What Is Red Velt Cake

A low-cal chocolate cake with lots of addictive cream cheese frosting and a crown of buttercream roses. This cake is moist but so light and fluffy, it actually is the perfect lucifer for all that succulent frosting! You tin can make this without whatever food coloring and it will exist a lite tan color, not quite reddish, but information technology will be eaten merely as quickly!

I did a lot of recipe testing for this much-requested cake just in the end I lightly adapted the recipe for the batter from a New York Times recipe. Wonderful moist fluffy sponge, and I loved the typo saying information technology made viii inch layers! LOL, even the best of u.s. brand mistakes…Check out my Chocolate Beet Cake to see what happens when yous skip the food coloring!

How to make Reddish Velvet Cake

Two photos showing red velvet cake batter being made.

1. Preheat the oven to 350 degrees F. Butter and cocoa pulverisation three 6-inch cake pans. Add 1 cupcake paper to a pan. In a standing mixer fitted with a paddle attachment, cream the room temp butter. Add in sugar and mix on medium until combined. Add together eggs in i at a fourth dimension and beat. Add vanilla extract.

2. In a big bowl, sift the flour (or block flour if thats what you have), salt and baking soda then whisk together and set up aside.

Two photos showing cocoa being sifted into a

three. Sift the cocoa pulverization into the butter mixture and cream together.

4. Add cherry-red food coloring and vinegar to the buttermilk then whisk together.

v. Add together ½ of the flour mixture and ½ of the wet to the butter mixture until combined. Add the ruddy buttermilk mixture and beat. Pour the batter for the cake layers into the 3 prepared round cake pans. Add whatever extra concoction to a cupcake newspaper. This volition exist used for the crumble. Bake for about 30-35 minutes or until the centers are springy to the affect and a toothpick inserted comes out make clean. Bake the crumble cupcake for about 15-twenty minutes. When done, let them cool in their pans for well-nigh v minutes, then capsize them out onto a wire rack.

six. In a stand mixer fitted with a paddle attachment, cream the butter. Sift confectioners saccharide into a big bowl. Add together the foam cheese to the creamed butter. Add vanilla and a compression of salt. Beat together. Add together the confectioners saccharide in cups. Mix until combined. If you're wanting a stronger buttercream, proceed adding more sifted confectioners sugar until you reach a desired consistency. Transfer the buttercream to a pipage bag and snip off the tip.

Crumbs for a red velvet cake getting made.

7. To create the crumbs, you can either pause up the cupcake by mitt or use a grater. I notice that using the grater gives you a more consistent crumb for decorating.

eight. In a stand up mixer fitted with a paddle attachment, cream the room temperature butter until smooth. Sift in the confectioner'south saccharide. Beat until you get to a desired consistency. Add the rose h2o. Make sure the buttercream is thick. Dye a few batches yellow, soft pink and pink with gel food coloring. Use some matcha powder to create a natural leafage colour. Transfer the green buttercream to a pocketbook fitted with a 68 tip. Cutting a foursquare of parchment paper. Use a tiny bit of buttercream to glue down the paper onto a pipe nail. For the roses, identify a small cone of very thick buttercream in the center of the square. Add bits of yellow in the centre for added dimension. Pipe the petals using a 127 tip.

A red velvet cake getting assembled and smoothed.

9. Pipe a thick layer of frosting between each layer. Cover the cake in frosting.

10. Use a bench scraper and get-go spatula to polish out the cake. Transfer to the fridge to chill for well-nigh 10 minutes or until the frosting is a bit set. If you lot're in a warm climate, let your cake arctic for fifty-fifty longer!

Buttercream flowers getting placed onto a red velvet cake.

eleven. Using your paw, scoop crumbs onto the side and top of the block until it's completely covered.

12. Arrange the flowers on elevation of the cake. Pipe in leaves using the green buttercream.

Pro Tips for this Recipe

Measure your flour correctly! Adding as well much flour to the recipe is the virtually common mistake. The best, and easiest way to mensurate flour is by using a scale. If you don't have one so fluff your flour with a spoon, sprinkle information technology into your measuring cup, and apply a knife to level it off.
If you're non using half dozen-inch pans, double the recipe for 8-inch pans or triple the recipe for ix-inch pans.
Skip the food coloring if y'all want a groovy tasting cake that isn't red.
To get FLAT layers that are moist within and out try using cake strips! You can buy a set on the shop folio or brand your own from foil and paper towels at dwelling house. I made a whole blog post on it then check it out if you're interested!
For prissy uniform crumbs for decorating use the fine grater, or but whip out that cheese grater!
This cherry-red velvet block recipe too makes an Crawly sheet cake! You'll salve tons of time and you tin pour less saccharide into the frosting since y'all won't have to worry nearly consistency. I would utilize approximately a nine×13 inch pan if yous're making this as a sail cake.

Photo of a piece of red velvet cake being eaten

Frequently asked questions

Is a Red Velvet Cake Only a Chocolate Cake?

Information technology's a much lighter chocolate cake with a tangy notation from the cream cheese frosting. Some people have stopped calculation chocolate to the batter equally it interferes with the desired bright crimson colour. It's the vinegar that makes a huge difference, acrid reacts with the leavening agents to requite yous a fluffier cake.

What is the difference between chocolate cake and red velvet cake?

