Red velvet cake acquired its fame in the 1940s. There are many myths and tales associated with the original source of the red velvet cake recipe and every region has its own variation of them. Below is a classic style red velvet cake recipe from scratch you can prepare in your own home. This cake recipe will take forty minutes to prepare (thirty minutes to prepare the cake and ten minutes to frost the cake) and thirty minutes to bake.
What you will need:
Two cups of all-purpose flour
One cup of normal sugar
One (1) teaspoon of baking powder
1 large teaspoon of cocoa powder
1 cup of fresh buttermilk at room temperature
1 cup of vegetable oil
2 large eggs
2 tablespoons of red food coloring
One teaspoon of white distilled vinegar
One (1) teaspoon of vanilla extract
Three teaspoons of vegetable oil for greasing the baking pans
9-inch baking pans - three
Preparation:
1. Preheat a conventional oven to 180C.
2. Separate the egg whites and the egg yolks.
3. Add the sugar to the yolks and whisk well.
4. Add the vegetable oil, buttermilk and vinegar and mix well until the sugar is fully dissolved.
5. In a bowl, take the egg whites and whisk till they get to dropping consistency.
6. Next add the red food coloring to the egg whites, whisk some more and set aside.
7. Sift the flour, cocoa powder, baking powder and vanilla extract in a separate bowl.
8. Add this mix to the vinegar-buttermilk mix and then blend well. There shouldn't be any lumps left in the mix.
9. Now add the red-colored egg whites to the batter and fold lightly until they are well incorporated.
10. Grease the baking pans with vegetable oil and dust the insides with a little flour.
11. Pour the batter equally in the 3 pans.
12. Bake the cakes in the heated oven for thirty minutes. If your oven does not have a turntable then rotate the baking pans once during cooking.
13. Once the cakes are done, invert them on a cooling rack and let them cool completely before applying the frosting.
Any red velvet cake is incomplete if served without luscious cream cheese frosting. Here's what you'll need:
Two (2) cups of cream cheese
Four cups of icing sugar
One (1) teaspoon of vanilla extract
1 cup of unsalted butter
Method:
1. Mix the cream cheese, icing sugar and butter, and beat well 'til the mixture becomes fluffy.
2. Add the vanilla extract and your frosting is ready.
To apply the frosting:
- Using a flat spatula, apply the frosting between the layers of the cake.
- Press the cakes gently so that the layers stick to the frosting.
- Use the rest of the frosting to cover the cake from all sides.
- Allow the cake to cool for two hours in the fridge prior to serving.
What you will need:
Two cups of all-purpose flour
One cup of normal sugar
One (1) teaspoon of baking powder
1 large teaspoon of cocoa powder
1 cup of fresh buttermilk at room temperature
1 cup of vegetable oil
2 large eggs
2 tablespoons of red food coloring
One teaspoon of white distilled vinegar
One (1) teaspoon of vanilla extract
Three teaspoons of vegetable oil for greasing the baking pans
9-inch baking pans - three
Preparation:
1. Preheat a conventional oven to 180C.
2. Separate the egg whites and the egg yolks.
3. Add the sugar to the yolks and whisk well.
4. Add the vegetable oil, buttermilk and vinegar and mix well until the sugar is fully dissolved.
5. In a bowl, take the egg whites and whisk till they get to dropping consistency.
6. Next add the red food coloring to the egg whites, whisk some more and set aside.
7. Sift the flour, cocoa powder, baking powder and vanilla extract in a separate bowl.
8. Add this mix to the vinegar-buttermilk mix and then blend well. There shouldn't be any lumps left in the mix.
9. Now add the red-colored egg whites to the batter and fold lightly until they are well incorporated.
10. Grease the baking pans with vegetable oil and dust the insides with a little flour.
11. Pour the batter equally in the 3 pans.
12. Bake the cakes in the heated oven for thirty minutes. If your oven does not have a turntable then rotate the baking pans once during cooking.
13. Once the cakes are done, invert them on a cooling rack and let them cool completely before applying the frosting.
Any red velvet cake is incomplete if served without luscious cream cheese frosting. Here's what you'll need:
Two (2) cups of cream cheese
Four cups of icing sugar
One (1) teaspoon of vanilla extract
1 cup of unsalted butter
Method:
1. Mix the cream cheese, icing sugar and butter, and beat well 'til the mixture becomes fluffy.
2. Add the vanilla extract and your frosting is ready.
To apply the frosting:
- Using a flat spatula, apply the frosting between the layers of the cake.
- Press the cakes gently so that the layers stick to the frosting.
- Use the rest of the frosting to cover the cake from all sides.
- Allow the cake to cool for two hours in the fridge prior to serving.
About the Author:
About the Author: Anu is a devoted baker whose eastern influence allows her to create the most incredible cake recipes.Anu's brilliant creations can be found on Cake Recipe Secrets.This week you'll find Anu's 3 Layer Red Velvet Cake recipe from scratch along with links to her other memorable cake treats.
No comments:
Post a Comment