The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This is my take on classic red velvet cake, with a soft, moist crumb, just enough cocoa to give it that unmistakable red velvet flavor, and plenty of cream cheese frosting. Blooming the cocoa in melted butter gives the cake a little more depth, while buttermilk and sour cream keep the layers tender and moist. And if you really want to make it special, add a thin layer of raspberry preserves between the layers. That little bit of tart berry flavor with red velvet and cream cheese frosting is ridiculously good.
Drizella’s Red Velvet Cake
Course: DessertCuisine: AmericanDifficulty: MediumServings
14
servingsPrep time
30
minutesBaking time
22-28
minutesA soft and moist red velvet layer cake made with buttermilk, sour cream and cocoa bloomed in butter, then finished with rich cream cheese frosting. Add a thin layer of raspberry preserves for an optional tart, fruity contrast.
Ingredients
- Red Velvet Cake
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup salted butter, melted
3/4 cup neutral vegetable oil
1 1/2 cups granulated sugar
3 large eggs
1 1/4 cups full-fat buttermilk
3/4 cup sour cream
2 teaspoons vanilla extract
1 teaspoon white vinegar
Red gel food coloring, as needed
- Cream Cheese Frosting
1 cup salted butter, softened
8 ounces cream cheese, softened
6 cups powdered sugar, plus more if needed
2 teaspoons vanilla extract
1/2 teaspoon salt
- Optional Raspberry Filling
1/2 to 3/4 cup seedless raspberry preserves
Directions
- Preheat the oven to 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- Place the cocoa powder in a small bowl. Pour the warm melted butter over the cocoa and stir until smooth. Let stand for about 5 minutes to bloom the cocoa and deepen its flavor.
- In a large mixing bowl, combine the oil and granulated sugar. Beat in the eggs one at a time, followed by the buttermilk, sour cream, vanilla and bloomed cocoa mixture.
- Add red gel food coloring until the batter reaches the desired deep red color.
- Gradually add the dry ingredients and mix only until combined. Stir in the vinegar last. Do not overmix.
- Divide the batter evenly among the prepared cake pans and immediately place them in the oven.
- Bake for approximately 22–28 minutes, or until the centers spring back lightly when touched and a toothpick inserted near the center comes out with a few moist crumbs. Begin checking early to avoid overbaking.
- Cool the cakes in their pans for about 10 minutes, then carefully turn them onto cooling racks and allow them to cool completely.
- For the frosting, beat the softened butter until creamy. Add the softened cream cheese and mix just until smooth. Gradually add the powdered sugar, then mix in the vanilla and salt. Beat only until the frosting is smooth and thick enough to spread.
- Place the first cake layer on a serving plate or cake board and spread with cream cheese frosting. If using raspberry preserves, spread a thin layer over the frosting, leaving a small border around the edge.
- Repeat with the remaining layers, then frost the top and sides of the cake with the remaining cream cheese frosting.
- Refrigerate the finished cake until the frosting is set. For the best texture and flavor, allow slices to sit at room temperature for a short time before serving.
Notes
- Don’t overbake: This is the big one. Start checking the layers around 22 minutes. Pull them when a toothpick has a few moist crumbs rather than waiting until everything is bone dry.
Bloom the cocoa: Stirring the cocoa into warm melted butter and letting it sit for about 5 minutes helps bring out its chocolate flavor without making the cake taste like a chocolate cake.
Raspberry preserves: A thin spread of raspberry preserves between the layers adds tartness that works beautifully with the cocoa and cream cheese frosting. Keep the layer thin so raspberry complements the red velvet rather than becoming the dominant flavor.
Food coloring: Gel coloring gives a deeper red without adding as much liquid as traditional food coloring.
Cream cheese frosting: Don’t beat cream cheese frosting forever. Once it’s smooth and spreadable, you’re done. Excessive beating can make it loose.
Make ahead: Cake layers can be baked a day ahead. Once completely cooled, wrap them well and refrigerate until you’re ready to assemble.
Storage: Because of the cream cheese frosting, keep the finished cake covered in the refrigerator. Let individual slices lose some of their refrigerator chill before eating for a softer crumb.
