Mouth-watering Red Velvet Cake with Cream Cheese Frosting
Welcome to the world of red velvet cakes. If you love cakes, or even if you don’t, this recipe for Sylvia’s Red Velvet Cake is one you simply cannot afford to miss. There is something about a red velvet cake that sets it apart from all other cakes, and makes it impossible to resist. Maybe it’s the color, maybe it’s the moist texture, or maybe it’s the perfect combination of cocoa and vanilla flavors – whatever it is, red velvet cake demands your attention.
I know what you might be thinking – “I’m not a baker”, “I’m intimidated by cakes”, “I’ve tried making red velvet cake before and failed”. Trust me when I say that this recipe will change everything for you. It’s not just any red velvet cake recipe, it’s Sylvia’s Red Velvet Cake. I don’t know who Sylvia is, but whoever she is, she has mastered the art of baking an unforgettable red velvet cake. And now you can too.
This recipe is foolproof and easy to follow, with every detail thoughtfully laid out for you. Whether you’re a seasoned baker or someone venturing into baking territory for the first time, Sylvia’s Red Velvet Cake will have everyone fooled into thinking it’s a bakery-bought cake.
So go ahead and gather all the ingredients listed below – trust me when I say that once you try this cake recipe, you’ll never want to make any other kind of cake again!
Why You’ll Love This Recipe
Listen up, my fellow dessert lovers! I have got the perfect cake recipe for you that is nothing short of divine. This recipe needs no introduction because it’s none other than Sylvia’s Red Velvet Cake Recipe. Trust me when I say this, with every bite of this cake, you’ll feel like you’re on cloud nine.
Firstly, what’s not to love about red velvet? It’s a classic and nostalgic favorite that will leave your taste buds singing with joy. But not all red velvet cakes are created equal, and Mrs. Sylvia’s recipe stands out from the rest. The combination of cocoa powder, buttermilk, and red food coloring creates a unique flavor profile that is just right- neither too sweet nor too tangy- thanks to the perfect balance of ingredients.
Secondly, let’s talk about the texture. This cake is the epitome of sponginess; it’s melt-in-the-mouth fluffy but holds its shape well enough to be stacked with layer upon layer of delicious cream cheese frosting. The addition of finely chopped pecans on the top takes this cake game to the next level.
And thirdly, one thing you’ll appreciate about this recipe is how easy it is to follow. With clear and concise instructions provided in this article, baking the perfect red velvet cake at home has never been easier. No more searching for complicated recipes or dealing with dozens of ingredients that you can’t even pronounce.
So whether it’s a birthday party or a soul food feast after church, Mrs. Sylvia’s Red Velvet Cake will never disappoint when it comes to impressing your guests. Trust me; people love my cakes so much they practically beg me to make them! Take it from me; this cake will become your new go-to when craving something sweet and satisfying. Give it a try today, and I assure you won’t regret it!
Ingredient List
Before we get into the recipe details, let us first take a look at what you will need to make this stunning cake. Here are the ingredients required:
- 2 1/2 cups of sifted cake flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of cocoa powder
- A pinch of salt
- 2 cups of sugar
- 1 1/2 cups of unsalted butter
- 2 large eggs
- 1 cup of buttermilk
- 2 teaspoons of vanilla extract
- Red food coloring (as needed)
- 1 teaspoon of distilled white vinegar
For the cream cheese frosting, here’s what you’ll need:
- 4 ounces of cream cheese, softened at room temperature
- 4 tablespoons of unsalted butter, softened at room temperature
- 2 teaspoons of vanilla extract or your preferred flavoring ingredient (optional)
- 2 cups of confectioners’ sugar
It is important to note that the better quality the ingredients, the better the outcome you will have. So, make sure to use high-quality ingredients for best results.
The Recipe How-To
Now that you have gathered all the ingredients for Sylvia’s red velvet cake recipe, it is time to put them together. Here’s a step-by-step guide on how to create this dessert sensation.
Step 1: Preheat oven
Preheat the oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper.
