Mmmm . . . red velvet! So popular and simple to make. Who would have thought? Like I said in my previous post about Red Velvet Cupcakes, you will find yourself enjoying this delicious cake after barely breaking into a sweat!
Unless your air conditioning has broken in your kitchen. And then no matter how easy something is, you will be sweating. Especially with the oven on. And the dishwasher on.
Oh lord, get out of the kitchen and just give up! Bake at night. It’s the only solution.
Or wear the trendy 80’s sweatband on your forehead if you’re like that.
Red Velvet Cake Ingredients:
1/2 cup butter
1 1/2 cups table sugar
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon baking soda
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
In a medium bowl, combine flour, salt and cocoa powder. Set aside. In a bowl of a stand mixer, combine the butter and sugar until light and fluffy. Add the eggs, vanilla and red food colouring and combine until mixed. Scrape the sides of the bowl and the paddle as needed to ensure that all of the ingredients are incorporated. Add half of the flour mixture into the butter mixture, mix briefly, add half of the buttermilk, mix. Repeat with remaining flour mixture and buttermilk. In a small bowl, combine baking soda and vinegar, and quickly add it to the cake batter while it is still bubbling. Mix it for about 10-20 seconds. This helps the cake to be light and fluffy.
Grease two 9″ round cake pans, or one 9″x13″ cake pan and bake at 350F for 30-35 or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack. Frost as desired.
Jenn, I am trying to make your red velvet cupcakes, could you please post the actual baking instructions? I find it hard to follow the video while baking.
They’re there as far as I can see them??
I was wondering if I could use whipping cream in the frosting instead of butter since I want to get white color of the frosting instead of yellowish like in the video?
I would suggest using half shortening half butter to make it more white
I LIKE IT But can you tell me the amount of batter you used for your wedding cake with the three double pans
10, 8, and 6 inches Thanks
For how long do you keep the cakes in the refrigerator for cooling
You only need the cakes to reach room temperature in order to coat them safely with buttercream (so that it doesn’t melt off). You can leave them on the counter to cool if you have time. Depending on how thick your cakes end up will determine how long they take in your fridge. I suggest starting around 20 mins and just keep checking every 10 until they’re cooled.
Hi 🙂
How much is half a cup of butter in grams? (I’m Australian and i’m not sure if we use the same system)
Can I use all purpose flour instead of cake flour and does the quantity change?
Cake flour is lighter and fluffier, but yes you can use AP flour as a substitute.
Is it okay to cut down the amount of sugar?
Hi!! thnks for the tutorial!! I’m ready to do it but….for a 10″ x 10″ cake pan could work?? or I’ll need two??
You will probably need a double batch.
Thanks a lot!! I’ll do it now!!
Thank you so much for the advise. Also if I bake one at a time will it ruin the batter? Please reply want to bake a birthday cake for my mother inlaw. God bless.
hi i have a small oven now while waiting for my oven to be fixed, can i pour the whole mixture into the cake pan will it still come out nice or bad/
No, unfortunately there is too much batter for you to pour into one cake pan. You’ll end up with a giant mess.