Red velvet cake is a lot more than a simple vanilla cake colored red. Are you looking for a red velvet cake with an excellent combination of buttery, vanilla, and cocoa flavors, a cheese frosting tang and a smooth velvety crumb?
Red Velvet aka "Is it chocolate or vanilla? We can’t point out the flavor" cake. It’s a sweet concoction of buttermilk, vanilla, and a little cocoa. Moist, beautiful, and completely covered in silky cream cheese frosting, this is our definition of the best red velvet cake.
At Isher’s we have the recipe for some of the best cakes in Melbourne. Get ready to roll up your sleeves and dig out the mixers!
What Does Red Velvet Cake Taste Like?
If you are amongst the majority of people who are unsure about the mystery flavor red velvet, we will help you sort it out. It’s a piece of cake to understand( pun intended!!)
Red velvet is basically a buttery mild cocoa flavor with sweet vanilla and a hint of tangy buttermilk flavor. These 4 flavors are essential to make the perfect red velvet cake. The outstanding flavor, texture of this moist velvety crumbed cake is worth every effort. But the cream cheese frosting is without a doubt the absolute best part about red velvet cake. But if you looking for ingredients to make a vegan cake in Melbourne, we’ll add some substitutes for it too.
Ingredients required to make the perfect eggless Red velvet cake?
Only the best quality ingredients should be used in certain amounts with specific mixing techniques to produce the best red velvet cake recipe.
- Cake Flour: To maintain the authenticity of a classic red velvet’s texture we recommend that you use cake flour as it can make the perfect base for a soft crumbed texture than all-purpose flour. Just changing the flour can give a professional bakery texture, try it and you’ll see how incredibly soft this cake is when cake flour is used!
- Cocoa Powder: Always use unsweetened cocoa powder. And only 2 Tablespoons is enough. Make sure you don’t add more than that otherwise it will overpower the vanilla flavor.
- Butter & Oil: Apart from chocolate red velvet cake has a buttery flavor. However, if you only add butter, you’ll get a dry cake. If you just use oil, the cake will lose the softness and buttery flavor that can only be achieved with blending butter & sugar together. Moral of the story is that you use both oil and butter and you’ll get a moist, soft and buttery texture. Boom goes the flavors in your mouth. For vegan cakes opt for vegan butter.
- Buttermilk: To make a cake or any baked delicacy, buttermilk is important. Buttermilk activates the baking soda that helps leaven the cake and adds a tangy, creamy, and moist texture. Making a red velvet cake without it is, just impossible! For vegan cakes use almond milk with one tablespoon of apple cider vinegar.
For a really vivid color. Red velvet cake wouldn’t be possible without food coloring. You’ll use less if you opt for gel food coloring as it is concentrated. For natural coloring, we recommend beet powder. If you can’t find food coloring, look for cake shops near me and ask them if they can help you out. But if you still can’t find it or don’t want to use any food coloring, just skip this step. The cake will taste the same but it’ll have a beautiful shade of cocoa instead.
Cream Cheese Frosting
Cream cheese frosting tastes best when paired with red velvet’s flavor. It’s really simple and all you need is a block of cream cheese, butter, confectioners’ sugar, a dash of milk, one teaspoon vanilla extract and a pinch of salt to balance all the sweetness. It is silky smooth and glides on effortlessly. Pipe it on the cake and don’t forget to keep it in the refrigerator for at least 20 minutes, this will help the frosting hold its shape.
Most recipes use “Dutch process” cocoa powder, which neutralizes some of the acidity. If you use Dutch process then it won’t make the cake red because it doesn’t react with the soda bicarbonate. Most of the bakeries use Dutch process cocoa only but Isher- the best bakery in Melbourne uses only natural process cocoa. The flavor and texture come out smooth, fluffy and delicious.
Points To Remember While Making The Batter
The batter of red velvet cake should be smooth and moist rather than fluffy and dense. You need a high proportion of butter and oil for a soft tender crumb cake. Apart from sugar mix all the dry ingredients together first then add butter and oil.
Instead of baking powder, you can add soda bicarbonate. It is lighter and the flavor that you’ll get with soda is much more preferred by a lot of people.
Next step is to add buttermilk and vinegar to get a distinctive tang that red velvet is famous for. These ingredients are acidic in nature which helps to balance the buttery flavor and it also reacts with bicarbonate to create bubbles that aerate the batter. You can use sour cream instead of buttermilk. However, it might make the cake too fudgy and dense.
If you are not willing to put this much effort to make the cake (totally worth it by the way), then just give us a visit, we have the best eggless cupcakes and cakes in Melbourne. Every crumbly piece will melt in your mouth and will make you reach out for more.