Red velvet cake-2. Original Red Velvet cake is, essentially, a lightly flavored chocolate cake. This recipe is missing the two tablespoons of cocoa powder that are suppose to be included in the cake batter. Red Velvet Cake – an elegant and moist layered cake baked from scratch with a chocolate buttery cake tinted red.
In fact, the original red velvet cake got its name because the buttermilk and the vinegar naturally bring out the red undertones in the cocoa powder, giving the cake a red tint. Buttermilk and vinegar also break down the gluten in flour. This red velvet cake recipe is SUPERB!!!! You can have Red velvet cake-2 using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Red velvet cake-2
- You need 150 gms of butter.
- Prepare 150 gms of sugar.
- It’s 1 tsp of vanilla extract.
- Prepare 3 of eggs.
- Prepare 4 tbs of yoghurt.
- Prepare 1-2 of red Food coloring drops.
- It’s 150 gms of flour.
- It’s 50 gms of cocoa.
- It’s 1 tbs of milk.
- It’s 2 tsp of baking powder.
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 layer of flavor and really hypes up the chocolatey taste to perfection. Not to mention the extra liquid. Red Velvet Layer Cake is a classic!
Red velvet cake-2 instructions
- Cream butter and sugar till fluffy.
- Add eggs, vanilla, and the rest of the liquids..
- Sift the dry ingredients into the mixture and combine well..
- Bake till a knife passes clean through..
This version is super moist with just the right amount of tang! I wanted to eat the whole thing. This Red Velvet Cake is based off of the Moist Vanilla Cupcakes I shared with you a couple weeks ago. I'm a huge fan of how simple the recipe is! Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing.
