RED VELVET CAKE

Here's a recipe for insanely moist, tender and fluffy crumb Red Velvet Cake. The cake itself is not too sweet covered with a simple whipped cream cheese frosting. 
I adopted this recipe from my Red Velvet Cupcakes but I used a different frosting on this one. I love how the cake is so easy to make yet so delicious! Very light and just one slice won't be enough. 
It has a decadent chocolate flavor and not overly sweet frosting. A must-try! 
But what really is the secret to a moist cake?
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The key to this moist Red Velvet cake is the sour cream added to it. You can substitute it with plain yogurt if it is not available. 
​Also, to retain its moisture, do not overbake this cake or it will be dry. Make sure to check before the set time because not all oven are the same so check your oven window and take a sneak peak if the top is already solid and start to crack.
​This cake will have a dome and that's okay. We wanted the top in order to make cake crumbs to be used for decorating the cake. The extra cake crumbs and frosting can also be used to make Red Velvet Cups. 

To make Red Velvet Cups, layer plastic cups or any container of choice with desired amount of crumbled cake. Pipe the top with whipped cream. Repeat the process by making another layer then sprinkle top with extra crumbs. No waste right? Please give this recipe a try and let me know what you think by leaving a comment below. Enjoy! 

red velvet cake RECIPE

Ingredients:

• 1-1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted softened butter
• 3/4 cup sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream or plain yogurt
• 1/4 cup whole milk
• 3 tsp red food color 
• 1 tsp vanilla extract

​Frosting:

• 4 oz  / 113g cream cheese, softened at room temperature
• 1-1/4 cups heavy whipping cream
• 2-4 tbsp or more powdered sugar, adjust accordingly

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Procedure:

• Preheat oven to 350 degrees F. Lightly grease two 6-inch round pans with bottom lined with parchment paper.
• In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
• In a separate bowl, beat the butter until smooth. 
• Add the sugar and beat until light and fluffy (3-5 minutes). 
• Add the eggs, one at a time, beating well after each addition. 
• Add sour cream, milk, vanilla extract and food color. Beat until well combined. 
• Add the flour mixture (in three additions). Beat on low speed just until combined. Scrape down the sides of the bowl as needed. Do not overbeat. Fill the prepared pans with the batter. Spread evenly by stirring lightly with a toothpick or skewer.
• Bake for about 35-40 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean. Do not overbake. Cool completely on a wire rack. 
• Cut the top of the cake off and place the cake scrap on a food processor or blender to make crumbs. Set aside.​

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​Make the Frosting:

• In a medium bowl, beat the whipping cream until thick. Set aside. 
• In a small bowl beat the cream cheese until soft and creamy. Add powdered sugar and beat until smooth. Add to whipped cream. Fold  or beat on low speed until well combined.
• Top the first cake with whipped cream and spread evenly. Place the 2nd cake on top then frost the whole cake with whipped cream. Cover the sides with cake crumbs. 
• Decorate as desired. Using a 2D tip, I piped the top with 12 rosettes  and cover the top of the cake with some cake crumbs.

For the extra cake crumbs and frosting, make Red Velvet Cupcakes:

• Layer plastic cups or any container of choice with desired amount of crumbled cake. Pipe the top with whipped cream. Repeat the process by making another layer then sprinkle top with extra crumbs.
• Store in the refrigerator.
• Slice the cake, serve and enjoy!

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YOU MAY ALSO LIKE:

black forest cake

carrot cake

PRINTABLE RECIPE

Red Velvet Cake by PinoyCookingRecipes