I have been waiting with bated breath to share this fabulous cake recipe with you. This cake is absolutely visually stunning and delectable to boot. If you love the rich flavor and texture of the classic red velvet cake, you’re going to be crazy for Red Velour. It’s stacked high with cream cheese icing and brilliantly red fluffy cake.
What Is Velour Cake?
I came across it in the holiday edition of the Ricardo magazine and as soon as I saw it, I knew I had to try it. Are you familiar with red velvet cake, the rich chocolate cake that’s beautifully red with layers of cream cheese icing? Well this cake is essentially the same just with a fine red crumb over the exterior to give it a lovely matte finish.
Isn’t Red Velvet Just Chocolate Cake Dyed Red?
A lot of people think red velvet is just chocolate cake with coloring but that’s not quite true. There’s less cocoa and the addition of buttermilk and vinegar make it tangier and give it the “velvet” texture. So this cake is all about texture and flavor, combined with a visually stunning finish.
Ingredients
Cake
Dry ingredients – All purpose flour, baking powder, baking soda, and salt. Wet ingredients – Vinegar (white or apple cider vinegar), vanilla extract, cocoa powder, and red gel food coloring. Butter – Unsalted and softened to room temperature. Sugar – Just plain white sugar is all we need for this red velour cake. Eggs – The binding agent for our batter recipe. Buttermilk – Buttermilk will add tenderness to our cake recipe. You can substitute 1 cup of regular milk with 1 tablespoon vinegar for every cup of buttermilk.
Frosting
Butter – Unsalted again as we want to control our sodium in this recipe. Flour – All purpose flour is all we need. Milk – I used 3% as we are looking for something high fat in our frosting. Vanilla – Vanilla extract is our secret weapon flavor booster. Salt – All baked goods and the frosting that tops them needs a little salt. My printable recipe card gives details on the exact amount needed below. Cream cheese – Softened to room temperature this is the rich base of our velour cake. Sugar – We need icing sugar for this part of the recipe as it will ensure our frosting is sweet and non grainy.
How To Make Red Velour Cake
Cake
Frosting
Assembly
What Color Should My Batter Be?
Your batter should be bright bright red as the over all tone will dull as the cake bakes. If it looks too vividly red, then you have it right! We want something that is still nice and impactful when cut open. If you’re rather not use coloring it won’t affect the flavor or structure of the cake, it’ll just keep it brown.
Why Gel Food Coloring
Gel food coloring works best for this recipe as it allows us to achieve a truly vibrant and consistent red that lasts long after baking. Regular red food dye will also work just fine if that’s what you have on hand as will beet root powder if you’re looking for a natural alternative.
What Kind Of Frosting Works With Red Velour Cake?
Cream cheese icing is perfect for the buttermilk and vinegar tang but some people just don’t like it, in that case you can use any type of thick frosting you like. Whether it be buttercream, chocolate icing, your favorite out of a can. Regardless of the kind you use just ensure that it is thick enough to stand up to the multiple layers we have going on with this cake and won’t get squished.
Tips and Tricks
Leftovers
In the fridge this red velvet cake will last up to 5 days, just be sure it’s stored in an airtight container. This recipe can also be frozen! In the freezer it’ll keep for up to a year also stored properly in an airtight container. Wrap the cake securely with plastic wrap before placing in the airtight container to protect your cake and allow it to thaw fully at room temperature before serving.
More Incredible Cake Recipes To Try:
Tiramisu Tres Leche Zebra Cake Cream Cheese Filled Banana Cake Apple Pie Cake Banana Chocolate Chip Coffee Cake Chocolate Swiss Roll Cake Coconut Cake Red Velvet Sheet Cake
