Hello, I am Joana. Today, I’m gonna show you how to prepare "red" velvet cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
"Red" Velvet Cake Recipe
"Red" Velvet Cake is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look fantastic. "Red" Velvet Cake is something which I’ve loved my entire life.
To be with this recipe, we have to prepare a few components. You can cook "red" velvet cake using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make "Red" Velvet Cake:
- Prepare 1/2 cup (115 g) unsalted butter, softened to room temperature
- Make ready 2 cups (400 g) granulated sugar
- Take 3-4 eggs, room temperature and separated
- Get 1 cup (240 ml) vegetable or sunflower oil
- Prepare 1 Tablespoon vanilla extract
- Take 1 teaspoon distilled white vinegar
- Make ready liquid or gel red food coloring
- Make ready 2 cups (250 g) all-purpose flour and 1 cup (130g) of cornstarch
- Get 2 Tablespoons (10 g) unsweetened natural cocoa powder
- Take 1 teaspoon baking soda
- Take 1/2 teaspoon salt
- Make ready 1 tablespoon vinegar and 1 cup milk (let it rest for 5 minutes)
- Make ready Buttercream frosting
- Make ready 3 cups Icing sugar
- Take 4 sticks unsalted butter (softened)
- Make ready 2 teaspoons or one tablespoon vanilla extract
- Get 1-2 tablespoons milk or heavy cream
Instructions 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 is going to wrap this up for this distinctive dish "red" velvet cake recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
