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Most people like making red velvet cake on Valentine’s Day but I love making it around Halloween because of its intense red color 🙂
This is my favorite red velvet cake recipe… it’s very soft and moist, primarily due to the use of vinegar and buttermilk.
I also like to use sifted all-purpose flour because all that sifting gives this cake a light and tender texture.
And obviously, I prefer to fill and frost this cake with cream cheese frosting but this time, I colored it red for the sake of Halloween 🙂
Finally, I topped it all off with mini chocolate bites.
To make this cake, you will need the following ingredients:
Red velvet cake:
2 1/2 cups sifted all-purpose flour
1 3/4 cups sugar
1 cup oil
1 cup buttermilk
2 large eggs
1 tsp vinegar
3 tbsp unsweetened cocoa powder
1 tbsp vanilla extract
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 ounce red food coloring
Cream cheese frosting:
2 packages (8 ounces each) softened cream cheese
1/2 cup butter
1/2 cup shortening
8 cups powdered sugar
1 tbsp vanilla extract
1-3 tbsp whole milk
Red gel coloring
Yellow m&m candies
Orange m&m candies
Yellow and orange sprinkles
These are the instructions for making the red velvet cake:
In a small bowl, add cocoa powder and food coloring and mix it together until you have a smooth paste.
Keep this bowl of red cocoa paste aside and move on to the next step…
In another small bowl, add buttermilk, vanilla extract and salt.
Mix this and keep aside as well.
Now, in a mixing bowl, add sugar and oil and start mixing.
Beat in the eggs one at a time.
Now, add the red cocoa paste and mix again.
Finally, mix in the flour and buttermilk alternately until you have a smooth mixture.
In an another small bowl, add baking soda and vinegar and mix it together.
Now, mix this vinegar mixture into into your cake batter.
Pour this batter into two greased/floured 8×2 cake pans.
Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.
These are the instructions for making the cream cheese frosting:
Ina mixing bowl, add butter, shortening, cream cheese and vanilla extract.
Cream everything until you have a smooth mixture.
Gradually, start adding powdered sugar and keep mixing.
Add red gel coloring and mix it evenly into the frosting.
If your icing is too thin, add some powdered sugar (1 tbsp at a time) until you are satisfied with the consistency.
If your icing is too thick, add some milk (1 tsp at a time) until you are satisfied with the consistency.
Refrigerate this icing until needed.
These are the instructions for making the chocolate bites:
Line a cookie tray with wax paper.
Fill a piping bag with melted chocolate and squeeze out multiple chocolate blobs on wax paper.
Chop up some pumpkin candies and gather all the other candies.
Stick the candies on the melted chocolate blobs.
Allow the chocolate to harden and then you can remove them from the wax paper easily.
Assembly and decoration:
After your cakes have completely cooled down, place one cake on a cake board.
Use a spatula to spread some cream cheese frosting on top of it
Then, place the other cake on top of this and push it down so that they stick together.
Now, frost your entire cake in cream cheese icing.
Note: If your icing is too soft, then chill it in the fridge for 15-20 minutes and then use it.
Give the frosting a roughed up textured look with your spatula.
Fill a piping bag with some cream cheese icing and attach a round tip.
Make messy round swirls on top of the cake.
Position the chocolate candy bites on top of the cake.
Stick some candy corns around the base of the cake.
And you are done!
Make sure to keep this cake refrigerated.
I hope you enjoyed this tutorial.