Valentine's day dessert idea: Red Velvet Cake
Introduction
Red Velvet Cake is one that so many people just love, and what's not to like about it? This cake has a deep flavor, lovely color and goes beautifully with Cream Cheese Frosting for any occasion. From birthdays and parties, to a well deserved treat for yourself this recipe hits the spot every time.
Why Make This Recipe
Not only is this cake delicious, but it also looks pretty awesome! The color is a bright red and, guaranteed will be noticed on any dessert table. Better yet, it unites into an impeccably wet cake loaded with every carrot taste good friends and loved ones can't help but embrace. Red Velvet Cake is easier to make than you think and so much more enjoyable when you can surprise loved ones with it.
The Most Amazing Red Velvet Cake Recipe
Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1/2 cup cornstarch
- 1/2 cup cocoa powder unsweetened
- 1 tablespoon baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 4 eggs
- 1 ½ cups buttermilk
- 1 ¼ cups warm water
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tsp White Vinegar
- I use 2 tablespoons red food coloring
- cream cheese frosting
Directions:
- Preheat oven to 350°F (175°C). Jostle the pans to level off the batter, then (yes) tap them on the counter once or twice. Butter your three 9-inch cake rounds, dust with flour and anoint with a helpful rap of excess back into your sifter/cup for re-dusting later.
- Combine flour, sugar, cornstarch, cocoa powder baking soda andbakingpowder salt mix on low speed until combined with paddle attachment.
- Then add the eggs, buttermilk… warm water … vegetable oil .. vanilla extract.. vinegar and red color. Nearly instantly, it should come together into a smooth mixture.
- Pour the batter between the 3 pans, dividing evenly.
- Bake for 30–35 minutes in oven. You'll know it's done if a toothpick comes out clean when inserted into the center.
- Allow the cakes to cool in the pans for 15 minutes and then turn them out onto wire racks. Allow to cool completely before icing.
- To make the frosting, cream the butter and cream cheese in a large bowl until fluffy. Dump in vanilla extract and mix thoroughly. Beet in powdered sugar 1 cup at a time until evenly lump — free and frosting is smooth
- Cool your cake layers completely, layer them up and generously frost the cream cheese frosting which is one partritional Container Gap
How to Serve The Most Amazing Red Velvet Cake
The flavor is much better if you serve this cake at room temperature. Slice thinly and serve on a cake plate dusted with powdered sugar, topped with fresh berries or sprlnkled lightly with cocoa. Great for a birthday party, holiday or any time to come together!
The Best Way to Save The Most Beautiful Red Velvet Cake
Leftover cake can be stored in an airtight container for up to 5 days, refrigerated. Cover an entire cake with plastic wrap to keep it fresh, if storing non-refrigerated.
How to Bake The Perfect Red Velvet Cake
- Use all at room temperature ingredients for the best flavor.
- The vinegar reacts with the baking soda, so do not omit it; you will get a fluffier cake.
- You can enjoy it as is, or top with more frosting and chocolate shavings for presentation.
Variation
You can also spice this batter up by adding a bit of cinnamon or nutmeg. It also makes fun cupcakes for super easy serving. The only thing you will have to do is bake it for 20-25 minutes less!
FAQs
1. Can you just use milk instead of buttermilk.
Yes! Or use 1 cup (8 oz) milk plus a tablespoon vinegar or lemon juice and allow to sit for several minutes acting as, well . . buttermilk.
2. What if I dont have red food coloring?
Or leave it out for a chocolate cake, but beet juice is always nice.
3. Question: Can I Make This Cake In Advance?
Make the cake layers ahead and freeze. Foam the day before them and frost
