Super Moist Red Velvet Cake Recipe

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 thispost . 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

Adapted from Cheryl Porro’s Cupcake Blog

6-inch cake / 350 F / 45 minutes

Ingredients:

2 1/2 cups all purpose flour

2 tbsp + 2 tsp cocoa

1 tsp baking powder

1 tsp baking soda

1/8 tsp salt

1 cup yakult

2 tbsp red cane vinegar (such as Del Monte)

1 tsp vanilla extract

2 1/2 tsp red food coloring (I used McCormick)

1/2 cup canola oil

2 eggs

1 1/3 cup sugar

Whipped Cream Cheese Frosting

Ingredients:

1 cup/8oz/227g cream cheese ()

2 cups powdered sugar

1 1/2 cups whipping cream

1 tsp vanilla extract

Procedure:

1. 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.

2. 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.

3. Add in one third of the dry ingredients and then add in one half of the wet

ingredients.

4. Repeat step 3 until all are combined. Just barely mix, until you cannot see

streaks of flour in the batter.

5. Evenly pour batter into two 6-inch pans lined with parchment paper. Bake for

45 minutes or until done.

6. To make the frosting, whip cream until it is of pipe able 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.

7. 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.

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