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 that never fails to impress with its vibrant color and delicate, moist crumb. Whether you’re celebrating a birthday, a holiday, or simply treating yourself, this cake is a perfect choice. In this comprehensive recipe, we’ll guide you through making a stunning three-layer Red Velvet Cake, complete with a rich cream cheese frosting. Let’s dive in!

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, 1 stick)
• 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, 3 bricks)
• 1 cup unsalted butter, room temperature (226 grams, 2 sticks)
• 5 cups powdered sugar (565 grams)
• 2 teaspoons pure vanilla extract (8 grams)
• ½ teaspoon kosher salt

Instructions

For the Cake

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

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

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

4. Incorporate Dairy and Eggs: Add the sour cream, milk, eggs, and vanilla extract to the wet mixture and beat until smooth. Then, add the red food coloring and mix until fully incorporated.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to ensure a tender crumb.

6. Divide and Bake: Divide the batter evenly among the prepared cake pans, approximately 634 grams per pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for at least 10 minutes before transferring them to a wire rack to cool completely.

For the Frosting

1. Cream the Cheese: In a clean stand mixer bowl fitted with the whisk attachment, beat the cream cheese until smooth.

2. Add Butter: Add the room temperature butter to the cream cheese and beat until the mixture is fully incorporated and creamy.

3. Incorporate Sugar: Sift the powdered sugar into the bowl through a fine-mesh sieve to prevent lumps. Mix until well incorporated.

4. Flavor and Finish: Add the vanilla extract and salt, and mix until the frosting is smooth and reaches a creamy consistency with stiff peaks.

For Assembly

1. Level the Cakes: Using a sharp bread knife, shave off the rounded tops of each cake layer to create a flat surface. Keep the cake scraps for decoration.

2. Layer and Frost: Place one cake layer on a cake stand, cut side down. Spread a generous layer of frosting on top. Repeat with the second and third layers, ensuring even frosting between each.

3. Frost the Exterior: Use the remaining frosting to cover the sides and top of the cake completely. Smooth it out with a spatula for a professional finish.

4. Decorate: Crumble the reserved cake scraps and use them to decorate the sides or top of the cake. For an extra touch, pipe decorative patterns on the top with any leftover frosting.

Becky’s Tips

• Flour Choice: For a lighter cake, substitute all-purpose flour with cake flour.
• Cocoa Powder: Natural unsweetened cocoa powder works best in this recipe.
• Fat Choices: Feel free to use all butter or all vegetable oil if preferred.
• Dairy Swaps: Substitute sour cream with plain Greek yogurt or buttermilk, and use any milk, including non-dairy options.
• Food Coloring: If using gel food coloring, reduce the amount to 2 teaspoons. Alternatively, use beet powder for a natural red hue.
• Room Temperature Ingredients: Ensure all ingredients are at room temperature for the best results.
• Cooling and Frosting: Allow cakes to cool completely before frosting to prevent melting.
• Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Information

• Serving Size: 1 slice
• Calories: 1164 kcal
• Carbohydrates: 125g
• Protein: 10g
• Fat: 71g
• Saturated Fat: 32g
• Trans Fat: 1g
• Cholesterol: 178mg
• Sodium: 641mg

This Red Velvet Cake recipe is sure to become a favorite in your baking repertoire. With its rich, velvety texture and luscious cream cheese frosting, it’s a showstopper at any gathering. Enjoy every decadent bite!

Red Velvet Cake

This classic red velvet cake is a show-stopper with its vibrant color and rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr

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 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 (3 bricks)
• 226 g unsalted butter room temperature (2 sticks)
• 565 g powdered sugar
• 8 g 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.
6. Divide the batter evenly among the 3 cake pans. 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.
11. Frost the entire exterior of the cake with the remaining frosting. If desired, crumble the leftover cake scraps for decoration.

Notes

For a lighter cake, use cake flour. Ensure all ingredients are at room temperature. Sift powdered sugar for smooth frosting.