Once you no longer see flour speckles in the batter, you can add the milk and then the dry the mixture again. Very briefly combine your dry ingredients together with the wet ones. If you overmix the batter, though, the texture can become tougher – and we don't want that.
The texture is so velvety that it almost melts in your mouth. This cake has velvet in its name for a reason. Cooking tipsĭon't over-mix the cake batter. It has an amazing texture and you don't feel like you're eating a piece of sugary butter. It's more resistant to heat but it doesn't become hard in the fridge.
It's easy to work with and, if you pipe it using a piping nozzle, it holds its shape well. It will start melting right away.Īs for the cream cheese buttercream, it's perfect to apply to the outside of your cake. It's possible to use our cream cheese cream made with heavy cream as a filling as well as a frosting, but make sure that you don't keep it outside the fridge for longer than one hour and never place it in direct sunlight. That's why I use this type of cream only inside my cake.
#Red velvet cake re full#
With the right filling, your cake will never be dry! However, those creams can be unstable when served in a warm room full of people or on a hot summer day. These creams are easy to cut through, don't become rock solid in the fridge (as happens with many buttercreams), and share moisture with your cake layers because of their high water content. Therefore it's important to think about those two factors when choosing your filling and frosting.Ĭreams that include heavy cream and have a lower fat content are great to use for your cake fillings. Why use two types of creamĬakes should be soft inside and able to withstand mild heat when presented to your guests. It's easier to whip the butter with powdered sugar when it's soft. Heavy whipping cream - Your cream should be right out of the fridge to whip up well.īutter - Use unsalted butter at room temperature. For the frosting, the cream cheese should be closer to room temperature (I usually take it out one hour before mixing it with the butter). For the filling, our cheese should be cold since we whip it together with heavy cream. Replacing a small part of the butter with some oil keeps your cake soft even when it's right out of the fridge.Ĭhocolate - I decided to add a little bit more chocolate flavor to the cake (yes, red velvet is a chocolate cake!) by adding melted semi-sweet chocolate.Įggs - We will need three large eggs at room temperature.Ĭream cheese - The type of cheese can be the same for both creams (I use original Philadelphia cream cheese), but the temperatures should be different. Sugars - You can use white granulated sugar or castor sugar for the cake batter and powdered sugar for the filling and the final frosting.įats - Using unsalted butter (at room temperature) and vegetable oil brings moisture and flavor to the cake. Milk and lemon juice - I haven't tried to make this specific recipe with buttermilk, but I like to add a couple of teaspoons of lemon juice to my whole milk to add more flavor and acidity. Just make sure that your food coloring isn’t made to color chocolate or other fat-based products. The most common one is gel food coloring, but those in paste or powdered forms will work as well. As for the salt, never skip it!įood coloring - You can use any water-soluble food coloring. Salt and vanilla - We add vanilla to the cake batter as well as to both of our creams. Now we rely on food coloring for the red color (red velvet cake made with natural cocoa powder wasn't that red anyway!), so it's better to replace the natural cocoa powder with unsweetened Dutch-processed cocoa powder.īaking powder - Since we don't add buttermilk and don't use too much lemon juice, the baking powder will be enough to lift our cake batter during baking. Jump to:įlour - Use all-purpose flour or cake flour for a more tender crumb.Ĭocoa powder - Previously, red velvet cake was made with natural cocoa powder which reacted with acidic elements in the cake, such as baking soda and buttermilk, to create a red-ish tint in the cake layers. This cake is absolutely delicious and made with cocoa powder, semi-sweet chocolate, vanilla extract, and two types of cream cheese frosting. This is the most amazing, moist, melt-in-your-mouth texture red velvet cake recipe.
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