing, you can mix well with a stand mixer or a hand mixer and mixing with a whisk is even more effective.
5. Pouring into the pan and baking
Distribute the batter equally in the prepared cake pan in a uniform manner.
If there is an air bubble in your cake pan, then gently tap it on the counter so that the bubbles come out.
Now bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out cleanly.
6. Cooling the cake
After taking the cake pan out of the oven, cool it at room temperature for 12 to 15 minutes, then turn the cake properly on a wire rack, then cool it well before icing it so that there is no deficiency in your new perfect red velvet cake while making it.
Note: Frosting should never be applied on gram cake because when frosting is applied, it melts and the cake becomes useless.
How to make creamy cheese frosting: –
Creamy cheese is a classic pairing for a red velvet cake frosting. Here are some tips for making a tangy, thick and spreadable frosting:
1. Beating creamy cheese and butter well –
Take a bowl and beat the butter and softened cream cheese for 4 to 5 minutes until smooth and creamy.
2. Using powdered sugar –
Slowly add the powdered sugar, sifted one cup at a time, mixing slowly to avoid overflowing.
Once mixed well, beat vigorously for 2 to 3 minutes to make the frosting fluffy.
3. Vanilla extract and salt –
At last add a pinch of salt and vanilla extract and mix well. Taste the sweetness as per your taste and adjust accordingly for the best texture.
Tips: – For storage
You can make the frosting 3 days in advance and keep it in the refrigerator. Then before using, remove from the refrigerator and keep it at room temperature.
Making Red Velvet Cake –
1. Flatten the cake layers (optional)
If the cake layers become swirls after baking, use a serrated knife to flatten them.
2. Layering and frosting-
Place the cake layer on a serving plate and spread 1 cup of frosting evenly on top.
Now add the second layer of cake and cover all the cakes with crumb coat. Let it cool for 30 to 35 minutes.
For a smooth finish, apply the last layer of frosting with a spatula.
3. Decorating-
For a beautiful decoration, sprinkle crumbs on the top and edges of the cake.
Use piping tips to create decorative swirls.
Add white chocolate shavings, berries or edible flowers for a perfect look and touch.
Tips: For a successful cake
Use room temperature ingredients for even baking and a smooth batter.
Be sure to use vinegar as it gives the cake a good texture.
If you want your cake to be lump-free, sift the ingredients beforehand.
Do not over mix as this will keep the cake soft.
For a nice and shiny appearance, cool the crumb coat before applying the last layer of frosting.
Storage:
This can be stored in a food container in the refrigerator for 5 to 6 days.
And before serving, keep at room temperature for a better texture.
Freezing:
Now wrap the cake layers in unfrosted file or plastic wrap so that you can store it for a long time.
You can refrigerate it for up to 2 months.
Take out the frosting and keep it at room temperature before applying it so that it melts.
FAQ (The Perfect Red Velvet Cake Recipe in a New Way)
Q. Why does red velvet turn brown?
If you use too much cocoa powder or Dutch processed cocoa, the red color starts to fade. Always use natural cocoa powder to balance your food coloring.
Q. Can beet juice be used as a substitute for food coloring?
Absolutely! Beetroot is a natural alternative. You can use the juice or powder. It has a slightly dull color but can give you a wonderful earthy flavor.
Q. Can I use milk instead of buttermilk?
If you want a better texture, add a tablespoon of vinegar or lemon juice to a cup of milk. This is important for the best texture and taste. Use these when you don’t have a cake mix.
How to serve Red Velvet Cake:-
- Christmas Day
- Valentine’s Day
- Birthdays
- Wedding or anniversary
- Southern themed dinner
- And because it’s Tuesday
- It’s a great showstopper that never goes out of fashion.
Final Thoughts
The complete recipe for the perfect red velvet cake has been given below. You can make easy red velvet cake at home in a very wonderful way. Serve your family, friends and guests with a very tasty and attractive looking smooth creamy cheese frosting which is a great dessert for all occasions.