Red Velvet Cake
About this recipe
Red velvet cake might seem like a mystery, but it's really just a chocolate cake with a twist! This version by Jose.elcook is simple and straightforward, perfect for anyone looking to whip up a delicious treat without any fuss.
The beauty of this recipe is its flexibility—you can make a 6-inch cake or double the ingredients for a 9-inch version. Plus, the addition of vinegar and baking soda gives it that signature rise and tangy flavor.
Ingredient notes
- For a 9-inch cake, double all the ingredients for both the batter and frosting.
- Use avocado oil, canola oil, or peanut oil as your neutral oil in the batter.
Tips from Jose.elcook’s video
- Let the milk and vinegar mixture sit for about 5 minutes to curdle; this is crucial for the cake's texture.
- Sift the dry ingredients to avoid clumps in the batter, which helps achieve a smooth cake.
- Add the dry ingredients in two segments to prevent overworking the batter, ensuring a light and fluffy cake.
Good to know
- How long do I bake the 6-inch cakes?
- Bake the 6-inch cakes for 17-19 minutes, checking with a toothpick for doneness.
- What if I want to make a 9-inch cake instead?
- Double the recipe for both the batter and frosting to make a 9-inch cake.
No life story here — the video and the recipe are the whole point. All credit to Jose.elcook: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
Combine 1/2 cup of whole milk and 2 teaspoons of apple cider vinegar in a bowl and let it sit for about 5 minutes to curdle.
- 3
Sift together 1 1/4 cups of all-purpose flour, 1/4 teaspoon of salt, 1 tablespoon of cocoa powder, and 1/2 teaspoon of baking soda in a separate bowl.
- 4
In a mixing bowl, cream together 1/4 cup of softened butter and 1/2 cup of sugar until creamy.
- 5
Add 1 large egg to the butter and sugar mixture and mix well.
- 6
Slowly drizzle in 3 oz of oil while mixing until homogeneous.
- 7
Gradually add the milk and vinegar mixture and 1 teaspoon of vanilla extract to the batter, mixing well.
- 8
Add the dry ingredients in two segments to avoid overworking the batter, scraping the sides of the bowl as needed.
- 9
Incorporate 1 tablespoon of red food dye into the batter until fully mixed.
- 10
Grease two 6-inch cake pans with oil to prevent sticking, then divide the batter evenly between the pans.
- 11
Bake in the preheated oven for 17-19 minutes for 6-inch cakes, checking with a toothpick for doneness.
- 12
Once baked, allow the cakes to cool before frosting.
- 13
For the frosting, beat together 8 oz of softened cream cheese and 8 tablespoons of softened butter until smooth.
- 14
Gradually add 2 cups of powdered sugar, mixing well to avoid lumps.
- 15
Add 4 tablespoons of heavy cream, 2 teaspoons of vanilla extract, and 1/2 teaspoon of salt to the frosting and mix until smooth.
- 16
Level the cooled cakes and spread frosting between the layers, then frost the top and sides of the cake.
Heads up — we had to guess a little:
- The quantities for the frosting were inferred based on the 9-inch cake recipe, as the caption suggests halving them for a 6-inch cake.
Credit where it’s due: this recipe was transcribed from Jose.elcook’s original video on YouTube. Follow them there — it’s their dish.
Are you Jose.elcook? Claim this page or ask us to take it down. Your call, always.
