What’s your favorite: the ruby-red color or the cream cheese frosting? A family favourite, Red velvet cake is one the most delicious cakes one can bake and have.
RED VELVET CAKE : RECIPE
Although the exact origins of red velvet cake remain a mystery, one thing is certain: its’ smooth texture and buttery-rich frosting make it an all-time favorite for any time of year. Here we have an easy recipe for you.
* ½ cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans
* 3 tablespoons/22 grams cocoa powder, divided
* 1 ½ cups/300 grams sugar
* 2 eggs
* 2 teaspoons/10 milliliters vanilla
* 2 tablespoons/30 milliliters red food coloring
* 1 teaspoon/6 grams salt
* 1 teaspoon/5 grams baking soda
* 2 ½ cups/320 grams flour, sifted
* 1 cup/236 milliliters whole buttermilk
* 1 tablespoon/15 milliliters vinegar
* Ermine icing or other fluffy white icing
* Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa.
* Cream butter and sugar together.
* Add eggs one at a time and beat vigorously until each is incorporated.
* Mix in vanilla.
* In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
* Sift together remaining dry ingredients.
* Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
* Divide batter among 3 pans and bake for about 20 to 25 minutes.
* Cool on a rack completely.
* To assemble, remove 1 cake from its pan and place flat side down on a serving platter.
* Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top.
* Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
* Serve nice and warm.