Red Velvet Cake Ingredients. It was soft and delicious. https://www.tasteofhome.com/recipes/classic-red-velvet-cake CAN EASILY MAKE AT HOME, Copyright © 2020 thestayathomechef.comAll rights reserved. This should take just a couple of minutes. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins, or until risen and a skewer inserted into the centre comes out clean. One thing I do differently is cutting the layers with a string or very sharp knife, making 4 layers. Beat in the food coloring, vinegar, butter flavoring and vanilla. 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. Without question, the negative reviews for this recipe can be explained by people not being familiar with the techniques that are used. Start checking it with a toothpick 10 minutes before the given time and after that every 3 to 5 minutes until the toothpick comes out mostly clean. So very sad, to rate a recipe because you don't like the ingredients. I made both cup cakes and regular cake using this recipe. The Most Amazing Red Velvet Cake recipe is moist, fluffy, and has the perfect balance between acidity and chocolate. Ended up rising to the perfect height! Never made a red velvet cake before.

Also, I couldn’t get the cake to turn red with that much cocoa powder. Tidy the plate with a piece of kitchen paper. Follow these instructions and the recipe *will* turn out. A true red velvet cake is a distinct chocolate flavor in addition to a slight acidic flavor. Top it off with cream cheese frosting for the perfect Red Velvet Cake you've been dreaming of! Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined. In a large bowl, combine frosting ingredients; beat until smooth and creamy. Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Tip: color the cake MUCH brighter and more 'red' than you think is necessary. Follow the recipe exactly and make sure not to over cook! I haven't had Red Velvet Cake since I was a child growing up in South Carolina. I wish i did as there were some… Read more », Hi! I did also choose to reduce the cocoa powder to 1/4 of a cup so that it’ll be more red, which was certainly a good call. Add comma separated list of ingredients to exclude from recipe. Cool for 10 minutes before removing from pans to wire racks to cool completely. You can also use gel food coloring or a natural red food coloring made from beets. My batter was fire engine red and once out of the oven it was classic red velvet color! Overall the cake was nothing special. It is a good recipe with no errors. At family reunions, everyone knows to get their piece of this cake as they go through the dinner line, or there won't be any left at dessert time! Assemble and frost the completely cooled cake. To top it off this cake was easy to make. Bake a modern classic with this fabulous red velvet cake. It could be that I have no experience with Red Velvet cake but with this recipe the cake was much to heavy. My grandmother used to make red velvet cake and after she passed I've made probably 5 different recipes to replicate her cake. Use roughly half the icing to stack the remaining cakes on top, spreading a generous amount between each layer. My family and other guests also enjoyed the cake tremendously. 3) The flour paste for the frosting must be cooked until it forms a mound that stays in the middle of the pan, and it must be cooled to room temperature but never chilled. Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. Do not cut it or frost it before it's done cooling. Your daily values may be higher or lower depending on your calorie needs. Required fields are marked *, RESTAURANT-QUALITY RECIPESYOU Also to those complaining about grainy frosting mix it a little longer (I use a kitchenaid). Your email address will not be published. The only "modification" I make to this recipe is that I use Dutch Process Cocoa instead of the regular cocoa it has a stronger flavor.

I did cut the sugar in the frosting by approx a cup…as it was getting sweeter, I missed the tang from the cream cheese. Fantastic recipe. Share on Linkedin If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Nowadays most cocoa powders are alkalized, as in stripped of acid. A lot of the people who tried it said it didn’t taste as bitter as some red velvet cakes taste. When making my frosting, I only add 8 ounces of cream cheese n one stick of butter instead of the two of each. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I am puzzled by the negative reviews for this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. Sign up to save recipes in you recipe book, write reviews and more! Pour batter into prepared pans. I was able to halve the recipe easily and placed it in a greased lined 9×13. This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." Pull it out right when you think it's not quite ready.

Put half each of the flour, cocoa powder, baking powder, bicarb, sugar and salt in a bowl and mix well. Thank you!! Red velvet cake has less cocoa powder added to it so the chocolate flavor is much more mild. Next time I plan on cutting the cocoa by half…both for the taste and the color. If you like this recipe, you may be interested in some of our other amazing cake recipes: Watch the video below where Rachel will walk you through every step of this recipe. The butter and sugar must be beaten for at least 10 minutes before adding the flour paste, to eliminate sugar grit. Buttermilk is a key component in this cake recipe.

Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Overall it’s a good cake, great sponge, I used 2 types of icing and I found that the Ermine worked better with it.

Info. Do you mind sharing your cream cheese recipe? To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. In a large bowl, beat together butter and cream cheese until fluffy. Beat in powdered sugar, 1 cup at a time until frosting is smooth. This cake is great! Need to know ASAP. This is definately a "must have" recipe. And I have found it very important to chill the milk and flour combination for the icing - if the butter melts then the icing consistancy becomes runny. Loved it!! © Copyright 2020, 18 Easy Halloween Treats Kids Can Help Make, 15 Warm Squash Soups for Cool Fall Nights, 15 of the World's Best Savory Beef Stew Recipes, 8 Ways to Season and Sweeten Pumpkin Seeds, 13 Easy Pork Chop Recipes Inspired by World Cuisines, 15 Fall Fruit Salads That Celebrate Autumn Flavors, 15 Fresh Green Bean Recipes to Mix Up Your Dinner Sides, These 15 Meatless Chili Recipes Prove You Don't Need Beef, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition If you don't like the ingredients used, don't make it and don't rate it. While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. There are lots of options and you are sure to find one that you can make work HERE in our article on buttermilk substitutes. —Katie Sloan, Charlotte, North Carolina, Classic Red Velvet Cake Recipe photo by Taste of Home. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool. It also needs to be mixed for about 15 minutes to be perfect. this link is to an external site that may or may not meet accessibility guidelines. Many people wonder, is red velvet cake really just a chocolate cake? Same amount of powder sugar and it comes out great.. If you don’t have access to buttermilk, please use a buttermilk substitute. Choose the type of message you'd like to post. Didn't do the frosting though but it was still great! This came the absolute closest. If it’s not as vivid as you’d like, add a touch more colouring. I'm not going to lie I had never made a red velvet cake before and it came out delicious! But I have a question! Little to no dome. Use a hand mixer or stand mixer for best results. Everyone loved it! Add cooled flour mixture and beat until frosting is a good spreading consistency. but not about how long to whip the frosting in the last step. Add the soft cheese and vanilla, sieve in the remaining icing sugar, mash together again, then blend once more with the hand mixer. This also happened with my frosting. It's delicious and wows the crowds every time I make it for class (I'm in college) and even the teachers are impressed.

It takes a little while.

Things that are important to know about this recipe: 1) the vinegar-baking soda mixture is what makes it rise.

Divide batter among the three prepared pans. Some red velvet cake recipes use only a tablespoon or two of cocoa powder, giving virtually no chocolate flavor. My only grievance with this recipe is the frosting… it makes so much… to much for The cake and it was very runny… I kept adding loads more icing sugar- finished the whole box and it was still… Read more », Hi Laylah, the metric measurements are there at the bottom of the ingredients list. Add 2 … Mix half each of the buttermilk, oil, vanilla extract, food colouring and 100ml water in a jug. It is absolutely the best cake I've ever eaten. Make the frosting.