Red Velvet Cake. Pour the wet ingredients into the dry and whisk until well combined. The cake mixture should be bright red, it will get a little darker as it cooks. Sift together the flour, cocoa, bicarbonate of soda, baking powder and salt.
Add eggs one at a time, beating well after each addition. Beat in the eggs, then add the cocoa powder and the food colour. Beat in the flour and buttermilk, alternately, one-third at a time. You can cook Red Velvet Cake using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients of Red Velvet Cake
- It’s 2 1/2 cups of flour.
- You need 1 1/2 cups of oil.
- It’s 1 tablespoon of vanilla extract.
- You need 1 teaspoon of baking soda.
- It’s 1 tablespoon of white vinegar.
- Prepare 2 cups of sugar.
- Prepare 2 tablespoons of cocoa.
- You need 1 oz of red food coloring.
- Prepare half of teaspoon of salt.
- Prepare 2 of eggs.
- Prepare 1 cup of buttermilk.
Red velvet cake is a classic chocolate layer cake with a striking reddish-brown sponge. These days the sponge is most likely to be coloured using food colouring but originally it was created by using 'undutched' or natural cocoa powder which, along with vinegar, causes a reaction which turns the sponge red. Red Velvet Cake is not just a chocolate cake with red food colouring added. This cake is softer than most, "velvet-like", and the chocolate taste is actually quite mild.
Red Velvet Cake instructions
- Preheat oven to 350 Cream eggs sugar oil and vanilla on high for 2 minutes.
- Sift salt flour and cocoa in separate bowl.
- Add food coloring to egg mixture and blend for one minute.
- Alternate adding flour and buttermilk ending with flour to the egg mixture.
- Combine vinegar and baking soda then FOLD into batter DON'T over mix.
- Coat two 8 or 9 inch pans with oil and dust with flour.
- Add batter to pans and bake for 25-30 min until tooth pick comes out clean or with crumbs let it cool all the way.
- Ice with cream cheese icing and decorate with nuts (nuts are optional).
It's more like a cross between a vanilla and chocolate cake with a very subtle tang from buttermilk. And it is generously smothered in a fluffy cream cheese frosting. Once the cakes are completely cool, place the first layer on a serving plate. Cover the top with your favourite icing (cream cheese icing is the traditional match for red velvet cake, but you could also use vanilla buttercream). Place the second layer on top of the first, then ice the top and sides, if desired, with additional icing.