Red velvet | What is Red Velvet Cake?

Red velvet cake is a classic dessert that has been around for generations. It is a moist and fluffy cake with a rich but subtle flavor, usually composed of cocoa powder, butter, eggs, flour, sugar and food coloring. The signature red color comes from the combination of cocoa powder and food coloring. Red velvet cake is typically topped with cream cheese frosting, which provides a creamy sweetness to the already sweet treat. But I Iike it with mascarpone frosting so I am making it with an amazing mascarpone frosting.

This beloved American dessert has been popular since the 1800s when it first became known as “red devil’s food” cake due to its deep red hue. Though its exact origins are unknown, many believe it was derived from the German chocolate cake recipe or another European country’s recipe for chocolate cakes that often called for beet juice to enhance their flavor and color.

History: Where Did It Come From?

Red velvet cake is a classic dessert, but many don’t know its unique origin. This indulgent treat has been around for centuries, with the original recipe dating back to the late 1800s. The exact creation of this mouth-watering dessert is a bit of a mystery, but one thing is certain – it has had an interesting journey to become the beloved confection it is today.

Though there are many theories as to who created red velvet cake and why, no one knows for sure. Some believe that it was invented by a baker in New York while others attribute it to 19th century French bakers. What we do know is that it became popular during World War II when food coloring was widely available and people often used beetroot juice as a natural dye for their cakes and treats.

Variations: Different Ways to Try It

Red velvet cake has become a popular dessert choice in recent years, but why settle for the same recipe when there are so many variations to try? From vegan versions to cupcakes and more, you can enjoy this classic treat in different ways.

One great way to mix up your red velvet cake is by making it vegan-friendly. Use plant-based alternatives like coconut oil instead of butter and swap out eggs for ingredients like applesauce or flaxseed meal with water. You can use dairy-free milk as well to complete the batter. Top it with a vegan cream cheese frosting and you’ve got yourself a delicious treat that everyone can enjoy!

Another fun variation is turning your red velvet cake into cupcakes. This allows you to get creative with your decorations as each cupcake can be as unique as you want it to be!

Notes:

1. Vinegar: The vinegar will brighten the red color. Don’t hesitate, a spoon of vinegar is normal in red velvet desserts! You will not taste it.
2. Why is everything at room temperature? When everything is on the same temperature, they mix together easily, evenly, and make a uniform texture.
3. Food Coloring: The amount of red food coloring is on you. I tried with different amounts. To get the dark red color, use 2 teaspoons of gel food coloring. I will not recommend liquid food coloring. 
4. Buttermilk: Buttermilk is a important ingredient and flavor in this recipe. You can use low fat or full fat. If you don’t have buttermilk, you can make your own buttermilk Check my butter milk recipe here
5. Cupcakes: You can use this cake batter for 2 dozen cupcakes. Fill cupcake liners 1/2 way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. 

Red Velvet Cake Video Recipe

Red Velvet Cake Step By Step Recipe with Picture Instruction

Red Velvet Cake

5 from 2 votes

Recipe by Aini Amin
Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Red Velvet cake with Mascarpone frosting

Ingredients

• 295 g Plain flour

• 10 g Coco powder

• 1-1/2 tsp Baking powder

• 3/4 tsp Baking soda

• 1/4 tsp Salt

• 85 g Unsalted butter

• 100 ml Oil

• 230 g Sugar

• 2 Large Eggs

• 2 tsp Vanilla extract

• 190 ml Butter milk

• 1-1/2 tsp Vinegar

• 1/4 cup Water

• 2 tsp Red food colour

• Mascarpone Frosting

• 250 g Mascarpone

• 4 tbsp Icing sugar

• 1 tsp Vanilla extract

• 150 g Double cream

Directions

• Preheat the oven at 170 C. Grease 2 round 6 inch baking pans with oil or butter then line them with parchment paper.
• Mix together water, buttermilk, red food coloring and vinegar. Set it a side.
• Now beat together, unsalted butter, sugar and oil until creamy and fluffy.
• Then add two eggs, 1 at a time and keep beating after each addition.
• Now sift plain flour, coco powder, baking powder, baking soda and salt in same bowl.
• Add in vanilla and red buttermilk mixture we made above.
• Beat it until mix well. Do not over mix. Now pour the batter into prepared tins equally.
• Bake at 170 C for almost 35-40 minutes.
• Take out and let them cool completely.
• You can also wrap them in clingfilm and keep them in fridge until you layer them.
• Mascarpone Frosting
• Now for mascarpone frosting beat mascarpone, icing sugar and vanilla extract until mix.
• Add in double cream, aging beat until you see a thick cream. Do not over mix or your cream will split.
• Cake Layering
• Now layer the red velvet cake with mascarpone frosting. Decorate with raspberries and enjoy!

Recipe Video

Notes

• Vinegar: The vinegar will brighten the red color. Don’t hesitate, a spoon of vinegar is normal in red velvet desserts! You will not taste it.
• Why is everything at room temperature? When everything is on the same temperature, they mix together easily, evenly, and make a uniform texture.
• Food Coloring: The amount of red food coloring is on you. I tried with different amounts. To get the dark red color, use 2 teaspoons of gel food coloring. I will not recommend liquid food coloring. 
• Buttermilk: Buttermilk is a important ingredient and flavor in this recipe. You can use low fat or full fat. If you don’t have buttermilk, you can make your own buttermilk Check my butter milk recipe here
• Cupcakes: You can use this cake batter for 2 dozen cupcakes. Fill cupcake liners 1/2 way full. Bake for 20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. 

The post Red Velvet Cake with Mascarpone Frosting appeared first on Fun Cooking.