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 achieve it.
Ingredients of Red velvet cake
- You need 2 cup of sugar.
- It’s 2 stick of of butter.
- You need 2 of eggs.
- It’s 2 tbsp of cocoa powder.
- You need 2 oz of red food coloring.
- Prepare 2 1/2 cup of flour.
- You need 1 tsp of salt.
- You need 1 cup of butter milk.
- Prepare 1 tsp of vinilla extract.
- It’s 1/2 tsp of baking soda.
- It’s 1 tbsp of vinegar.
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°F..
- in a mixing bowl, cream the sugrar and butter, beat until light and fluffy..
- add the eggs one at a time and mix well after each addition..
- mix cocoa and food coloring together and then add to sugar mixture; mix well.
- sift together flour and salt. add flour mixture to the creamed alternately with buttermilk..
- blend in vanilla. in a small bowl, combine baking soda and vinegar and add to mixture..
- pour batter into 3 (8 inch) round greased and floured pans..
- bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. remove from heat and cool completely before frosting.
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.