Red colored chocolate cakes and cupcakes are a favorite among everyone everywhere. These cakes are moist in the centre and iced with exquisite flavoured or plain cream cheese frosting that makes them a treat to admire and enjoy. This red velvet cake recipe can be enjoyed at dinner parties, tea parties, birthday parties and even at some cocktail parties as a dessert. Below is one of the most simple and easiest to prepare red velvet cake recipes from scratch.
What you will need:
- 8 large tablespoons of unsalted butter at room temperature
- One and a half cups of white sugar (packed)
- Two large eggs
- 5 tablespoons of unsweetened cocoa powder
- One (1) teaspoon of salt
- Four (4) tablespoons of red food coloring (use only top grade food dye)
- One teaspoon of vanilla essence
- 1 cup of buttermilk (use fresh)
- Two and a quarter cups of all-purpose flour
- 1 teaspoon of baking soda
- Three (3) teaspoons of white vinegar
Method:
Mix the red food dye with about two (2) teaspoons of water and put it aside.
Grease two 9-inch cake baking tins or 24 cupcake pans (regular-sized) and put aside.
Preheat the oven to 350 F.
In a deep mixing bowl, mix the butter and sugar, and beat the two together using the paddle attachment of a mixer on high speed till light and fluffy.
Add the eggs to the mix and beat for approximately 2-3 minutes until the ingredients are well incorporated.
In a small bowl, mix the cocoa powder, red food dye and salt.
Add this mix to the batter and mix everything using a wooden spoon so the color is well incorporated.
Add half of the buttermilk and 1/2 the all-purpose flour to the above mix and use a mixer at low speed to mix all of the ingredients well.
Now add the rest of the buttermilk and flour to the mix and beat 'til you get a smooth batter.
Add the sodium bicarbonate and white distilled vinegar to the mix and beat for approx. 2 minutes at high speed. Ensure that there are no lumps in the batter.
Pour or spoon the batter in the prepared cake tins or cupcake pans.
Bake the cake in the preheated oven for thirty to thirty-five minutes (check by inserting a thin skewer; if it comes out clean then your cake is done). Bake the cupcakes for twenty (20) to twenty-five (25) minutes.
Let the cake cool for at least 15-20 minutes before removing from the cake tin.
You can serve the cake as it is, or decorate using some cream cheese frosting.
What you will need:
- 8 large tablespoons of unsalted butter at room temperature
- One and a half cups of white sugar (packed)
- Two large eggs
- 5 tablespoons of unsweetened cocoa powder
- One (1) teaspoon of salt
- Four (4) tablespoons of red food coloring (use only top grade food dye)
- One teaspoon of vanilla essence
- 1 cup of buttermilk (use fresh)
- Two and a quarter cups of all-purpose flour
- 1 teaspoon of baking soda
- Three (3) teaspoons of white vinegar
Method:
Mix the red food dye with about two (2) teaspoons of water and put it aside.
Grease two 9-inch cake baking tins or 24 cupcake pans (regular-sized) and put aside.
Preheat the oven to 350 F.
In a deep mixing bowl, mix the butter and sugar, and beat the two together using the paddle attachment of a mixer on high speed till light and fluffy.
Add the eggs to the mix and beat for approximately 2-3 minutes until the ingredients are well incorporated.
In a small bowl, mix the cocoa powder, red food dye and salt.
Add this mix to the batter and mix everything using a wooden spoon so the color is well incorporated.
Add half of the buttermilk and 1/2 the all-purpose flour to the above mix and use a mixer at low speed to mix all of the ingredients well.
Now add the rest of the buttermilk and flour to the mix and beat 'til you get a smooth batter.
Add the sodium bicarbonate and white distilled vinegar to the mix and beat for approx. 2 minutes at high speed. Ensure that there are no lumps in the batter.
Pour or spoon the batter in the prepared cake tins or cupcake pans.
Bake the cake in the preheated oven for thirty to thirty-five minutes (check by inserting a thin skewer; if it comes out clean then your cake is done). Bake the cupcakes for twenty (20) to twenty-five (25) minutes.
Let the cake cool for at least 15-20 minutes before removing from the cake tin.
You can serve the cake as it is, or decorate using some cream cheese frosting.
About the Author:
About the Author: Anu is a devoted baker whose eastern influence allows her to create the most amazing cake recipes.Anu's extraordinary creations can be found on Cake Recipe Secrets.This week you'll find Anu's Red Velvet Cake recipe from scratch together with links to her other notable cake treats.
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