Soft, moist, and delicious, this red velvet cake is TO DIE FOR! For Valentine’s Day, birthday parties, holidays, and get togethers, this gorgeous red beauty is the perfect choice of cake for any occasion! Filled with a sweet chocolate ganache and cream cheese frosting, you really can’t get any better than this. Red velvet is a huge hit down in the south, with it being one of the most favorite cakes to date. I was never a huge fan of it myself, until I made it at home – store bought red velvet cakes can’t compare!
* The original photo of this cake that goes along with the recipe used milk chocolate ganache. This one in the photo above uses white chocolate ganache. So whichever you prefer you can use for your recipe.
The Most Delicious, Moist, Red Velvet Cake
Moist red velvet cake filled with chocolate ganache and topped with a cool, cream cheese frosting.
Red Velvet Cake:
– 2 cups plain flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 2 tbsp unsweetened cocoa powder
– 2 cups sugar
– 1 cup vegetable oil
– 2 eggs
– 1 cup buttermilk
– 2 tsp vanilla extract
– 1-2 oz. red food colouring
– 1 tsp white vinegar
– 1/2 cup prepared plain hot coffee
Chocolate Ganache:
– 1/2 cup double cream
– 50 grams chocolate chips or chopped chocolate
Cream Cheese Frosting
– 300 ml. whipping cream
– 1 1/2 cup cream cheese
– 1 cup confectioners sugar
Directions:
- Preheat oven to 325F. Grease two 9″ cake pans and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cocoa powder and salt.
- In a separate bowl, combine sugar and vegetable oil. Mix in eggs, buttermilk, vanilla and food colouring until well combined. Stir in coffee and vinegar.
- In a separate mixing bowl, put 1/4 of the dry ingredients and gradually add wet ingredients, altering with the dry and wet ingredients until combined.
- Equally divide the batter between two prepared pans. Bake for about 30-40 mins or until toothpick comes out clean.
- Remove cake from oven, and transfer to cooling rack still in the pan. Allow 10 mins to cool and run a knife around the edges to loosen the cake. Peel off parchement paper and let it cool completely.
- In a medium sauce pan, heat the double cream just before it comes to a boil. Remove from heat, add chocolate and stir until smooth.
- Place ganache in fridge to cool and thicken or just until it becomes spreadable.
- Flip cake layers upside down and spread half of the ganache on each layer. Place in fridge to set.
- Whip the whipping cream until thick and add in cream cheese and confectioners sugar. Whisk unti combined.
- Place one cake layer on a plate and frost with 1/2 cup of frosting. Place second layer on top and frost with another 1/2 cup. Use the rest of frosting to frost the whole cake.
- To decorate, sprinkle shaved white chocolate over the top.
