Crimson Velvet Cake – A Stunning Mess

Earlier this week, I made this pink velvet cake for my thirty ninth birthday. I introduced it to my e-book membership, which occurred to be assembly that night, and it was devoured. And sure, I made them sing so I may blow out candles and make a want. I’m shameless! The reality is I’ve been making this pink velvet cake recipe for practically 20 years now. That is the recipe I used again once we had a neighborhood retailer with a candy store stocked with cupcakes inside. IMHO, it’s the greatest pink velvet cake recipe!

What I like about this pink velvet cake is it’s tremendous, and I imply tremendous, moist. The cake is mushy and spongy, flippantly chocolate and stained a deep pink. The cream cheese frosting is creamy, decadent, however not too candy. And what’s type of fascinating about this pink velvet cake recipe is it doesn’t include any buttermilk, or milk, or eggs and even butter. The cake occurs to be dairy free and made with all-purpose flour. So even probably the most informal baker doubtless has all of the components wanted available. The cream cheese frosting is totally NOT dairy-free, however it’s easy with solely 5 components. So, if you’re searching for a simple pink velvet cake with cream cheese frosting that doesn’t compromise on taste or texture, that is it!

Associated: If you happen to love this recipe, subsequent up, strive pink velvet cookies or pumpkin cake with cream cheese frosting.

Components

• All-purpose flour
• Granulated white sugar
• Cocoa powder
• Baking soda
• Salt
• Vanilla extract
• Canola oil
• White vinegar
• Water
• Crimson meals coloring – I like to make use of gel meals dye
• Cream cheese
• Unsalted butter
• Powdered sugar – additionally referred to as confectioner’s sugar
• Salt

Directions

For the cake, whisk collectively the dry components: flour, sugar, cocoa, baking soda and salt. Then stir within the moist components: vanilla, oil, vinegar and water. It will make a really moist cake batter. Final, stir within the pink meals coloring.

Put together the baking pans. I add parchment paper to the bottoms after which spray nicely across the edges with nonstick cooking spray. Pour the batter into the pans, dividing it evenly. Place the pan on a baking sheet, to make them simpler to maneuver, and bake at 350°F for half-hour. To test if they’re achieved, insert a toothpick to the middle of the cake. If it comes out clear (no moist batter connected), it’s achieved. Enable the truffles to chill within the pans earlier than eradicating.

To make the frosting, begin with softened (room temperature) cream cheese and butter. I often set mine out (within the package deal) the evening earlier than on my kitchen counter. In a stand mixer with the paddle attachment or massive bowl with an electrical hand mixer, whip collectively the cream cheese and butter till easy. Then combine within the vanilla extract. Then add the powdered sugar a cup at a time, mixing in between (or with a stand mixer operating on low) till the frosting comes collectively. Scrape down the perimeters of the bowl with a rubber spatula to verify all of the sugar is getting included nicely. Add the salt with the final of the powdered sugar.

Take away the truffles from the pan. I often run a knife alongside the sides between the cake and pan to verify they’re loosened. Then I invert them onto a cooling rack. Assemble your cake with a thick layer of frosting between the cake layers and on high. I like to make use of an offset spatula to frost a cake. You should have loads of frosting if you wish to frost the perimeters as nicely.

Suggestions and Notes

• As an alternative of canola oil you possibly can use vegetable oil or another flavorless or mild flavored cooking oil.
• If you happen to don’t need to use pink dye, you possibly can strive one thing pure like powdered (dehydrated) raspberries, cranberries or beets. Whereas I don’t essential need pink meals dye in my meals more often than not, I are likely to make an exception for a cake I solely eat a couple of times a yr, however that’s simply me.
• I baked this cake in two 8-inch spherical cake pans at 350°F for half-hour. If you happen to use two 9-inch spherical pans, you could need to scale back the bake time to round 25-27 minutes. If you happen to bake this recipe in a big cupcake pan, you could need to scale back the bake time to 22-24 minutes. The toothpick check is the way in which to go to make sure they’re achieved!
• If you happen to do make this recipe into pink velvet cupcakes, I’d advocate reducing the frosting recipe in half or possibly 2/3. It makes loads of frosting for a cake however an excessive amount of for cupcakes, IMO. (And I like a variety of frosting, for the document.)
• You possibly can retailer leftover pink velvet cake in an hermetic container within the fridge for at the very least 3 days. I do advocate refrigerating as soon as the cake is frosted because the cream cheese frosting does, after all, include dairy.

Extra Cake and Dessert Recipes