Red velvet cake. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring. Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting.
This cake is softer than Putting aside fiddly fancy decorated cakes, Red Velvet Cake is surely one of the most striking and. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe, so that. You can cook Red velvet cake using 19 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Red velvet cake
- Prepare 1 1/2 cup of All purpose flour.
- It’s 1/4 cup of corn flour.
- You need 1.5 tbsp of cocoa powder.
- Prepare 1 pinch of salt.
- You need 1 tsp of baking soda.
- It’s 1 cup of sugar.
- You need 1/2 cup of canola oil or any flavorless oil.
- You need 1 cup of Thick buttermilk/chaas.
- It’s 2 tsp of white vinegar.
- You need 1 tsp of vanilla essence.
- It’s as needed of Red food colour.
- You need of For The Sugar Syrup.
- It’s 1/4 cup of Sugar.
- You need 1/4 cup of Water.
- It’s of Cream Cheese Frosting.
- You need 1 1/2 cup of cream cheese softened.
- Prepare 5 tbsp of unsalted butter softened.
- Prepare 1 tsp of vanilla Essence.
- It’s to taste of sugar.
The Best Red Velvet Cake recipe is now here! This red velvet cake recipe is the one my mom always used. Red velvet cake has been around for a long time. The Waldorf-Astoria Hotel in New York claims to have invented it, but since that time it has.
Red velvet cake instructions
- Pre heat oven to 180 degree C for 15 minutes then Grease the baking pan and keep aside,Sieve all dry ingredients in one bowl. Give it a quick mix with a dry spoon.
- Mix all wet ingredients in another bowl including food colour, mix very well.
- Add the dry ingredients to wet ingredients and mix until just combined, do not over mix..
- Transfer the batter into the greased pen and tap it lightly and Bake them for 25 – 30 minutes or until a toothpick inserted into the center comes out clean. Do not over bake. Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool completely.
- For the Frosting Combine the butter and cream cheese in a deep bowl and beat it using an electric beater till smooth. Gradually add the sugar and beat again till smooth. Cover with a lid and refrigerate for at least 30 minutes..
- For the sugar syrup Combine the sugar and water in a microwave safe bowl and microwave on high for 2 minutes. Mix well and keep aside..
- Place the red velvet sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers. Keep aside. Place both the layers of the red velvet sponge cake on dry surface and soak it with sugar syrup evenly over each layer..
- Put ½ cup of the prepared cream cheese frosting on the lower half of the sponge and spread it evenly. Cover with the other half with the soaked sugar syrup side facing upwards and press it lightly. Spread 1 cup of the prepared cream cheese frosting on top and at the sides of the cake with the help of a palette knife. put the remaining prepared cream cheese frosting in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice..
- Make few swirls at equal distance Sprinkle some cake crumb and edible coloured sprinklers and balls. Refrigerate for atleast 1 hour, Cut into wedges and serve chilled. Notes I have used Americolor super red gel colour 1 tablespoon..
This red velvet cake recipe is SUPERB!!!! And it passes the stick to the back of the fork test like a champ! Adding a bit of coffee to the batter isn't "traditional" for red velvet cakes but it adds another. This Red Velvet cake was definitely not what I expected. It could be that I have no experience with Red Velvet cake but with this recipe the cake was much to heavy.
