CAKES

Best Red Velvet Cake recipe

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Red Velvet Cake recipe, red Velvet Cake,
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Red Velvet Cake recipe

I’ve had so many requests for a Red Velvet Cake recipe, so I’m very excited to share this recipe with you all! It’s super light and fluffy, while also being perfectly moist – surely everything you want in a cake?! It has a lovely vanilla flavour, with a hint of cocoa. This easy recipe can be enjoyed any time of year, but I do always end up associating red velvet with Valentine’s Day for some reason!

The classic red velvet cake is a timeless recipe that all home bakers should master. Its deep red colour and moist, tender crumb is perfectly complimented by a generous dollop of fluffy cream cheese icing.

WHAT DOES RED VELVET CAKE TASTE LIKE?

Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring.

WHAT GIVES RED VELVET CAKE ITS FLAVOR?

The distinct flavors of red velvet cake come from the buttermilk, vinegar, cocoa powder, and cream cheese frosting. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor.

This leads some people to think that red velvet cake is simply a white cake dyed red. A true red velvet cake is a distinct chocolate flavor in addition to a slight acidic flavor.

WHAT KIND OF FROSTING DO YOU USE FOR RED VELVET CAKE?

Red velvet cake is traditionally made with buttercream frosting or whipped cream frosting.

INGREDIENTS

  • 1½ cup Vegetable oil
  • 2½ cup Flour – Sifted
  • 1 cup Buttermilk
  • ½ teaspoon Salt
  • 2 tablespoon Cocoa powder
  • 2 tablespoon Red Colour
  • 1½ Cup Granulated Sugar
  • 1 teaspoon Vanilla flavor
  • 2 eggs
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vinegar

READ ALSO : EASY CHOCOLATE CHEESECAKE BARS

Preparations Of Red Velvet Cake Recipe

Preheat your oven to 180 degrees. Grease pans with butter, margarine or vegetable oil. After that, coat the pan with flour by sprinkling flour on the grease and shaking it to evenly distribute.

This will help the cake not to burn and also come out easily from the pan after baking. You can also use 2 or 3 cupcake papers at a time so that the design on the cup cake will not be covered by oil

Traditionally red velvet cake is made with vegetable oil but you can use butter as substitute. Cream the oil and sugar together until light and fluffy. Add one of the eggs and beat until well mixed then add the other and mix very well.

Make a paste of cocoa and red food colouring and add to the creamed mixture. Mix salt, vanilla and buttermilk together (to make buttermilk, put one tablespoon of vinegar in a 1 measuring cup, and then add enough milk to fill the cup and allow to sit for 5-10 minutes).

Now add the milk mixture and the flour to the creamed mixture bit by bit. Divide the flour into three parts and the milk into two.

First add the flour to the creamed mixture, add milk, add flour, then add the remaining milk and lastly add flour. Always end with flour.

Mix the baking soda and vinegar in a cup. It will start foaming immediately. Gently fold it into the cake. Folding means adding ingredients without beating or mixing vigorously.

Just run the spatula around the sides of the bowl and gently raise the spatula so it’s like trying to scoop the batter or turn it over.

Put the batter into the pan and bake until a knife or toothpick inserted into it comes out clean. Like I said earlier, the cake is very moist and yummy.

You might mistake the moistness for it being undone. However, when it is cool, it’s perfect. Frost and decorate to your taste. Enjoy!

Tips for a Fluffy and Moist Red Velvet Cake:

Really whip the butter and sugar. It should turn from a yellow shade to an off white shade. This is incorporating air bubbles which will lift the cake as it bakes (along with the help of the baking soda and eggs).

Use a blend of oil and butter. Butter adds great flavor but oil produces moister cakes.

Add egg yolks. Egg yolks have natural emulsifiers so they give the cake more structure, meaning you can add more fats and sugars without the cake sinking in the middle. They also give a softer crumb.

Mix in a lot of red color. It seems like a lot but to get that vibrant red color you will need the whole bottle. For a natural option try beet powder.

Can I Freeze Red Velvet Cake?

Yes. You can freeze unfrosted layers up to 2 months. Cool completely wrap in plastic wrap and then in foil, place in an airtight container and freeze. Thaw at room temperature, add cream cheese frosting.

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