Red Velvet Cake
Red Velvet Cake

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, red velvet cake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really 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 well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Red Velvet Cake is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have red velvet cake using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Red Velvet Cake:
  1. Take 2 1/4 cup sifted cake flour (not self rising)
  2. Take 1/4 cup cocoa powder
  3. Take 1/2 tsp salt
  4. Take 8 tbsp (1 stick) unsalted butter, at room temperature
  5. Get 1 1/2 cup sugar
  6. Prepare 2 large eggs, at room temperature
  7. Get 2 tbsp liquid red food coloring
  8. Take 1 tsp vanilla extract
  9. Take 1 cup buttermilk, at room temperature
  10. Make ready 2 tsp distilled white vinegar
  11. Make ready 1 tsp baking soda

It could be that I have no experience with Red Velvet cake but with this recipe the cake was much to heavy. The Icing was bland and honestly tasted like flour. Overall the cake was nothing special. However I am willing to try it again just to make sure it was not my own fault.

Steps to make Red Velvet Cake:
  1. Preheat oven to 350°F. Grease two 9"x2" round cake pans.
  2. Sift flour, cocoa, and salt into a bowl.
  3. In stand mixer with paddle attachment, beat butter at low speed until creamy
  4. Add sugar; blend on medium speed, scraping bowl occasionally, untill fluffy, about 3 mins.
  5. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla.
  6. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture.
  7. In small bowl, stir together vinegar and baking soda.
  8. Stir into batter
  9. Divide batter between prepared pans; spread evenly.
  10. Bake until a toothpick inserted in center comes out clean. 25 to 30 mins.

Overall the cake was nothing special. However I am willing to try it again just to make sure it was not my own fault. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar. The "red" makes sense, but what about the "velvet" in this cake's iconic name? 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.

So that’s going to wrap it up for this special food red velvet cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!