Classic Red Velvet Cake Step by Step

 This was a request from my fan, Nathan, and my colleague, Anna. So, I decided to go over every step.

Let's start with the cake.

Red Velvet Cake:
2 cups (450 mL) buttermilk
2/3 cup (150 mL) oil
1 tbsp vinegar
1 1/2 cups (300g) sugar
3 tbsp cocoa powder
1 tbsp vanilla extract
dash salt
1 1/2 tsp baking soda
2 cups (250g) flour
red food coloring

The nice thing about this recipe is that you just add all the ingredients to a bowl and mix them together with a whisk. The batter will be quite thin. 

Add to greased and lined cake pan and bake at 350°F or 180°C for 35-45 minutes or until a toothpick inserted into the center comes out clean.

If you've ever wondered why red velvet cake is red, it's historical. Around the time the recipe was developed, cocoa powder was refined with alkali, which reacted with vinegar to make a mild red color. Today, cocoa powder is no longer refined this way, so the red color can't come from a chemical reaction. We have to use food coloring today.
Cream Cheese Frosting:
1 cup (220g) full fat cream cheese
1/2 cup (125g) butter
1/2 pkg or 1/2 tbsp vanilla sugar or 1/2 tsp vanilla extract
750g (about 6 cups) powdered sugar

Cream butter.
Add cream cheese and beat until smooth and combined.
Add vanilla and about 1/3 of the powdered sugar. Beat until combined. Mixture will be wet. Add next third of powdered sugar. Beat until combined. Add last third. Beat until combined. Scrape the bowl as needed. Frosting will be fairly thick and spreadable.

 Cream cheese frosting pairs very nicely with red velvet cake. Because of the buttermilk and vinegar of the cake, it has a bit of a tang to it. So, frostings that pair well with red velvet cake also have a bit of a tang. My kids also really love white chocolate ganache with red velvet cake.

For this particular cake, I made two recipes of red velvet cake baked in round 7-inch cake. I stacked it with a generous amount of cream cheese frosting.

Then I crumb coated the cake.
At this point, I had used all the cream cheese frosting crumb coating the cake, so I mixed up another recipe and placed it into a piping bag with a large open star tip.
I piped one big rosette on the top of the cake and lined it with stars.
And I sprinkled red velvet crumbs over the top.
This is a total classic.
I kept the sides semi-naked because that was the request of my colleague, Anna, who got this cake for her wedding reception.
Happy birthday, Nathan. Congratulations, Anna.

Watch us make this classic cake on YouTube here:
Schaut zu wie wir diese klassische Torte auf YouTube machen hier:


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