This is the best red velvet cake recipe EVER. Moist, light, and fluffy with a hint of cocoa. A simple butter and oil-based recipe that needs only 10 minutes to prep and 20 minutes to bake. Today, I have used an Italian meringue buttercream. But, try also the classic cream cheese.
Makes 2 x 6-inch round cakes or one 6 cup bundt cakes
Grease and line 2× 6-inch baking pans with parchment paper. You can double this recipe to make 2 x 8-inch round cakesPro tip - I am baking in 2 pans, so I can torte in half to make four but you can also use 3 x 6-inch round pans to make 3 layers that way you don't have to torte.
Dry ingredients - Combine flour, cocoa powder, baking powder, baking soda, and salt – set aside
Red food color - combine the gel color with the water - set aside
In the bowl of a stand mixer with the paddle attachment cream the butter, oil, and sugar until light and fluffy. Add the eggs one at a time making sure each is well incorporated. Pro tip - adding eggs one at a time will prevent the batter from curdling.
Next, add the flour and buttermilk in three batches making sure to scrape the sides of the bowl often. Pro tip - do not overmix at this stage as we do not want to activate the gluten in our flour.
Next, add the prepared red food color and vanilla extract. Finally, add the vinegar and combine well. Pro tip - Make sure the oven is hot and the baking pans are ready because once you add the vinegar the mixture will start to bubble.
Pour the batter between the prepared baking pans and bake for 20 to 25 minutes on the middle rack or until a center inserted in the center comes out clean. Pro tip - It is a great idea to use cake strips around my baking pans to prevent a dome. That way you don't lose much height on your layer cakes.
Once baked leave in the pan for no. more than 10 minutes. Invert onto a cooling rack to cool completely. Pro tip - always frost cakes only when they are completely cooled otherwise the frosting will melt.
Place egg whites, salt, and cream of tartar in the bowl of a stand mixer with the whisk attachment on medium speed. Once the meringue is at the soft peak stage - turn the mixer on low to avoid over mix and wait for the sugar to reach temperature
Meanwhile, heat sugar and water in a heavy bottom light colors saucepan over medium heat. Once all the sugar is melted place a candy thermometer inside. Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage)Pro tip - using a heavy bottom will distribute heat evenly and prevent the sugar from caramelizing and a light-colored pan means you can see the color of the sugar and as you work.
Turn the mixer on medium speed and start pouring the hot sugar syrup into the mixer bowl. The sugar should stream between the whisk and the edge of the bowl. Once all the syrup is in. Turn the mixer on high and whisk for about 3 minutes. The outside of the bowl will be hot at first and then be barely warm.
When the meringue is cold and the bowl is not warm at all. Start adding the butter - one cube at a time. Pro tip - This is where 90% of meringue buttercreams fail DO NOT add butter if the meringue is still not cold.
Continue to boil until the sugar syrup reaches about 238 F on the candy thermometer (softball stage). This takes about 5 to 7 minutes on medium heat.
Once all the butter is in whip for another minute or two until you have a smooth and satin-like buttercream that light and fluffy. Add the vanilla extract.
Prepare simple syrup - cool completely before using.Pro tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
Watch a video showing how I level, torte, and fill the cakes.Pro tip - Make sure the cakes are completely cold, otherwise, the frosting will melt. Plus, the cakes are more delicate to handle. Chilling the cakes makes them easier to work with.
Using a bread knife or cake leveler cut the domes off the cake layers. Then divide each layer in half horizontally so you have four layers (2 x 2 = 4 layers)
Place the cake in the fridge to chill for 10 to 15 minutes.Pro tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
Add a few drops of pink gel food color to half of the remaining white buttercream. Put both colors of buttercream in a piping bag with a star piping tip nozzle
Pipe swirls around the cake. These swirls are exactly what you would do on a cupcake just smaller and on the side and top of the cake. Decorate as desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you