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Hope you guys have a wonderful Christmas with your family and/or friends. This time of year is about getting together with the ones you love, and I'm so blessed to be spending Christmas with my family. Whether you are spending Christmas with family and/or friends, I wish you all lots of fun, love, laughter, and joy this Christmas!
And now, here to share with you is one of my favorite cakes which comes to you from Brooklyn’s finest – Piece of Velvet - home to the Red Velvet. I’ve had a fair share of Red Velvet Cakes in my lifetime, and I say with the utmost confidence that no one does Red Velvet right like Cake Man Raven. They describe their version of the Red Velvet Cake as scrumptiously delicious.
I’ve seen so many variations of this cake… made with oil, made with butter, made with oil and butter, but I prefer Red Velvet Cake best when made with just oil. Using oil results in a lighter cake with lots of moistness.
And since this is Christmas, I did not reduce the fat in this recipe whatsoever – remember all things in moderation. Yes, I’ll definitely have to hit the gym on Monday.
A slice of this cake is pure heaven and I albeit anyone who has tasted the real deal will have to agree. Please make this cake for your loved ones and share the love. Merry Christmas!
NUTRITION: There is no nutrition in this recipe!
MODIFICATIONS I MADE:
- Instead of using Vegetable Oil, I used a healthier Canola Oil.
- Since I didn’t have Cake Flour on hand, I made by own using a combination of All Purpose Flour and Cornstarch.
- Instead of using just 1 teaspoon of Cocoa Powder, I increased this amount to 3 tbsp. I didn’t think 1 teaspoon of cocoa powder was dominant enough in this recipe. After several tries, I believe 3 tablespoon is just right.
- I reduced the frosting amount by just ¼ of the original recipe – I didn’t think all that extra frosting was necessary given the amount of fat in this recipe. Trust me, the amount of frosting I made was sufficient.
APPROXIMATE NUTRITION PER SERVING (yields 16 slices – which results in insane amount of fat & calories as shown below, so I suggest cutting this up into 24 slices)
- Calories: 590 calories
- Fat: 37 g
- Saturated Fat: 12 g
- Carbs: 64 g
- Protein: 4 g
- Fiber: 0.2 g
SOUTHERN RED VELVET CAKE (mostly adapted from Cake Man Raven with slight modifications)
~ yields 16 slices @ 350 degrees using 2 – 9 inch baking trays
~ fat and calories were NOT reduced in this recipe
INGREDIENTS:
*you can use Cake Flour instead of using a combination of All Purpose Flour & Cornstarch.
- *All Purpose Flour – 2 cups + 3 tablespoon
- *Cornstarch – 5 tablespoon
- Sugar – 1 ½ cups
- Baking Soda – 1 teaspoon
- Salt – 1 teaspoon
- Cocoa Powder – 3 tablespoon
- Buttermilk – 1 cup
- Eggs – 2
- Vinegar White Distilled – 1 teaspoon
- Canola Oil – 1 ½ cups
- Red Food Color – 2 tablespoon (or 1 ounce)
- Vanilla Extract – 1 teaspoon
DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Grease the baking trays with oil.
3. Add the dry ingredients in a bowl – flour, cornstarch, sugar, baking soda, salt, and cocoa powder.
4. Gently whisk and set aside.
5. In another mixing bowl, add the wet ingredients – start with eggs and oil.
6. Then add buttermilk, vinegar, vanilla extract, and red food color (the entire 1 ounce bottle).
7. Using an electric mixer, slowly blend.
8. This is what you should have… looks yum!
9. Now add the dry ingredients to the wet little bit at a time. Do this in 3 batches.
10. Mix, but do NOT OVERMIX.
11. Your batter is ready.
12. Evenly pour the batter into baking trays.
13. Into the oven for 30 minutes.
14. Allow the cakes to completely cool before frosting.
CREAM CHEESE FROSTING (FULL FAT) (mostly adapted from Cake Man Raven with slight modifications)
~ yields enough to frost a 2 tier cake
- Unsalted Butter – 1 ½ sticks (or 12 tbsp)
- Cream Cheese – 1 ½ bars (or 12 ounces)
- Confectioners Sugar – 4 cups
- Vanilla Extract – 1 ½ teaspoon
DIRECTIONS:
