Red Velvet Cake Recipe

Red velvet cake recipe sounds like an invitation to cook a dessert fit for a royal family! Noble burgundy color and snow white frosting create a feeling of exclusive rich treat.

How Did The First Red Velvet Cake Recipe Appear?

Cake

2 tablespoons unsweetened cocoa powder

2 ounces red food coloring

1 cup buttermilk

1 teaspoon salt

1 teaspoon vanilla extract

1/2 cup butter

1 1/2 cups white sugar

2 eggs

2 1/2 cups all-purpose flour, sifted

1 1/2 teaspoons baking soda

1 lemon juice

Icing

1 cup milk

5 tablespoons all-purpose flour

1/2  cup white sugar

1/2 cup heavy cream

1 cup cream cheese

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9 inch round pan and set aside.

Now we have to do a few preparations before combining all ingredients together.

Combine the buttermilk, salt and 1 teaspoon vanilla and set aside.

Put baking soda into the lemon juice, then add to the buttermilk mixture.

Mix together cocoa powder and food coloring.

In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time.

Stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.

Pour batter into prepared pan. Bake in the preheated oven for 45-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow to cool completely before frosting. Refrigerate until ready to serve.

In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely.

Beat together cream cheese, heavy cream, sugar and vanilla sugar until light and fluffy, then stir in the cooled milk and flour mixture.

Let cool in a refrigerator until the until icing reaches spreading consistency.

Slice the baked cake into to layers, spread some icing over the first layer, cover with the second one and pour over with the remaining icing.

In this recipe the icing used is made a bit too liquid intentionally: once the cake is assembled it will get soaked with the icing and taste just fascinating if you leave it overnight.

However if you prefer a more traditional icing you may use whipped cream or butter based icing.

Bon Appetite!

What about making green velvet or blue velvet cake?

Why not? It all depends on the colorings you've got and your fantasy!

If I only add cocoa and don't add any red coloring will the cake still be that color?

Most likely no. Cocoa gives a very light red color compared to coloring. It will more resemble a chocolate of devil food cake.