How to make a Red Velvet Cake from scratch

New Orleans native Charlie Andrews gives a demonstration on how to make a Red Velvet Cake from scratch! This cake calls for 15 to 20 slices. A red Velvet cake is a chocolate cake with a dark red, bright red or red brown color. It is traditionally prepared as a layered cake with cream cheese frosting. My recipe calls for a fluffy, moist and delicious Red Velvet cake. This cake is made with flour, cocoa powder, butter, oil, sugar, eggs, buttermilk, and red food coloring. The secret to making this cake is adding a mixture of baking soda and vinegar into the cake batter. Once the cake is baked, we fill the insides and top it with a delicious, cream and non- runny cream cheese frosting! I have also have an option for you to turn this cake into a birthday cake as shown in this recipe. I recorded this recipe on my birthday! Hope you’ll be willing to give this recipe a try!

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Red Velvet Cake

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It was up everybody I’m Charlie and today I’m going to be showing you how to make my delicious red velvet cake a red velvet cake is a chocolate cake with either a dark red bright red or a reddish brown color and it is traditionally prepared at the leader

Cake with cream cheese frosting like how you see here my recipe for a red velvet cake calls for a nice fluffy and moist red velvet cake it is good this cake is made with flour butter or it’s sugar butter milk cocoa powder and red food coloring now the secret to

Making a red velvet cake we got to combine a mixture of baking soda and vinegar and we’re going to add that entire cake batter and bake it to perfection once the cake is cooled we’re going to feel the inside of the cake and we’re going to top it with a delicious

Creamy and non-running cream cheese frosting and today I’m going to be showing you step-by-step on how to make this delicious southern classic so let’s get started okay this is all what you’re going to need to make your red velvet cake and we’re going to get started with our ingredients you’re going to need

Some all-purpose flour sugar unsalted butter at room temperature sweet brown cocoa and this is the Dutch process that I’m going to be using for this recipe and I need some baking soda baking powder three large eggs at room temperature butter milk every room temperature vegetable vanilla extract

Vinegar and some red gel paste food coloring and you will also need some black gel paste food and for our cake frosting you’re going to need some confectioner sugar and some cream cheese and to bake our red velvet cake you’re going to need some Baker’s Joey non-stick baking spray and two

9-inch round cake pans and if you want to decorate your red velvet cake here I have a bag with a large Tipler and coupler set this is the large version and this is the small version and you can use this just in case if you want to

Decorate your red velvet cake here are the actual decorating tips that I’m going to be using for this recipe I’m going to be using the Wilton number twenty one tip this is going to be for piping out my borders and I’m going to be using the Wilton number five tip for

My writing and I’m also going to be using the Wilton number two a tip for piping out some balloons onto my cake okay and there we have it let’s get straight to it add two one-half cups of all-purpose flour 1 teaspoon of baking powder and 1/4 cup of sweetened or

Unsweetened cocoa powder now we’re going to go ahead and sift that into a large bowl I’m going to go ahead and give that a quick stir now in a separate Bowl we’re going to add one cup of buttermilk make sure your buttermilk is at room temperature and to that we’re going to

Add two teaspoons of gel paste red food coloring mix all ingredients together until well combined if you are using a stand mixer like I have use the paddle attachment or you can use a hand mixer in our stand mixer with the paddle attachment add one stick of unsalted butter at room temperature

1/2 a cup of vegetable and one 2/3 cup of sugar we’re going to mix all ingredients together and we’re going to start our mixer off on a medium speed then we’re going to increase the speed of our mixer to the highest setting and we’re going to beat this for about 4

Minutes now at some point during those 4 minutes you’re going to stop your mixer and you’re going to scrape down the sides of your bowl and you’re going to continue mixing that in now we’re going to scrape down the sides of our Bowl again and there you go

Now we’re going to add three large eggs in one at a time we’re going to add the first egg in mix that until it’s well combined add the second egg in mix that until it’s well combined add the third egg in mix that until it’s well combined

