Hi, I am Laura. Today, I will show you a way to make "red" velvet cake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
"Red" Velvet Cake Recipe
"Red" Velvet Cake is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. "Red" Velvet Cake is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have "red" velvet cake using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make "Red" Velvet Cake:
- Get 1/2 cup (115 g) unsalted butter, softened to room temperature
- Get 2 cups (400 g) granulated sugar
- Get 3-4 eggs, room temperature and separated
- Make ready 1 cup (240 ml) vegetable or sunflower oil
- Get 1 Tablespoon vanilla extract
- Prepare 1 teaspoon distilled white vinegar
- Prepare liquid or gel red food coloring
- Take 2 cups (250 g) all-purpose flour and 1 cup (130g) of cornstarch
- Take 2 Tablespoons (10 g) unsweetened natural cocoa powder
- Get 1 teaspoon baking soda
- Take 1/2 teaspoon salt
- Prepare 1 tablespoon vinegar and 1 cup milk (let it rest for 5 minutes)
- Get Buttercream frosting
- Get 3 cups Icing sugar
- Get 4 sticks unsalted butter (softened)
- Prepare 2 teaspoons or one tablespoon vanilla extract
- Take 1-2 tablespoons milk or heavy cream
Steps to make "Red" Velvet Cake:
- Preheat oven to 180°C. Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Make the cake: Whisk the flour, corn starch, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the milk and vinegar. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 3-4 egg whites on high speed until fluffy peaks form for about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick.
- Divide batter between cake pans. Bake for 30-32 minutes (177°)or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet cbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: Beat the room temperature butter with a hand mixer until smooth, fluffy and until colour changes. Gradually beat in icing sugar until fully incorporated. Beat in vanilla extract.
- Pour in milk and beat for an additional 3-4 minutes. Add food colouring, if using, and beat for thirty seconds until smooth or until desired colour is reached.
So that’s going to wrap this up with this distinctive dish "red" velvet cake recipe. Thanks so much for your time. I am sure you can 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. Thanks again for reading. Happy cooking.
