Easiest Way to Cook Appetizing Red velvet cake

Easiest Way to Cook Appetizing 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 have Red velvet cake using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Red velvet cake

1. Prepare 1 cup (118 g) of Flour.

2. Prepare 3/4 cup (150 g) of sugar.

3. Prepare 1 Tbsp of (2g)cocoa powder.

4. You need 2/3 cup (147 ml) of vegetable oil.

5. Prepare 1/2 cup (125 ml) of buttermilk.

6. Prepare 1/2 tsp (2 ml) of vanilla essence.

7. Prepare 1/2 tsp (2 ml) of white vinegar.

8. Prepare 1 Tbsp (15 ml) of red food colouring.

9. You need 1 of large egg.

10. You need 1/2 tsp (3 g) of baking soda.

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 step by step

1. Sieve flour, baking soda, cocoa powder and keep aside..

2. In another bowl, add egg, oil, sugar and vanilla. Mix until well combined and emulsified..

3. Add in red food colour and vinegar and mix..

4. Alternate flour & buttermilk. Mix in half of the flour to the mixture. And then the buttermilk, then rest of the flour. Scraping sides of bowl..

5. Pour into greased and floured baking pan bake for 20 to 30 minutes in 180°c oven. Or until toothpick inserted into it comes out clean..

6. Remove cake from oven, allow to cool for 10 minutes in pan and remove to cool completely on rack..

7. To make buttermilk. Add 1/2 tbsp of white vinegar or lemon to 1/2 cup and fill it up with milk. Mix and allow to sit for 5 minutes..

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.