BEST red velvet cake recipe, ever! I top my red velvet with super creamy cream recipes with heart shaped pasta frosting, which by the way is homemade.
This has got to be one of the most moist and fluffy cakes that I have ever made- Point- Blank- Period. When you make this cake be sure to not over mix the batter. Over mixing causes the gluten in the flour, to form elastic gluten strands. Whenever I make cakes, I make sure that ALL of my ingredients are at room temperature. That means that I take out the eggs, and buttermilk at least one hour prior to mixing the ingredients.
Room temperature ingredients are easy to incorporate, which means less mixing. I use Cream Cheese Frosting for my red velvet cakes. 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 decorated my vanilla rose cake the same way, however for that cake I used buttercream frosting.
Keep in mind that if you don’t want to decorate the cake with rose swirls, you don’t have to. 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! Watch the full video tutorial to see how I made, and decorated this cake!
I might be biased, but I think I’ve found the BEST red velvet cake recipe! This cake comes out so fluffy and moist, and the homemade cream cheese frosting is perfectly sweet. In a separate bowl, crack open the eggs, and beat them. Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed! Once everything is manageable, switch from mixing the cake batter to folding it. Next, add it the vinegar, and red food coloring. Fold in until all of the cake batter is red, and there are no streaks. Spray two 9 inch cake pans with baking spray, OR grease and flour them. Pour an equal amount of cake batter into each cake pan.
Shake and tap the pans to release any air bubbles, then let sit for 5 minutes. Bake each cake on 325 F, for 25-30 minutes. Remove the cakes from the cake pans, and place them on cooling racks. While the cakes are cooling, make the frosting. In a large bowl combine the butter, and cream cheese. Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.