A delicious, moist red velvet cake that is sure to become one of your favorite dessert recipes.
Welcome to A&B Homemaker! I'm excited to share one of my favorite desserts...Red Velvet Cake! You don’t want to miss this recipe!
I love red velvet cake because it is a chocolate treat without being overly sweet. Take a moment and check out the video where we explore the topic of boundaries along with a step by step recipe for a moist red velvet cake.
Ingredients
Dry Batter Ingredients
• 2 2/3 cups sifted cake flour
• 2 cups sugar
• 2 TBSP unsweetened cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp salt
Wet Batter Ingredients
• 1 cup buttermilk
• 2 large eggs + 1 egg white
• 1 cup vegetable oil
1/2 stick of butter
• 1 1/2 TBSP red food coloring
• 1 tsp pure vanilla extract
• 1 tsp distilled white vinegar
Chocolate Ganache
• 4 oz Ghirardelli bittersweet chocolate baking bar
• 1/4 cup heavy cream
Cream Cheese Frosting (makes 4 cups)
• 8 oz Philadelphia cream cheese, softened
• 1/2 cup salted butter, Challenge
"European Style", softened
• 1 tsp pure vanilla extract
• 4 1/2 cups confectioners powdered sugar
• 1 TBSP heavy whipping cream, very cold
Directions
Make Red Velvet Cake:
1 Preheat oven to 350° F.
2 Mix all dry batter ingredients together in a large mixer bowl.
3 In a separate large bowl, mix together all wet ingredients on low.
To make chocolate ganache
Coarsely chop Ghirardelli chocolate bar.
Melt chocolate with heavy cream in a glass bowl in the microwave on the lowest setting, stirring thoroughly every 30 seconds until smooth. If there are just a few lumps left, don't nuke it again, just keep stirring and they'll melt right in.
Add chocolate ganache to wet mix and blend with mixer.
Continue the Cake
4 Add dry ingredients to wet mixture 1/3 at a time, mixing in between on low setting. Mix until batter is smooth.
5 Fill cake pans evenly and place pans in oven and bake for 25 minutes or until toothpick comes out clean from center of each cake.
6 Remove pans from oven and allow cakes to cool in pan for 15 minutes.
7 Allow them to cool completely on a wire rack or counter before frosting.
8 Add icing and enjoy!!
Make Cream Cheese Icing
1 Using a stand mixer or electric handheld mixer, combine softened cream cheese and butter. Mix until well blended and smooth.
2 Add vanilla extract. Mix well.
3 Add powdered sugar 1 cup at a time, mixing well in between to really incorporate the sugar. This process will ensure a smooth texture.
4 Add 1 TBSP very cold heavy whipping cream. Beat well for fluffiness.
5 Chill in refrigerator until cakes have cooled completely before frosting. Chilling the frosting also helps it gain more structure when piping since we softened the cream cheese and butter earlier.
I hope you all take the try out the recipe and share your thoughts on boundaries in the comments.
Enjoy!
-AB