Red velvet redux

The red velvet cake is a type of American chocolate cake that has been around since the 19th century. It’s flavoured with cocoa and ersatz food colouring, and usually comes topped with cream cheese icing. The name derives from its signature shiny reddish-brown discolorations known as “red udder frosting”.

Red velvet cake is a classic dessert with a rich, velvety chocolate cake and cream cheese frosting. This recipe takes the cake and makes it even better. It’s easy to make and tastes like you spent hours in the kitchen.

 

I’ve used this same Martha Stewart red velvet redux recipe in cupcake form previously, but I couldn’t stop myself from publishing it again since the cake is so incredibly wonderful. I created it for one of my housemates’ birthdays, although that’s not quite true. I created it with the help of another of my roommates. It was just wonderful. In any case, everything worked out fantastically. Because recipe uses oil instead of butter, the cake is particularly moist, which is a great benefit. You never fail to amaze me, Martha. Despite your captivity…

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  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 20 minutes
  • 40-minute total time
  • 2 9-inch layer cakes 1x Yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 20 minutes
  • 40-minute total time
  • 2 9-inch layer cakes 1x Yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 20 minutes
  • 40-minute total time
  • 2 9-inch layer cakes 1x Yield
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

for the icing

  • 2 tbsp unsweetened cocoa powder, plus a little more for dusting
  • 2 1/2 cups flour for cake
  • 1 teaspoon kosher salt
  • 1 1/2 pound of sugar
  • 1 canola oil cup
  • 2 eggs, big
  • 2 tblsp. food coloring (red)
  • 1 teaspoon extract de vanille (pure)
  • 1 cup buttermilk (low-fat)
  • 1/2 cup hot water (but not boiling)
  • 1 1/2 teaspoons bicarbonate of soda
  • white vinegar, 2 tablespoons

for the cream cheese icing

  • 12 oz. softened cream cheese
  • 1 1/2 sticks unsalted butter, melted 3/4 cup
  • 3 CUP CONDITIONER’S SUCTIONER’S SUCTIONER’
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Dust two 9-inch cake circles with cocoa powder and tap off excess. Remove from the equation. In a medium mixing bowl, combine flour, salt, and cocoa; put aside.
  2. In the bowl of an electric mixer equipped with the whisk, blend the sugar and oil on medium speed until well incorporated. One at a time, add the eggs, mixing thoroughly after each addition. Combine the food coloring and vanilla extract in a mixing bowl. In three batches, add the flour mixture, alternating with the buttermilk and starting and finishing with flour. Mix thoroughly after each addition. Scrape down the bowl’s sides as required.
  3. In a small dish, combine baking soda and vinegar. Mix the baking soda mixture into the batter for 10 seconds on medium speed. Mix in the hot water until everything is well blended. Pour the batter into the pans that have been prepared. Bake for 18 to 23 minutes, or until a cake tester inserted in the middle comes out clean. Allow to cool fully on wire racks in the pans.
  4. After the cake has cooled, cut off the convex tops from both cakes with a serrated knife, leaving your cakes with flat tops. To use as a garnish, crumble the removed cake tops into little crumbs. Remove from the equation.
  5. Prepare the icing while the cakes are baking. Mix the softened cream cheese, butter, and vanilla extract together in a large mixing bowl on medium speed. Add the confectioner’s sugar in small batches until the frosting is smooth and lump-free. Allow to chill in the refrigerator until ready to frost the cakes.
  6. Frost the cake as usual, reserving approximately a third of the frosting for the gap between the two layers, the top, and the edges. Finally, evenly distribute the cake crumbs over the edges of the cake. YUUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM

Silky, simple, handmade, and moist

The “red velvet 9×13 cake” is a classic dessert that is made of red velvet cake, cream cheese frosting and chocolate ganache. The cake is topped with a layer of cocoa powder.

Frequently Asked Questions

Is red velvet unhealthy?

What flavor is red velvet supposed to be?

A: The flavor of red velvet cake is a combination of cocoa, buttermilk and vanilla extract.

Is red velvet expensive?

A: This is a difficult question to answer. Red velvet cake may be more expensive in some places, but it can also be found on sale sometimes at different stores.

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