Step 2: Mix ingredients
In a large bowl, cream together 2 1/2 cups of sifted cake flour, 1 1/2 cups of sugar, and 1 teaspoon of salt. Add in 1 teaspoon of baking powder and 1 teaspoon of baking soda then mix well. Sift in 2 tablespoons of dutch process cocoa powder.
Step 3: Combine wet ingredients
In another large bowl, cream together the 1 cup of unsalted butter and 4 oz. of cream cheese until it’s smooth. Add in 2 cups of granulated sugar then beat until light and fluffy. Incorporate 4 eggs, one at a time then stir in 3 tablespoons of red food coloring and 2 teaspoons of vanilla extract.
Step 4: Stir dry ingredients into wet mixture
Combine the flour mixture with the wet mixture, alternating with 1 cup buttermilk according to Emeril Lagasse’s famous recipe. Stir well after each addition until fully incorporated into a smooth batter.
Step 5: Add vinegar
Stir in 1 tablespoon distilled white vinegar, then add the batter into the prepared pans evenly.
Step 6: Bake!
Bake cakes for approximately 25-30 minutes, until a toothpick inserted in the center comes out clean.
Enjoy making down-home southern-style red velvet cake that brings back memories with every bite!
Substitutions and Variations
Alright folks, let’s talk about making Sylvia’s Red Velvet Cake recipe your own with some substitutions and variations. This is where you can really put your own spin on this classic cake and make it uniquely yours.
First, let’s talk about some ingredient substitutions. If you’re in a pinch, you can substitute apple cider vinegar for distilled white vinegar. You can also use all-purpose flour instead of cake flour (just keep in mind that it might impact the texture of your cake slightly). And if you don’t have buttermilk on hand, you can make a quick substitute by adding one tablespoon of lemon juice or vinegar to one cup of milk and letting it sit for five minutes before using.
Now, for some flavor variations. If you’re feeling adventurous, try adding in some chopped pecans to the batter for a nice crunch. You can also swap out the cream cheese frosting for something like vanilla buttercream or even a chocolate ganache for an extra decadent twist.
For those who like to get creative with their cakes, consider turning this classic recipe into cupcakes or even a layered cake with alternating layers of cream cheese frosting and chocolate ganache. And if you want to take things up a notch, add a layer of raspberry jam in between the layers – trust me on this one.
Finally, if you’re looking to switch things up entirely, try making a chocolate version of this cake by swapping out some of the cocoa powder with Dutch process cocoa powder and reducing the amount of red food coloring used. It won’t be quite the same as Sylvia’s Red Velvet Cake, but it will still be delicious.
So there you have it, folks – some ideas for making Sylvia’s Red Velvet Cake your own with some substitutions and variations. Don’t be afraid to experiment and see what works best for you. After all, baking is all about having fun and enjoying the delicious results!
Serving and Pairing
When it comes to serving and pairing Sylvia’s Red Velvet Cake, an opulent and indulgent dessert calls for the perfect partner. This vibrant cake can be served in various ways, depending on your preference. Traditionally this cake is topped with a smooth cream cheese frosting, which adds richness and tanginess to the cake’s sweetness. Alternatively, you can opt for a classic whipped cream frosting to balance the sweetness.
If you’re feeling adventurous with your cake decorating skills, you can embellish this delicious red velvet cake with pecans or candied rose petals. The visual appeal of the cake will surely captivate everyone’s attention before they dig into its irresistible taste.
This decadent dessert goes well with a variety of celebratory occasions such as Valentine’s Day or Christmas dinner party. But this rich and flavorful cake is not only limited to special occasions; it is excellent to serve as an everyday treat too.
Pairing suggestions will entirely depend on your personal choice of beverages from cold milk, hot coffee, or your favorite tea blend. For instance, for an autumn-themed flavor profile, you can pair the red velvet cake with a warm pumpkin spice latte. The opportunities are endless, but one fundamental rule is to stick with flavors that don’t overpower the subtle undertones of this velvety dessert.