Aside from having much less chocolate taste, a red velvet block will besides accept vinegar and buttermilk in the batter, which reacts with the leavening agents to give you a fluffier cake. Originally the cakes had a dusty maroon hue from the acid reacting with cocoa powder but equally time went on that became a vivid red color with the improver of red dye to the concoction.

What Is The Flavor like?

Cherry velvet cake is indeed a very mild chocolate flavour since it possesses very picayune cocoa pulverisation. The main flavor note actually comes from the frosting. Y'all're getting bites of fluffy moist cake with a very creamy delicate frosting giving a really wonderful mouthfeel.

If you've tried this red velvet cake recipe then don't forget to rate the recipe and permit me know how yous got on in the comments beneath, I dearest hearing from you!

Best Cherry-red Velvet Block

A calorie-free chocolate cake with a moist, fluffy nibble and decadent foam cheese frosting.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 10

Calories 370 kcal

INGREDIENTS:

For the Cake:

▢ ½ loving cup butter 113 grams, room temperature,
▢ 2 tsp vanilla extract 10mL
▢ 1 cup buttermilk 240ml, room temperature
▢ one tbsp vinegar 15mL
▢ 2 eggs room temperature
▢ 3 tbsp cocoa powder 15g
▢ 2 ½ cups flour 300g
▢ 1 ½ cups granulated saccharide 300g
▢ ii tsp powdered ruddy food coloring
▢ 1 tsp kosher salt 6g
▢ 1 tsp baking soda 6g

For the Cream Cheese Frosting:

▢ 3 sticks butter 340g, room temperature unsalted
▢ ane ½ lb confectioners sugar 550g, sifted
▢ xvi oz cream cheese 455g, room temperature
▢ 1 tsp vanilla excerpt 5mL
▢ 1 pinch kosher salt

For the American Buttercream:

▢ i/ii loving cup unsalted butter 113g, room temperature
▢ i ½ cups Confectioners carbohydrate 550g, sifted
▢ 1/ii tsp rose h2o 2mL
▢ pink, yellow, orange food coloring
▢ matcha pulverisation

INSTRUCTIONS:

For the Cake:

Preheat the oven to 350 degrees F. Butter and cocoa powder three 6-inch cake pans.
In a standing mixer fitted with a paddle attachment, cream your room temperature butter. Add in sugar and mix on medium until combined.
Add eggs in i at a time and beat. Add vanilla extract.
Add cerise food coloring and vinegar to the buttermilk.
Sift in cocoa powder to the butter mixture.
In a large bowl, sift the dry out ingredients together.
Add together ½ of the dry out and ½ of the wet to the butter mixture until combined.
Add together the red buttermilk mixture and mix until combined.
Pour the concoction into three prepared pans. Add any extra batter to a cupcake paper. This volition exist used for the crumble. Add damp blistering strips.
Bake for almost 30-35 minutes or until the centers are springy to the touch. When done, let them cool in their pans for near 5 minutes, then dump them out onto a wire rack.
Broil the crumble cupcake for about fifteen-20 minutes.

For the Foam Cheese Frosting:

Cream the butter. Sift confectioners sugar into a big bowl.
Add together room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat out together.
Add the confectioners sugar in cups. Mix until combined. If you're wanting a stronger buttercream, proceed adding more sifted confectioners sugar until it's stiff. Transfer buttercream to a piping bag and snip off the tip.

For the American Buttercream:

In a stand mixer fitted with a paddle zipper, cream the room temperature butter until polish.
Sift in the confectioner's carbohydrate. You can add the sugar in two batches.
Beat until you become to a desired consistency. Add a few drops of rose h2o. Make sure the buttercream is thick.
Dye a few batches yellow, soft pink and pinkish. Apply some matcha powder to create a natural leaf color. Transfer the green buttercream to a purse fitted with a 68 tip.
Transfer buttercream to piping bag fitted with a 120 and 127 tip to brand the petals.
Cut a square of parchment paper. Utilize a tiny bit of buttercream to glue down the paper onto a piping nail.
For the roses, place a pocket-sized cone of very thick buttercream in the middle of the square.
Add bits of yellow in the centre for added dimension. Pipe the petals using a 120 and 127 tip.

For the Assembly:

To create the crumbs, you can either pause up the cupcake by hand or use a cheese grater. I detect that using the grater gives you a more consistent crumb for decorating.
Pipe a thick layer of cream cheese frosting between each layer. Comprehend the cake in frosting.
Use a bench scraper and offset spatula to smooth out the cake. Transfer to the refrigerator to arctic for about 10 minutes or until the frosting is a fleck set. If you're in a warm climate, let your cake chill for fifty-fifty longer!
Using your hand, scoop crumbs onto the side and top of the cake until information technology's completely covered.
Arrange the flowers on height of the block. Pipe in leaves using the green buttercream.

If you're not using half-dozen-inch pans, double the recipe for 8-inch pans or triple the recipe for 9-inch pans.
Skip the food coloring if you desire a great tasting block that isn't red.
To get FLAT layers that are moist within and out try using cake strips! You lot tin buy a prepare online or brand your ain from foil and newspaper towels at home. I made a whole blog post on it then bank check it out if yous're interested!
For nice uniform crumbs for decorating employ the fine grater, or just whip out that cheese grater!

*Nutrition Disclaimer