In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Red Velvet Cake: A Delicious Classic

Introduction

Welcome to the ultimate guide to making the perfect Red Velvet Cake, a timeless classic that combines a hint of cocoa with a stunning red hue, topped off with velvety cream cheese frosting. Whether you’re a baking novice or a seasoned pro, this Red Velvet Cake recipe will make you the star of any celebration. From its origins to serving tips, we’ll walk you through every detail you need to know.

Ingredients List

For the Cake

• 3½ cups all-purpose flour (420 grams)
• ¼ cup unsweetened cocoa powder (21 grams)
• 1½ teaspoons baking soda (9 grams)
• 1 teaspoon kosher salt (3 grams)
• ½ cup unsalted butter, melted (113 grams, 1 stick)
• 1¼ cups vegetable oil (250 grams)
• 2½ cups granulated sugar (500 grams)
• 1 cup sour cream, room temperature (227 grams)
• ¾ cup milk, room temperature (170 grams)
• 3 large eggs, room temperature (150 grams)
• 1 tablespoon pure vanilla extract (12 grams)
• 2 tablespoons red food coloring (28 grams)

For the Frosting

• 24 ounces cream cheese, room temperature (680 grams, 3 bricks)
• 1 cup unsalted butter, room temperature (226 grams, 2 sticks)
• 5 cups powdered sugar (565 grams)
• 2 teaspoons pure vanilla extract (8 grams)
• ½ teaspoon kosher salt

Timing

Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Cooling Time: 10 minutes
Total Time: Approximately 1 hour 10 minutes

Step-by-Step Instructions

Step 1: Prepare Your Pans

Preheat your oven to 350°F. Grease three 9-inch round cake pans and set aside.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

Using a stand mixer with a paddle attachment, beat the butter, vegetable oil, and sugar until smooth. Add the sour cream, milk, eggs, vanilla extract, and red food coloring. Beat until fully incorporated.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 5: Bake the Cakes

Divide the batter evenly among the three cake pans (about 634 grams per pan). Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool for at least 10 minutes.

Step 6: Prepare the Frosting

In a stand mixer with a whisk attachment, beat the cream cheese until smooth. Add the butter and mix. Sift in the powdered sugar and mix until well incorporated. Add the vanilla extract and salt, mixing until creamy.

Step 7: Assemble the Cake

Trim the rounded tops of each cake layer. Place the first layer on a cake stand and spread a generous layer of frosting on top. Repeat with the second layer, then add the third. Frost the entire cake, using leftover cake scraps for decoration if desired.

Nutritional Information

Serving Size: 1 slice
Calories: 1164 kcal
Carbohydrates: 125g
Protein: 10g
Fat: 71g
Saturated Fat: 32g
Cholesterol: 178mg
Sodium: 641mg
Fiber: 2g
Sugar: 94g

Healthier Alternatives for the Recipe

For a lighter version, consider using Greek yogurt instead of sour cream or try swapping half the sugar with a natural sweetener like honey. You can also use beet powder for a natural red color instead of food coloring.

Serving Suggestions

Pair your Red Velvet Cake with a scoop of vanilla ice cream or a cup of freshly brewed coffee for a delightful treat. Garnish with fresh berries or mint leaves for an extra touch of elegance.

Common Mistakes to Avoid

• Overmixing the batter can lead to a dense cake. Mix just until combined.
• Not using room temperature ingredients can cause the batter to curdle.
• Skipping the sift can result in a lumpy frosting.

Storing Tips for the Recipe

Store your Red Velvet Cake in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.

Conclusion

This Red Velvet Cake recipe is not only visually stunning but also irresistibly delicious. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this cake is sure to impress.

FAQs

Q: Can I make this cake gluten-free?
A: Yes, simply substitute the all-purpose flour with a gluten-free flour blend.

Q: Can I use gel food coloring?
A: Absolutely, just reduce the amount to 2 teaspoons.

Q: How do I prevent the cake from sticking to the pan?
A: Ensure you grease the pans well and consider lining them with parchment paper for extra protection.

For more delicious recipes and baking tips, explore our related posts on Food Lovers Blog. Happy baking!

Red Velvet Cake

A classic red velvet cake with a rich, tangy cream cheese frosting. Perfect for any celebration!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 1164

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 420 g all-purpose flour
• 21 g unsweetened cocoa powder
• 9 g baking soda
• 3 g kosher salt
• 113 g unsalted butter melted
• 250 g vegetable oil
• 500 g granulated sugar
• 227 g sour cream room temperature
• 170 g milk room temperature
• 150 g large eggs room temperature
• 12 g pure vanilla extract
• 28 g red food coloring

For the Frosting

• 680 g cream cheese room temperature
• 226 g unsalted butter room temperature
• 565 g powdered sugar
• 8 g pure vanilla extract
• 0.5 tsp kosher salt

Equipment

• Stand Mixer
• 9-inch Round Cake Pans
• Whisk
• Bread Knife

Method

 

1. Preheat oven to 350°F. Grease three 9-inch round cake pans. Set aside.
2. Add the flour, cocoa powder, baking soda, and salt to a large bowl and whisk until combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, and sugar together until smooth.
4. Add in the sour cream, milk, eggs, and vanilla extract and beat until smooth. Add in the red food coloring and beat until fully incorporated.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Divide the batter evenly among the 3 cake pans (about 634 grams per pan).
7. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for at least 10 minutes.
8. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth.
9. Add in the butter and beat until incorporated.
10. Sift in the powdered sugar through a fine-mesh sieve. Mix until well incorporated.
11. Add in the vanilla extract and salt and mix again until the frosting reaches a smooth and creamy consistency with stiff peaks.
12. Using a bread knife, shave off the rounded top of each cake to create a flat top. Save the cake scraps for decoration.
13. Place 1 cake layer on a cake stand cut side down. Spread a generous layer of frosting on top.
14. Add on the 2nd cake layer and spread a layer of frosting on top.
15. Add on the 3rd cake layer.
16. Frost the entire exterior of the cake with the remaining frosting.
17. If desired, crumble the leftover cake scraps and decorate the sides or top of the cake with them. Additionally, pipe decorations on the top of the cake with leftover frosting.

Notes

Feel free to substitute sour cream with plain Greek yogurt or buttermilk. Ensure all ingredients are at room temperature before starting. Sift powdered sugar for smoother frosting.