Red Velvet Cake Recipe

Have you ever had very nice Red Velvet Cake? If you've got, you most likely bear in mind the delicious tang from the milk, the hints of cocoa and therefore the wet, light-weight crumb. And let’s not forget the most effective cheese icing on this earth!. Real deal Red Velvet Cake continuously has vinegar and milk within the combine. sometimes you would possibly realize Red Velvet cake recipes that embrace red food product however not the vinegar and milk. they'll be known as Red Velvet, however they won’t style constant. 

The history of Red Velvet cake is fascinating and thought to possess been developed throughout the Victorian Era. The cake we tend to fancy nowadays, with red colouring, in all probability materialized throughout the Depression once a TX company beginning commercialism red food dye. you'll be able to create your own red food dye by exploitation beets, except for this cake we tend to used a one-ounce bottle of liquid red colouring. 

Recipe Red Velvet Cake
Recipe Red Velvet Cake

I was making an attempt to impress him with my baking skills and it absolutely was his birthday therefore i made a decision to create my favorite cake within the whole world, Red Velvet. Generally, I don’t create nice cakes, I create nice pies massive distinction. Anyway continuously up for a challenge, I created the homespun cake and was happy that it looked therefore pretty! 3 layers with cheese, pecans and candles. we tend to did the birthday song and presents however a lot of to my dismay, the cake was very, really dry. 

I overcooked it a touch, I think. I’m a far higher cake maker currently than I accustomed be, therefore I fastened mom’s formula and reworked it into this surprisingly wet and delicious cake you see here! Mom’s formula demanded vegetable shortening, like Crisco. I felt just like the shortening was creating the cake dry, and tough, therefore I switched it out for unseasoned butter. Then I additional a lot of butter and used full-fat milk. currently we’re talking!

Recipe Red Velvet Cake

Ingredients:
For the cake:

  • 12 tablespoons unsalted butter room temperature
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 ounce red gel food coloring
  • 2 tablespoons natural unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/4 cups cake flour
  • 1 tablespoon white vinegar
  • 1 1/4 teaspoons baking soda

For the icing:

  • 12 ounces cream cheese room temperature
  • 12 tablespoons unsalted butter room temperature
  • 24 ounces powdered sugar
  • 1 1/2 teaspoons vanilla

Instructions:
To prepare the cake:

  1. Preheat oven to 350 degrees F. Grease and flour 3 (8-inch) cake pans. Set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing just until the yolk disappears.
  3. In a small bowl whisk together the red food coloring, cocoa, salt and vanilla until blended. Add the cocoa mixture to the creamed butter and sugar mixture. Blend on medium-low until combined, scraping down the sides of the bowl as needed.
  4. Add 1/3 of the buttermilk and blend on low until incorporated. Next add 1/3 of the flour and mix on low. Scrape down the sides of the bowl as needed. Repeat by adding 1/2 of the remaining buttermilk and then 1/2 of the remaining cake flour taking care not to over-beat after each addition. Blend on low just until incorporated. Repeat until all the buttermilk and flour are incorporated.
  5. In a small cup stir together the vinegar and baking soda. Using a rubber spatula, gently fold the vinegar mixture into the cake batter. Do not beat!
  6. Divide the batter equally into the three prepared 8-inch cake pans and bake until a toothpick inserted in the center comes out clean, about 20 minutes. DO NOT OVER BAKE. Cool in the pans for 10 minutes, then turn the cakes out and cool completely on a wire rack.

To prepare the icing:

  1. Combine the cream cheese and butter and beat until blended. Add the sugar and beat until fluffy. And the vanilla and mix on low until smooth and creamy.
  2. I use about 2 cups of icing in between the cake layers but you can probably use more. There is enough to frost this cake without leaving the layers showing through (naked). Frost the cake as desired. Cover and refrigerate until ready to serve. Cake keeps well up to 3 days.

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