My first thought was red velvet. Thank you so much, Stella I use gel too, so use the amount mentioned in the recipe. I just loved the texture so much I wanted to make it in a vanilla version!! I just found out your blog and made this lovely cake for my wedding anniversary.. it turns out super moist & delicious that my hubby can’t stop eating just 1 slice.. thank you so much for sharing this recipe, love from Indonesia . I saw in your video, you were lining the pans with butter I think before putting on the parchment paper. I like to use the two separately to control the amount of salt in the recipe. 3850. fat. Stir and let sit for 5 minutes. Although we love our from scratch red velvet cake, this cake starts with a red velvet cake mix. That made me sad. Hi Lorraine, it’s before, so you need to first measure the sugar, then sift. I made this and it was absolutely my favorite cake recipe ever, and I don’t even like red velvet that much! I tried your receipt but it came out oily, what could have happened? What do you line the pans with? You’ve just made my day I hope you enjoy this recipe just as much. Did you beat the frosting for 2 minutes as per recipe? Hello! Red food coloring: what makes red velvet cake red is the food coloring. It’s easy to make, I promise. Thank You! For the frosting, I accidentally doubled the amount of powdered sugar and it ended up being perfect in taste and for piping. Red food coloring – I always prefer using gel than liquid. But I get stuck with the butter. You can use cake flour instead of the flour and cornstarch (you can read more about it in the post above). liquid, or gel/paste? Available Sizes: 15.25 oz. It only means that lefotovers can be kept in the fridge for up to 5 days It’s better to serve cakes as fresh as possible. You have successfully subscribed to our newsletter. Simple. You can convert a box of devil's food cake mix into a red velvet cake using any brand of devil's food cake. I’m going to just crack on with the rest of it and hope for the best. Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. I’m glad you like it Here’s my recipe for red velvet cupcakes. I am trying to keep the cake out for 3 days. I love your recipes, your blog is what turned me into a fan of baking! thanks. Thanks Shiran! Hope to hear from you. When you mix this up you will have the most beautiful red color cake. I have only one 9 inch pan so can I bake one layer after another layer or can I reduce the ingredients quantity to half to yield a one layer cake ? If it’s brown only on the outside then maybe you need less baking time or that it has something to do with your oven/oven temperature. It’s possible, but it depends on the height of the cake pan. Hi Jane, the cake is super moist so there’s no need to add sugar syrup. I tried it out and it’s great. Not related but my Bro-in Law is from Cyprus, too❤️! In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, 3-4 minutes. You want a boxed cake mix that is 15.25 oz. Scrape down the sides and bottom of the bowl as necessary. So of course, I had to share the recipe. Unfortunately I don’t have much experience baking without eggs, so I can’t recommend any substitutes. Hi Shiran, tried out your recipe today and it came out so perfect. Preheat oven to 350 degrees. Thanks for the knowledge. Beta Nutrition. It’s between 9 of us. So so moist and fabulous flavor and a crowd favorite. I’ll try the vanilla buttercream frosting next time. Thank you so much. Hi Shiran!! So that vinegar on ricepe’s or you add more? Hi, can you cut each layer in the middle, to make four layers? Grease with butter and dust with flour two 9 inch (23 cm) round cake pans. Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. This classic cake is unbelievably moist, fluffy, flavorful, and perfectly red. is there any other alternative? I always use gel (you can find a link above the recipe) so yes, you can use it. Bake for about 30 minutes until a toothpick inserted into the center comes out clean. Do you bring the eggs, buttermilk, and butter to room temp? I get good results with these cake pans, and if the cakes have a dome, I slice it off with a sharp knife. Bake for 45-50 minutes, or until top is springy to the touch and a … The cake was very soft and tasty. Love this recipe. Your recipes are awesome and really they are pretty simple nd sweet… stay blessed with more recipes ??.. Hey there! Skip the ingredients on the back of the box and instead add 1 cup of sour cream, 4 large eggs and 1/2 cup oil. Vinegar: I use apple cider vinegar, but any white vinegar would work, like the ones you use for a salad dressing. Add vanilla and vinegar and beat until combined. I used soy milk, left out the corn flour, and used liquid food coloring. Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe, so that everyone can make it. My husband loved it as it was his birthday. If you can't find white chocolate pudding, regular chocolate will do, but white chocolate is better. 1 Red Velvet Cake Mix (Note - If you can't find a red velvet mix, use a white cake mix, plus 3 tablespoons cocoa powder and 2 tablespoons red food coloring) 3/4 cup sour cream at room temperature 1/2 cup vegetable oil Sweet. You can use my recipe for red velvet cupcakes. Hi Caroline, I use the gel kind. I’m using your recipe for a project in school but i don’t know how to reduce the serving size of your recipe Can you help me out with that? It came out amazing. Cannot eat anything with chocolate because of migraine headaches. Perfectly moist cake mix. If I wanted to make this as three layer cake using 6 inch pans how would I adjust the measurements? I plan on making floral decorations, so will the recipe for the cream cheese frosting yield enough? Thanks, Hello Shiran, is it okay to freeze the cake(definitely unfrosted)? These cake mix cookies take advantage of that similarity by using a few ingredients to make chewy cookies out of a box of cake mix. Yes. I’m not even gonna tell you how many red velvet cake recipes I’ve tried in the past few months to get to the very best one, because then you’ll know how many cakes I ate, which is quite embarrassing. Red velvet cake is a classic American dessert, but it’s becoming more and more popular outside of the US, and for a good reason – it’s so festive and delicious. Oil or Butter? I also like to add a cup of miniature chocolate chips. 12. With only 1/4 cup of cornstarch in the recipe, you shouldn’t be able to taste it so I’m not sure what went wrong :/. Hi Shiran, Is it possible to use cornflour instead of corn starch. In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine. There is this cooking competition that requires me to serve the cake to atleast 4-6 people whom are the judges. Thanks <3. Anyways, thanks in advance! Hi Shiran! It was the perfect amount for 2 6 inch cakes and 10 cupcakes. Do you any advise please? Red velvet cake is a pretty dessert that is popular around holidays. i tried this recipe with beetroot colouring and it turn into brown color after baked. Using only oil might work but since I haven’t tested it I can’t guarantee the result. (I actually used it to make jumbo cup cakes and it worked beautifully), Hi Shiran I am planning to make this cake this week and am hoping for a four tier red velvet cake should I double the recipe Thanks a lot Tom. Hi Shiran, awesome recipe! . We’re actually having a ‘bake off’ as she’s a fantastic cake maker! If you can’t find a red velvet box mix, I like using a German chocolate cake mix + 1 box instant vanilla (or chocolate) pudding mix, sour cream, eggs, and one bottle of red food dye. I’m excitedly eager to try your recipe out! There’s a link to the one I use above the recipe. I don’t know if you have done a cake like that. It looks fluffy and light. please answer my question thanks in advance? Also how long can I keep cream cheese frosting out. Grease and flour three 8-inch round cakes … Hello Shiran, This recipe looks so delicious and I really want to try it, however in my country it is difficult to find buttermilk. Let me know how I can send you pictures of how it looks and how beautifully I decorate it bc I’m sure you’ll love to see the end result like I already am! I kept the butter and powdered sugar … Place 1 cake layer on your serving plate. You mentioned using cake flour would be 2 3/4 cups. Add red food coloring, until desired color is reached. It’s about 4-6 people that i have to serve. Copyright 2020 - Pretty. You can find a link to the product above the recipe. It’s the real thing! Buttermilk is the best option. I’m going to try your recipe and was wondering if its ok to use white wine vinegar? Are there any tools other than a mixer with a paddle to make the frosting? Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack. Hi shiran… You can substitute butter milk by adding vinegar to milk, right? Yes, liquid creamer The batter amount depends on the brand of cake mix. I also didn’t use red food coloring but added red velvet emulsion instead and that took moisture and flavor to a whole new level. Pour … The cake is ready to serve. Hi, awesome recipe. I’ve tried many and this one has the best vibrant red color. It will take just a bit longer but the baking time will be similar. Add the second layer of cake. The pudding, sour cream and buttermilk make a dense bakery style cake. Your recipe is wonderful….. To enjoy both worlds I use some butter for flavor, and oil for the fluffiest texture and extra moist cake. (60mL) 1/2 cup all-purpose flour (plain flour) (60g) 2 to 2 1/2 cups of milk, water, or almond milk (500 … But just a quick question, can the red food coloring be gel? In another bowl mix butter with sugar until combined. It’s not just me who’s in love with this cake. The problem with cream cheese is the amount of liquids that hurt the emulsification and make the frosting too runny. And the butter/oil combination worked very well… Fabulously moist yet tasty. My husband is diabetic can I use a sugar substitutes with this cake and frosting. I followed the recipe perfectly but the cake turned brown after baking. A complete guide to Mug Cake Recipes with Cake Mix.See all the things you can do with cake mix + pie filling, fruit, cookies, candy, nuts, spices, and tons more! Hi Josie, it means not to mix too much, just until the ingredients are incorporated. Hi Sandra, if it was perfectly red before baking and it’s brown inside the cake as well, then maybe it has something to do with the food coloring you’re using. Hi Shiran what speed do you put your kitchen aid mixer on to mix the batter? Do you know how i can reduce the ingredients as im not that good at reducing it. Preheat the oven to 350°F (177°C). 3. And it’s frosted with the ultimate rich and creamy cream cheese frosting. Prepare cake according to package directions, substituting half of the water called for with … I’m planning to home make 2 red velvet cakes to give to a couple people as part of their Christmas from me, and am purchasing a poinsettia cake spray to decorate the top of the cake with and candy ivy leaves to decorate the sides and top of cakes with as well–thats my perfect finishing piece is the ivy leaves! The absolute best red velvet cake I have ever tasted and I am not a red velvet fan. It will curdle and that’s ok. Hi shiran! Hi Shiran, for the very first time I baked a cake using your recipe( red velvet cake) . Should I’ve of made It 5 days ago?? I used the spread cream cheese because I could not find block cream cheese. It was easy and fun to make , like all your recipes that I’ve already tried! Any idea how I can get a red cake ? In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. It depends on how tall you want the cake to be. I’m sure the cake will be amazing. I followed this recipe, the results were amazing. Can I use fresh milk instead of buttermilk? Hi Vanessa, both options are fine, but if you half the ingredients to make one layer cake, just keep in mind that the cake will be a bit short. It might be enough, it depends on how much frosting you’re going to use for the cake. You want a boxed cake mix that is 15.25 oz. If you want to decorate the cake, you can make a bit more of the frosting just to be on the safe side. This was by far the best red velvet cake recipe I have tried. This results in a lighter cake. i’m new to baking,and just want to make sure i have all the details correct. 13. Thank you. I used DH White cake and it makes a little over 7 cups of batter. Store cake in an airtight container in the fridge for up to 5 days. This recipe is freaking awesome! You can use a hand mixer, or just whisk the ingredients vigorously using a hand-whisk (this will take longer). Hi Simone! I couldn’t find any cornstarch in the shops. This recipe uses baking soda as a leavener. Thanks. Like seriously I was told multiple times by people that this is the best cake they ever had and they wanted my number to buy a cake from me in the future haha! Add milk until it reaches one cup. Add milk until it reaches one cup. Then I thought now if I can just find the right recipe. 4. This is a classic, old-fashioned 2-layer red velvet cake. How do I adapt this into a loaf cake? It should be a white powder that’s commonly used for thickening or in baking recipes. 9. If you can’t find block cream cheese, you can use another frosting such as vanilla buttercream or whipped cream frosting. As I would be making it as a 3 layer cake instead of 2, do you think this batter amount would be fine or would need reducing? Thanks so much for posting this recipe! Hi I just wanted to know if it was possible to make a red Velvet cake without cocoa powder, cause I was about to start trying the recipe and thought I had no cocoa powder left. This doctored red velvet cake mix is better than one made cake from scratch. Hi there I want to bake this as a 3 layer 6 inch cake. I recommend using granulated sugar, and not powdered sugar. I baked it as written and then a second time with cake flour instead of all purpose flour. Hi Susie, I hope your cake turned out delicious. BTW, I did use cake flour since I had a package that was going to reach its expiration date soon. Actually, the cocoa powder is there mainly to provide a slight red color. About to try and make this recipe. Thank you ? Carefully … 9-inch cake pans – these high quality cake pans help my layer cakes bake beautifully. calories. As you said it had to be kept in fridge for 5 days?? It will change the texture of the cake. Can you please tell me what I can substitute the butter with? 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