Red Velvet Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ cups walnut halves, toasted for garnish
2 cups cake flour, plus extra for dusting the pans
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons unsweetened cocoa powder, preferably Ghirardelli’s
1 teaspoon kosher salt
2 cups granulated sugar
1 cup canola oil
½ cup fresh brewed coffee, cooled
1 teaspoon white distilled vinegar
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 tablespoon red food coloring
1 cup whole fat buttermilk, room temperature
Softened butter to grease the pans
Cream Cheese Frosting, (see recipe)
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Directions: |
Directions:1). Have all the ingredients at room temperature before beginning. Preheat the oven to 325 degrees. Grease three 8- or 9‑inch round cake pans with softened butter. Cut out parchment paper the size of the bottoms of the cake pans and line the bottoms of each pan with parchment paper and grease the parchment paper and pans again with softened butter. Dust the pans with flour and shake out any excess.
2). To toast the walnuts, spread the walnuts on a baking sheet and bake until toasted, about 6 to 8 minutes. Cool and chop fine.
3). In a medium bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt. Set aside.
4). In the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed, combine the oil and sugar and mix until light and fluffy, about 2 to 3 minutes. Add the cooled coffee and vinegar. Turn the mixer to medium and add the eggs one at a time beating for one minute after each addition. Add the vanilla and food coloring and mix until combined.
5). With the mixer on low, add the flour mixture in 3 batches and the buttermilk in 2 batches alternately, beginning and ending with the flour mixture. Mix after each addition just until combined, scraping down the sides of the bowl between additions.
6). Pour the batter evenly into the prepared pans. Bake in the middle rack of the oven for 30 to 40 minutes, or until a toothpick inserted in the middle of the cakes comes out clean. Allow the cakes to cool on cooling racks in the pans for 10 minutes, then slide a knife around the inside of the pans to loosen the cake from the pans and invert onto wire racks. Carefully remove the parchment paper and cool completely.
7). Make the Cream Cheese Frosting according to the instructions. To assemble the cake, place one cake layer on a cake plate. Spread about ¼ of the frosting on top, then cover with the second cake layer repeating with ¼ of the frosting. Center the third layer on the top and spread the remaining frosting over the top and sides of the cake. To garnish the cake, gently press the toasted walnuts onto the sides of the cake. Place the cake in the refrigerator for at least 2 hours before serving. |
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Number Of
Servings: |
Number Of
Servings:10 - 12 |
Personal
Notes: |
Personal
Notes: Red velvet cake is much more than a vanilla cake tinted red! It’s the combination of cocoa powder, vinegar and buttermilk. The chemical reaction between these three ingredients helps give the cake a deep maroon color that is often enhanced by extra food coloring. This is a delicious red velvet cake recipe because it's super moist, with the perfect, classic red velvet taste. It results in a beautiful red velvet cake with superior cocoa flavors, as well as a delicious tang from the buttermilk!
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