Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, red velvet cake. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Red velvet cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. 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:
- Take 1 1/2 cups white sugar
- Prepare 2 eggs
- Make ready 2 tablespoons cocoa
- Prepare 4 tablespoons red food coloring
- Make ready 1 teaspoon salt
- Take 1 teaspoon vanilla extract
- Take 1 cup buttermilk
- Take 2 1/2 cups sifted all-purpose flour
- Prepare 1 1/2 teaspoons baking soda
- Make ready 1 tablespoon distilled white vinegar
- Take Icing: 5 tablespoons all-purpose flour, 1 cup milk 1 cup white sugar 1 cup butter, room temperature 1 teaspoon vanilla extract
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. 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.
Steps 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
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. The combo of vinegar and buttermilk makes a red velvet cake extra tender, light, and fluffy.
So that is going to wrap it up with this special food red velvet cake recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
