Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, red velvet cake. One of my favorites food recipes. For mine, I’m gonna make it a 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 on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Red velvet cake is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook red velvet cake using 18 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Red velvet cake:
- Take 2 cups all purpose flour
- Take 2 teaspoons unsweetened cocoa
- Make ready 1 teaspoon baking soda
- Take 1 teaspoon baking powder
- Make ready 1 teaspoon table salt
- Get 2 cups sugar
- Get 1 cup vegetable oil
- Take 2 large eggs
- Make ready 1 cup buttermilk
- Make ready 2 teaspoons vanilla
- Get 1-1 oz bottle of red food coloring
- Prepare 1/2 cup brewed coffee
- Get 1 teaspoon white vinegar
- Prepare cream cheese frosting
- Get 2-8 oz packages of cream cheese
- Get 1/2 cup butter, softened
- Take 2 teaspoons vanilla extract
- Prepare 4 cups powdered 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:
- Frosting
- Add softened cream cheese into large bowl.Pour in milk, butter and vanilla extract.Mix until well combined.Pour in half of the powdered sugar.Mix until combined.Add the remaining powdered sugar.Mix until smooth and fluffy.Use a spatula to scrape down the side of the bowl if needed.
- Cake batter
- Preheat oven to 325 F. Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.Mix in the eggs, buttermilk, vanilla and red food coloring until combined.Stir in the coffee and white vinegar.Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.
- (Batter will be thin) Pour the batter evenly into each pan.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.
- Let pans cool on a cooling rack until the pans are warm to the touch.Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
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.
So that’s going to wrap this up with this special food red velvet cake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
