Red velvet cake
Red velvet cake

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, red velvet cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe.

Red velvet cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Red velvet cake is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook red velvet cake using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Red velvet cake:
  1. Take 1 cup (118 g) Flour
  2. Prepare 3/4 cup (150 g) sugar
  3. Get 1 Tbsp (2g)cocoa powder
  4. Take 2/3 cup (147 ml) vegetable oil
  5. Get 1/2 cup (125 ml) buttermilk
  6. Make ready 1/2 tsp (2 ml) vanilla essence
  7. Take 1/2 tsp (2 ml) white vinegar
  8. Prepare 1 Tbsp (15 ml) red food colouring
  9. Prepare 1 large egg
  10. Take 1/2 tsp (3 g) baking soda

Make a paste of cocoa and red food coloring; add to creamed mixture. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. The combo of vinegar and buttermilk makes a red velvet cake extra tender, light, and fluffy.

Instructions to make Red velvet cake:
  1. Sieve flour, baking soda, cocoa powder and keep aside.
  2. In another bowl, add egg, oil, sugar and vanilla. Mix until well combined and emulsified.
  3. Add in red food colour and vinegar and mix.
  4. Alternate flour & buttermilk. Mix in half of the flour to the mixture. And then the buttermilk, then rest of the flour. Scraping sides of bowl.
  5. Pour into greased and floured baking pan bake for 20 to 30 minutes in 180°c oven. Or until toothpick inserted into it comes out clean.
  6. Remove cake from oven, allow to cool for 10 minutes in pan and remove to cool completely on rack.
  7. To make buttermilk. Add 1/2 tbsp of white vinegar or lemon to 1/2 cup and fill it up with milk. Mix and allow to sit for 5 minutes.

Mix soda and vinegar and gently fold into cake batter. The combo of vinegar and buttermilk makes a red velvet cake extra tender, light, and fluffy. The striking red color makes it unforgettable. If you have leftover cake scraps you can make these Red. Food historians says it was a common description during the Victorian era, when the term described cakes that had an especially soft and "velvety" crumb.

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