How to Make The Most Amazing Red Velvet Cake | The Stay At Home Chef


Today on The Stay At Home Chef I’m showing you how to make The Most Amazing Red Velvet Cake You’ve been asking for it, and here it is! I’ve taken my recipe for The Most Amazing
Chocolate Cake and turned it into a Red Velvet wonder. You are going to love it! To start we need to put together all of our
dry ingredients. I have 3 cups of all purpose flour here in
my bowl and to that I’m going to add in 3 cups of
sugar 1/2 cup of unsweetened cocoa powder 1/2 cup of cornstarch 1 tablespoon baking soda 1 1/2 teaspoons of baking powder and 1 1/2 teaspoons of salt Then just give this a quick mix Once you have all of your dry ingredients
mixed together you can go ahead and start adding in your
wet ingredients. You’ll need 1 1/4 cups of warm water and I just get it warm out of the tap. Pour that into the mixture Add in 1 1/2 cups of buttermilk 4 eggs 1/2 cup of vegetable oil which will keep our cake nice and moist. 2 tablespoons of red food dye 1 teaspoon of vanilla extract and 1 teaspoon of white vinegar Mix this together. Once your batter is smooth and velvety and
red you’re ready to divide it into your cake pans. You’ll want to make sure that your oven is preheated to 350 degrees fahrenheit and lightly grease 3 9-inch pans I also put a little circle of parchment paper
on the bottom to keep my cakes from sticking. Do your best to divide it equally among the three pans I find that it takes about 3 cups of the batter to fill each one and divide it evenly. You could use different sizes of pans and different shapes but the volume of batter that you have is
enough to make three 9-inch cakes so you’ll have
to divide it up from there. Take your pans and we are ready to bake Bake them in the 350 degree oven for 30 to 35 minutes until a toothpick inserted into the center
comes out clean. Now it wouldn’t be a red velvet cake without a delicious cream cheese frosting so we’re going to make that next while our cakes are in the oven. You’ll need 16 ounces of cream cheese that has been softened to room temperature Plop that into a large mixing bowl along with 1 cup of softened salted butter Then we’re going to whip this together. It’s important that both the cream cheese and the butter are softened to room temperature so that this can whip until it is light and
fluffy. This will give you the smoothest texture for
your frosting. Next we’ll add in 1 teaspoon of vanilla extract and give that a quick mix just to combine
it with the butter and cream cheese Last we’re going to start adding in our powdered
sugar. You’ll need 3 to 4 cups of powdered sugar
for this and you’ll want to add it in 1 cup at a time I just eyeball it and then start mixing it
in in between additions Once it’s all mixed in and smooth you are ready to frost your cake Make sure that your cakes are completely cooled before frosting otherwise it’ll melt and everything will fall apart. Just layer it up And you can either just frost in between the
layers and have a little bit of a naked cake or you can frost the outside as well You just want to make sure that there is frosting in there somewhere So you have that beautiful red velvet look Once you have it all frosted and beautiful you are ready to slice and serve. This cake needs to be stored in the fridge and will stay good for up to 5 days. Thanks for watching! You can find the full written recipe in the
video description. Be sure to subscribe and check out the rest
of my videos where you can find hundreds of restaurant quality recipes you can easily
make at home. See you later!

100 thoughts on “How to Make The Most Amazing Red Velvet Cake | The Stay At Home Chef

  1. Hello your recipe is amazing I made it but it didnt get red as it should be , I guess I put a very dark coco powder thats y ?what do you think

  2. For weeks I have been playing this video, I finally made it tonight! I just finished making the cake and it's cooling. I'm just a little worried, it smells more like a chocolate cake and it doesn't look Red enough…maybe I'll tweak it to 3 tbsp of red color next time… Can't wait to start my frosting!! ?

  3. Did watch this video many times Rodin the recipe made it for a lady who loves red velvet unfortunately it wasn't as red as it looks in the video has too much cocoa powder so will reduce it to help with the red color but it was extremely moist enlightened flavor

  4. Thanks for this video
    I really want to know can I substitute cornstarch with corn flour of maybe something else?.. Cos it's really hard to find cornstarch where I stay

  5. Looks delicious. My husband's parents love velvet cake, so I never make one, but I am looking for great recipe to make them happy ?. Your recipe looks pretty good on video.
    Dear shef, can you share please, why are you using corn starch? Thanks and Have a Happy Holidays and Merry Christmas!??

  6. As usual i always say you are the best bakery chef. You should be given a standing ovation for your talent in baking cakes. You're the chef for whom i am searching since 4 years. My words are not enough to appreciate you. You're sincere, dedicated to your bakery work.

  7. I tried this cake yesterday and it tasted well but it looks like chocolate cake. Can you kindly help me with the brand of the red food colouring you use on this recipe?

    Thank you very!

  8. Can we use strawberry flavour instead of cocoa powder to give a complete red velvet touch? Would there any change occur? In the consistency or moistness of cake?

  9. I want to make this cake for some who don't want cream cheese. Can Swiss Meringue Buttercream work well with this cake?

  10. Looking awesome… I would like to try it for an upcoming function… Could you please tell me the weight of dis beautiful cake…?

  11. Please tell us how you got your cake so red. You didn’t share the brand or say whether gel or liquid. I was very disappointed with the dark color. I used americolor red.

  12. I only have two 9×2 molds, in this case to use 2/3 of the recipe can I only add two eggs instead of 2.667, and the same tsp of vanilla and white vinegar????

  13. I would suggest adding more food dye. I just finished using this recipe, and the amount of food dye in the recipe left the cakes looking dark red instead of a bright, vibrant red.

  14. Hi. My name is Quentin and I have a cake problem.
    This cake is the best. I thought that I was addicted to the choclate cake, but I was wrong. .. It's the red velvet one. ?
    This cake is just amazing. Will bake another one today.
    The frosting is out of this world. Thank you.

  15. Hi @the stay at home chef i made this cake last week the whole recipe and it turned out great. So today since i didnt want a very bug cake i decided to half the recipe and it took more time to bake, the top burned yet the cake still wasn’t baked properly ??‍♀️ n then i noticed when using an oven thermometer, the temp maintained at 150-160. How many minutes should i bake it at incase of such temps?. what could have gone wrong?.. thank you

  16. Hi @the stay at home chef i made this cake last week the whole recipe and it turned out great. So today since i didnt want a very bug cake i decided to half the recipe and it took more time to bake, the top burned yet the cake still wasn’t baked properly ??‍♀️ n then i noticed when using an oven thermometer, the temp maintained at 150-160. How many minutes should i bake it at incase of such temps?. what could have gone wrong?.. thank you

  17. Can Swans Down cake flour be used instead of the all purpose flour, salt, baking soda and baking powder?

  18. I tried this recipe and omg, it’s fluffy and moist and taste so good. Not so sweet, not so bland. Just perfect. Thank you! 🙂

  19. Hi thanks for sharing your video, love your recipes, but was wondering as well as when you measure cups would you be able to do grams haswell please?

  20. one of the best red velvet recipe ive seen, u can see the softness and moisture of the cake itself when she sliced and served it that lives up to its name. nice work

  21. Dear can we use butter instead of oil? If how much gram? Bcoz i don't like teast of oil. I want make for my daughter birthday please reply ? thank you

  22. Is it possible to bake it in batches? my oven is really small and I can only fit one pan at a time. Or would it work if I bake more batter and cut it in half?

Leave a Reply

Your email address will not be published. Required fields are marked *