Red Velvet Cake (Classic Version) – Joyofbaking.com

Recipe here: http://www.joyofbaking.com/RedVelvetCake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Red Velvet Cake. A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. If we look beyond the striking appearance of this cake, we will find that it has a mild chocolate flavor with a moist and tender crumb. The mild chocolate flavor comes from adding a small amount of cocoa powder to the batter and buttermilk gives it a moist and tender crumb.

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[Music] hi I’m Stephanie jorski from Joy baking.com today we’re going to make a red velvet cake first preheat your oven to 350° fah that’s 180° C and then you will need 2 9 in that’s 23 cm uh round baking pans that I have sprayed with or you can either butter or spray with a non-stick vegetable spray and line the bottoms with a piece of parchment paper or wax paper then in h a bowl I have placed 250 g that’s a 2 and 1/2 cups of sifted Cape flour that means you sift the cake flour first and then measure it and to that I’m going to add a half a teaspoon of salt and 2 tbspoon of unsweetened cocoa powder now you can use regular or for Dutch processed and I’m just going to sip that in to the flour you want to get all rid of all the little lumps that sometimes cocoa powder can have and then I’m just going to whisk the flour and the cocoa powder together okay and then you will need one cup that’s 240 ML of buttermilk and that makes a moist and tender crumb to this red velvet cake and to that I’m going to add two tablespoons of liquid food uh red food coloring you can just get this at your grocery store now be careful with this cuz it’s pretty bright and it’ll stain I’ve put my uh thing my uh measuring cup on some paper towel just to be careful and then just lightly whisk that together that will make our cake really red okay now in our the bowl of our electric mixer with a paddle attachment or if you don’t have a stand mixer just use a electric hand mixer with a large bowl I’m going to put a half a cup 113 G of unsalted butter at room temperature I like to use unsalted cuz I prefer the uh flavor of that and then I’m just going to beat that until creamy and [Music] smooth okay and then I’m going to add 1 and 1/2 cups that’s 300 Gams of granulated white sugar to that and I’m going to beat it until it’s nice creamy and smooth uh you know maybe uh 2 3 minutes at medium medium high speed want to get some air in the the batter so some nice air pockets okay now I’m going to add one teaspoon of pure vanilla extract try to use the pure it’s got much better flavor than the artificial and I’m going to add two eggs one at a time I’ll beat the first one in and then uh scrape down the sides and then beat the second one scrap down the sides and then add that second egg just beat that until it’s Incorporated now what I’m going to do is add the flour mixture and the uh buttermilk mixture alternately so I’ll add a third of the uh the flour mixture then half of the buttermilk and then finish that off so I’ll add a bit here mix that in then I’ll add about half of the buttermilk careful with this cuz of that red you don’t want this splattering up on you then I’ll add a little half of this and I’m going to add I’ll scrape down the sides and then I’m going to add the rest of the buttermilk try not to get this on your hands or you’ll have red hands which I have done kind of hard not to with this okay suggest wearing an apron when you make this cake let’s do this on low speed so it doesn’t splatter up on [Applause] you and then I’m going to add the rest of the flour okay so we’re done you can see I’ve got that on my hands try not to do what I’ve done and I’m going to transfer this to a large bowl for the final step just so you can see what I’m doing here and a wider Bowl makes it easier to finish it off okay so there we go as you can see that’s bright red this is perfect for uh Christmas or Val times day when you want a red cake okay now I’m just going to clean up a little here now the final step which is the the uh magical step I would say makes this cake so uh interesting is we’re going to mix baking one tpoon of baking soda with 1 teaspoon of distilled vinegar and what when I mix that together it’s going to bubble and foam and then quickly I have to quickly mix that in and that bubble and foaming will cause the cake to be light and fluffy but you have to do this pretty fast and then we’re going to pour the batter divide the batter between the two pans and get it in the oven right away so I’m just going to uh make sure I have my spatula here put these together see it foams going to add this quickly and I’m just going to mix it in easy enough and then just divide as best as you can between the two pans and we’re going to bake this for about 25 to 30 minutes or till toothpick inserted in the center comes out clean so I just use an offset spatula around we go and the other one just try to do it as evenly as you can okay into the oven we go our red velvet cakes are now done as you can see when I touch them they’re firm they’re starting to pull away from the sides of the cake pan which is good now let them cool like this for about 10 minutes and then take a wire rack put it over top of the cake flip it take the uh pan off and peel the parchment paper off and then reflip them so that the the top of the cake is facing up then let them cool completely completely to room temperature after that wrap them in plastic wrap and put them in the fridge for a couple hours until they’re firm and this will make filling and frosting the cake much easier there will be no tearing we’re now going to make the cream cheese frosting I chilled the red velvet cake layers for about 4 hours you could even let them chill in the refrigerator overnight or if you’d like you can freeze the layers for a couple weeks and then what I did is I cut each layer in half I like to use this large knife it makes a quick work of doing that so now we’re going to start on the frosting um 8 oz of cream cheese that’s 227 gam at room temperature put that and if you don’t have a Stam mixer like this with the paddle attachment then just use a electric hand mixer that’s fine and then we’re going to use 8 oz 227 G of mascar pony cheese now this is an Italian cheese and it’s really buttery rich with a velvety texture and it really adds a lot to this frosting but if you can’t find it normally you can find it in the deli section of most grocery stores but if you can’t then just use another 8 oz of regular cream cheese that’ll be fine so that’d be have that at room temperature as well and then we’re just going to beat those until smooth to that I’m going to add one teaspoon of pure vanilla extract try to use a Pure it’s better tasting than the imitation and one cup that’s about 115 gam of confection or sugar you may know it as powdered or icing sugar and I sift this because usually this kind of sugar has lots of lumps so if you sift it cure that problem and then I’m going to just um beat these until smooth all mixed together start out on low speed so it doesn’t fly up on you with the sugar okay scrape this down now what makes this icing uh this frosting a little different besides the masoni cheese is we’re going to add heavy whipping cream also known as double cream and it gives it a really nice texture and flavor so I’m going to switch over to the uh whisk attachment to bead in the uh whipping cream have your uh whipping cream cold in the fridge and then I’m just going to gradually bead in the whipping cream until it’s a nice spreading consistency so change to this just add a little to [Music] start then gradually increase the speed just going to scrape down the bowl make sure everything’s mixed in okay so now I have one layer on there and I’m just going to put about a half a cup of frosting and then just with one like you e use either type of spatula or just a knife just spread it’s going to put the next layer and continue on put some more frosting then do all the layers and then do the top and sides of the cake and if you want you could leave some frosting aside and do some pipe put in a Piping Bag or you could sprinkle the top of the cake with some coconut was very nice this does need to be refrigerated um for a couple days several days it’ll stay in the refrigerator so until next time I’m Stephanie jorski of joy baking.com [Music]