Red velvet cake
Red velvet cake

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, red velvet cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.

Red velvet cake is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Red velvet cake is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have red velvet cake using 13 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Red velvet cake:
  1. Get 2 cups all-purpose flour
  2. Take 1 tsp baking soda
  3. Make ready 1 tsp baking powder
  4. Take 2 Tablespoons unsweetened, cocoa powder
  5. Take 1 teaspoon salt
  6. Prepare 1 cup vegetable oil or canola
  7. Make ready 2 cups sugar
  8. Get 4 eggs
  9. Take 1 cup buttermilk
  10. Make ready 2 teaspoons vanilla extract
  11. Take 1-2 oz. red food coloring, more or less
  12. Prepare 1-2 oz. red food coloring, more or less depending on how deep yo
  13. Prepare 1 teaspoon white distilled vinegar

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. The striking red color makes it unforgettable.

Steps to make Red velvet cake:
  1. Preheat oven to 325 F.
  2. Generously grease and flour (2) 9-inch round cake pans. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
  4. In a large bowl, combine the sugar and vegetable oil.
  5. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  6. Stir in the coffee and white vinegar.
  7. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.
  10. Let pans cool on a cooling rack until the pans are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

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. This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex.

So that’s going to wrap this up with this exceptional food red velvet cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!