This is the best moist red velvet cake recipe I have ever come across, original recipe by Divas Can Cook. Don’t skip any of the ingredients, especially that touch of hot coffee to bring it up a notch. If you don’t have buttermilk what I usually do is mix 1 cup of milk with 1 tablespoon of lemon juice and then set aside for 15 minutes for the milk to curdle.
Cream cheese frostings tend to be on a loose side which makes it hard to decorate a cake, but for a firm cream cheese frosting that will hold it’s shape, here’s the secret – have the cream cheese really cold. Thanks to Cleo Buttera for the tip!
What you need
Red Velvet Cake
2 cups (or 250g) plain flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 tablespoons cocoa powder
2 cups (or 450g) caster sugar
1 cup vegetable oil
1 cup buttermilk
2 teaspoon of vanilla extract
25ml red food coloring
1 teaspoon of white distilled vinegar
½ cup of prepared plain hot coffee
Cream Cheese Frosting
140g unsalted butter, softened to room temperature
3 cups (or 375g) icing sugar
1½ teaspoon vanilla extract
¼ teaspoon salt
500g COLD cream cheese, (cut into 3cm pieces)
What do do
To make the cake:
Preheat oven to 162°C.
Generously grease and flour two round, 22cm cake pans with butter and flour. Line the base of the cake pans with a circle of baking paper.
In a mixing bowl, whisk together flour, baking soda, baking powder, cocoa powder, salt and sugar. Mix in the vegetable oil, eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar.
Pour the batter evenly into each pan.
Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools.
Let pans cool on a rack until the pans are completely cool to touch (to speed up this process, I place the pans on a rack and put them in the refrigerator). The cakes are really moist and delicate, so the refrigeration helps them to firm them up before stacking and frosting. I also use a cake lifter to move the layers around because I find them so delicate.
Frost the cake with cream cheese frosting when the cakes have cooled completely.
To make the frosting:
In the bowl of a stand mixer fitted with the whisk attachment (or in large bowl and using hand-held mixer) beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.
Add the icing sugar, salt and vanilla and beat until lightened in both color and texture and looks fluffier than when it started, 4 to 6 minutes.
With the mixer running on medium speed, add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated.
Increase the speed to medium high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain, 4 to 6 minutes.
Tips: I like to make this cake a day in advance to give the flavours time to come together. Before serving decorate with raspberries and toasted chopped pistachios.