Rave-review Red Velvet Cake
The addition of a few dollops of sour cream to a classic red velvet cake result in a cake with extra moistness and tenderness. This added ingredients also seems to boost the bright color and flavor, too. I found the recipe on allrecipes, submitted by iluvfed. That site shows it as a 2-layer cake. I used heart shaped pans (similar to 9” cake pans) and it actually filled three cake pans so I ended up with a 3-layer cake. I also used a standard cream cheese and butter frosting on the cake but did increase the ingredients since I was covering three layers.
During the process I managed to take only one photo! But, did manage to take several of the finished cake.
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| I did sprinkle the dake with coarse red sugar. |
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| The one and only photo I rememberd to take while making the cake shows off the bright ted color of the batter. |
Rave-review Red Velvet Cake Yield: One 3-layer cake
Cake:
3 cups all-purpose flour
2 cups granulated sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
3 large eggs
1 ½ cups vegetable oil
1 ½ cups buttermilk
½ cup sour cream
2 tablespoons red food coloring
1 tablespoon vanilla extract
1 ½ teaspoons white vinegar
Cream Cheese Frosting:
1 (8 ounce) package cream cheese, at room temperature
1 ½ sticks butter, softened
1 teaspoon vanilla
5 to 6 cups powdered sugar
- Preheat the oven to 350 degrees F (175 degrees C). Line three standard sized cake pans (equivalent to 9x2-inch round cake pans) with parchment paper cut to size; spray bottom and sides of each pan.
- Cake: In a large bowl thoroughly mix together: flour, sugar, cocoa powder, baking soda, baking powder, and 1 ½ teaspoons salt together; set aside.
- In large mixing bowl (I used the bowl of my Kitchen-Aid mixer), mix eggs until smooth. Add oil, buttermilk, sour cream, food coloring, vanilla, and vinegar; — whisk until combined.
- Add flour mixture in 3 batches, mixing by hand as little as possible so as not to over beat. If using an electric mixer, add flour mixture and mix until just incorporated. Divide batter between the 3 prepared pans.
- Bake in the preheated oven until a toothpick inserted into centers comes out clean, 30 to 35 minutes.
- Cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack, 20 to 30 minutes more.
- Frosting: Meanwhile, whip softened cream cheese and butter in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes.
- Add vanilla and mix.
- Add powdered sugar, a cup at a time, whipping well after each addition. After about 3 cups, add a tablespoon of milk. Continue adding powdered sugar and milk until the frosting has a creamy, easy-to-spread consistency.
- Frost cooled cake.
