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You can make the frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month. If you need to make any substitutions or swaps in this recipe, please check out the section on ingredient substitutions in the post above. Be sure to give the frosting a good stir once it thaws to get the consistency nice and smooth again.
Tips for Making the Best Red Velvet Layer Cake:
In addition, to the snowflake design, you can choose to garnish the top with some white sparkling sugar. I reserved about ⅓ cup of the cream cheese frosting to pipe the design. If you like, this type of decoration could be done with my homemade red velvet cupcakes too. For both the red velvet cake and cream cheese frosting, it's best to use either a hand mixer or a stand mixer. If you’d like to make the cake ahead and store it in the fridge, swap the butter for the same amount of vegetable oil!
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It makes cakes super tender because the lack of protein helps prevent gluten formation which makes baked goods chewy. Gluten is a great thing in pizza crust, but not in cake. So, we use a low protein flour to keep it from developing. Red velvet cake isn’t just a prettier version of chocolate cake. Yes, there’s cocoa powder in the batter, but the overall flavor profile isn’t chocolatey. For added presentation, press in extra white chocolate chips.
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We’ll combine the two, add buttermilk and tint the batter red. Blue velvet cake is made with cocoa powder, buttermilk, butter, sugar, eggs, flour, vinegar, and blue food coloring. The combination of the cocoa powder, buttermilk, and vinegar ensures the finished cake is moist with a fine crumb.
We've kept the beloved cake flavor and dressed it up with blue food coloring and a fluffy cream cheese icing. A delicious red velvet cake recipe that is super moist and has a delicate, tender crumb. The cake is rich and sweet and is different from other chocolate cakes both in flavor and texture.
Store this red velvet cake in the fridge in an airtight container. When wanting to eat it, take it out of the fridge and let it come to room temperature. Reducing sugar can affect the texture and moisture of the cake.
Substitutions & Swaps in This Red Velvet Cake Recipe
Here is how to make and bake this Red Velvet Cake. This cake needs two bowl, a hand whisk and a stand mixer or electric hand mixer. This can happen when you over-mix your cake batter.
WHY THIS RECIPE WORKS
Drummond agrees, making the “shortcut chocolate cake” truly reflective of the name by using a Bundt pan instead. You can even opt for a baking dish if desired. If you plan to invert & remove your cookie cake from the pan, it needs to be cooled completely before attempting this (see FAQ section below for removal tips). Since this is a softer cookie, I personally prefer keeping it in the pan for serving. While you’re waiting for the cake to cool, you can make the cream cheese frosting. Grease bottoms and sides of 3 round pans (8- or 9-inch) with shortening; lightly flour.
Red velvet cake pictures are all down in the blog. From elegant red velvet cakes to the latest red velvet cakes, we’ve put everything together for you to see. While I love making challenging cake designs, sometimes it’s nice to just make a classic layer cake. I kept things simple with this cake and used crumbled cake tops to decorate the sides of the cake. Red velvet cake could also be topped with classic vanilla frosting or a rich chocolate frosting.
The lemon juice can be from a lemon or a bottle. The milk can be skim, fat-free, through whole milk. This cake lasts for 3+ days in the fridge (because of the cream cheese frosting!). If you use just vanilla buttercream, it can last 4 days at room temp. I used my favorite cream cheese frosting for this cake and increased the amount to have enough to frost it. If you want to try another frosting, my vanilla buttercream frosting or ermine frosting would be delicious too.
Next, add in the eggs one at a time, then the vanilla extract and red food coloring. It’s important to scrape down the sides of the bowl with a spatula as needed to fully incorporate all of the ingredients. To make the cream cheese frosting to spread on top of this cake, you’ll need two packages of cream cheese, butter, powdered sugar, milk, and vanilla extract. Red food coloring is what gives red velvet cake its signature color. While it is possible to make the cake without it, it won’t have the classic red appearance.
Recipe creator, cake decorator, and lover of all things sweet. 🍰 Amycakes was the small family bakery I owned for over a decade. You can freeze the cake before decorating them as described within the recipe. You can also freeze the decorated cakes in airtight containers. I'd recommend serving the mini decorated cakes within 2 weeks, although they will probably stay moist even longer than that. I’m the baker, photographer, cake-lover, and recipe-developer behind Baking with Blondie.
I believe anyone can make tasty, homemade desserts and treats. I love classic recipes that are delicious (obviously), not too fussy, and use simple, everyday ingredients. As much as I absolutely love red velvet – I didn’t want the hassle of making a layer cake though. Sometimes I can’t handle the potential stress of toppling cake layers.
Now, when you’re truly in a pinch, that is a blessing. However, you won’t ever quite achieve the same richness of flavor and crumby, fluffy texture as with a homemade batter. Simple switches, such as Drummond’s, to add extra fat and flavor work wonders on the otherwise-baseline recipe. Therefore, you’ve achieved a much more delicious and impressive cake without all the fuss.
It might sound self-explanatory, but practically any baking mix for any dessert or pastry can be easily enhanced using extracts. Drummond calls for an addition of a teaspoon of vanilla extract to the boxed cake mix to complement the chocolate flavor and add further dimension to the batter. You’ll find that most boxed cake mixes suggest using water, but Drummond recommends using whole milk instead. The higher fat content helps add richness and flavor to your batter, making it taste more made-from-scratch. Use the same amount of milk in place for water, or you can even use buttermilk to add a touch of tang. Here's what makes her recipe special enough to try tonight.
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