Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, red velvet cake. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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 favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Red Velvet Cake is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook red velvet cake using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Red Velvet Cake:
- Get Cake Batter
- Make ready 2 2/3 cups cake flour
- Prepare 2 tbsp unsweetened cocoa powder
- Prepare 1 tsp baking soda
- Make ready 1 tsp salt
- Get 1/2 cup unsalted butter, room temperature
- Make ready 1 1/2 cup sugar
- Take 2 eggs
- Make ready 1 cup vegetable oil
- Get 1 tsp white vinegar
- Prepare 2 tsp vanilla extract
- Get 1 cup buttermilk, room temperature
- Prepare 1-2 oz red food coloring gel
- Take Cream Cheese Frosting
- Take 150 gm cream cheese, room temperature
- Prepare 300 gm non dairy whipping cream, chilled
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:
- Preheat oven to 350F (180C). Grease with butter and dust with flour two 8 inch (23 cm) round cake pans.
- In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
- In another bowl mix butter with sugar until combined.
- Incorporate eggs one at a time.
- Mix in oil,vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined.
- Gradually add red food coloring until the desired color is reached. - Pour the batter evenly into the prepared pans. - Bake for about 30 minutes until a toothpick inserted into the center comes out clean. - Let pans cool on a cooling rack for 10 minutes. - Remove the cakes from the pan and let them cool completely.
- Prepare the frosting. Beat the cream cheese with powdered sugar(according to taste) until smooth. - In another bowl whip the cream until stiff peaks form.Gradually fold into the cream cheese mixture until well combined.
- Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
- Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. - Decorate the cake with remained cake crumbs if desired. - The cake is ready to serve. - The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature
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 it up with this exceptional food red velvet cake recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
