Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, red velvet cake. One of my favorites. This time, I’m gonna 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 popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Red Velvet Cake is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can have red velvet cake using 19 ingredients and 23 steps. Here is how you can achieve it.
The ingredients needed to make Red Velvet Cake:
- Take 21/3 cups All Purpose Flour
- Take 1/3 cup corn Flour
- Take 1 tsp Baking Soda
- Take 1.5 cups Sugar
- Make ready 110 g soft unsalted Butter
- Make ready 1 cup Buttermilk at room temperature
- Get 3/4 cup canola/veg Oil
- Get 1 tsp Vinegar
- Prepare 1 tbsp vanilla extract
- Take 2 Eggs
- Get 2.5 tbsp cocoa powder
- Prepare 1 tsp Salt
- Prepare 2.5 tbsp red food colour
- Make ready For frosting
- Make ready 450 g Cream cheese room temperature
- Make ready 110 g soft Butter
- Prepare 2 cups icing Sugar (adjust)
- Make ready 2 tbsp Cream
- Get 1 tsp Vanilla extract
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:
- Mix flours and sieve 4-5 times
- Sieve cocoa, baking soda and salt.
- Mix all the dry ingredients well and keep it aside
- Prepare baking pan.use 2 small round pans or big round pan. Preheat oven to 180
- In a bowl add butter and sugar
- Blend until creamy for 4-5 minutes
- Add eggs, 1 at a time and beat until pale and frothy
- Add buttermilk and blend well
- Add oil and blend
- Add vinegar and vanilla extract. blend well
- Slowly incorporate dry ingredients and blend
- Add red food colouring and fold in well
- Pour the batter to prepared cake pan and tap gently
- Bake for 30-40 minutes until done
- Allow cake to cool for 15 minutes, demould and allow to cool completely
- In case you have used big cake pan then slice them in 2 equal halves, reserve cake crumbs if any
- Flatten the top of the cake, reserve the cake crumbs
- Blend cream cheese butter until smooth. add icing sugar, vanilla extract with cream to form peaks
- Place the first cake/sliced cake on top of decorating plate.Apply frosting on top of first cake
- Now place second cake/second half on top and frost again
- Once one layer is completed, chill for 15 minutes
- Now do final frosting and decorate as desired
- Apply cake crumbs on top and sides, slice and serve
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 is going to wrap this up with this special food red velvet cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
