Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, red velvet cake. 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.
Red velvet cake is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Red velvet cake is something which I’ve loved my entire life.
Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. 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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook red velvet cake using 19 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Red velvet cake:
- Take 1 and 1/2 cup flour
- Get 2/3 cup sugar
- Prepare 2 eggs
- Make ready 1 cup buttermilk
- Make ready 1/2 cup vegetable oil
- Prepare 2 tablespoons cocoa powder
- Make ready 1/2 teaspoon baking powder
- Take 1/4 teaspoon baking soda
- Get 1/4 teaspoon vanilla flavor
- Take 1/4 teaspoon chocolate flavor
- Get 1/4 teaspoon milk flavor
- Get 2 teaspoons red food colouring
- Get Pinch salt
- Make ready 1/4 teaspoon white vinegar
- Prepare Whipping cream
- Get 1 cup whipping cream
- Make ready 1/4 cup chilled milk
- Get 1/8 cup cold water
- Prepare 1/4 teaspoon vanilla flavor
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 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.
Instructions to make Red velvet cake:
- Here's the ingredients needed
- Whisk the flour, baking powder, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Whisk sugar and oil untill well combined. Add eggs, buttermilk and white vinegar and mix well.
- Add in the flavors
- Add the dry ingredients into the wet ingredients
- Beat in your desired amount of red food colouring just untill combined. I used 2 teaspoons.
- The batter will be silky and slightly thick.
- Divide the batter between 2 loaf pans, bake for 30-35 mins or untill the top of the cakes spring back when gently touched and a toothpick inserted in the center comesout clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer.
- In a large bowl, using a handheld mixer or standing mixer, beat the whipping cream, chilled milk, cold water and vanilla flavor untill fluffy.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface (if it is flat you can skip this step). Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top. I always use an icing spatula.
- Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
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. From the color to the crumb, this homemade red velvet cake is a dessert classic.
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