And there we have it looking good add 2 teaspoons of 100% pure vanilla extract mix until well combined all right and we are done here and scrape down the sides of your bowl here we have our buttermilk mixture and our all-purpose flour mixture and we’re going to alternate this into our batter

Into three separate intervals we’re going to spray both of our pans with non-stick baking spray and we’re going to preheat our oven to 325 degrees add one cup of your all-purpose flour mixture and 1/3 cup of your red buttermilk mix all ingredients together until well combined add one cup of

All-purpose flour mixture and 1/3 cup of your red buttermilk mix all ingredients together until well combined add one cup of your all-purpose flour mixture and 1/4 cup of your red buttermilk mix all ingredients together until well combined now for the secret step add one teaspoon of baking soda and

One teaspoon of vinegar as you can see it’s nice and bubbling up now we’re going to add that into our cake batter mix until well combined and we’re done our red velvet cake batter is now ready now we’re going to pour the batter into our baking pans as

Even as possible using a spoon you’re going to spread your batter around your pans and we’re going to shape the pans and we’re going to give it a little tap and this will make your batter even now it’s ready to be baked place into a preheated 325 degree oven and we’re

Going to bake this for 40 minutes I’m going to go ahead and set my timer to 40 minutes now right time is up we’re going to remove our cakes out of the oven after baking on 325 degrees for about 40 minutes I’m going to do a toothpick test

Insert it and it’s clean then do the other side insert it and it’s clean now you’re going to let these cakes cool completely before you frost them now let’s get started with our cream cheese frosting and our stand mixer with the paddle attachment add two sticks of unsalted butter at room temperature and

To that we’re going to add four ounces of cream cheese and make sure your cream cheese is cold okay mix all ingredients together until well combined now we’re going to scrape down the sides of our bowl add two cups of confectioner’s sugar mix until well combined

We’re going to scrape down the sides of our bowl add two cups of confectioner’s sugar and 1 teaspoon of vanilla extract mix all ingredients together until well combined and we’re done looks good now I’m going to show you how stiff this is look at this now shake my spatula I even

Hit it on my bowl and that frosting isn’t going anywhere ladies and gentlemen it’s a perfect consistency these next few steps are totally optional add one stick of unsalted butter at room temperature and to that we’re going to add two cups of confectioner’s sugar mix until well combined

Scrape down the sides of your mixing bowl now as you can see your buttercream is pretty thick we’re going to thin that out add one teaspoon of whole milk and 1 teaspoon of 100% pure vanilla extract mix all ingredients together until well combined and we’re done

Scrape down the sides of your bowl now remember this step is totally optional if you don’t want to do it you don’t have to do this step okay now we’re going to take a small amount of the buttercream and we’re going to place this into a small bowl and we’re going

To color this as well now we’re going to add a little bit of color I’m going to add about a teaspoon of gel paste red food coloring to this and we’re going to mix that in and cells well combined and we’re done nice beautiful red color now we’re going to color this

Buttercream we’re going to add about a teaspoon of black gel paste food coloring and we’re going to mix that in until it’s well combined and there we have it it’s a nice beautiful black color now we’re going to take our piping bag and I just give you

A demonstration I’m going to take a coupler and we’re just going to add that into the piping bag make sure you fit it all the way on the end now here we have all go to number twenty one tip we’re going to place that on top of the

Coupler and we’re going to screw that on now remember this is just a demonstration and this is also totally optional do not have to do this if you don’t want to and here we have the large coupler and tip now we’re going to take our red buttercream and we’re going to

Add that into our piping bag we’re going to take our black buttercream I’m going to add that into our piping bag we’re going to shake our piping bag in a downward motion to get the buttercream to settle at the bottom and once it’s settle at the bottom it is ready to be

Piped now we’re going to add the Wilton number five tip on to our coupler and we’re going to just screw that in place and there you go we’re going to take our piping bag and we’re going to shake the piping bag in a downward motion this will get the buttercream to settle

