Red Velvet Cake.
You can cook Red Velvet Cake using 17 ingredients and 19 steps. Here is how you achieve it.
Ingredients of Red Velvet Cake
- You need 1/4 cup of Butter at room temperature.
- You need 1/3 cup of Sugar Powdered.
- It’s 1 teaspoon of Vanilla extract.
- Prepare 2 Tablespoons of Cream Yogurt thick (can be heavy cream) or.
- It’s 1/4 cup of Milk Water or.
- Prepare 1/4 teaspoon of Edible Red Food Coloring (adjust based on how dark or light you want).
- You need 1 + 1 cup Tablespoon of All Purpose Flour.
- It’s 1 Tablespoon of Cocoa unsweetened Powder.
- It’s 1 teaspoon of Baking Powder.
- Prepare 1/2 teaspoon of Baking Soda.
- It’s a pinch of Salt of (skip if using salted butter).
- Prepare 1 cup of Cream Cheese soft.
- It’s 1 cup of Sugar Powdered (adjust to taste).
- Prepare 1 – 2 Tablespoons of Milk.
- You need 1 cup of Butter at room temperature.
- You need 1 cup of Sugar Powdered.
- You need 1 teaspoon of Vanilla Extract.
Red Velvet Cake step by step
- Grease and line a round cake tin. Preheat oven to 160 C (if using convection oven, reduce the temperature to 140 or 150 C).
- Beat together the butter and sugar for 2-3 minutes or until the mixture is smooth and creamy..
- Add some cream, yogurt and vanilla extract and mix well..
- Add milk, edible red food coloring and mix well..
- Sift in flour, cocoa powder, baking powder, baking soda and mix gently until you have a smooth, lump-free batter. Do not over-mix or you’ll end up with a bread-like consistency..
- Pour the batter onto a greased and lined pan. Tap the pan to even out the batter..
- Bake at 160 C for 30 minutes or until it is fully cooked through. Let the cake cool completely..
- Note – additional cake / cupcake for "crumbs".
- If you want to decorate the sides and top of the cake with red crumbs, add 2-3 Tablespoons of to a lined cupcake mold and bake separately. You can make it into crumbs separately instead of cutting off from the cake.
- Beat together the butter / cream cheese with sugar and vanilla extract for 5-7 minutes to make a creamy mixture. Keep it chilled until you need to use it..
- Remove the cake. Cut the cake into 2 or 3 layers evenly..
- Apply frosting to each layer, add the next layer and continue.
- Cover the entire cake including the sides with frosting.
- Cover the sides with red cake crumbs. Also add some on top to decorate as you like.
- Chill for at least 30 minutes – 1 hour..
- Slice and serve..
- You can store it in the refrigerator for 1 or 2 days..
- You cake bake this batter in cupcake molds or any other shape you like.
- Use around 2-3 tablespoons of the batter to bake a cupcake to use for "crumbs".
