Recipe: Appetizing Red velvet cake

Recipe: 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 cook Red velvet cake using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Red velvet cake

1. It’s 2 cups of all purpose flour.

2. Prepare 1 cup of corn flour.

3. It’s 1 cup of drinking chocolate powder.

4. Prepare 1 litre of milk.

5. It’s of Butter.

6. Prepare 1 cup of brown sugar.

7. You need of Salt.

8. You need of Vanille essence.

9. It’s 3 of large eggs.

10. Prepare of Red food colour.

11. Prepare of Baking powder and soda.

12. You need of Cooking oil.

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. Sieve the dry ingredients together and set aside.

2. Grease your baking tin with butter and place a parchment paper.

3. In a bowl beat your egg whites until fluffy, add your butter and sugar and mix to a smooth consistency.

4. Add your oil and vanilla extract into the paste and add your egg yolks one at a time.

5. Take the dry ingredients and start adding them to the batter in 3 parts while adding the milk slowly.

6. After your batter is smooth place it in your baking tin and bake at 180° for about 45 minutes or until a toothpick inserted comes out clean.

7. And here is the last result did a butter frosting on the cake.

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.