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

The Ultimate Red Velvet Cake Recipe: A Classic Delight

Red Velvet Cake is a timeless classic. Its vibrant red hue and velvety texture make it a show-stopper at any gathering. This indulgent dessert is perfectly paired with a rich cream cheese frosting, creating a delightful balance of flavors that has captured the hearts of cake lovers for generations. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, this comprehensive guide will walk you through making the perfect Red Velvet Cake.

Ingredients

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 (113 grams, melted)
• 1¼ cups vegetable oil (250 grams)
• 2½ cups granulated sugar (500 grams)
• 1 cup sour cream (227 grams, room temperature)
• ¾ cup milk (170 grams, room temperature)
• 3 large eggs (150 grams, room temperature)
• 1 tablespoon pure vanilla extract (12 grams)
• 2 tablespoons red food coloring (28 grams)

For the Frosting:

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

Instructions

For the Cake:

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and set them aside.

2. Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.

3. Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, vegetable oil, and sugar together until smooth.

4. Combine: Add in the sour cream, milk, eggs, and vanilla extract. Beat until the mixture is smooth. Subsequently, add the red food coloring and mix until fully incorporated.

5. Mix: Gradually add the dry ingredients to the wet mixture, ensuring not to overmix—just until combined.

6. Divide and Bake: Evenly divide the batter among the three prepared cake pans, about 634 grams per pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Cool: Allow the cakes to cool in their pans for at least 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

1. Cream Base: In a stand mixer with the whisk attachment, beat the cream cheese until smooth.

2. Incorporate Butter: Add the butter into the cream cheese and continue to beat until fully incorporated.

3. Powdered Sugar: Sift in the powdered sugar using a fine-mesh sieve to avoid lumps. Mix until the frosting is smooth.

4. Flavor: Add the vanilla extract and salt, mixing until you achieve a creamy consistency with stiff peaks.

For Assembly:

1. Level the Cakes: Using a bread knife, carefully shave off the rounded tops of each cake layer to create flat surfaces, saving the scraps for decoration if desired.

2. Layer 1: Place one layer of cake on a cake stand, cut side down. Spread a generous layer of frosting on top.

3. Layer 2: Add the second layer of cake, spreading another layer of frosting on top.

4. Layer 3: Top with the final cake layer and frost the entire exterior with the remaining frosting.

5. Decorate: Optionally, crumble the reserved cake scraps and use them to decorate the sides or top of the cake. Finish with any piped frosting decorations.

Tips for Success

• Flour: For a lighter texture, substitute all-purpose flour with cake flour.
• Cocoa Powder: While any unsweetened cocoa works, natural cocoa powder is recommended.
• Fat Options: Choose all butter or all oil if preferred; each option offers distinct textures.
• Dairy Substitutes: Plain Greek yogurt or buttermilk can replace sour cream, and any milk, including non-dairy, can be used.
• Red Color: Use gel food coloring or beet powder for a natural alternative.
• Room Temperature: Ensure all ingredients are at room temperature for best results.
• Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutritional Information

Per serving (1 slice): – Calories: 1164 kcal – Carbohydrates: 125g – Protein: 10g – Fat: 71g – Saturated Fat: 32g – Cholesterol: 178mg – Sodium: 641mg – Fiber: 2g – Sugar: 94g – This information is approximate and intended for guidance only.

Indulge in the delightful experience of making and savoring this classic Red Velvet Cake. Its stunning appearance and rich flavor make it a must-try for any baking enthusiast. Enjoy!

Red Velvet Cake

This classic Red Velvet Cake is a showstopper for any occasion with its vibrant color and rich cream cheese frosting.

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
• 1.5 tsp baking soda
• 3 g kosher salt
• 113 g unsalted butter melted
• 250 g vegetable oil
• 500 g granulated sugar
• 227 g sour cream room temperature
• 170 g milk room temperature
• 150 g large eggs room temperature
• 12 g pure vanilla extract
• 28 g red food coloring

For the Frosting

• 680 g cream cheese room temperature
• 226 g unsalted butter room temperature
• 565 g powdered sugar
• 8 g pure vanilla extract
• 0.5 tsp kosher salt

Equipment

• Stand Mixer
• 9-inch Round Cake Pans

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. Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top.
10. 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, fluffier cake, swap the all-purpose flour for cake flour. Let the cakes cool completely before frosting; otherwise, the frosting will melt off! Store red velvet cake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.