In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Red Velvet Cake

Welcome to Adrian Recipes, where we blend culinary tradition with modern twists! Today, we’re diving into the world of indulgence with a classic Red Velvet Cake recipe that’s perfect for every occasion. Whether you’re a seasoned baker or a beginner, this guide will walk you through each step, ensuring your cake is as flawless as it is delicious.

Introduction

Red Velvet Cake is a timeless dessert loved for its tender crumb and vibrant color. The combination of cocoa, buttermilk, and a hint of vanilla creates a unique flavor profile that’s both rich and slightly tangy. Topped with a luscious cream cheese frosting, this cake is a showstopper at any gathering. In this post, we’ll explore how to make the perfect Red Velvet Cake, complete with tips for success and variations for a healthier twist.

Ingredients List

For the Cake: – 3½ cups all-purpose flour (420 grams) – ¼ cup unsweetened cocoa powder (21 grams) – 1½ teaspoons baking soda (9 grams) – 1 teaspoon kosher salt (3 grams) – ½ cup unsalted butter, melted (113 grams) – 1¼ cups vegetable oil (250 grams) – 2½ cups granulated sugar (500 grams) – 1 cup sour cream, room temperature (227 grams) – ¾ cup milk, room temperature (170 grams) – 3 large eggs, room temperature (150 grams) – 1 tablespoon pure vanilla extract (12 grams) – 2 tablespoons red food coloring (28 grams)

For the Frosting: – 24 ounces cream cheese, room temperature (680 grams) – 1 cup unsalted butter, room temperature (226 grams) – 5 cups powdered sugar (565 grams) – 2 teaspoons pure vanilla extract (8 grams) – ½ teaspoon kosher salt

Timing

• Preparation Time: 20 minutes
• Baking Time: 25-30 minutes
• Cooling Time: 10 minutes
• Total Time: Approximately 1 hour

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 2: Mix Wet Ingredients

In a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and sugar until smooth. Add the sour cream, milk, eggs, and vanilla extract, and continue to mix until well combined. Incorporate the red food coloring until the mixture is uniformly red.

Step 3: Combine Ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Divide the batter evenly among the prepared cake pans.

Step 4: Bake the Cakes

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack.

Step 5: Prepare the Frosting

In a stand mixer with a whisk attachment, beat the cream cheese until smooth. Add the butter and mix until incorporated. Gradually sift in the powdered sugar, mixing until smooth. Finally, add vanilla extract and salt, mixing until the frosting is creamy and holds stiff peaks.

Step 6: Assemble the Cake

Trim the tops of the cakes to create flat surfaces. Layer the cakes with a generous spread of frosting between each layer. Frost the outside of the cake and decorate with leftover cake crumbs or piped frosting, if desired.

Nutritional Information

• Calories: 1164 kcal per slice
• Carbohydrates: 125g
• Protein: 10g
• Fat: 71g
• Saturated Fat: 32g
• Cholesterol: 178mg
• Sodium: 641mg

Healthier Alternatives for the Recipe

• Flour: Substitute all-purpose flour with whole wheat flour for added fiber.
• Sweetener: Use coconut sugar or a sugar substitute to reduce the glycemic impact.
• Dairy: Opt for Greek yogurt instead of sour cream or use non-dairy milk.
• Food Coloring: Use beet powder for a natural color alternative.

Serving Suggestions

Red Velvet Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve with a fresh berry compote for a burst of flavor and color contrast.

Common Mistakes to Avoid

• Overmixing the Batter: This can lead to a dense cake. Mix just until the ingredients are combined.
• Skipping the Sifting: Ensure you sift powdered sugar to avoid lumpy frosting.
• Not Cooling Properly: Let the cake cool completely before frosting to prevent the frosting from melting.

Storing Tips for the Recipe

Store your Red Velvet Cake in an airtight container in the refrigerator for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months.

Conclusion

Red Velvet Cake is a dessert that’s as delightful to make as it is to eat. With its striking appearance and delicious flavor, it’s sure to impress your guests. We hope this guide helps you create the perfect cake with ease and confidence.

FAQs

Q1: Can I make this cake in advance? Yes, you can bake the cake layers a day ahead. Wrap them in plastic and store in the fridge.

Q2: What can I use instead of red food coloring? Beet powder or natural food coloring can be used as alternatives.

Q3: How can I make the frosting less sweet? Reduce the amount of powdered sugar or add a pinch of salt to balance the sweetness.

Thank you for joining us on this culinary journey. If you enjoyed this recipe, check out our Chocolate Ganache Cake for another decadent dessert idea. Happy baking!

Red Velvet Cake

A delicious and classic red velvet cake with a smooth cream cheese frosting, perfect for any celebration.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 1164

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 420 g all-purpose flour
• 21 g unsweetened cocoa powder
• 9 g baking soda
• 3 g kosher salt
• 113 g unsalted butter melted, 1 stick
• 250 ml vegetable oil
• 500 g granulated sugar
• 227 g sour cream room temperature
• 170 ml milk room temperature
• 150 g large eggs room temperature
• 12 ml pure vanilla extract
• 28 g red food coloring

For the Frosting

• 680 g cream cheese room temperature, 3 bricks
• 226 g unsalted butter room temperature, 2 sticks
• 565 g powdered sugar sifted
• 8 ml pure vanilla extract
• 0.5 tsp kosher salt

Equipment

• Stand Mixer

Method

 

1. Preheat oven to 350°F. Grease three 9-inch round cake pans. Set aside.
2. Add the flour, cocoa powder, baking soda, and salt to a large bowl and whisk until combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and sugar together until smooth.
4. Add in the sour cream, milk, eggs, and vanilla extract and beat until smooth. Add in the red food coloring and beat until fully incorporated.
5. Add the dry ingredients to the wet ingredients and mix until just combined. Divide the batter evenly among the 3 cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for at least 10 minutes.
7. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth. Add in the butter and beat until incorporated.
8. Sift in the powdered sugar through a fine-mesh sieve. Mix until well incorporated. Add in the vanilla extract and salt and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.
9. Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps for decoration.
10. Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top. Add on the 2nd cake layer and spread a layer of frosting on top. Add on the 3rd cake layer. Frost the entire exterior of the cake with the remaining frosting.
11. If desired, crumble the leftover cake scraps and decorate the sides or top of the cake with them. Additionally, pipe decorations on the top of the cake with leftover frosting.

Notes

For a lighter cake, use cake flour instead of all-purpose. Ensure all ingredients are at room temperature for best results. Leftover cake can be stored in the refrigerator for up to 3 days.