Classic Red Velvet Cake
Ingredients
- 210 grams butter, room temperature
- 280 grams granulated sugar
- 300 grams flour
- 2 eggs
- 240 grams buttermilk (prepared by mixing 1 cup milk with 1 tablespoon vinegar and letting it ferment for 25 minutes)
- 20 grams cocoa powder
- 1 heaping tablespoon red food coloring powder
- 2 teaspoons baking soda (optional: add 1 packet baking powder)
- 1 teaspoon vinegar
Frosting
- 200 grams cream cheese
- 100 grams butter, room temperature
- 100 grams labneh or mascarpone
- 50 grams powdered sugar
- 100 grams whipped topping mix
Preparation
Prepare the buttermilk by heating 1 cup milk to lukewarm, adding 1 tablespoon vinegar, covering, and letting it sit for 25 minutes.
Whip the butter and sugar together for about 5 minutes.
Gradually add the flour slowly until the mixture has a cookie-like consistency.
Add the eggs and continue whipping until fully incorporated.
Add the buttermilk and mix well to combine with the batter.
Add the cocoa powder, red food coloring, and baking soda and mix until the red color is uniform.
Finally, add the vinegar and stir to combine; the batter is now ready.
Line a baking tray with parchment paper, transfer the batter, and smooth the edges.
Bake in a preheated 160°C fan oven for 20 to 25 minutes, or until a toothpick test comes out clean.
Remove the cake from the oven and let it cool completely.
For the frosting, combine all frosting ingredients and whip until smooth, about 10 minutes with a stand mixer.
Turn the cake upside down and shape it as desired, such as a heart shape.
Frost the cake with the prepared cream.
Sprinkle any remaining cake pieces on top randomly.
Refrigerate for at least 2 hours before serving.
Tips
You can shape the cake into round or loaf form instead of a heart shape.
Traditionally, red velvet cake is baked in three separate pans, but this method uses a single tray for simplicity.
