RED VELVET CAKE

 How to Make a Red Velvet Cake

Even though the origin of the red velvet cake is quite controversial, it is a known fact that the red velvet cake has been favourite of masses for decades. It’s mild chocolate layers that have bright red color with iced cream cheese frosting is eye-cathcy.

 The chocolaty flavor inherits from the cocoa powder, while the red color is obtained by the red food coloring ingridient. Bu these are just small delicate and delicious parts which you are about to discover. 

Ingredients

 

2 ¼ cups sifted cake flour (equivalent of 2 ½ unsifted flour)
1 cup buttermilk
1 teaspoon baking powder
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoon red (food) coloring
1 teaspoon distilled white vinegar
1 tablespoon vanilla extract
1 ½cups sugar
½ cup unsalted butter, room temperature
2 large eggs
2 8-ounce packages cream cheese (at room temp)
½ cup unsalted butter (at room temp)
2 ½ cups powdered sugar

  

Method

Step 1

Step 1 for the Cake: Put the flour, sugar, cocoa powder, salt and baking soda in a large bowl and sift them together until you are sure that they are blended.

Step 2

Step 2 for the Cake: In a different bowl, beat the mixture of egg, buttermilk, red food colouring, vanilla and distelled white vinegar (you may prefer to add some oil into the mixture).

Step 3

Step 3 for the Cake: After the ingridients in both bowls are blended, take the mixture that you obtain in the Step 1 and pour it over the liquid mixture that you get in the Step 2. With the help of a mixer, you can have a better-mixture (instead of adding eggs in Step 2, you may also put the eggs into the mixture during Step 3 while mixing dry and liquid ingredients by letting the mixture to absorb it).

Step 4

Step 4 for the Cake: Grease and slightly cover the interior side of the cake mould with flour (this will prevent probable adhesion). Distribute the batter among cake pans (if you are using more than one) and put them into a pre-heated oven at 170C. Keep the cake pans inside for 27-28 minutes.

Step 5

Step 5 for the Cake: To have a general idea about whether it is ready or not, you might try sticking a toothpick to cake. When the cake becomes ready, the toothpick that was sticked, will come out eventually . Otherwise, you should keep the pans inside the oven a little bit longer.

Step 6

Step 6 for the Cake: Take the pans out of the oven. You might use a knife around the edges of the pan to separate the cake and the mould. After the division, let the cake to cool.

Step 7

Step 1 for the Cream Cheese Frosting: Put cream cheese, butter and sugar in a large bowl and blend them with the help of a mixer on the low-speed. Continue this beating process for 5 minutes by increasing the speed up to high-level.

Step 8

Step 2 for the Cream Cheese Frosting: After 5 minutes, keep the mixer turned-on but in the lowest-speed and pour the vanilla over the mixture. After you add the whole vanilla, increase the speed again to the highest-level and go on mixing until the mixture becomes light and smooth.

Step 9

Step 3 for the Cream Cheese Frosting: It is important to keep the frost in a refigrator before using it.

Step 10

Step 1 for the Red Velvet Cake: Put 1 cake layer on the plate, then by using a spatula cover the surface of the 1st layer with frosting. According to your preference, you might add some fruits like blueberries, raspberries, etc. to each level (Figure 2).

Step 11

Step 2 for the Red Velvet Cake: Put one more layer on the 1st layer. Then you should spread the frosting over the top and sides of the cake. For decorative purposes, you might also use some of the frosting (Figure 3).