How to Make The Most Amazing Red Velvet Cake | The Stay At Home Chef


Today on The Stay At Home Chef I’m showing you how to make The Most Amazing Red Velvet Cake You’ve been asking for it, and here it is! I’ve taken my recipe for The Most Amazing
Chocolate Cake and turned it into a Red Velvet wonder. You are going to love it! To start we need to put together all of our
dry ingredients. I have 3 cups of all purpose flour here in
my bowl and to that I’m going to add in 3 cups of
sugar 1/2 cup of unsweetened cocoa powder 1/2 cup of cornstarch 1 tablespoon baking soda 1 1/2 teaspoons of baking powder and 1 1/2 teaspoons of salt Then just give this a quick mix Once you have all of your dry ingredients
mixed together you can go ahead and start adding in your
wet ingredients. You’ll need 1 1/4 cups of warm water and I just get it warm out of the tap. Pour that into the mixture Add in 1 1/2 cups of buttermilk 4 eggs 1/2 cup of vegetable oil which will keep our cake nice and moist. 2 tablespoons of red food dye 1 teaspoon of vanilla extract and 1 teaspoon of white vinegar Mix this together. Once your batter is smooth and velvety and
red you’re ready to divide it into your cake pans. You’ll want to make sure that your oven is preheated to 350 degrees fahrenheit and lightly grease 3 9-inch pans I also put a little circle of parchment paper
on the bottom to keep my cakes from sticking. Do your best to divide it equally among the three pans I find that it takes about 3 cups of the batter to fill each one and divide it evenly. You could use different sizes of pans and different shapes but the volume of batter that you have is
enough to make three 9-inch cakes so you’ll have
to divide it up from there. Take your pans and we are ready to bake Bake them in the 350 degree oven for 30 to 35 minutes until a toothpick inserted into the center
comes out clean. Now it wouldn’t be a red velvet cake without a delicious cream cheese frosting so we’re going to make that next while our cakes are in the oven. You’ll need 16 ounces of cream cheese that has been softened to room temperature Plop that into a large mixing bowl along with 1 cup of softened salted butter Then we’re going to whip this together. It’s important that both the cream cheese and the butter are softened to room temperature so that this can whip until it is light and
fluffy. This will give you the smoothest texture for
your frosting. Next we’ll add in 1 teaspoon of vanilla extract and give that a quick mix just to combine
it with the butter and cream cheese Last we’re going to start adding in our powdered
sugar. You’ll need 3 to 4 cups of powdered sugar
for this and you’ll want to add it in 1 cup at a time I just eyeball it and then start mixing it
in in between additions Once it’s all mixed in and smooth you are ready to frost your cake Make sure that your cakes are completely cooled before frosting otherwise it’ll melt and everything will fall apart. Just layer it up And you can either just frost in between the
layers and have a little bit of a naked cake or you can frost the outside as well You just want to make sure that there is frosting in there somewhere So you have that beautiful red velvet look Once you have it all frosted and beautiful you are ready to slice and serve. This cake needs to be stored in the fridge and will stay good for up to 5 days. Thanks for watching! You can find the full written recipe in the
video description. Be sure to subscribe and check out the rest
of my videos where you can find hundreds of restaurant quality recipes you can easily
make at home. See you later!

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