Recipe: Yummy Red velvet cake

Recipe: Yummy Red velvet cake Delicious, fresh and tasty.

Red velvet cake. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring. Red velvet cake is a classic American dessert, but it's becoming more and more popular outside of Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to.

This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk.

Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting.

The acidity is balanced out by the sweetness of the cake itself.

You can cook Red velvet cake using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients of Red velvet cake

1. You need 2 cup of sugar.

2. It’s 2 stick of of butter.

3. It’s 2 of eggs.

4. Prepare 2 tbsp of cocoa powder.

5. You need 2 oz of red food coloring.

6. It’s 2 1/2 cup of flour.

7. It’s 1 tsp of salt.

8. You need 1 cup of butter milk.

9. It’s 1 tsp of vinilla extract.

10. It’s 1/2 tsp of baking soda.

11. You need 1 tbsp of vinegar.

Amazing real red velvet cake recipe.

One bowl, one spatula, one amazing cake!

The cake is very light and delicate and very moist.

The only Red Velvet Cake recipe you'll ever need!

Red velvet cake instructions

1. preheat oven to 350°F..

2. in a mixing bowl, cream the sugrar and butter, beat until light and fluffy..

3. add the eggs one at a time and mix well after each addition..

4. mix cocoa and food coloring together and then add to sugar mixture; mix well.

5. sift together flour and salt. add flour mixture to the creamed alternately with buttermilk..

6. blend in vanilla. in a small bowl, combine baking soda and vinegar and add to mixture..

7. pour batter into 3 (8 inch) round greased and floured pans..

8. bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. remove from heat and cool completely before frosting.

This is thee red velvet cake you need in your recipe box!!

This is my version that I've tested and re-tested and tweaked and perfected.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.

I have been a quest to figure out how to make the Perfect Red Velvet Cake.

I have to admit that I have made A LOT of red.