1. Make sure the butter and cream cheese are at room temperature. Blend the butter and cream cheese.
2. Add the sugar and vanilla extract.
3. Start frosting.
4. And this is what you should have. You can top the cake with red and green sugar crystals.
5. Indulge!
OVERALL RATING: 5 / 5
Cake Man Raven's version of the Red Velvet is indeed, scrumptiously delicious! It is my most favorite Red Velvet Cake. It is light, moist, and airy. The cream cheese frosting is perfection and impeccably complements this cake. I promise you, you will not go wrong with this cake if you make it. It is delicious! Thank you – Cake Man Raven!
TELL ME: How did you celebrate Christmas - with family and/or friends? Did you bake anything?
Khushboo says
Gorgeous (and mouth-watering) photos! I agree about eating the real deal on Christmas...there's many other days in the year to modify recipes! We are celebrating with a Christmas family lunch - food coma to follow shortly 😉
faseela says
scrumptious cake....
Ameena says
Merry Christmas my friend! The cake looks divine. 🙂
Rhea says
This cake was the best red velvet cake i've ever had..it was super moist and the icing was perfect! great job!
honeywhatscooking says
Thank you all. This cake is really really good - I don't lie about food!
To Food With Love says
This looks so soft and fluffy! Will try this next time...thanks for sharing the recipe!
Natalie says
Looks so delicious! I would love to try this recipe out.
honeywhatscooking says
Thanks guys! The cake is really moist, fluffy, and light. You can't go wrong with it, I promise.
sweetpeaskitchen.com says
Mmmm...one of my favorites and so perfect for valentines day! 🙂
Asmita says
Looks amazing!!! Would love to have that whole cake.
Hash cakes says
Looks lovely.. Have a question.. Ho much of Cake flour to be used?
H
honeywhatscooking says
@Hashcakes - 2.5 cups. (two and a half cups) of cake flour. Skip the all purpose and corn starch.
Hash cakes says
Thank you so much. Planning to make the cake today 🙂
It's one of my best friend's birthday..
danya says
I am a big Red velvet Fan and this cake was just divine!Served it at a party and it was jus gone. I didnt have much luck with the frosting though- turned out very liquid like and eventually had to pour it over the slices like a sauce-Any suggestions on where am i going wrong??
honeywhatscooking says
@danya - I'm glad you enjoyed the cake, but sorry the frosting didn't workout for you.
1. Did you add milk?
2. How much vanilla did you add?
3. Did you use reduced fat cream cheese (that turns out a little more liquidy)?
4. Was the butter at room temperature or melted? It should be at room temperature as should the cream cheese.
Let me know.
Hope this helps.
danya says
Hi honey- nope no milk, full fat cheese and actually forgot the vanilla nd both butter nd cheese at room temperature. I read somewhere that the cream cheese frosting thins out when being beaten by electric whisk, but how else would I mix in the powdered sugar? maybe i should try by hand next time.
honeywhatscooking says
@danya - Honestly, I wouldn't try by hand because you will be mixing forever. I haven't heard that about cream cheese being thinned out by an electric whisk, perhaps it is true. Maybe you can watch a video on youtube.. I generally watch FoodNetwork (Ina Garten) and get an idea of how to make frosting. The sugar should definitely help thicken the frosting. Sorry I couldn't be of more help.
zarina says
hi.. thanks for sharing tis recipe. i bake lastnite for the 1st time and turn out to be delicious ,moist fluffy and airy cake. but i didin't put much red food coloring and my frosting skill need alot of improvement. practise make perfect right? thanks again.
honeywhatscooking says
Zarina - this is my most favorite red velvet cake recipe, tried a few, but this one with made with oil is the BEST. So glad it worked out for you. Don't worry, my frosting skills are lacking too.
I like this site :: Indianapolis Web Design Information says
They look so pretty! Bookmarked this so that I can make it for my boys.
Marlene Detierro says
OMG!This is the most beautiful cake I've ever seen!Hope you're on the mend girl!Sending warm hugs 🙂
Marlene
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Rhoni says
This cake only took 20 minutes to bake.
honeywhatscooking says
Oh ok. Oven times may vary. Hope it worked out for you.