Red velvet cake
Red velvet cake

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, red velvet cake. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Red velvet cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Red velvet cake is something which I’ve loved my whole life. They are fine and they look fantastic.

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.

To get started with this recipe, we have to prepare a few ingredients. You can have red velvet cake using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Red velvet cake:
  1. Get 130 gm flour
  2. Make ready 2 gms cocoa powder
  3. Prepare 57 gms butter
  4. Make ready 100 gms sugar
  5. Prepare 1 egg
  6. Make ready 2 drop vanilla essence
  7. Take 120 mls Yogurt
  8. Get 2 tbs red food colouring
  9. Make ready 1 tea spoon vinegar
  10. Make ready 3 gms baking soda

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. 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.

Instructions to make Red velvet cake:
  1. Prepare baking tin
  2. Cream butter and sugar until light and fluffy
  3. Add the egg, vanilla, essence
  4. In a separate container
  5. Whisky yogurt and coloring the alternative lying add the flour and yogurt
  6. Combine vinegar and baking powder allow to fizz then folding quickly
  7. Pour the into the tin and bake @ 180c for 25 minutes

Mix soda and vinegar and gently fold into cake batter. 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.

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