Red velvet cake recipe
Red velvet cake recipe. A classic, delicious, soft and moist cake that has a bright red or red brown color that everyone will love.
I tasted red velvet cake for the first time during my friend’s baby shower. I instantly fell in love with its flavor because red velvet cake has a masterpiece of flavors and textures. Red velvet cake is soft and moist and tastes absolutely delicious.
Generally, I do not add food colors and would not encourage to do so. That’s one of the reasons why I did not post my favorite red velvet cake all this while. In this recipe, I used natural food color that does not have any chemicals in it. This food color is derived from beets (beetroot) and the cake came out reddish brown in color.
The cake looks red or bright red or reddish brown color. To add more beauty to the cake, you can decorate it with frosting. In general, red velvet cake goes well with many frostings except cream cheese frosting. When you eat cake along with frosting, it tastes finger-licking good.
Recipe reference. here
How to make red velvet cake:
1. Preheat oven to 180 C or 350F. In a large mixing bowl, add all the dry ingredients – cocoa powder, all purpose flour, cornstarch, baking soda, and sugar. Give a quick stir and then sieve them to remove any lumps present.
2. Now add wet ingredients – buttermilk,red food color, lemon juice, vanilla essence, oil in another bowl and combine well. Then add it to the dry ingredients.3.Mix gently until no lumps. Do not over mix the batter. Grease the baking pan with butter or oil.
4.Pour the batter into the baking pan, and bake the cake for 25 to 30 minutes. Mine was done in 25 minutes. The sides of the cake would start leaving the pan. Insert a toothpick and check if it comes out clean. If it comes out clean, your cake is done. If not, bake for a couple of minutes. Switch off.
5. Take out the cake and let it cool down on a cooling rack. Once the cake cools down completely, you can cut it into pieces or you can frost the cake.
Now, red velvet cake is ready! Enjoy!
- If you have big granulated sugar, add it to the wet ingredients first and then whip until melted. Then add it to the dry ingredients.
- I have used 1 tablespoon of natural food color extracted from beets/beetroot.
- For the buttermilk, you can use 1/4 cup (80ml) of yogurt/curd and rest 3/4 cups of water. So, your total buttermilk would be 250 ml.
- If your buttermilk is not sour enough, add vinegar.