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Home Red Velvet Cake

Red Velvet Cake

Festive Baking Cake American Cream cheese Red velvet

A red velvet cake is one of those recipes that always makes an impression, whether you bake it for a birthday or a midweek treat. The vivid red color, the soft sponge and that thick layer of cream cheese frosting together create a cake you won't forget easily. Make sure you have the right baking pans on hand, because a good springform pan really is the difference between a cake that releases cleanly and one that sticks to the base. This recipe is to-the-point and delivers a result everyone will enjoy.

x_ckl_recipe_markerRed Velvet Cake A classic red velvet cake with a light sponge base and creamy cream cheese frosting. Perfect for a celebratory moment or simply because you feel like it. How do you make a red velvet cake? Dessert American 8 servings 25 min 35 min 10 min 30 min 1 hour 40 min

Preheat the oven to 175°C (conventional). Grease the springform pan with butter and dust it lightly with flour.
Beat the softened butter with the caster sugar in a large bowl until light and creamy. This takes about 3 to 4 minutes with a mixer.
Add the eggs one at a time, mixing well between each addition. Then add the vanilla extract and the red food coloring and mix until the color is even.
Sift the flour, cocoa powder, baking powder, baking soda and salt into a separate bowl and mix the dry ingredients together well.
In a measuring jug combine the buttermilk with the white wine vinegar. Add the dry mixture and the buttermilk mixture alternately to the butter batter, in three rounds. Start and finish with the dry mixture. Mix on low speed and only until just combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake the cake for 30 to 35 minutes in the middle of the oven. Test with a skewer in the centre: if it comes out dry, the cake is done.
Let the cake cool in the pan on a rack for 10 minutes. Then remove the springform ring and let the cake cool completely before decorating.
Make the cream cheese frosting: beat the cream cheese and softened butter together until creamy. Add the powdered sugar little by little and mix on low speed. Finally add the vanilla extract and mix briefly until a smooth, firm frosting forms.
Slice the fully cooled cake horizontally in half. Spread a generous layer of frosting on the bottom half, place the top on and spread the remaining frosting over the top and sides. Chill the cake in the fridge for at least 30 minutes before slicing.

Festive Baking Cake American Cream cheese Red velvet 125 g unsalted butter, at room temperature 200 g caster sugar 2 eggs (medium), at room temperature 1 tsp vanilla extract 2 tbsp red food coloring (gel or liquid) 200 g all-purpose flour 1 tbsp unsweetened cocoa powder 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 150 ml buttermilk 1 tsp white wine vinegar For the frosting: 200 g cream cheese (full-fat, at room temperature) For the frosting: 50 g unsalted butter, at room temperature For the frosting: 150 g powdered sugar, sifted For the frosting: 1 tsp vanilla extract Springform pan (20 cm) Large mixing bowl Hand mixer or stand mixer Measuring jug Sieve Spatula Cooling rack Skewer Baking molds baking-tins Baking bakken Baking Mixing Bowl baking-mixing-bowl Measuring cups measuring-cup Birkmann Springform Premium Baking ø 20 x 9 cm Birkmann Springvorm Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Birkmann Cake Mould/ Baking Mould/ Quiche Mould Premium Baking Flan ø 30 x 4.5 cm Birkmann Taartvorm, Quichevorm Lemon Muffins with Poppy Seeds and Cream Cheese Frosting foodies-lemon-muffins-with-poppy-seeds-and-cream-cheese-frosting Autumn muffins with pumpkin and walnuts foodies-autumn-muffins-with-pumpkin-and-walnuts Sugar-free Cinnamon Buns foodies-sugar-free-cinnamon-buns Sugar-free and gluten-free apple pie foodies-sugar-free-and-gluten-free-apple-pie

Recipe

Red Velvet Cake

A classic red velvet cake with a light sponge base and creamy cream cheese frosting. Perfect for a celebratory moment or simply because you feel like it.

Course	Dessert
Kitchen	American
Servings	8 servings

Preparation time

Preparation time	25 min
Time in oven	35 min
Stiffen up min.	10 min
Cooling time	30 min
Total	1 hour 40 min

Equipment

Springform pan (20 cm)
Large mixing bowl
Hand mixer or stand mixer
Measuring jug
Sieve
Spatula
Cooling rack
Skewer

Ingredients

125 g unsalted butter, at room temperature
200 g caster sugar
2 eggs (medium), at room temperature
1 tsp vanilla extract
2 tbsp red food coloring (gel or liquid)
200 g all-purpose flour
1 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
150 ml buttermilk
1 tsp white wine vinegar
For the frosting: 200 g cream cheese (full-fat, at room temperature)
For the frosting: 50 g unsalted butter, at room temperature
For the frosting: 150 g powdered sugar, sifted
For the frosting: 1 tsp vanilla extract

How do you make a red velvet cake?

Preheat the oven to 175°C (conventional). Grease the springform pan with butter and dust it lightly with flour.
Beat the softened butter with the caster sugar in a large bowl until light and creamy. This takes about 3 to 4 minutes with a mixer.
Add the eggs one at a time, mixing well between each addition. Then add the vanilla extract and the red food coloring and mix until the color is even.
Sift the flour, cocoa powder, baking powder, baking soda and salt into a separate bowl and mix the dry ingredients together well.
In a measuring jug combine the buttermilk with the white wine vinegar. Add the dry mixture and the buttermilk mixture alternately to the butter batter, in three rounds. Start and finish with the dry mixture. Mix on low speed and only until just combined.
Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake the cake for 30 to 35 minutes in the middle of the oven. Test with a skewer in the centre: if it comes out dry, the cake is done.
Let the cake cool in the pan on a rack for 10 minutes. Then remove the springform ring and let the cake cool completely before decorating.
Make the cream cheese frosting: beat the cream cheese and softened butter together until creamy. Add the powdered sugar little by little and mix on low speed. Finally add the vanilla extract and mix briefly until a smooth, firm frosting forms.
Slice the fully cooled cake horizontally in half. Spread a generous layer of frosting on the bottom half, place the top on and spread the remaining frosting over the top and sides. Chill the cake in the fridge for at least 30 minutes before slicing.

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A good springform pan makes the difference with this kind of cake. With a non-stick coating and a reliable latch your red velvet will come out perfectly every time without a single piece left behind. Smart investment in good bakeware pays off every time you put such a beautiful cake on the table.

Want to vary it? Add some chopped walnuts to the batter for extra bite, or garnish the top with fresh raspberries for a fresh counterpoint to the sweet frosting. This recipe also works excellently if you bake two thin cake layers and stack them for an impressive layer cake.

Related products

Birkmann Springform Premium Baking ø 20 x 9 cm

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Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm

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Birkmann Cake Mould/ Baking Mould/ Quiche Mould Premium Baking Flan ø 30 x 4.5 cm

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