Toward the bottom of the bag now using the sharp knife we’re going to cut off the top of our cake layer you want to go all around very carefully and once you’re done you’re just going to peel that right off and you can use this to

Make crumbs to add on to the sides and on top of your cake if you like now we’re going to add some cream cheese frosting on top of our first layer of cake using a spatula we’re going to spread our frosting around our cake layer as evenly as possible

Now we’re going to add our second layer of cake right on top of our first layer I’m going to press down gently to seal the two layers now we’re going to add a small amount of cream cheese frosting on top of our cake layer and we’re going to

Apply what you call a crumb coat a crumb coat is the base coat of icing on a cake which seals in the crumbs so you want to carefully go along the top and the sides of your cake layers and we’re done place your cake into a freezer for about

20 minutes after 20 minutes you’re going to remove it out of your freezer you can also add this into your refrigerator too if you like now we’re going to go ahead and apply our final coat onto our cake layers and we’re going to spread that around with our spatula is evenly as

Possible and you will notice that that as you are spreading your frosting along the top some of your frosting will kind of freefall along these sides of your cake so that will allow you to frost the sides of your cake as well now we’re going to smoothen out the top part of

Your cake do it the best way you can now we’re going to smoothen out these sides of your cake and there we have it now got smoothing out the top just a little bit more now here I have a decorating comb we’re just going to take this decorating comb

And we’re just going to go all around the sides of our cake with it just go all around and this is how it looks when we’re done got a nice little pattern on the sides looks fancy you want to start off by piping out our border along the

Top of our cake do it the best way you can and also remember you do not have to do this step at all if you do not want to do it you could just take your crumbs and place it along the top and the sides

And there you go now we’re going to do the bottom border now here is another view of me putting the bottom border onto the side of the cake and there we have it out we have our top and our bottom voters finished now Here I am writing happy now I am using the

Number 5 tip by Wilton and I taking some buttercream and I use some black gel paste food coloring to turn a buttercream black and now I’m using that to write happy 31st birthday Charlie on my cake now this is a very nerve-wracking when I do writing on

Cakes not perfect but I do the best I can now I’m also very slow when it comes to writing on cakes I like to take my time you know but I’m getting better I’m getting better doing pretty good to say I’m not a professional cake decorator now we’re going to pipe out some

Balloons I’m using a number 2 8 tip that’s the big tip that i’m using to pipe out these balloons now we’re going to pipe out some strings for deep balloons now i’m gonna give you a preview of the cake here it is turned out beautiful after third first

Birthday Charlie me and here’s the side he aside he looks beautiful now I’m gonna go ahead and cut you a slice Wow look at that look at nice and fluffy and moist that looks oh it looks so good and there you have it ladies and gentlemen red velvet cake made from

Scratch by New Orleans native thanks for watching hash towns go ahead and take a bite now I know throughout the video you guys seen me make this cake like a birthday cake well of course it’s my birthday and I want red velvet cake for my birthday so

They’ll be happy so I’m go ahead and take a bite Cheers hmm man you could taste that cocoa and gives it that nice cocoa flavor the fluffiness of texture mmm and you got a cream cheese frosting man I am in heaven right now the rest this cake is so good its fluffy

Moist delicious try the recipe and there you have it Liz and Jenna red velvet cake made from scratch my mom’s name thanks for watching and don’t happy birthday to me hey y’all I hope you all enjoyed the video like it subscribe to my channel so you can enjoy all of my delicious

Recipes cooked right here in my kitchen if you have any questions or comments please post them or you can email me at Charlie the cook Andrews at gmail.com you can also contact me on Facebook WWF acecomm slash totally the cook Andrews you can also check out this

Recipe along with all of my other recipes at WWE the can well calm and if you want to donate to the channel check out the links in the description box and it will take you step-by-step on how to donate so until next time take care and

I hope you all have a blessed day bye bye you