Red velvet cake
Red velvet cake

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, red velvet cake. It is one of my favorites. For mine, I am going to make it a little bit tasty. 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 recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Red velvet cake is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have red velvet cake using 19 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Red velvet cake:
  1. Prepare Dry ingredients:
  2. Prepare 22/3 cup plain cake flour
  3. Get 2 tbsp cocoa powder unsweetened
  4. Get 1 tsp baking soda
  5. Prepare Pinch salt
  6. Make ready Wet ingredients:
  7. Make ready 1/2 cup unsalted butter
  8. Get 11/2 cup sugar
  9. Take 2 eggs
  10. Make ready 1 cup vegetable oil
  11. Get 1 tsp vinegar
  12. Prepare 2 tsp vanilla extract
  13. Prepare 1 cup butter milk
  14. Prepare 1/2 tbsp red food colouring liquid
  15. Make ready Frosting:
  16. Prepare 1 cup cream cheese
  17. Make ready 1/2 cup butter at room temperature
  18. Prepare 1 1/2 tsp vanilla extract
  19. Make ready 4 cups icing sugar

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.

Instructions to make Red velvet cake:
  1. Instructions - 1. Preheat oven to 180C/350F (all oven types). Butter two round cake pans (sides and base) and dust with cocoa powder. - 2. Shift the Dry Ingredients and whisk to combine in a bowl. - 3. Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined - 4. Add eggs, one at a time, beating in between to combine. Keep beating until it's smooth.
    1. Add vegetable oil, vinegar, vanilla, buttermilk and red food colouring. Beat until combined and smooth. - 6. Add Dry Ingredients. Beat until just combined - some small lumps is ok, that's better than over mixing.
    1. Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the centre comes out clean. - 8. Rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
  4. Frosting - 1. Beat together cream cheese, butter and vanilla for 3 minutes (this makes it really smooth and changes from yellow to almost white). Add icing sugar and beat for 2 minutes or until frosting is light and fluffy to your taste. If your frosting seems too runny (depends on quality of cream cheese/ if the cream cheese was too soft), just add more icing sugar.
  5. Frost Cake - 1. Cut the top off the cake using a knife (to make the layers meat). - 2. Spread one cake with 1 1/2 cups of frosting. Top with the other cake. Spread top and sides with remaining frosting.

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. 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.

So that’s going to wrap this up with this exceptional food red velvet cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!