Red Velvet Cake Recipe

About twenty years ago, I visited the US for the first time and was introduced to Red Velvet Cake with Cream Cheese Frosting. Every body seemed very excited about Red Velvet Cake.

When I asked why the red color, I was told it was made from Beetroots. I personally didn't like beetroots then, so I never tasted a Red Velvet cake until years later when I realized that the red color was not always beetroot juice but red food coloring.

I have tried various online recipes and I must tell you; I honestly do not know which one is authentic.

This is my version of a Red Velvet cake again after trying various recipes online I made my own changes and now am pleased with this recipe.


Makes - Two 8 inch cake layers 

Ingredients 
200 grams/ 2 cups Self Rising Cake Flour
1 1/2 tsp Coco Powder
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp White Vinegar
1/2 tsp Salt
190 grams / 1 1/2 cup sugar
1 large Eggs + 1 egg white
80 grams / unsalted Butter  (melted)
160 ml / 1 cup Whole Milk
2 tbsp Yogurt
40 ml  Red Food color or (1/2 tsp red gel food color diluted in 60 ml water)
Note: You could use the juice from one can of Beetroots instead of the red food coloring for a more healthy option..

Method 

• Preheat the oven to 165 C/ 325 F
• Prepare your baking pans.
• Mix the yogurt into the milk and mix thoroughly.
• Prepare your food color if using gel food color. 
• Mix / Sift all dry ingredients except the sugar into a bowl.
• Flour, Coco Powder, Baking Powder, Baking Soda and Salt.
•  Break the eggs into the sugar and whisk until light and fluffy.
•  Slowly add the melted butter into the egg and sugar mixture.
•  Next add in the Yogurt Milk mixture.
•  Now add in the red food color.
• Next add in the white vinegar.
• Note : If you haven't prepared your baking pans yet, do so before you mix in the vinegar and flour mixture.
• Once you add the vinegar the mixture will start to bubble and you need to place it into the oven immediately.
•  Add in the vanilla
• And the flour mixture.

 Your batter is ready...

Pour into the baking pans and bake for about 20 to 25 minutes until a skewer inserted into the center comes out clean

 Once baked cool in the pan for about 10 minutes then remove from the pan and cool completely.

Here's a close up of both the layers. One front and one back.

Once cooled decorated with your favorite frosting. Most common of course is Cream Cheese Frosting. My favorite recipe is listed below for you.
I got this recipe from Martha Stewart's website and since I tried this I've never changed it. It's really delicious.

Cream cheese Frosting.
1/2 cup / 4 oz Cream Cheese
1/2 cup / 4 oz Butter
2 cups / 16 oz Powdered sugar
2 tbsp Sour Cream or Fresh Cream
2 tsp Vanilla Extract

Method - place all ingredients in a bowl and whisk until light and fluffy.
Cream Cheese is Perishable and hence the cake will need to be refrigerated. 

I'm making this cake for someone who loves Red Velvet cake but wants it to be covered with Fondant and decorated with Royal Icing... Hence my cake was layered with my Chocolate Buttercream, frosted with my Vanilla Buttercream, covered with my homemade Fondant and decorated with Royal Icing.

This week, I'll also show you what I did with this cake. Isn't the color just beautiful?
I'll post progress pictures of what I did with this cake ..... so don't disappear....

Thanks for stopping by.
I do hope you try this recipe. Let me know if you do.
Until next time.
Happy Caking.