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Velvet Elegance: Liza’s Signature Red Velvet Cake

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This red velvet cake recipe is my all out decadence cake, with a super moist crumb and fluffy, tangy cream cheese frosting.

  • Total Time: 1 hour 10 minutes

Ingredients

Scale

Red Velvet Cake

  • 2 cups of flour
  • 1 teaspoon of sodium bicarbonate (baking soda)
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 tablespoons of cocoa powder (unsweetened)
  • 2 cups of granulated sugar
  • 1 cup (2 sticks) of butter
  • 2 egg(s)
  • 1 cup of buttermilk
  • 2 teaspoons of vanilla extract
  • food coloring
  • 1/2 cup of coffee
  • 1 teaspoon of balsamic vinegar

Cream Cheese Frosting

  • 4 8 oz blocks of cream cheese
  • 1 cup (2 sticks) of butter
  • 2 teaspoons of vanilla extract
  • 4 cups of powdered sugar

Instructions

  • Preheat
    Preheat the oven to 325°F (163°C). Grease and flour two 9 inch round springform pans or line with parchment paper.
  • Whisk
    In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
  • Beat
    Beat sugar and butter for several minutes (up to 10) until very light and fluffy – scraping the sides and bottom of the bowl often
  • Add
    Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
  • Stir in the coffee and vinegar.
  • Add dry ingredients
    One tablespoon at a time, mix in dry ingredients until well combined.
  • Pour
    Pour batter evenly into the two pans, ensuring equal amounts divided between the two pans.
  • Bake
    Bake in the middle rack for 30-40 minutes or until a skewer or toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake, the cake will firm up once cooled.
  • Cool
    Let pans cool on a cooling rack until the pans are slightly warm to the touch.
  • Gently slide a knife or spatula around the inside of the pans to loosen the cake from the pan.
  • The cakes will be delicate while still warm, very gently remove from the pans and place on cooling rack to let them finish cooling.

    Make the frosting

    *Note the cakes must be completely cooled and ready to be frosted. If making the frosting in advance, beat again before frosting the cake other wise it may become runny.
  • Beat
    In a large bowl cream together cream cheese and butter for several minutes until light and fluffy.
  • Mix in vanilla extract.
  • Gradually mix in powdered sugar a tablespoon at a time until all incorporated.
  • *Makes enough to frost a 3 layer cake. If using some for piping, allow to chill in the piping bag before decorating.

Notes

Sometimes I’ll add a tablespoon of strawberry or cherry juice to the cake base – just omit a tablespoon of the coffee if you choose to do this.

Equipment

  • measuring cup
  • measuring spoons
  • Springform Pan
  • mixer
  • mixing bowl(s)
  • Author: Queen of Tarts - Admin
  • Prep Time: 30
  • Cook Time: 40

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