Red velvet cake (basic). This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb. Red Velvet Cake is a cocoa flavoured, rich & moist cake served specially for Valentines Day.
This red velvet cake recipe is the one my mom always used. I used to think that "basic" recipes were a little boring. I started my website posting a lot of twists on classic recipes. You can cook Red velvet cake (basic) using 14 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Red velvet cake (basic)
- Prepare 2 cup of plain flour.
- It’s 1 tsp of baking powder.
- It’s 1/2 tsp of baking soda.
- Prepare 1/2 cup of curd, bit sour.
- Prepare 1/2-3/4 cup of milk.
- It’s 1/2 cup of oil.
- It’s 2 tbsp of melted butter.
- It’s 1/2-3/4 tsp of vanilla essence.
- Prepare 2 tsp of red food colour.
- It’s 2 tsp of cocoa powder.
- Prepare 1 1/2 cup of powder sugar.
- Prepare as needed of Butter and plain flour to grease and dust.
- You need 150 gm of whipped cream.
- It’s as needed of Some flowers to decorate.
Red Velvet Cake – an elegant and moist layered cake baked from scratch with a chocolate buttery cake tinted red. An iconic cake with great texture, flavors and frosting! A Red Velvet Cake is instantly recognizable with its bright red color offset by a white Cream Cheese Frosting. There are many theories as to its origin.
Red velvet cake (basic) instructions
- Preheat oven for 7-8min @ 180° C..
- Grease tin and dust with plain flour. And sieve plain flour with baking powder and soda, and keep aside..
- Take a big bowl and add milk, oil, butter, vanilla essence and curd. Beat it nicely and then add sugar and mix well. Then add food colour and cocoa powder, beat it again. Now last add plain flour mixture gradually and beat it nicely..
- After prepared batter, is beetroot red colour is appear then it's ok. If it is light shade then add food colour as require and mix well..
- Add half half into both tin and bake for 20min on 160° C. Let it cool down completely..
- Put it into fridge for 1-2hrs after cool down completely. Then cut the sides and cut upside, for even layer..
- Spread a little whipped cream on cake board and then put sponge on it. Spread 1/2cup of whipped cream and spread evenly. Put 2nd layer and cover all sides with whipped cream. Decorate with flowers and chill for 2-3hrs..
- Celebrate with your family and friends…
Once the Red Velvet Cake has been baked and cooled, I like to chill the layers in the refrigerator until firm before filling and frosting the cake. Gorgeous red velvet cupcakes with tangy cream cheese frosting. The deep red color makes the Red velvet is a mix between chocolate and vanilla flavors with a touch of tanginess that lingers at the Flour: I find that cake flour is best. It's lower in protein content and produces a soft, lighter crumb. *TRIED AND TRUE* Southern red velvet cake made from scratch the old-fashioned way. There is something so elegant about a red velvet cake.
