This is a classic Red Velvet Cake Recipe and frosted with an equally velvety cream cheese Italian meringue buttercream. This one is a sure winner :)
Red Velvet cakes are not a staple in where I live in this French part of Canada. So the first time I heard about it was maybe about 10 years ago (thanks to the Internets). I tried a recipe that was posted online and since I’ve never tasted one before so I couldn’t compare it, I really wasn’t sure how I felt about it.
I was a bit confused that it wasn’t truly a chocolate cake nor was it a vanilla cake and then throw in the red colour in there, it was a bit too much for me to process.
BUT I did like that the go to frosting was with cream cheese. I mean you really can’t go wrong when you have cream cheese frosting on anything (even a cardboard).
Now, Red Velvet cake has made its way up here and any cupcake place would not be complete without it. It is also one of my most ordered cake flavour.
Mind you, I am still on the fence on how I feel about it but I would eat anything with cream cheese frosting, so there it is.
Leaving feelings aside, let’s talk about the cake.
I like how this cake is moist and has a nice fine crumb. When I started making red velvet cakes, I was using the basic red liquid food colouring that you find in the grocery store. You have to use like 1-2 oz of that thing to get a dark colour for your cake. Yikes! And I find that the colour is more like a burgundy than a red.
Then I discovered Chefmaster Liqua-Gel Food Color Super Red; you only need one teaspoon and you get this rich beautiful red colour for the cake. Actually I use this colouring any time I need a red colour, in cakes, or buttercream. I like it because it doesn’t take much of it to get to a red colour and it doesn’t have an aftertaste.
And for the frosting, you can use two times of this cream cheese frosting. That was how I was frosting this cake before. But then I discovered cream cheese Italian meringue buttercream (IMBC) and this has changed my life.
Cream cheese IMBC is just the smoothest cream frosting that I have ever tasted, so velvety, perfect for this red velvet cake. But this frosting can be a bit temperamental and it took me quite a few tries to get a pretty stable frosting that you can also pipe with.
Make sure to beat the cream cheese first until it is lump free. Then add in the IMBC, a bit at a time, incorporating it well. Don’t be tempted to add more IMBC as the recipe calls for as this will make the frosting to curdle.
Also note that this frosting is not as firm as regular IMBC, the consistency is more like a medium-soft peak whipped cream. But it is firm enough to pipe basic bead or shell borders.
Here is a quick video on how I mounted and
decorated the cake.
This red velvet cake recipe can also be made into cupcakes; it will yield about 24 regular sized cupcakes.
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(315 g) cake flour
3 tbsp (15 g) cocoa
1 tsp salt
2 cups (400 g) granulated sugar
2 large eggs
1 cup (250 ml) oil
1 tsp vanilla
1 cup (250 ml) buttermilk
1 tsp Chefmaster Liqua-Gel Food Color Super Red
1 tbsp vinegar
1 tsp baking soda
Cream Cheese Italian Meringue Buttercream
(to measure 4 oz or 120 ml)
1 cup (200 g) + 1/4 cup (50 g) granulated sugar
1/4 cup water
3/4 cup (6 oz or 170 g) butter, cut up in small squares
1 tsp vanilla
16 oz (500 gr) cream cheese
CREAM CHEESE ITALIAN MERINGUE BUTTERCREAM
So, tell me do you like Red Velvet cakes? Let me know and comment below!
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