Crafting the Ultimate Beverage

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Flavor Infusion:

Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.

Base Preparation:

Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.

Baking Tips

Room temperature ingredients are crucial for a smooth batter that bakes evenly

For a more intense red color, use gel food coloring instead of liquid

Don't overmix the batter after adding the flour to avoid a tough cake

The vinegar reacts with the cocoa powder and baking soda to give red velvet its characteristic flavor and texture

If the frosting becomes too soft while decorating, refrigerate it for 10-15 minutes to firm up

For perfectly clean slices, run a sharp knife under hot water, wipe dry, then slice

Store leftover cake in the refrigerator for up to 5 days, but bring to room temperature before serving

Cake layers can be made ahead and frozen for up to 2 months - wrap well in plastic wrap and aluminum foil

Natural cocoa powder (not Dutch-processed) is important for the proper reaction with the vinegar and baking soda

For extra stability when stacking and frosting, chill the cake layers for 30 minutes after they've cooled completely

The Ultimate Red Velvet Cake

Name: The Ultimate Red Velvet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 3 h
Yield: 12 servings
Cuisine: American, Southern
Ingredients: For the Cake Layers:; 3 cups all-purpose flour; 1/2 cup unsweetened cocoa powder (not Dutch-processed); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 4 large eggs, room temperature; 1 cup sour cream, room temperature; 1/2 cup buttermilk, room temperature; 2 tablespoons liquid red food coloring (or 1 tablespoon gel food coloring); 2 teaspoons vanilla extract; 1 tablespoon white vinegar; For the Cream Cheese Frosting:; 16 ounces cream cheese, softened (2 blocks); 1 cup (2 sticks) unsalted butter, softened; 5 cups powdered sugar, sifted; 2 teaspoons vanilla extract; 1/4 teaspoon salt; For Assembly and Decoration:; 1 cup red velvet cake crumbs (from cake trimmings); White chocolate curls or shavings (optional); Fresh berries for garnish (optional); Equipment:; Three 9-inch round cake pans; Parchment paper; Electric mixer (stand or hand); Mixing bowls; Rubber spatula; Cooling racks

This Ultimate Red Velvet Cake is the perfect balance of velvety texture, subtle cocoa flavor, and vibrant crimson color that makes this classic dessert so beloved. Each moist, tender layer is delicately flavored with cocoa and vanilla, creating that distinctive red velvet taste that's neither fully chocolate nor vanilla, but something uniquely its own. The rich cream cheese frosting provides the ideal tangy counterpoint to the subtly sweet cake layers, creating a harmonious flavor profile that's simply irresistible. This showstopping three-layer cake is perfect for special occasions, holidays, or anytime you need an impressive dessert that never fails to delight. The striking red interior revealed with each slice makes for a dramatic presentation that's as beautiful as it is delicious, while the heirloom recipe techniques ensure authentic flavor and the perfect velvet crumb that melts in your mouth.

Prep Time

30 Minutes

Cook Time

30 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the Cake Layers:

3 cups all-purpose flour

1/2 cup unsweetened cocoa powder (not Dutch-processed)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 cup sour cream, room temperature

1/2 cup buttermilk, room temperature

2 tablespoons liquid red food coloring (or 1 tablespoon gel food coloring)

2 teaspoons vanilla extract

1 tablespoon white vinegar

For the Cream Cheese Frosting:

16 ounces cream cheese, softened (2 blocks)

1 cup (2 sticks) unsalted butter, softened

5 cups powdered sugar, sifted

2 teaspoons vanilla extract

1/4 teaspoon salt

For Assembly and Decoration:

1 cup red velvet cake crumbs (from cake trimmings)

White chocolate curls or shavings (optional)

Fresh berries for garnish (optional)

Equipment:

Three 9-inch round cake pans

Parchment paper

Electric mixer (stand or hand)

Mixing bowls

Rubber spatula

Cooling racks

Cake turntable (optional but helpful)

Offset spatula

Cake board or serving plate

Instructions

Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl using an electric mixer, cream the butter and sugar together until light and fluffy, about 4-5 minutes. Don't rush this step as it creates the cake's structure.

Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

In a small bowl, whisk together the sour cream, buttermilk, red food coloring, vanilla extract, and vinegar until smooth.

With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition.

Divide the batter evenly among the three prepared pans, smoothing the tops with a spatula. Tap the pans gently on the counter to remove air bubbles.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cakes cool in the pans for 10 minutes, then turn out onto cooling racks to cool completely. Remove parchment paper from the bottoms.

While the cakes cool, prepare the cream cheese frosting. In a large bowl using an electric mixer, beat the cream cheese and butter together until smooth and creamy, about 2 minutes.

Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the vanilla extract and salt, then increase speed to medium-high and beat until light and fluffy, about 3-4 minutes.

Once the cakes are completely cool, level the tops if needed using a serrated knife. Save the trimmings for making cake crumbs for decoration.

Place one cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top. Place the second layer on top and repeat with another cup of frosting. Place the third layer on top.

Apply a thin layer of frosting all over the cake to create a crumb coat. Refrigerate for 15-20 minutes to set.

Once the crumb coat is set, apply the remaining frosting to the top and sides of the cake, creating a smooth finish or decorative swirls as desired.

For the cake crumb decoration, crumble the reserved cake trimmings into fine crumbs. Gently press the crumbs onto the bottom edge of the cake, or sprinkle over the top as desired.

If using, add white chocolate curls or shavings to the top of the cake, and arrange fresh berries decoratively.

Refrigerate the cake for at least 1 hour before serving to allow the frosting to set.

For the best flavor and texture, remove the cake from the refrigerator 20-30 minutes before serving to allow it to come to room temperature.

The Ultimate Red Velvet Cake

JUE

Essential Ingredients Selection

Creating Your Masterpiece

Crafting the Ultimate Beverage

The Ultimate Red Velvet Cake

Ingredients

Instructions