Red velvet cake
Red velvet cake

Hey everyone, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, red velvet cake. It is one of my favorites. This time, I will make it a little bit tasty. This will be really 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 well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Red velvet cake is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have red velvet cake using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Red velvet cake:
  1. Get white sugar
  2. Prepare eggs
  3. Make ready cocoa
  4. Prepare red food coloring
  5. Make ready salt
  6. Prepare vanilla extract
  7. Prepare buttermilk
  8. Make ready sifted all-purpose flour
  9. Make ready baking soda
  10. Take distilled white vinegar
  11. Take Icing: 5 tablespoons all-purpose flour, 1 cup milk 1 cup white sugar 1 cup butter, room temperature 1 teaspoon vanilla extract

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:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
  2. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
  3. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. 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. Don't beat or stir the batter after this point.
  4. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
  5. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool

Mix soda and vinegar and gently fold into cake batter. Beat in food coloring, vinegar and vanilla. The combo of vinegar and buttermilk makes a red velvet cake extra tender, light, and fluffy. The striking red color makes it unforgettable. If you have leftover cake scraps you can make these Red.

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