I have a Red Velvet Cake Recipe here that I know you are going to love because it’s moist, not too sweet and most of all, it uses locally found ingredients.
No apple cider vinegar? No problem. Del Monte’s Red Cane Vinegar will absolutely do. No buttermilk? No problem. But you’re welcome to use buttermilk as well if you have it. What I used for this Red Velvet Cake Recipe is Yakult, a healthy drink originating from Japan that I know everyone loves. But just in case you don’t fancy it, I’ve listed the best buttermilk substitutions here for you –
- Buttermilk (of course) – available in Manila through Rizal Dairy Farms who has a stall in the Salcedo Saturday Market
- Yoghurt (conversion 1:1) – plain unsweetened one available in all supermarkets
- Sour cream (conversion 1:1) – available in all supermarkets
- Buttermilk powder – add four tablespoons to a liquid measuring cup and add enough water to fill one cup. Available at baking supplies stores like Sweetcraft or Chocolate Lovers.
- Lemon + Milk – add 1 tablespoon freshly squeezed lemon to a liquid measuring cup and add enough milk (fresh, full, low fat will do) to fill one cup. Mix well and wait for 3 minutes and you have buttermilk.
- Calamansi + Milk – add 1 tablespoon freshly squeezed calamansi to a liquid measuring cup and add enough milk (fresh, full, low fat will do) to fill one cup. Mix well and wait for 3 minutes and you have buttermilk.
Back to our red velvet cake recipe here, this is a variation of the red velvet cupcake recipe from this post. However, I have changed a lot based on the inputs I have since posting it a few years back. One of which is using oil instead of butter, adding a layer of moistness to the the texture. If you scroll down right this minute and see the cake after it’s baked then you would know what I am talking about. Or stay and read on, we’ll get there in no time. Pinky swear.
This being the love month and all, I decided to decorate the red velvet cake with red velvet cake crumbs all over and add fondant hearts on top. Then I placed it in a fancy pink cake plate. I hope I didn’t go overboard, did I? Oh well, let’s go and start making this Red Velvet Cake Recipe 🙂
So we begin with sifting together all the dry ingredients, flour (I use all purpose flour but you are welcome to use cake flour if you like), cocoa, baking powder, baking soda and salt. I sifted them three times but it you prefer dry whisking, it will work, too. Then, in a small bowl, I combined the wet ingredients, yakult, vinegar, vanilla extract, red food coloring. Mix well and set aside.
Now, we begin baking proper. In a large bowl, add in eggs, sugar and oil. Mix together until light in color.
Add in one third of the dry ingredients.
Add in one half of the wet ingredients.
Alternately add wet and dry ingredients until all are combined. Just barely mix until you see just a few flour streaks. Do not over beat as it will result to a hard cake.
Line 2 6-inch cake pans and evenly distribute the batter to the pans. Make sure to line the bottom and sides of the pans with parchment paper to avoid them from sticking to the pan.
Bake the cakes at 350F for about 45 minutes or until done. See how moist the cake looks?
Okay, so on to the frosting, whip the cream until they form stiff peaks or is of pipeable consistency. I used Avoset Pour and Whip for this recipe. You can find some in major supermarkets like Landmark Makati. A picture of it can be found here.
In another bowl, mix together powdered sugar, cream cheese and vanilla extract.
Using a spatula, fold in cream cheese to the whip cream. Make sure to do this slowly so the air in the whipped cream will not deflate.
Now we assemble!!! I used a cake leveler to divide the cakes evenly. I cut the cakes using the lowest option on the leveler which is a slightly a little more than half an inch.
The batter will result into 4 layers with still more left. You can either divide the cake a lot more than half an inch or crumble the excess like I did for cake decoration later.
Add approximately 1/2 cup of frosting in between each layer.
Until you have something like this.
Then, make sure to cover the cake with frosting all over. Don’t obsess about having no bubbles or attaining smooth edges because we will cover the cake with crumbs anyway 🙂
If you’re like me and opt to make cake crumbs out of the excess red velvet cake, now is the time to cover the cake with it. This is the most fun part. I’ll leave you to it, enjoy! Oh wait, we’re not done yet, with the remaining frosting, pipe rosettes on the borders of the cake. As topping you can add sprinkles, cherries or even white chocolate shavings. For this cake, I don’t have heart sprinkles so I got red fondant and cut out hearts. It’s the love month anyway :).
Red Velvet Cake Recipe
- Assemble team dry ingredients – flour, cocoa, baking soda, baking powder and salt. Sift three times and set aside. Assemble team wet ingredients – yakult, vinegar, vanilla extract and food coloring. Mix well and set aside as well.
- In a large bowl, mix together sugar, oil and eggs. Eggs can be added in one go but make sure that everything is well incorporated.
- Add in one third of the dry ingredients and then add in one half of the wet ingredients.
- Repeat step 3 until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
- Evenly pour batter into two 6-inch pans lined with parchment paper. Bake for 45 minutes or until done.
- To make the frosting, whip cream until it is of pipeable consistency. In another bowl, mix together cream cheese, vanilla and powdered sugar until smooth. Fold in cream cheese into the whipped cream until well combined.
- To assemble, cool cakes first. Divide the cake into (a little more than) 1/2 inch layers. For every layer, add 1/2 cup frosting in between. Cover the cake with frosting. Make cake crumbs from the excess and cover the cake all over. Pipe whipped cream on top and decorate with heart sprinkles or fondant hearts.
My watercolor version of the cake. I need practice 🙂