Classic Red Velvet Cake is a traditional American recipe for a classic double layered red coloured chocolate cake with a cream cheese icing and filling that's traditionally prepared for Valentine's day. The full recipe is presented here and I hope you enjoy this classic American version of: Classic Red Velvet Cake.
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Red velvet cake and Valentine’s day just go together. This is a traditional recipe for a two-layer cake from the American South where it’s prepared not just for Valentine’s but also for Birthdays and Christmas. The spectacular red colour comes from using high anthocyanin non Dutch-processed cocoa along with plenty of red food colouring.
Ingredients:
For the Cake:
115g (½ cup/1 stick) salted butter, at room temperature and softened at room temperature
300g (1 ½ cups) granulated sugar
60ml (¼ cup) vegetable oil
2 eggs, at room temperature
50ml (2 oz) red food colouring (use liquid, not gel)
1 tsp white vinegar
1 tsp vanilla extract
300g (2 ½ cups) fine cake flour
1 1/2 tbsp unsweetened cocoa powder
½ teaspoon salt
1 tsp baking soda
250ml (1 cup) buttermilk, at room temperature
For the Cream Cheese Icing (Frosting):
115g (½ cup/1 stick) salted butter, softened at room temperature
500g (16 ounces) cream cheese, softened at room temperature
1 tbsp vanilla extract
900g (2 lbs) icing (confectioners’) sugar, sifted
Method:
Begin with the cake: Pre-heat your oven to 180C (160C fan/350F/Gas Mark 4). Butter and flour two 22cm (9-inch) cake tins, line with baking parchment, and then grease and flour again.
Cream together the butter and sugar until light and fluffy. Add oil then beat in eggs, one at a time, until thoroughly incorporated. Mix in the food colouring, vinegar, and vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, salt and baking soda.
Now add the dry ingredients and the buttermilk into the butter and egg mixture, alternating between them. Beat well after each addition, mixing until thoroughly blended. Divide the resultant batter evenly between the two prepared cake tins. Once filled tap the tins on the counter to ensure that there are no air bubbles.
Transfer to the centre of your pre-heated oven and bake for about 25-30 minutes, until a toothpicks inserted into the centre of the cakes emerge cleanly.
Set the cakes aside to cool for at least 10 minutes in the tins before turning them out onto a wire rack to cool completely.
Once the cakes are cool, prepare the icing (frosting): Use an electric mixer to cream together the butter and cream cheese until light and fluffy (about 3 minutes). Add vanilla and beat for 1 more minute.
Turn the mixer down to low speed, then gradually add the icing (confectioners’) sugar. Scrape the bowl, as necessary, to make sure that all of the ingredients are completely combined. Once you’ve incorporated all of the sugar, continue beating on low for 3 more minutes.
Using a large serrated knife (bread knife), slice a thin layer off the tops of the cakes to make sure the tops are flat. You can either discard these extra cake, or alternatively, and more economically, crumble and set aside to decorate the top of the iced cake with the red crumbs.
Spread the icing in between the two cake layers, sandwich together, then spread the remaining icing on the top and the sides of the cake. Refrigerate for at least 1 hour before slicing and serving.
The cake can be stored, covered, in the refrigerator for up to 4 days. The fully decorated cake can also be frozen for up to two months. I would recommend freezing until solid, then wrapping the cake tightly to prevent drying and freezer burn. Thaw the frozen cake in the refrigerator over-night before serving.
