Red velvet cake. Hand-made Sponge Cakes delivered all over the UK, next day delivery available. Delivered straight to your door via courier in robust & secure packaging to arrive safely. Pour the wet ingredients into the dry and whisk until well combined.
Red velvet is a wonderful chocolate cake alternative, something a little different and is perfect for any celebration. And unlike a lot of chocolate sponge recipes, which have a tendency to dry out quite quickly, I can safely say that this stays moist and still tastes fresh a few days later, making it a perfect cake to make in advance. Add eggs one at a time, beating well after each addition. You can cook Red velvet cake using 18 ingredients and 9 steps. Here is how you cook it.
Ingredients of Red velvet cake
- It’s 2 cups of all purpose flour.
- You need 2 teaspoons of unsweetened cocoa.
- You need 1 teaspoon of baking soda.
- Prepare 1 teaspoon of baking powder.
- You need 1 teaspoon of table salt.
- It’s 2 cups of sugar.
- Prepare 1 cup of vegetable oil.
- You need 2 of large eggs.
- You need 1 cup of buttermilk.
- Prepare 2 teaspoons of vanilla.
- It’s 1-1 oz of bottle of red food coloring.
- Prepare 1/2 cup of brewed coffee.
- You need 1 teaspoon of white vinegar.
- It’s of cream cheese frosting.
- It’s 2-8 oz of packages of cream cheese.
- It’s 1/2 cup of butter, softened.
- Prepare 2 teaspoons of vanilla extract.
- Prepare 4 cups of powdered sugar.
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. 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 step by step
- Add softened cream cheese into large bowl.Pour in milk, butter and vanilla extract.Mix until well combined.Pour in half of the powdered sugar.Mix until combined.Add the remaining powdered sugar.Mix until smooth and fluffy.Use a spatula to scrape down the side of the bowl if needed..
- Cake batter.
- Preheat oven to 325 F. Generously grease and flour (2) 9-inch round cake pans. Set aside..
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside..
- In a large bowl, combine the sugar and vegetable oil.Mix in the eggs, buttermilk, vanilla and red food coloring until combined.Stir in the coffee and white vinegar.Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined..
- (Batter will be thin) Pour the batter evenly into each pan.Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools..
- Let pans cool on a cooling rack until the pans are warm to the touch.Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate).
- Frost the cake with cream cheese frosting when the cakes have cooled completely..
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. 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.