In conclusion, serving and pairing Sylvia’s Red Velvet Cake should be enjoyable and satisfying to both palate and visual senses. Let your imagination run wild while staying true to the classic recipe’s roots!
Make-Ahead, Storing and Reheating
After making a delicious Sylvia’s Red Velvet Cake, you might wonder how long it can stay fresh and how to store the leftovers properly. Well, I’ve got you covered!
This recipe can be made ahead of time and stored easily. You can bake the cake layers 1 – 2 days before and then assemble and frost the cake on the day you plan to serve it. This not only saves time in your busy schedule but also allows the flavors to meld together perfectly.
To store your Red Velvet Cake, wrap it tightly with plastic wrap and keep it in an airtight container at room temperature for up to 3 days. When storing in the refrigerator, cover it with a lid or plastic wrap, but make sure you let the cake cool completely first.
When reheating slices of Red Velvet Cake, avoid microwaving as it can dry out the cake. Instead, preheat your oven to 350°F (or low heat) and place the slices on a baking sheet for 10 -15 minutes. The cake will be warm and moist as freshly baked.
In case you notice any frosting melting or any defects while reheating, don’t worry! You can simply add some more frosting over them to cover them up.
With its fluffy texture and delicious taste, this cake is perfect for any occasion or even just as a sweet treat during your downtime.
Tips for Perfect Results
Now that you’ve got your ingredients and recipe down, let’s talk about some tips to make sure your Sylvia’s Red Velvet Cake turns out perfectly. Here are my tried-and-true methods for achieving amazing results every time:
1. Follow the Measurements: Baking is a science, so it’s important to measure all of your ingredients accurately. Use measuring cups and spoons or a kitchen scale to ensure you’re adding the exact amount called for in the recipe. This will help avoid any mishaps that could potentially jeopardize the outcome of the recipe.
2. Don’t Overmix the Batter: Once you start mixing your batter, be careful not to overdo it. Overmixing can cause the cake to become dense and heavy instead of light and fluffy. Mix until just combined and there are no visible lumps of flour left.
3. Use Dutch Process Cocoa Powder: While regular cocoa powder will work, using Dutch process cocoa powder will give you a deeper chocolate flavor and a richer red color to your cake.
4. Let Your Ingredients Come to Room Temperature: Before starting your recipe, make sure your ingredients like butter, eggs, and cream cheese are at room temperature. Room temperature ingredients mix together more easily and evenly throughout the batter, leading to a better texture and overall result.
5. Frost with Cream Cheese Frosting: The tangy cream cheese frosting is the perfect pairing for red velvet cake, so don’t skimp on it! Whip up a batch of cream cheese frosting to decorate your cake for a delicious finish.
6. Practice Patience: After baking your cake, wait at least 10-15 minutes before removing it from the pan. This will allow it to cool slightly and loosen from the sides of the pan, making it easier to remove without breaking or falling apart.
By following these tips for perfect results, you’ll be able to create a stunning and delicious Sylvia’s Red Velvet Cake every time. Happy baking!
Bottom Line
So there you have it, folks! Sylvia’s Red Velvet Cake recipe is the perfect dessert for any event, occasion or just as an indulgence. With its crimson color, moist texture and subtle chocolate flavor, this cake will be sure to steal the show at any celebration.
Not only is this recipe a crowd-pleaser, but it is also simple to make and can be easily customized to fit your preferences with substitutions and variations. Plus, the cream cheese frosting is the perfect sweet and tangy pairing that takes this cake to new heights.
So, whether you’re a seasoned baker or a newbie in the kitchen, give Sylvia’s Red Velvet Cake recipe a try. Trust me; your taste buds will thank you for it. And hey, who knows, with some practice, maybe one day you can even become known as the “Red Velvet Queen/King” among your friends and family.
So go forth and bake!
Sylvia’s Red Velvet Cake Recipe
Ingredients
Cake
- 2 1/2 cups cake flour
- 2 teaspoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 2 ounces red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
Frosting
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- For the CAKE:
- Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
- For the FROSTING:
- In a large bowl, combine the cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill in between layers and ice cake.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.