Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a special dish, red velvet cake. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Red velvet cake is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Red velvet cake is something that I have loved my entire life.
Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring. Red velvet cake is a classic American dessert, but it's becoming more and more popular outside of Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to.
To begin with this recipe, we have to first prepare a few ingredients. You can have red velvet cake using 18 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Red velvet cake:
- Make ready 2 cups all purpose flour
- Make ready 2 teaspoons unsweetened cocoa
- Prepare 1 teaspoon baking soda
- Prepare 1 teaspoon baking powder
- Prepare 1 teaspoon table salt
- Get 2 cups sugar
- Take 1 cup vegetable oil
- Make ready 2 large eggs
- Get 1 cup buttermilk
- Get 2 teaspoons vanilla
- Get 1-1 oz bottle of red food coloring
- Make ready 1/2 cup brewed coffee
- Prepare 1 teaspoon white vinegar
- Prepare cream cheese frosting
- Get 2-8 oz packages of cream cheese
- Prepare 1/2 cup butter, softened
- Make ready 2 teaspoons vanilla extract
- Get 4 cups powdered sugar
This is my version that I've tested and re-tested and tweaked and perfected. Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. Amazing real red velvet cake recipe.
Instructions to make Red velvet cake:
- Frosting
- Add softened cream cheese into large bowl.Pour in milk, butter and vanilla extract.Mix until well combined.Pour in half of the powdered sugar.Mix until combined.Add the remaining powdered sugar.Mix until smooth and fluffy.Use a spatula to scrape down the side of the bowl if needed.
- Cake batter
- Preheat oven to 325 F. Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.Mix in the eggs, buttermilk, vanilla and red food coloring until combined.Stir in the coffee and white vinegar.Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.
- (Batter will be thin) Pour the batter evenly into each pan.Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
One bowl, one spatula, one amazing cake! The cake is very light and delicate and very moist. A Red Velvet Cake is instantly recognizable with its bright red color offset by a white Cream Cheese Frosting. There are many theories as to its origin. Modern red velvet cakes are made scarlet with red food dye.
So that is going to wrap it up for this special food red velvet cake recipe. Thanks so much for reading. I’m sure that 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, colleague and friends. Thanks again for reading. Go on get cooking!
