Nothing Say I Love You Like Red Velvet Cake
This is the recipe I get asked for the most, and it has probably been the one that has evolved the most. Every time I make it I think I can make it a little better the next time. This is the 2021 version and may be different the next time it gets posted.
People tend to be scared of making red velvet cause they think it will be difficult, which couldn’t be farther from the truth. I find red velvet easier to make than vanilla cake.
Red Velvet is my all-time favourite cake. I will always pick it over chocolate or vanilla any day. There is just something about this cake that I love, plus it always has cream cheese icing which everything is better with cream cheese icing!
I hope that your Valentine’s Day is filled with lots of LOVE!
Ingredients
3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tbsp cocoa powder
1 cup buttermilk
3 eggs (room temperature)
1 cup canola oil
1 tsp vanilla extract
1 tbsp vinegar
2 tsp red food colouring
For the Icing:
8 oz Cream Cheese
1/2 cup butter
4 cups icing sugar
2 tsp vanilla extract
Directions
Preheat the oven to 350°F (180°C). Spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
Mix the flour, sugar, baking soda, salt, and cocoa in a bowl and set aside.
Put the buttermilk, eggs, oil, vanilla, vinegar, and red food colouring in a bowl and mix on low for 2 minutes.
Slowly add the flour mixture to the buttermilk mixture. Mix until the lumps are gone, this should take 2-3 minutes.
Divide the batter evenly between your prepared cake pans.
Bake for 30 minutes or until a toothpick inserted into one of the cakes comes out clean.
Transfer to a wire cooling rack to cool completely before icing.
Cream Cheese Icing Directions
Add softened butter and cream cheese to the bowl of your stand mixer and beat them together for three minutes until creamy and smooth.
Add the powdered sugar and vanilla extract and beat in until smooth and fluffy (about another two minutes).
Ice cooled cake.
Red Velvet Cake With Cream Cheese Icing
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder
- 1 cup buttermilk
- 3 eggs room temperature
- 1 cup canola oil
- 1 tsp vanilla extract
- 1 tbsp vinegar
- 2 tsp red food colouring
Cream Cheese Icing
- 8 oz Cream Cheese room temperature
- 1/2 cup butter room temperature
- 4 cups icing sugar
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Spray two 9-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
- Mix the flour, sugar, baking soda, salt, and cocoa in a bowl and set aside.
- Put the buttermilk, eggs, oil, vanilla, vinegar, and red food colouring in a bowl and mix on low for 2 minutes.
- Slowly add the flour mixture to the buttermilk mixture. Mix until the lumps are gone, this should take 2-3 minutes.
- Divide the batter evenly between your prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted into one of the cakes comes out clean.
- Transfer to a wire cooling rack to cool completely before icing.
Cream Cheese Icing
- Add softened butter and cream cheese to the bowl of your stand mixer and beat them together for three minutes until creamy and smooth.
- Add the powdered sugar and vanilla extract and beat in until smooth and fluffy (about another two minutes).
- Ice cooled cake.
