Gradually add the eggs to the creamed mixture, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula.Īdd the dry ingredients to the bowl in batches, alternating with the red buttermilk, mixing until well combined. Lightly beat the eggs and vanilla together. In a jug, whisk together the buttermilk and food colouring.Ĭream the butter and caster sugar together in a stand mixer until really pale and light, this will take at least 2–3 minutes. Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. Grease two 20cm/8in cake tins and line the bases with baking paper. This is my first time finding your site but it will not be the last! I also made your southern candied yams yesterday and my husband loved them! Thanks for everything because I had given up on being a good cook until I found your site.Preheat the oven to 180C/160C Fan/Gas 4. I’ll experiment with both of those until it’s perfect otherwise I am so excited about this cake. As for the height of the cake, maybe I didn’t use enough flour. I checked at 25 minutes and it wasn’t ready and then after 30 minutes, it was crusty. I just wanted to note that just as two other reviewers mentioned, my cake was not as tall and the edges were crusty. I will be nice and just take this to church and to my family for Christmas so I will not start something. No one ever tries to outdo her but your cake is better. She has been making the best cake at Christmas for the last 20 years. My sister-in-law on my husband’s side of the family is the red velvet cake queen. I just finished my first ever red velvet cake and it is so delicious! As soon as I finishing putting on the icing, my husband and I both ate two slices right away. Great recipe, instructions, and for sharing with all of us. I have been checking out this channel for a while now, and I will definitely be cooking these recipes up now. I used five cups and let me tell you – it was super sweet (need I say that I am addicted to sweet stuff). I have tried both of these recipes within this month, and this red velvet cake wins hands down! The only thing that I would say is to be careful with the powdered sugar. They must be referring to the Divas Can Cook red velvet cake, where she incorporates a half cup of coffee into her red velvet cake batter (which was delicious by the way). I also see that someone asked Rosie was there a specific type of coffee to use in this recipe. We lessened the cook time down to 19 minutes at 325 degrees and they were absolutely delicious. My fiancé and I made this delicious recipe last night, however, we made cupcakes instead of an actual cake. This is absolutely the best cake that I have had in a looooong time.
#Red velvet cake full#
Now that all of the important stuff is out of the way, it is time to get to baking! Remember this recipe for all of your special occasions such as Thanksgiving, Christmas, Birthday’s, Valentines, and whenever you are craving a moist homemade Red Velvet Cake! Give this recipe a try, and be sure to send me some pictures of your cake! XOXO Watch the full video tutorial to see how I made, and decorated this cake!Įveryone reading this post. Keep in mind that if you don’t want to decorate the cake with rose swirls, you don’t have to. I decorated my vanilla rose cake the same way, however for that cake I used buttercream frosting. I wanted my red velvet cake to look pretty, so I decorated the cake with rose swirls! I used a 1M Wilton tip to create the rose swirls. I use Cream Cheese Frosting for my red velvet cakes. Room temperature ingredients are easy to incorporate, which means less mixing. That means that I take out the eggs, and buttermilk at least one hour prior to mixing the ingredients. Whenever I make cakes, I make sure that ALL of my ingredients are at room temperature.
So make sure that you mix the cake batter just until everything is well combined… You’ve been warned! That will result in having a dry, bread like cake… You don’t want that. Over mixing causes the gluten in the flour, to form elastic gluten strands. When you make this cake be sure to not over mix the batter. The cake & the frosting are out of this world!Īgain – This has got to be one of the most moist and fluffy cakes that I have ever made- Point- Blank- Period. I top my red velvet with super creamy cream cheese frosting, which by the way is homemade. I love red velvet cake, but I don’t love everyones red velvet cake recipe! Some people claim to have the best red velvet cake recipe, but I truly think mine is the best ( of course! HAHA) This southern red velvet cake is so unbelievably moist! Like seriously, it’s amazing. BEST red velvet cake recipe, ever! This red velvet cake is so moist & fluffy.
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