
red velvet cake
Red Velvet Cake is my son's favorite! This cake is soft and moist with a delicate chocolate flavor and red tint.
How to make Red Velvet Cake
Difficulty: Easy
​
What you are creating:
A light chocolate flavor with the traditional red tint. Delicious with our creamy buttercream icing.
Makes two 8 inch round cake pans.
​
Ingredients:
-
1 1/2 sticks unsalted butter, at room temperature.
-
2 1/4 cups sugar
-
3 eggs
-
2 egg yolks
-
3 3/4 cups cake flour
-
2 tablespoons cake enhancer
-
1 1/2 teaspoons baking powder
-
1 1/2 teaspoons baking soda
-
1 1/2 teaspoons kosher salt
-
1/2 cup Dutch-processed cocoa powder
-
3/4 cup buttermilk
-
3/4 cup Crème fraîche
-
1/3 cup red food coloring
-
2 teaspoons vanilla extract
​
Directions:
-
Heat oven to 350 degrees.
-
Cream together butter and sugar until light and fluffy (2-3 minutes). Scrape the bowl to ensure all ingredients are combined.
-
In a separate bowl, whisk the eggs, egg yolks until they are thoroughly combined.
-
Slowly pour the egg mixture into the butter and sugar mixture and beat until combined. Scrape the bowl to ensure all ingredients are combined.
-
In a separate bowl, shift the dry ingredients together.
-
Whisk the buttermilk with the crème fraîche and vanilla together in a small bowl.
-
On low speed, alternate the addition of the flour and crème fraîche mixture into the butter mixture. Be careful not to overmix.
-
Remove the bowl from the mixture. Use a spatula to scrape the sides and bottom of the bowl. Make sure the batter is completely incorporated.
-
Spoon batter evenly into the two 8 inch cake pans.
-
Bake for 50 minutes or until the cake springs back when touched in the center.
-
Allow to cool completely in the pans on a wire rack.
-
Ice with Butter based buttercream.
.png)
Related Projects:
