Hey everyone, it’s me, Dave, welcome to my recipe site. 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 will 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 in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Red velvet cake is something that I’ve loved my entire life.
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. Look for a non-alkalized one for this old-fashioned recipe.
To get started with this particular recipe, we must prepare a few components. You can have red velvet cake using 19 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Red velvet cake:
- Make ready 1 1/2 cup All purpose flour
- Prepare 1/4 cup corn flour
- Make ready 1.5 tbsp cocoa powder
- Make ready 1 pinch salt
- Prepare 1 tsp baking soda
- Prepare 1 cup sugar
- Prepare 1/2 cup canola oil or any flavorless oil
- Take 1 cup Thick buttermilk/chaas
- Take 2 tsp white vinegar
- Take 1 tsp vanilla essence
- Prepare as needed Red food colour
- Make ready For The Sugar Syrup
- Get 1/4 cup Sugar
- Prepare 1/4 cup Water
- Get Cream Cheese Frosting
- Get 1 1/2 cup cream cheese softened
- Make ready 5 tbsp unsalted butter softened
- Take 1 tsp vanilla Essence
- Get to taste 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. 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:
- Pre heat oven to 180 degree C for 15 minutes then Grease the baking pan and keep aside,Sieve all dry ingredients in one bowl. Give it a quick mix with a dry spoon
- Mix all wet ingredients in another bowl including food colour, mix very well
- Add the dry ingredients to wet ingredients and mix until just combined, do not over mix.
- Transfer the batter into the greased pen and tap it lightly and Bake them for 25 - 30 minutes or until a toothpick inserted into the center comes out clean. Do not over bake. - - Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool completely
- For the Frosting - - Combine the butter and cream cheese in a deep bowl and beat it using an electric beater till smooth. - - Gradually add the sugar and beat again till smooth. Cover with a lid and refrigerate for at least 30 minutes.
- For the sugar syrup - - Combine the sugar and water in a microwave safe bowl and microwave on high for 2 minutes. Mix well and keep aside.
- Place the red velvet sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers. Keep aside. - - Place both the layers of the red velvet sponge cake on dry surface and soak it with sugar syrup evenly over each layer.
- Put ½ cup of the prepared cream cheese frosting on the lower half of the sponge and spread it evenly. - - Cover with the other half with the soaked sugar syrup side facing upwards and press it lightly. - - Spread 1 cup of the prepared cream cheese frosting on top and at the sides of the cake with the help of a palette knife. - - put the remaining prepared cream cheese frosting in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice.
- Make few swirls at equal distance - - Sprinkle some cake crumb and edible coloured sprinklers and balls. - - Refrigerate for atleast 1 hour, Cut into wedges and serve chilled. - - Notes - - I have used Americolor super red gel colour 1 tablespoon.
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. Beat in food coloring, vinegar and vanilla. The combo of vinegar and buttermilk makes a red velvet cake extra tender, light, and fluffy.
So that’s going to wrap this up for this exceptional food red velvet cake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
