Professional Baker Teaches You How To Make RED VELVET CAKE!

Anna shows you how to make a delicious red velvet cake. Added recipe ingredients and baking instructions below. This recipe makes a 2-layer, 8-inch cake

Ingredients for Red Velvet Cake

⅔ cup (140 g) unsalted butter, at room temperature
2 cup (400 g) sugar
2 large large eggs, at room temperature
2 tsp (10 ml) vanilla extract
2 ½ cup (375 g) all-purpose flour
¼ cup (32 g) regular cocoa powder (not Dutch process)
1 tsp (3 g) baking soda
½ tsp (2 g) baking powder
¼ tsp (1 g) salt
1 ½ cup (375 g) buttermilk, at room temperature
1 ½ (22 ml) Tbsp white vinegar
1 tsp red food colouring paste (preferred over liquid colour)*

Ingredients for Frosting

1 cup (225 g) unsalted butter, at room temperature
1 ½ pkg (12-oz or 340 g)) cream cheese, at room temperature
4 cup (520 g) icing sugar, sifted
1 ½ tsp (7 ml) vanilla extract

Directions - Cake

1. Preheat the oven to 350ºF (175 C). Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well.

2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.

3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.

4. Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.

Frosting

1. For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla.

2. To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve.

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[ohyum]

Description is now updated with recipe ingredients and instructions!

[camillealenmarienad]

For a second I thought my phone's LCD broke.

Tried this recipe it was just so damn good.

[maggiediaz]

Love that Anna goes directly into making her yummy desserts. No nonsense taking up my busy time. And no ranting about nothings.

[jhorventuresvlogs]

I love how you share your recipes to the public. Theres a conversion of grams too! So much easier

[SWT_golf]

This recipe is soooo good! I never bake and I made this following instructions and my husband kept asking if I made it myself from scratch? The frosting alone is absolutely delicious. I did end up using one less cup of sugar because I don’t like super sweet frosting and it turned out really well. This is a great recipe! I recommend you try it!

[magugreech]

I have been looking for the perfect red velvet recipe and I finally found it with you! I made it with a little less sugar just because I tend to do it. And colour is perfect.... I was tired of fiding red velvet recipes with too much food colouring. Thank you so much for sharing it!!!

[ytatiana]

I tried this recipe and it was amazing. I love the fact that she also shares the amounts in grams.

[moonstar]

People with no knowledge want to argue the colour it's the taste and flavour not colour that makes this recipe unique try it 😘💁🏻

[fitrianadwisusanti]

I’ve tried the recipe today, it was totally epic, moist and delicious, my son loved it! Thank you💝

[hopmanad]

Anna, best ever baking chef. I can bake cakes and cookies and get compliments because of learning by watching her videos.

[kylereese]

That 50s music that plays forwards the end, was a nice touch.

[dasaradhpalagiri]

My heart skipped a beat when there's change in the screen color. I thought my screen broke 🙄

[nermeenhamada]

OSN got me hooked to your series to a point where I recorded all of them, then I bought your books, and it didn't stop right there, but also here on YouTube . I think I'm addicted to the way you cook and EXPLAIN your recipes . You're simply an AMAZING PASSIONATE Pastry chef.

[linnahmad]

The frosting, is it the correct recipe.. tooo sweet!

[huggledemon]

I love that she doesn’t pretend that she doesn’t have pre-prepared cakes all set up- but I’m constantly thinking “holly crap they must have ALOT of cakes left at the end of filming each episode!”

[mirasoldonoz]

I baked this today for my cousin's birthday tomorrow. The cake smelled so great! And the frosting is so heaven but it kind of melted because it's hot here in the Philippines so I put it in the fridge right away.

[Kushninja]

Another BOMB ASS recipe! Love you Anna! Thank you for setting the bar for aspiring bakers!

[thulidagracedndlovu]

Loving the simplicity of your presentation, no drama, looks delicious

[moonstar]

Most Chanel's don't put the recipe like this lady does check it out she has it written be very happy that she gracious enough to give us that not many do ❤️🌹👍🏼👍🏼

[farzanabuckas]

I love Anna olden but the cake is not that deep red as the usual red velvet cakes I'm used to seeing. But still so good to watch Her!!!