HOW TO BAKE A RED VELVET CAKE

HOW TO BAKE A RED VELVET CAKE

In this post, I will show you how to bake a red velvet cake at your comfort

Red Velvet desserts are mostly a butter cake, although it is frequently made with oil rather than butter. Also, cocoa is delivered to the cake batter to create the wonderful purple velvet flavour. At the start, it changed into a reaction among buttermilk and the raw cocoa widely to be had on the time of pink velvet’s inception that induced a ruddy-hued crumb. These days you will more regularly locate them tinted with meals colouring. You may have heard the cake called the $200 cake — legend has it that the crimson red velvet cake became first baked within the 1920s through a chef at the Waldorf Astoria. A guest was so concerned with the cake that she wrote the chef, inquiring for the recipe — together with a bill; therefore, it’s another name. Whatever you name it, it is delicious.

Red Velvet cakes Recipe:

Ingredients for making a red velvet cake:

Cake:

  • • three cups all-purpose flour
  • • 3 cups granulated sugar
  • • half of cup cornstarch
  • • half cup unsweetened cocoa powder
  • • 1 tablespoon baking soda
  • • 1½ teaspoons baking powder
  • • 1½ teaspoons salt
  • • 4 large eggs
  • • 1½ cups buttermilk
  • • 1 1/4 cups heat water
  • • ½ cup vegetable oil
  • • 1 teaspoon vanilla extract
  • • 1 teaspoon distilled white vinegar
  • • 2 tablespoons red food colouring

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Frosting:
  • 16 ounces cream cheese softened
  • 1 cup butter softened
  • four cups powdered sugar
  • One teaspoon vanilla extract

Method:

1. Preheat oven to 350 degrees. Butter 3 9-inch cake rounds. Dust with flour and tap out the excess.

2. Mix flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer the use of a low speed till combined.

3. Add eggs, buttermilk, heat water, oil, vanilla, vinegar, and food colouring. Beat on medium speed till smooth. This need to take just a couple of minutes.

4. Divide batter a number of the three prepared pans.

5. Bake for 30-35 mins till the red velvet cake meets the toothpick test (stick a toothpick in, and it comes out clean).

6. Cool on wire racks for 15 minutes and then turn out the red velvet cakes onto the racks and permit to cool earlier than frosting.

7. Make the frosting. In a big bowl, beat the butter and cream cheese collectively till fluffy. Use a hand mixer or stand mixer for excellent results. Add in vanilla extract. Beat till combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth.

8. Assemble and frost the cooled cake.

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