Easy, Homemade Red Velvet Cake Recipe - The Best!
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This red velvet cake recipe is one of my blogs most popular recipe. It's soft, moist, and delicious. So far this recipe has made it into 5 bakeries that I know about. It's a true winner in my family.
Frost with cream cheese frosting!!!
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How To Make Red Velvet Cake - Red Velvet Cheesecake Recipe #MrMakeItHappen #Cheesecake
The only thing better than Red Velvet Cake is a Red Velvet Cheesecake! Love is in the air (or maybe it isn't) but I hope you guys enjoy this Valentine's Day Special! Let's #MakeItHappen
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Cheesecake -
2 8oz blocks cream cheese
3/4 cup sugar
1 pinch of salt
2 eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 tsp vanilla extract
Red Velvet Cake:
Dry Ingredients -
2 2/3 cup cake flour
2 tbsp cocao powder
1 tsp baking soda
pinch of salt
Wet Ingredients -
1/2 cup unsalted butter (softended)
1 1/2 cup white sugar
2 eggs (room temp)
1 cup vegetable oil
1 tsp white vinegar
2 tsp vanilla extract
1 cup buttermilk
2 1/2 tbsp red food coloring
Icing:
2 8oz blocks cream cheese
1/2 cup unsalted butter
1 1/2 tsp vanilla extract
3 1/2 cups sifted powdered sugar
Directions:
For the Cheesecake: Preheat oven to 325 degrees. Boil a few cups of water (for water bath if using)
Spray a 9 inch springform pan with cooking spray and line the bottom with parchment paper. Wrap with foil around the bottom tightly. Mix cream cheese until smooth. Mix sugar and salt into cream cheese and blend for about 2 minutes. Add eggs, 1 at a time and blend until well combined. Mix in sour cream, whipping cream, and vanilla. Pour cheesecake mixture into pan and set into roasting pan. Add some of the boiling hot water to the pan for the water bath and bake for 45 minutes. Let the pan cool for 1 hour and then place in the freezer (freeze completely).
Cake Layer:
Preheat oven to 350. Spray 2 8 inch cake pans with cooking spray. Whisk dry ingredients in a mixing bowl. In a separate bowl, mix sugar and butter together. Next, add your eggs one at a time and blend until well combined. Add oil, vinegar, vanilla, buttermilk, and red food coloring and blend until combined. Next, add the dry ingredients into the wet ingredients a little at a time and blend until it forms cake batter. Fill both cake pans equally and bake for 25-30 minutes. Rest for about 10 minutes on cooling rack after finished.
Icing:
Beat cream cheese and butter/vanilla for 2 minutes. Add sugar and beat until fluffy.
Cake Assembly:
Place one layer of cake on a plate and shave off the top to make sure it's flat. Add cheesecake to the middle layer and add the second cake on top. Apply your cream cheese frosting evenly. Crumble the leftover cake pieces and place on top. Optionally, grate some white chocolate on top of the cake and serve.
Simple and Easy Redvelvet Cake Recipe | Soft and Velvety without buttermilk
This Simple and Easy Redvelvet Cake Recipe is so easy it is to make and is foolproof! This Redvelvet cake uses simple ingredients and is so incredibly soft, tender, moist and pairs wonderfully with cream cheese frosting or any other frosting for that matter.
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Method:
Preheat oven to 165C.
TAke two 7-inch cake pans, line with parchment paper rounds, This helps the cakes to seamlessly release from the pans.
Whisk the flour, baking soda, cocoa powder together in a large bow and set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and vanilla.
Add sugar little by little while beating on medium-high speed until the eggs are light and airy.
Add oil and milk and combine well. Add the gel food colour and mix well.
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the dry ingredients in 2-3 additions and gently fold into cake batter. The batter will be silky and slightly thick.Add the vinegar just before transferring to the pan and mix well. Be careful not to overmix the batter.
Divide batter between the cake pans. Bake for 35-40 minutes or until skewer inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans .
The cakes must be completely cool before frosting and assembling.
Tips
Food coloring: I recommend gel food coloring as the color is concentrated and you need less of it. For natural coloring you can use beet powder. If you don’t want to use any food coloring, leave it out! The cake will have the same flavor and be a lovely shade of cocoa.
Frosting : cream cheese frosting goes best with red velvet’s flavor and you can check my cream cheese frosting recipe which is really simple.
Milk : You can replace the milk and vinegar with same quantity of buttermilk.
Storing: Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. To use it thaw it overnight in the refrigerator and bring to room temperature before serving.
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How To Make Red Velvet Cake Super Easy
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Cake ingredients
Dry
2 1/2 cups of cake flour or all purpose flour
2 cups of sugar
2 teaspoons of baking powder
1 tablespoon of cocoa powder
1/2 teaspoon of salt
Wet
3 eggs
1cup of vegetable oil
1 cup of butter milk
2 teaspoons of pure vanilla
1 box of 1oz. Of red food coloring
1/2 cup of sour cream
1 teaspoon of soda
1 teaspoon of distilled vinegar 
Cream cheese frosting
1 8oz. Package of softened room temperature cream cheese
1 softened room temperature unsalted butter
2 teaspoons of vanilla
2 cups of powder sugar
Do you like red velvet cake? #easyrecipe
Red Velvet Cake Recipe | How to Make Red Velvet Cake
The most amazing red velvet cake recipe with cream cheese frosting. This cake is so moist, fluffy, rich and velvety. Perfect cake for holidays, birthdays, valentine’s day or any occasion. This cake consists of two layers of cake, generous layer of cream cheese frosting in the middle, beautifully covered with frosting on top and sided. Coated with red velvet crumbs and decorated with heart
shape cake.
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RECIPE:
Ingredients:
For the cake:
2½ cups (310g) all-purpose flour
2 tablespoons (16g) Cocoa powder
1 teaspoon Baking soda
1 teaspoon Salt
1½ cups (300g) Sugar
1 cup (240ml) buttermilk, room temperature
1 cup – 1 tbsp (200g) Vegetable oil
1 teaspoon white Vinegar
2 Eggs
1/2 cup (115g) butter, room temperature
1-2 tablespoons Red food coloring
2 teaspoons Vanilla extract
For the frosting:
1¼ cups (300ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C).
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth. Add eggs one at the time, beating until combined after each addition. Add oil, vinegar, vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add food coloring and mix.
4. Pour the batter into two 8-inch (20cm) round baking pans greased with butter and dust with flour. or you can use one pan and bake twice. Also you can use springrorm pan lined with parchment.
5. Bake 35-40 minutes, until a toothpick inserted into the center comes out clean.
6. Cool the cakes in their pans on a wire rack for 10 minutes. Release from the pan, then let cool completely.
7. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl with heavy cream to stiff peaks. Then fold into the cream cheese mixture.
8. Cut the top of the cakes. Cut 8-12 heart shapes from the top layer of the cakes. Make crumbs from the leftovers. Set aside.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Decoration: Decorate the cake with the crumbs and the hearts.
11. Refrigerate for at least 2-3 hours before serving.
Notes:
• All cake ingredients should be in room temperature
• You can use all-purpose flour or cake flour
• Instead of buttermilk you can use milk+1 tablespoon vinegar (mix and let stand 5-10 minutes).
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Sugar by Katrina Stone (Never Wanna Grow Up) Artlist
Never Wanna Grow Up - by Katrina Stone Artlist
So Fine by Alex Keren (Walkin' On) Artlist
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