Red Velvet Cake, a dramatic, classic cake which has become so popular over the last decade. It has a smooth texture along with a creamy, buttery frosting that is a delight to have any time of the year. The highlight was the cream cheese frosting, so good you can eat it on its own! This is a must try! Enjoy 🙂

Time:

• Prep time – 30 minutes
• Cook time – 30 minutes

Ingredients for Cake: 

• Cake Flour – 1.5 cups
  • If you don’t have cake flour at home, take 1 cup all-purpose flour and remove 2 tbsp from it (weird measurement I know, but it works so well). Then add 2 tbsp of corn flour. The final mixture is cake flour
• Salt – 1/4 tsp
• Granulated Sugar – 1 cup
• Plain Yogurt – 1/2 cup
  • You can substitute this for buttermilk
• Baking Soda – 1/2 tsp
• Unsweetened Cocoa Powder – 1 tbsp
• Unsalted Butter (Softened to Room Temp.) – 1/4 cup
• Vegetable Oil – 1/2 cup
• Eggs (Room Temperature) – 2
  • Separate the eggs and the yolk, you will need both, set aside1/2 teaspoon salt
• Distilled White Vinegar – 1/2 tsp
• Vanilla Extract – 3/4 tbsp
• Red Food Coloring – 1 tbsp

Method for Baking Cake: 

1. Heat oven to 350F. Then grease a 6 inch round baking dish with unsalted butter and set aside
2. In a large bowl, mix the dry ingredients of the cake: Cake Flour, Unsweetened Cocoa Powder, Baking Soda and Salt. Set aside this mixture for Step 8
3. In another mixing bowl, using your hand mixer or a stand mixer beat the butter for a minute on a high speed
4. Add the sugar to the butter. Again, beat for a minute until it is well combined. Use a spatula to scrape down the butter and sugar on the edges and mix again
5. Add the vegetable oil. Beat for 2 minutes on a high speed
6. Add egg yolks and vanilla extract. Beat it for 2 minutes on a medium speed
7. Add the vinegar and food coloring. Beat it for 2 minutes on medium speed or until the food coloring has spread evenly. Use the spatula again to scrape down the sides of the bowl and mix again
8. Now add half or the dry ingredients to the wet ingredients. Beat for 30 seconds on medium speed
9. Add the plain yogurt. Beat it for 30 seconds on medium speed
10. Add the remaining dry ingredients. Beat it for 30 seconds on medium speed
11. Add the egg whites. Beat it on low speed for 2.5 minutes. Make sure to scrape the edges of the bowl so that all your mixture is incorporated
12. Pour the batter into the prepared greased baking dish and put inside the oven for 30 minutes. Take it out of the oven at 30 minutes and check with a toothpick if the cake is cooked through
13. Once cooked, let the cake cool for 30 minutes before putting on the frosting

Ingredients for Cream Cheese Frosting: 

• Original Cream Cheese (Room temp.) – 230 g
  • I use Challenge – Original Cream Cheese
• Confectioner’s Sugar – 2 cups
• Unsalted Butter (Room temp.) – 1/4 cup
• Heavy Cream – 1.5 tbsp
• Vanilla Extract – 1 tsp
• Salt – 1/8 tsp (OPTIONAL – if the frosting is too sweet)

Method for Cream Cheese Frosting: 

1. In a large mixing bowl (or a stand mixer), use a hand mixer to beat together the cream cheese and butter. Do this for 2 minutes on low speed
2. Add the confectioner’s sugar and the heavy cream. Beat for 2 minutes on low speed
3. Add the vanilla extract and beat on high for 2 minutes
4. Taste the frosting now, if you feel like it is too sweet, add 1/8 tsp salt