Red Velvet Cake
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| Red Velvet Cake |
A red velvet cake's striking colour is pleasing to the eye, and the creamy cream cheese vanilla icing makes it even more enjoyable to eat. Soft and creamy with a delicious cream cheese frosting, red velvet cake is a classic according to tradition, Red Velvet Cake was first made during the Great Depression and is distinguished by its soft, velvety crumb and layers of distinctive crimson or reddish-brown chocolate cake. Common components used in red velvet cakes include buttermilk, cocoa powder, vinegar, butter, flour, and red food colouring.It has a mouthwateringly distinct, tangy flavour profile of its own.
When combined with buttermilk and vinegar, natural cocoa takes on a dark crimson colour. It turns a more vivid shade of red when you add some red food colouring. Ermine icing was used to serve it initially (a flour-based, depression-era, cooked frosting). The most popular frosting in recent years has been cream cheese frosting.
Ingredients:
- 2 1 and a half cups all-purpose flour + additional for pan dusting
- Unsweetened cocoa powder, 2 tablespoons
- 1 teaspoon baking soda
- 12 teaspoon salt
- Grease pans with an additional 1/2 cup of room temperature unsalted butter.
- 1 1/2 cups sugar, granulated
- 1 teaspoon vanilla extract
- 2 big eggs, at room temperature
- mild olive oil or vegetable oil, 3/4 cup
- 1 cup of nonfat buttermilk at room temperature
- 1 teaspoon white vinegar, distilled
- Red gel food colouring, 1/2 tsp.
STEPS TO MAKE IT
Step 1:
Place racks in the middle of the oven and preheat to 350 degrees. Two 9-inch round cake pans should be butter-greased and flour-dusted, with the excess flour tapped out.
Step 2:
2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda, and 1/2 tsp salt should be stirred and then sifted together.
Step 3:
Beat together 1/2 cup softened butter and 1 1/2 cups sugar in a bowl with an electric mixer for a few minutes, or until the sugar is moistened and the mixture resembles powdered snow.
Step 4:
Add two eggs, beating them thoroughly after each addition and adding them one at a time. Add 2 teaspoons of vanilla extract and mix well. Turn on the mixer, add 3/4 cup oil gradually, and mix on medium speed until fully combined.
Step 5:
1 teaspoon of vinegar should be added to the buttermilk before being combined into the batter at a medium speed. All at once, add the flour mixture, and blend on medium speed just until combined and there are no longer any flour streaks, scraping down the bowl as necessary.
Step 6:
Add 1/2 tsp of gel red food colouring or more as necessary to achieve the desired shade, and blend only until combined, scraping down the bowl as necessary. Spread evenly amongst the prepared pans and bake for 30 minutes at 350 °F. 25 minutes should be given for the cakes to rest in the pans before being turned out and allowed to cool completely to room temperature before assembly with cream cheese frosting.
Decorate Red Velvet Cake
For simpler piping, place some frosting in a piping bag with a Wilton 1M large open star tip. Refrigerate for a few minutes.Crumb Frost the cake to lock in the moisture of the cake and to hold the crumbs in place.
If desired, add more frosting with an offset spatula to completecover the top and sides.The cake's top and bottom 1 1/2′′ borders are decorated with apple red sprinkles.To fill up some of the areas, add red icing sugar in the same way.To decorate the cake's top border, pipe frosting in the form of puffs or rosettes.
Tips
If you don't have a stand mixer, use a hand mixer or your hands and some elbow grease. The cake will continue to be superb.
When you're combining the wet and dry ingredients, make sure to scrape the sides and bottom of the mixing bowl.
Before frosting, cakes should be refrigerated for at least two hours (ideally, they should be chilled in the refrigerator).
To keep: For a maximum of three days, refrigerate red velvet cake in the refrigerator in a sealed container.
