00743 11 40 C 11 55. 007431 69 40 69 C 47. This red velvet cake may contain affiliate links.
A light chocolate cake with lots of addictive cream cheese frosting and a crown of buttercream roses. This cake is moist but so light and fluffy, it really is the perfect match for all that delicious frosting! You can make this without any food coloring and it will be a light tan color, not quite red, but it will be eaten just as quickly! A red velvet cake covered in red crumbs and topped with buttercream roses. A light chocolate cake with a moist, fluffy crumb and decadent cream cheese frosting all topped with a bouquet of beautiful buttercream roses! I did a lot of recipe testing for this much-requested cake but in the end I lightly adapted the recipe for the batter from a New York Times recipe.
Wonderful moist fluffy sponge, and I loved the typo saying it made 8 inch layers! Check out my Chocolate Beet Cake to see what happens when you skip the food coloring! Two photos showing red velvet cake batter being made. Preheat the oven to 350 degrees F. Butter and cocoa powder three 6-inch cake pans. Add 1 cupcake paper to a pan. In a standing mixer fitted with a paddle attachment, cream the room temp butter.
