Red Velvet Cake is a super moist, rich, and delicious cake. Unlike regular cakes, we use oil instead of butter. And the richness comes from the tangy creamy buttermilk, the amazing flavor of cocoa, and the secret ingredient, which is no longer a secret, being the hot cup of coffee.
Red Velvet Cake with Cream Cheese Frosting
Red Velvet Cake is a super moist, rich and delicious cake. The cake batter is made with oil instead of butter. Tastes better than a bakery cake.
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 1 cup oil
- 1 cup buttermilk
- 2 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 2 teaspoon vanilla essence
- 3 tablespoon red food color
- 1 teaspoon white vinegar
- ½ cup hot coffee hot water and 1 tbsp coffee powder without milk
For Cream Cheese Frosting:
- 300- grams of softened cream cheese I use Philadelphia
- 50- grams of softened butter
- ¼ cup milk + a little more if you need
- 2 teaspoon vanilla essence
- 2 cups icing sugar
- 1 cup = 250 ml
Instructions
For the red velvet cake
- Preheat oven to 180 deg C or 325 deg F. Prepare 2 baking tins of 9″ by placing a butter paper. Instead of butter paper we can also grease the tins with butter and sprinkle flour all over the tin.
- In a large bowl sieve together flour, salt, baking powder, baking soda and cocoa powder and set aside.
- In another bowl mix together oil and sugar, whisk well till sugar dissolves. Now slowly add eggs, buttermilk, vanilla, and food color. Now add in hot coffee and vinegar.
- Slowly add the dry ingredients to the oil and sugar mixture, little by little,and mix by cut and fold method.
- Pour the batter evenly into the 2 tins and bake for 30 minutes. After 30 minutes check with a toothpick. If it comes out clean remove and set aside to cool . When it has completely cooled down you can start icing the cake.
To prepare the frosting:
- Add cream cheese to a bowl and with help of a cake beater slightly whisk to loosen it up. Now add milk, butter and vanilla extract. Mix until well combined. Add half of the icing sugar and mix well without using a cake beater. You can do this using a large size egg beater. Mix well and then add remaining icing sugar and whip till smooth and fluffy. If the frosting is too thick and dry, adjust it by adding a little more milk until you get the right consistency.
- Refrigerate the frosting for 10 minutes before using.
Notes
Do not overbake the cake, so start checking with a toothpick after 30 minutes.
Do not apply the icing on the hot cake. Let the cake cooled down completely.
Cream cheese has to be at room temperature before whisking.
For a smooth icing on the cake, give the first coating of icing and refrigerate the cake for 15 minutes. Remove and smooth out the icing with the help of a kitchen tissue. Now the cake is ready for any decoration as you desire
Do not apply the icing on the hot cake. Let the cake cooled down completely.
Cream cheese has to be at room temperature before whisking.
For a smooth icing on the cake, give the first coating of icing and refrigerate the cake for 15 minutes. Remove and smooth out the icing with the help of a kitchen tissue. Now the cake is ready for any decoration as you desire
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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