Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavours, as well as a delicious tang from the buttermilk. Red velvet cake is the queen of all layer cakes. The “I can’t quite put my finger on the flavour” cake. It’s a sweet combination of buttermilk and vanilla with a little cocoa. It is delicious and completely covered in silky cream cheese frosting. This is the best red velvet cake.

ITEMS REQUIRED

  • Powdered sugar cup
  • Pure vanilla extract 2tsp
  • White vinegar1 tbsp
  • Salt 1 tsp
  • Cooking oil cup
  • Eggs 2 (large)
  • Buttermilk 1 cup
  • Cocoa powder 2 tbsp (unsweetened)
  • Baking soda 1 tsp
  • Unsalted buttercup (room temperature)
  • Red food colouring liquid tbsp
  • All-purpose flour cup

Frosting

  • Unsalted buttercup(room temperature)
  • Cream cheese at room temperature400g(non-spreadable)
  • Pure vanilla extract 2 tsp
  • Lemon juice 1 tbsp (optional)
  • Powdered sugar 4 cup

PROCEDURE

  1. Pre-heat oven to 175°C (350°F). Lightly grease two 8-inch cake pans with non-stick oil spray or butter and lightly dust with 1 tbsp sifted cocoa powder
  2. Mix sugar and butter until light in colour. Add eggs one at a time and beat well after each addition
  3. In a small bowl mix red food colouring, remaining cocoa powder (1 tbsp), vanilla and oil until smooth. Stir this colour mixture and vinegar through the creamed sugar mixture to combine.
  4. Sift together baking soda, flour and salt in a separate bowl
  5. Add half of the dry ingredients (step 4) and half of the buttermilk to the wet ingredients (step 3) and mix well. Repeat same with the remaining
  6. Divide batter into 2 pans and bake for almost 30minor until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely
  7. Frosting: Mix butter, cream cheese and vanilla until smooth and lighter in colour (for 3 to 4min).Beat in powdered sugar until frosting is light and fluffy (optional: mix in lemon juice)
  8. Transfer cake from 1 pan to a serving dish, upside down. Cut the top dome off of the cake to create a flat bottom
  9. Scoop to 2 cups of frosting on the cake and spread evenly over the top
  10. Place 2nd cake layer on top of 1st layer and use remaining frosting to cover top and sides of cake (crumble trimmed pieces of cake to decorate)

 

 

By admin

Leave a Reply

Your email address will not be published. Required fields are marked *