Recipe: Perfect Red Velvet Cake FUSF

Recipe: Perfect Red Velvet Cake FUSF Delicious, fresh and tasty.

Red Velvet Cake FUSF. Red Velvet Cake is not just a chocolate cake with red food colouring added. This cake is softer than most, "velvet-like", and Putting aside fiddly fancy decorated cakes, Red Velvet Cake is surely one of the most striking and stunning cakes around. If you've never tried it before, you're in for a real treat!

There are many theories as to its origin.

Once the Red Velvet Cake has been baked and cooled, I like to chill the layers in the refrigerator until firm before filling and frosting the cake.

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

You can have Red Velvet Cake FUSF using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Red Velvet Cake FUSF

1. It’s of Cake.

2. It’s 1/2 cup of /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans.

3. Prepare 3 of tablespoons/22 grams cocoa powder, divided.

4. It’s 1 1/2 of cups/300 grams sugar.

5. You need 2 of eggs.

6. You need 2 of teaspoons/10 milliliters vanilla.

7. You need 2 of tablespoons/30 milliliters red food coloring.

8. Prepare 1 teaspoon of salt.

9. Prepare 1 of teaspoon/5 grams baking soda.

10. Prepare 2 1/2 of cups/320 grams flour, sifted.

11. It’s 1 of cup/236 milliliters whole buttermilk.

12. Prepare 1 of tablespoon/15 milliliters vinegar.

13. It’s of Icing.

14. Prepare 5 cups of sifted confectioners sugar.

15. You need 1 teaspoon of vanilla extract.

16. It’s 2-3 tablespoons of buttermilk.

17. You need 2 sticks of unsalted butter.

It's soft, moist, fluffy, rich, strikingly beautiful and decadently delicious.

A cake fit for any celebration and sure to impress!

What Does Red Velvet Cake Taste Like?

There are a few things that give Red Velvet cake it's own unique flavor Red velvet cake isn't just a chocolate cake with red food coloring added.

Red Velvet Cake FUSF step by step

1. 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. (You may choose to use just 2 pans, note below.).

2. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla..

3. In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture. (I found 1 teaspoon is adequate).

4. 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..

5. Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Note: I use 2 pans and cook for 30 minutes.).

6. 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..

7. Icing: Place butter in bowl of standing mixer with whisk attachment. Whisk for one minute. Add sugar one cup at a time. With each addition whisk until incorporated, scraping down sides of the bowl. Turn mixer to high for 20 seconds. Repeat with each addition. Add milk as needed and then vanilla on low speed. Whisk on high speed for another 20 seconds..

In fact, the original red velvet cake got its name because the buttermilk and the vinegar naturally bring out the red undertones in the cocoa powder, giving the cake a red tint.

Buttermilk and vinegar also break down the gluten in flour.

Divide the cake batter evenly among the prepared cake pans.

Place the pans in the oven evenly spaced apart.

Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in.