Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, red velvet cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Red velvet cake is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Red velvet cake is something that I have loved my whole life. They’re nice and they look wonderful.
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.
To get started with this particular recipe, we must prepare a few components. You can have red velvet cake using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Red velvet cake:
- Make ready 1 1/2 cups white sugar
- Get 2 eggs
- Get 2 tablespoons cocoa
- Get 4 tablespoons red food coloring
- Get 1 teaspoon salt
- Take 1 teaspoon vanilla extract
- Prepare 1 cup buttermilk
- Take 2 1/2 cups sifted all-purpose flour
- Take 1 1/2 teaspoons baking soda
- Take 1 tablespoon distilled white vinegar
- Prepare Icing: 5 tablespoons all-purpose flour, 1 cup milk 1 cup white sugar 1 cup butter, room temperature 1 teaspoon vanilla extract
Mix soda and vinegar and gently fold into cake batter. Beat in food coloring, vinegar and vanilla. The combo of vinegar and buttermilk makes a red velvet cake extra tender, light, and fluffy. The striking red color makes it unforgettable.
Instructions to make Red velvet cake:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
- Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
- Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. 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. Don't beat or stir the batter after this point.
- Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
- To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool
The combo of vinegar and buttermilk makes a red velvet cake extra tender, light, and fluffy. The striking red color makes it unforgettable. This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. From the color to the crumb, this homemade red velvet cake is a dessert classic.
So that is going to wrap it up with this exceptional food red velvet cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
