Moist Red Velvet Recipe

This recipe and text courtesy of BakeHappy.net Bakehappy

Thank you very much for this recipe Aikko!

RED VELVET CAKE RECIPE

Adapted from Cheryl Porro’s Cupcake Blog

6-inch cake / 350 F / 45 minutes

Ingredients:

2 1/2 cups all purpose flour

2 tbsp + 2 tsp cocoa

1 tsp baking powder

1 tsp baking soda

1/8 tsp salt

1 cup yakult

2 tbsp red cane vinegar (such as Del Monte)

1 tsp vanilla extract

2 1/2 tsp red food coloring (I used McCormick)

1/2 cup canola oil

2 eggs

1 1/3 cup sugar

Whipped Cream Cheese Frosting

Ingredients:

1 cup/8oz/227g cream cheese

2 cups powdered sugar

1 1/2 cups whipping cream

1 tsp vanilla extract

Procedure:

1. Assemble team dry ingredients – flour, cocoa, baking soda, baking powder and salt. Sift three times and set aside. Assemble team wet ingredients – yakult, vinegar, vanilla extract and food coloring. Mix well and set aside as well.
2. In a large bowl, mix together sugar, oil and eggs. Eggs can be added in one go but make sure that everything is well incorporated.
3. Add in one third of the dry ingredients and then add in one half of the wet ingredients.
4. Repeat step 3 until all are combined. Just barely mix, until you cannot see streaks of flour in the batter.
5. Evenly pour batter into two 6-inch pans lined with parchment paper. Bake for 45 minutes or until done.
6. To make the frosting, whip cream until it is of pipeable consistency. In another bowl, mix together cream cheese, vanilla and powdered sugar until smooth. Fold in cream cheese into the whipped cream until well combined.
7. To assemble, cool cakes first. Divide the cake into (a little more than) 1/2 inch layers. For every layer, add 1/2 cup frosting in between. Cover the cake with frosting. Make cake crumbs from the excess and cover the cake all over. Pipe whipped cream on top and decorate with heart sprinkles or fondant hearts.