How To Bake Delicious Homemade Red Velvet Cake. (7 Easy Steps)

• HOW TO BAKE DELICIOUS HOMEMADE RED VELVET CAKE(7 Easy Steps)

• INGREDIENTS USED TO BAKE RED VELVET CAKE

• TOOLS FOR MAKING RED VELVET CAKE

• RED VELVET CAKE RECIPE

In baking Red Velvet Cake, I use certain amounts of ingredient and recipe. The combining method used also helps make the red velvet cake to come out perfect. To make this cake, I first of all combine all dry ingredients together, which includes, flour, baking soda,Cocoa powder etc. Secondly, I add the wet ingredients to the dry ones, then whisk both ingredients together and finally, add buttermilk and red using food coloring which will give the cake its red colour.

Red Velvet Cake is different from the regular Vanilla Cake we bake almost every time because in making Vanilla Cake, it does not require some ingredients used in red velvet cake. Ingredients like Vinegar, cocoa powder and buttermilk. It is also covered wholly with cream cheese frosting. The regular crimson colour of the cake have its name red velvet cake. The velvety texture of the cake cannot be quantified.

Red velvet cake is however bigger in size than your average Vanilla cake, but very easy to make, you do not have to be a professional cake baker before you cane bake red velvet cake. No tedious preparation and doesn’t call for any special ingredients.

To say that it is very easy to make classic Red Velvet Cake from scratch is an understatement. This cake when properly bake is usually soft and tender and apparently, it pairs generously with sweet cream cheese frosting. Therefore, when next you plan to make a red velvet cake for your  holidays, birthdays and  Valentine or for any other sweet occasion, look out for Red Velvet cake recipe. It is velvety, delicious, tasty, mouth watering, buttery and tangy with a mild cocoa and sweet vanilla flavor.

Ingredients Used To Bake Red Velvet Cake

1. Cake Flour: I highly recommend cake flour. Cake flour is much lighter than other types of flour and it is the perfect base for a light, soft and fluffy cake texture. Like I mention earlier, Red Velvet’s texture is important to the authenticity of the flavor. You will thank me for the recommendation after you taste how incredibly soft this cake is. It’s the texture you find at professional bakeries.

2. Baking soda: Make sure to check properly that the baking soda you have on hand is not expired.

3. Butter: What sets red velvet cake apart from chocolate is its buttery flavor. Buy unsalted butter to control the amount of salt added to the cake. Make sure the butter is at room temperature so that it will be easier to cream.

4. Cocoa Powder: This recipe doesn’t need a lot of cocoa powder, two tablespoons is plenty for a little cocoa flavor without overpowering other flavors in the cake. Make sure to use natural cocoa powder.

5. Buttermilk: Buttermilk is tangy, creamy, and makes baked goods extremely moist. You can’t make delicious red velvet cake without it. Additionally, buttermilk helps activate the baking soda to leaven the cake. Furthermore, as buttermilk is acidic, it reacts with the cocoa powder and turns it red.

6. Vinegar: Just like the buttermilk, the vinegar helps activate the baking soda and brings out the red tones in the cocoa powder.

7. Red food coloring: this will help enhance the red tones in the red velvet cake.

8. Cream cheese: Make sure you use full fat blocks of cream cheese to make this frosting. You do not want to use the cream cheese sold in a tub. Try to use the best quality cream cheese available. Some generic brands of cream cheese may not be as thick, leading to a runny frosting.

9. Powdered sugar: You must use powdered sugar as it’ll quickly dissolve into the cream cheese frosting, making it creamy and sweet.

TOOLS FOR MAKING RED VELVET CAKE

RED VELVET CAKE RECIPE

Ingredients

• 1 & 3/4 cups flour (cake flour)
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3/4 cup buttermilk
• 2 Large eggs
• 1 & 1/2 tablespoon cocoa powder
• 1/4 cup cornstarch
• 1 tablespoon red food colouring
• 1 teaspoon bicarbonate of soda
• 2 teaspoon vanilla essence
• 1 & 1/2 teaspoon vinegar
• 1/2 tsp salt
• 1/2 cup unsalted butter.

PREPARATION

1.In a large bowl mix all the dry Ingredients together. That is sift flour, cornstarch, cocoa powder, baking soda and salt together and set aside.

2. In a standing mixer, beat together butter and sugar on medium speed until light and fluffy about 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, don’t worry that is okay.

3. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and mix well until combined. Add red food coloring, until desired color is attained. With the mixer on low speed, add half of the dry ingredients and beat just until combined.

4. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix. Continue mixing until all ingredients are well incorporated.

5. Add white vinegar then gently mix. Line the bottom of a square cake pan with parchment paper and grease the sides with butter or oil .Pour the batter (mixture).

4. Preheated oven at 160°C, grease two cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper.

5. This mixture is enough to be divided into 2 small pans, hence, divide the batter evenly between pans. Bake for 40 minutes or until a knife inserted into the center comes out clean.

6. Allow cakes to cool in the pan on a wire rack until they’re easy to handle, then remove from pan and allow to cool completely on a wire rack.

7. When the cake must have cooled off completely, you can frost it. After frosting, cut it into squares. Trim the edges of the cake and use the crumbles to sprinkle on top of the cake after frosting.

 HOW TO PREPARE CREAM CHEESE FROSTING

Ingredients:

1/2 cup unsalted butter(room temp)
227g cream cheese (room temp)
3 cups icing sugar
1 tsp vanilla
1/4 tsp salt

• Beat the butter until it’s light and fluffy.

• Add the cream cheese and beat for 2 minutes. Then add vanilla, salt and sifted icing sugar (1 cup at a time).

• Beat until you get a smooth flawless consistency.

Buttermilk Substitutes

• Take 1-cup measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes. It will look curdled and that’s fine. That’s your buttermilk.

•  Use 3/4 cup plain yogurt plus 1/4 cup milk. Mix them together, and use.

BAKING TIPS

• The first thing to bear in mind when making a red velvet cake is to ensure that all of your ingredients are at room temperature.

• Remove lumps that might from the flour or cocoa powder by sieving the above mentions ingredients. So as to ensure that the cake is kept soft and light.

• Use a parchment paper to aid for easy removal of the cake from the pan.

• Avoid over mixing the cake batter. You can generously divide the batter into three equal parts and then mix gradually.

• The cake layers can be kept at room temperature after baking and mist have allowed to cool off.

•  The frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting.