{"id":29,"date":"2022-02-12T18:02:00","date_gmt":"2022-02-12T18:02:00","guid":{"rendered":"https:\/\/easygayoven.com\/?p=29"},"modified":"2023-03-06T12:30:43","modified_gmt":"2023-03-06T17:30:43","slug":"red-velvet-cake-with-cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/easygayoven.com\/red-velvet-cake-with-cream-cheese-frosting\/","title":{"rendered":"Red Velvet Cake with Cream Cheese Frosting"},"content":{"rendered":"\n
\"a<\/figure>\n\n\n\n

Why does red velvet cake have a distinct taste when it’s basically a chocolate cake colored with red food dye? It’s because there’s actually only a small amount of cocoa powder in most recipes. Some recipes only call for two or three tablespoons \u2014 whereas most chocolate cake recipes call for triple that or more. Of course, with this recipe, as I learned, you can’t add too much cocoa or you won’t be able to achieve the signature red color, no matter how much food coloring you add. There’s also the important addition of two ingredients that give red velvet a unique flavor: white vinegar and, usually, buttermilk.<\/p>\n\n\n\n

This recipe makes two, nine-inch cake layers and just enough cream cheese buttercream to lightly frost the whole cake. Since it’s so rich, I don’t like too much, but you can totally double the recipe to make more.<\/p>\n\n\n\n

\"red<\/figure>\n\n\n\n

Here are 4 tips for making red velvet cake<\/h4>\n\n\n\n
    \n
  1. Start with room-temperature ingredients. <\/strong>Not only do you need softened butter to properly cream it with sugar, but in general, ingredients that are the same temperature combine and emulsify way better. From finding too-cold bits of cream cheese in your frosting to dumping in ice-cold eggs and curdling your butter, a lot can go wrong when two ingredients at very different temps meet in the bowl.<\/li>\n\n\n\n
  2. Sifting is close to godliness.<\/strong> In my initial tests, I found little black dots all over my batter. The culprit was clumpy cocoa that never fully incorporated. Don’t make my mistake; Sift all your dry ingredients before mixing them into the butter\/sugar\/egg mixture. This also prevents clumps of baking soda and baking powder, which can cause excess tunneling in your baked cake.<\/li>\n\n\n\n
  3. Don’t over-beat. <\/strong>When creaming the butter and sugar, you really shouldn’t increase your mixer speed past medium. This ensures that that the ingredients slowly and gradually build up air volume, resulting in a more stable structure and even rise. When you add the last drops of the wet ingredients, turn the mixer off and finish mixing with a rubber spatula. Over-mixing at this stage can result in a tough cake.<\/li>\n\n\n\n
  4. Don’t over-beat your frosting, either. <\/strong>With many buttercreams, more mixing is actually good because it gets rid of air bubbles and makes a really smooth frosting. When cream cheese is added into the equation, I have found, over-beating can cause the buttercream to split and become grainy and almost foamy. Gross. Once you add the cream cheese, you only need to beat it in until it’s combined.<\/li>\n<\/ol>\n\n\n\n
    \"overhead<\/figure>\n\n\n\n

    Did you make this red velvet cake? I want to see! Tag me @easygayoven on Instagram and TikTok. <\/em><\/p>\n\n\n

    <\/div>
    \n
    \"\"<\/div>\n<\/div>\n
    \n\t

    Red Velvet Cake with Cream Cheese Frosting<\/h2>\n\t