Hi, I am Kate. Today, we’re going to prepare red velvet cake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Red velvet cake Recipe
Red velvet cake is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Red velvet cake is something that I’ve loved my whole life. They are nice and they look wonderful.
To be with this particular recipe, we must prepare a few components. You can cook red velvet cake using 19 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Red velvet cake:
- Take 1 cup sugar
- Take 1 2/3 cups oil
- Prepare 2 whole eggs
- Take 4 tablespoons red food coloring
- Make ready 3 tablespoons vanilla extract
- Make ready 2 cups all purpose flour
- Prepare 1/4 cup cornflour
- Get 5 tablespoons cocoa powder
- Take 1 1/2 teaspoons salt
- Make ready 1 cup buttermilk
- Prepare 2 teaspoons white vinegar
- Prepare 1 1/2 teaspoons baking soda
- Take cream cheese frosting
- Make ready 680 g cream cheese
- Get 680 g Butter
- Take 2 teaspoons vanilla extract
- Prepare 800 g (8 cups) icing sugar, sifted
- Prepare Special equipment:
- Make ready 3 (20 cm) (8-inch) round cake pans
Steps to make Red velvet cake:
- Preheat the oven to 180°C (350 degrees F). Grease three round cake pans and line with parchment paper.
- Combine the sugar and oil and mix together. Add the eggs, red color and vanilla, and mix again.
- In a separate bowl combine the flour, cornstarch, cocoa powder and salt. Then add half of the dry mixture to the wet mixture, followed by half of the buttermilk. Then add in the remaining dry ingredients and the remaining buttermilk. In a separate small bowl mix together the vinegar and baking soda, then add to the batter and combine.
- Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center of the pan comes out clean, 20 to 25 minutes. Cool slightly in the pan, then invert the cakes on to a wire rack to finish cooling. - For the frosting: Beat the cream cheese, butter and vanilla until light and fluffy. Gradually beat in the powder sugar. Cover and refrigerate until needed.
- You can always control how much sweet you want your frosting. Taste after every other addition of the icing sugar to obtain your perfect taste of sweetness. - To assemble, place one of the cakes on a cake plate or stand. Top the first layer of cake with a generous, even layer of frosting. Place in the freezer to firm the frosting, about 10 minutes.
- Once firm, place the next cake layer on top and cover with more frosting. Freeze again for 10 minutes.
- Place the third layer on top and cover the tops and sides with a thin "cb" layer of frosting and freeze again for 10 minutes. - Cover the entire top and sides of the cake with a thick, even layer of frosting, covering the cb coat.
- BUTTERMILK RECIPE - For 1 CUP - Ingredients - 2 tablespoons freshly squeezed lemon juice - 1 Cup (8oz / 224g / 250ml) milk (full or semi fat)
- Method
- Measure the milk into a jug - Stir in lemon juice into the milk. Stir to combine. - Let sit for 30 minutes at room temperature until the milk bes to curdle and becomes acidic. - RED Velvet Cake requires pretty much of red food coloring to obtain the bright red color. However, please do bear in mind that coloring is bad for health. Personally, if i have to make my cake it would be plainish velvet as i would prefer to exclude the gel coloring.
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