Classic Red Velvet Cake with Cream Cheese Frosting

“Recently, François and I stopped at a café downtown and I was salivating when I saw a slice of red velvet cake. I have an urge to make a recipe for our blog. Of course, it reminds me of the many Joe Louis I ate in my youth. A classic to make at home to impress your guests.” — Marilyn

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History of Red Velvet Cake

Origins and Evolution

Red Velvet Cake originated in the Southern United States in the early 20th century. This distinctive cake is characterized by its deep red color, which is achieved through a chemical reaction between cocoa, vinegar, and baking soda. Traditionally, it was made with buttermilk, which gave it a moist, tender texture. Over the years, the addition of modern food colorings has intensified its red hue while preserving its rich flavor and silky texture.

Popularity of Red Velvet Cake

In Quebec with Vachon

In Quebec, the Red Velvet Cake is particularly popular and widely available in many pastry shops and cafes. Vachon , with its famous Joe Louis , played a key role in popularizing this commercial cake. Joe Louis are small red velvet cakes filled with white icing in the center and covered in chocolate, quickly becoming a staple of celebrations and a daily dessert for many Quebec families.

Global Presence and Variations

Internationally, the Red Velvet Cake has also gained popularity, particularly in the United Kingdom where it is offered in various forms in cafes and bakeries. The cake is enjoyed in many countries, with each region providing its own twists and variations, such as cupcakes, individual cakes, or uniquely decorated versions to suit local tastes.

Red Velvet Cake Shapes and Presentations

Diversity of Presentations

Red Velvet Cake comes in a variety of sizes to suit any occasion and preference. Classic slices remain the most popular, offering a beautiful presentation with their red layers and creamy frosting. Red velvet cupcakes are also very popular, perfect for individual events or small celebrations. Additionally, individual cakes or mini cakes can be found in bakeries, making it easy to enjoy and customize according to your desires.

Modern Adaptations

Bakers are constantly innovating with variations of the Red Velvet Cake, such as gluten-free , vegan , or enriched with local ingredients like fruits or artisanal chocolates. These adaptations allow the Red Velvet to remain relevant and appreciated by a diverse clientele, while maintaining its classic charm and inimitable flavor.

Summary
🔍 Information	Details
⏱️ Preparation time	20 minutes
🍳 Cooking time	25-30 minutes
⏲️ Total time	45-50 minutes
🔧 Difficulty level	Easy
🍽️ Portions	8
🔥 Calories (approximate)	350 per serving

Ingredients

For the cake 2 ½ cups all-purpose flour 1 ½ cups white sugar (granulated sugar) 1 teaspoon baking soda 1 teaspoon salt tea 2 tablespoons unsweetened cocoa powder 1 cup vegetable oil 1 cup buttermilk 2 large eggs 2 tablespoons red food coloring (gel preferred) 2 tablespoons vanilla extract tea 1 teaspoon white vinegar tea For the cream cheese frosting 2 x 200g packets of cream cheese (Philadelphia type), at room temperature 1 cup unsalted butter, at room temperature 3 cups icing sugar (powdered sugar) 1 teaspoon vanilla extract

Instructions

Preparing the cake Preheat the oven to 350°F (180°C). Butter and flour two 9-inch (23cm) round cake tins or line them with baking paper. Sift together flour, sugar, baking soda, salt and cocoa powder. Mix well and set aside. Whisk oil, buttermilk, eggs, red food coloring and vanilla in another bowl until combined. Add the wet mixture to the dry ingredients and mix gently until you have a smooth dough. Stir in the white vinegar. Divide the dough into the molds and bake for 25-30 minutes. Let cool in the molds for 10 minutes, then unmold to cool completely. Preparing the Cream Cheese Frosting Cream the cream cheese and butter until light. Gradually add the sifted icing sugar, continuing to beat until smooth. Stir in the vanilla extract.

Assembly and decoration

Level the cakes: If necessary, trim the tops of the cakes so they are flat and the same height. Spread a generous layer of frosting on the first cake layer. Place the second cake layer on top and cover the entire cake with the remaining frosting. Decorate to your liking: You can use cake crumbs, white chocolate chips or festive decorations. Refrigerate the cake for at least an hour before serving: This will allow the frosting to firm up and make it easier to cut.

Nutritional Information per Serving
Nutrient	Quantity
Calories	350 kcal
Proteins	4 g
Carbohydrates	35 g
Sugars	5 g
Fibers	6 g
Lipids	20 g
Saturated fatty acids	15 g
Sodium	850 mg
Health note	7/10 Highlights: High in fiber, good source of healthy fats.

Tips and Tricks

• Buttermilk: If you don't have buttermilk, you can substitute it by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using.

• Food Coloring: Adjust the amount of food coloring according to the intensity of red desired. Use gel food coloring for a brighter color without altering the consistency of the dough.

• White Sugar vs. Icing Sugar:

  • White sugar (granulated sugar) : Used in cake batter to sweeten evenly.
  • Icing sugar (confectioner's sugar) : Used for icing because it mixes easily and gives a smooth texture.

• Storage: This cake keeps well in the refrigerator for 5 days. You can also freeze it without the frosting and decorate it after defrosting.

• Variations: For an extra touch, add white chocolate chips to the batter or incorporate a layer of raspberry jam between the cake layers.

Additional Questions and Answers

1. Can I freeze Red Velvet Cake?

Yes, Red Velvet Cake can be frozen without frosting. Wrap it tightly in plastic wrap and place it in an airtight freezer bag. It will keep in the freezer for about 2 to 3 months . To thaw, let the cake sit at room temperature for several hours or overnight before frosting.

2. How to get a more intense red color in the cake?

To intensify the red color of your cake, use gel food coloring instead of liquid, as it provides a brighter hue without adding extra moisture to the batter. You can also increase the amount of food coloring slightly depending on the intensity you want, being careful not to alter the consistency of the batter.

3. What alternatives to cream cheese can I use for frosting?

If you want an alternative to cream cheese, you can opt for traditional buttercream frosting or white chocolate ganache . However, keep in mind that these substitutes will change the taste and texture of the original cream cheese frosting.

4. What should I do if my cake is too dry?

A dry Red Velvet cake can be the result of overcooking or an imbalance in the ingredients. To avoid this:

• Monitor cooking : Check cooking a few minutes before the indicated time by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
• Measure ingredients correctly : Use accurate measurements to avoid adding too much flour or not enough liquid.
• Do not overmix : Mix the batter just enough to combine the ingredients to keep the cake tender.

5. Can I prepare the cake in advance?

Yes, you can make the cake a day ahead. Let it cool completely, then place it in an airtight container or wrap it tightly in plastic wrap. This allows the flavors to develop further. Frost the cake just before serving for optimal freshness.

6. What types of molds are recommended for this cake?

For a classic Red Velvet Cake, use 9-inch round cake pans . You can also use loaf pans or individual pans for different presentations like mini cakes or cupcakes.

7. Can I add additional ingredients to the dough?

Absolutely! To personalize your Red Velvet Cake, you can add:

• White chocolate chips for an extra sweet touch.
• Chopped nuts like pecans or macadamia nuts for a crunchy texture.
• Raspberry jam between the layers for a fruity touch. Be sure to incorporate these ingredients gently so as not to alter the moist texture of the cake.