Red velvet cake is more than just a red-tinted vanilla cake. With exceptional buttery, vanilla, and cocoa tastes, as well as a wonderful tang from the buttermilk. The secret for a good recipe is whipping the egg whites, which ensures a velvety smooth crumb.
The queen of all layer cakes is red velvet. The cake with the flavour that I can’t quite place. It’s a delicious combination of buttermilk and vanilla, with a dash of chocolate thrown in for good measure. It’s towering, dramatic, and dripping in smooth cream cheese icing. Here’s a simple.revipe to make the greatest red velvet cake.
- Cocoa Powder
- Vinegar – activates baking soda and adds extra acid to help maintain the red color in baking.
- Buttermilk – adds moisture, flavor, and keeps the cake light and fluffy.
- Butter and Vegetable Oil – Add moisture to the cake to form a soft crumb.
- Red Gel Color – makes the cake a more vibrant and bright red.
- Flour, Eggs, Sugar, Salt – cake baking basics
How to make Red Velvet Cake
Although making a cake from scratch can be scary, this recipe is simple to follow. If you follow these four simple steps, you’ll have a delicate red velvet cake in no time!
- Preheat the oven to 350°F and line the bottoms of round pans with parchment paper. Grease and butter the sides. Remove from the equation.
- Sift together the flour, cocoa powder, baking soda, and salt in a large mixing basin.
- Combine the oil and sugar in a stand mixer fitted with the paddle attachment and beat until smooth, about 2 minutes. One at a time, beat in the eggs until light and fluffy. Mix in the vanilla extract and the food colouring.
- Set aside the buttermilk and vinegar after mixing them together.
- In four separate additions, alternate adding the dry ingredients and the buttermilk and vinegar combination, making sure to finish with the flour. Don’t overmix the ingredients. Put it in the oven.
- In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whisk to incorporate, about 2 minutes longer.
- Place the first cake on a platter and spread a generous amount of frosting on top. Place the second and third layers on top of the first, icing in between. Finish by icing the outside of the cake with buttercream.
And viola! Your creamy Red Velvet Cake is ready!