Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, red velvet cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look 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 recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look fantastic. Red velvet cake is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook red velvet cake using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Red velvet cake:
- Take 2 cup all purpose flour
- Take 1 tbsp baking soda
- Get 1/2 tbsp baking powder
- Make ready 2 tbsp vanilla extract
- Take 1/2 cup milk
- Prepare 1 tbsp white vinegar
- Take 4 tbsp oil
- Prepare 1/2 tbsp red gel food colour
- Take 1 Cream Cheese Frosting: cream cheese, softened
- Get 1/2 cup unsalted butter, soften
- Get 1 tbsp vanilla extract
- Make ready 3 cups confectioners’ sugar,
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. Beat in food coloring, vinegar and vanilla.
Instructions to make Red velvet cake:
- Now add dry ingredients in it.whisk with electric beater or spatula.Mix it gently till dry ingredients incorporated well. Add water if required.Add vanilla Extract and red gel colour.mix well,take a cake tin and grease it. Dust with all purpose flour.add batter.tapped the tin so batter settles down evenly with no gaps in between. Place the cake into the preheated oven. Bake the cake at 180 degree Celsius for 40 min.check the cake in middle to see if the baked with wooden toothpick.
- Once done,let the cake rest in the tin.Allow the cake to cool completely. - To assemble the cake, remove cake from pan and place flat side down on a serving platter or cake stand. Spread evenly about 1 cup of icing onto cake and, using a flat spatula. Keep the second layer like this. Use remaining frosting to cover top and sides of the cake, if desired.
- For the Frosting: - Beat in a large bowl with an electric mixer the softened cream cheese and butter on medium speed for 3 - 4 minutes, until smooth and creamy.Stir in vanilla, then stir in confectioners ‘sugar. Add more confectioners ‘sugar as needed until frosting is a thick spreadable consistency.
Mix soda and vinegar and gently fold into cake batter. Beat in food coloring, vinegar and vanilla. 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. From the color to the crumb, this homemade red velvet cake is a dessert classic. It was developed by the Adams Extract company in Gonzales, Tex.
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