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Red velvet cake is the queen of all layer cakes. The "I can't quite put my finger on the flavor" cake.
It’s the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. She’s tall and completely covered in silky cream cheese frosting. This is the best red velvet cake recipe for celebrating Independence Day!
Preparation: 60 minutes - Cooking: 20 minutes
Difficulty: Easy - Portions: 8 persons - Cost: Low
Ingredients for Red Velvet Cake
Ingredients fo Cream Cheese Filling
Ingredients for Colored Whipped Cream (for frosting)
How to make Red Velvet Cake
Preheat oven to 350°F degrees.
Line 12-cupcake pans with cupcake liners and spray with cooking spray.
Whisk cake flour, potato starch, cocoa and salt in a bowl.
Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended.
Beat in eggs one at a time.
With machine on low, very slowly add red food coloring (and water or syrup, if necessary).
Add vanillina. Add flour mixture alternately with buttermilk in two batches.
Scrape down bowl and beat just long enough to combine.
Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
Divide batter among 12-cupcake pans, filling each about 2/3 full, or into 8-inch pans.
Bake for 18-20 minutes for cupcakes, or 25-35 minutes for cake, until a toothpick inserted comes out clean. Let cool 10 minutes. Remove from pans, and let cool completely on wire racks.
How to make Cream Cheese Filling
In a medium bowl, beat cream cheese at medium speed with a mixer until smooth, about 3 minutes. Add butter; beat until creamy, 3 to 4 minutes. Add sugar and vanilla; beat until combined. Beat in whipped topping until combined.
Spread Cream Cheese Filling between layers.
How to make Colored Whipped Cream
Pour 1 cup of Heavy Whipping Cream into a measuring cup and add the food coloring. Mix the food coloring into the whipping cream with a spoon until it is completely incorporated.
Now pour the colored whipping cream into a “CHILLED” metal mixing bowl. We placed both our mixing bowl and the whisk attachment in the freezer for approximately 30 minutes before we made the whipped cream. Now add Powdered Sugar.
Using the whisk attachment, beat on medium speed until stiff peaks form. Do not over-beat the whipped cream, it will turn into butter if you whisk it too long. Now your creamy and delicious Colored Whipped Cream is ready.
Final step: Cover the Red velvet cake with the colored whipped cream and voilà, the cake is ready!