Signature Red Velvet Cake
Prep Time
40m
Bake Time
35-45m
Yields
One layered 8 or 9-inch cakeAbout this Recipe
Chef Eddy’s Signature Red Velvet Cake is one that he’s tested and perfected over the years to come up with just the right balance between the rich cocoa flavor and the tang of buttermilk and white vinegar. If you’re looking for the perfect red velvet cake, you just found it! Topped with cream cheese frosting and sugared rose petals, this cake is an elegant addition to any meal or celebration.
Signature Red Velvet Cake
Prep Time
40mBake Time
35-45mYields
One layered 8 or 9-inch cakeAbout this Recipe
Chef Eddy’s Signature Red Velvet Cake is one that he’s tested and perfected over the years to come up with just the right balance between the rich cocoa flavor and the tang of buttermilk and white vinegar. If you’re looking for the perfect red velvet cake, you just found it! Topped with cream cheese frosting and sugared rose petals, this cake is an elegant addition to any meal or celebration.
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Ingredients
Red Velvet Cake
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup any type of vegetable oil, including non-virgin olive oil.
- 2 large eggs
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 teaspoons red food color (gel type)
- 1/2 cup hot water
- 2 teaspoons white distilled vinegar
Cream Cheese Frosting
- 3 packages (8 ounces each) cream cheese, soft
- 3/4 cup (1 1/2 sticks) unsalted butter, soft
- 1 tablespoon vanilla extract
- 2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325°F. Butter and flour (3) 9-inch cake pans and fit a round sheet of parchment on bottoms for easy removal. Set aside.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using a stand or handheld mixer or a sturdy hand whisk, mix oil and eggs until well blended. Add sugar and whisk until completely smooth.
- Add buttermilk, vanilla, and food color.
- Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
- Add hot water and vinegar and mix until combined.
- Divide batter evenly into pans and place in oven. Bake until centers of cakes bounce back when lightly pressed with a finger and the cakes start to retract from the sides in a few areas. About 30 minutes.
- Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel, or parchment paper. Do not remove parchment paper from cakes yet. Let cool before frosting.
- For frosting, mix soft cream cheese with soft and lump free butter on low speed. Add vanilla extract.
- Gradually add powdered sugar.
- Place a cake layer on a serving tray and coat with frosting. Add another layer frost sides and top of cake.
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Signature Red Velvet Cake
Prep Time
40mBake Time
35-45mYields
One layered 8 or 9-inch cakeAbout this Recipe
Chef Eddy’s Signature Red Velvet Cake is one that he’s tested and perfected over the years to come up with just the right balance between the rich cocoa flavor and the tang of buttermilk and white vinegar. If you’re looking for the perfect red velvet cake, you just found it! Topped with cream cheese frosting and sugared rose petals, this cake is an elegant addition to any meal or celebration.
Ingredients
Red Velvet Cake
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup any type of vegetable oil, including non-virgin olive oil.
- 2 large eggs
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 2 teaspoons red food color (gel type)
- 1/2 cup hot water
- 2 teaspoons white distilled vinegar
Cream Cheese Frosting
- 3 packages (8 ounces each) cream cheese, soft
- 3/4 cup (1 1/2 sticks) unsalted butter, soft
- 1 tablespoon vanilla extract
- 2 1/2 cups Imperial Sugar Confectioners Powdered Sugar
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325°F. Butter and flour (3) 9-inch cake pans and fit a round sheet of parchment on bottoms for easy removal. Set aside.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Using a stand or handheld mixer or a sturdy hand whisk, mix oil and eggs until well blended. Add sugar and whisk until completely smooth.
- Add buttermilk, vanilla, and food color.
- Add sifted ingredients in one step and mix until batter is smooth. Do not mix more than necessary.
- Add hot water and vinegar and mix until combined.
- Divide batter evenly into pans and place in oven. Bake until centers of cakes bounce back when lightly pressed with a finger and the cakes start to retract from the sides in a few areas. About 30 minutes.
- Allow to cool for about 5-10 minutes before turning upside down onto plastic food film, a kitchen towel, or parchment paper. Do not remove parchment paper from cakes yet. Let cool before frosting.
- For frosting, mix soft cream cheese with soft and lump free butter on low speed. Add vanilla extract.
- Gradually add powdered sugar.
- Place a cake layer on a serving tray and coat with frosting. Add another layer frost sides and top of cake.
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