Red Velvet Cake Recipe – Red velvet cake is a timeless dessert that connects elegance, taste, and visual appeal to every slice. Known to taste of its vibrant red and subtle cocoa, it is a predominant flavor in cake ceremonies – from birthdays and holidays to weddings and romantic dinners.
It’s a moist, tender piece to separate the red velvet cake, which is usually achieved with buttermilk and vinegar, which also combines a minor leg that balances the sweetness.
At the top with a luscious cream cheese frosting, it is a rich, cure for indulgence that looks good as a treat. Whether you are a baking novice or experienced home chef, mastery of this classic recipe is necessary for the list of your sweets performance. You can make it as a layered cake, cupcake, or even cake pop. To completely favorable or satisfy a sweet tooth for special occasions, the red velvet cake brings a touch of luxury and comfort to the table of any dessert.
Red Velvet Cake Recipe
Red Velvet Cake Recipe
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Two 9-inch round cake pans
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
- 2½ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 tbsp red food coloring
- 8 oz cream cheese, softened
- ½ Cup unsalted butter, softened
- 3-4 cups powdered sugar
Instructions
- Preheat stove to 350°F (175°C). Oil and flour two 9-inch circular cake dish.
- In a bowl, whisk flour, cocoa powder, preparing pop, and salt.
- In another bowl, blend buttermilk, vinegar, and vanilla.
- In a huge bowl, beat sugar and oil until combined. Include eggs one at a time.
- Blend in nourishment coloring.
- Include dry and damp fixings then again to the sugar blend, starting and finishing with flour blend.
- Isolate the hitter equally between containers.
- Prepare for 25–30 minutes or until a toothpick comes out clean.
- Cool in a dish for 10 minutes, at that point exchange to a wire rack to cool completely.
Flavour Profile of Red Velvet Cake Recipe
Ruddy Velvet Cake contains an interestingly adjusted and advanced flavor profile that sets it separated from other classic cakes. Here’s a breakdown of its key flavor components:
1. Gentle Cocoa Flavor
- Ruddy velvet contains a asmalle amount of cocoa powder, giving it an inconspicuous chocolate taste, not as rich or serious as a chocolate cake.
- It includes profundity without overwhelming the other flavors.
2. Tart Notes
- The utilize of buttermilk and a sprinkle of vinegar makes a delicate tanginess.
- This corrosiveness equalizations the sweetness and improves the cake’s complexity.
3. Sweet and Buttery
- The cake is modestly sweet, with a smooth, buttery background.
- It isn’t excessively sugary, making it perfect for blending with wealthy frostings.
4. Smooth Surface
- While not a flavor, the delicate, delicate piece may be a signature characteristic.
- The sodden surface complements the flavors flawlessly.
5. Cream Cheese Icing (Discretionary but Classic)
- Regularly topped with tart, sweet cream cheese icing, which includes a wealthy, rich differentiate to the cake’s lighter cocoa and tart components.
Red Velvet Cake Recipe – Nutrition & Calories
| Nutrient | Amount per Slice (100g) |
|---|---|
| Calories | 350–400 kcal |
| Protein | 4–5 g |
| Total Fat | 18–22 g |
| – Saturated Fat | 8–10 g |
| Cholesterol | 70–90 mg |
| Carbohydrates | 45–50 g |
| – Sugars | 35–40 g |
| Fiber | 1–2 g |
| Sodium | 300–400 mg |
| Calcium | 50–70 mg |
| Iron | 1.5–2 mg |
FAQs
Q1. What is the reason behind the red color of the red velvet cake?
Ans: The red color is achieved by the interaction of cocoa powder, vinegar and buttermilk, which is usually supplemented with red food dye to attain a darker shade.
Q2. Is it possible to make red velvet without buttermilk?
Ans: Yes. Combine 1 cup milk with 1tbl lemon juice or vinegar and allow it to rest 5 minutes to serve as a buttermilk substitute.
Q3. What is the most favorable frosting when using red velvet cake?
Ans: Cream cheese frosting would be the best match, as it provides the necessary tangy, full flavor to counter the delicate cocoa flavor of the cake.
Q4. Is it possible to substitute butter with oil?
Ans: Yes, the cake is made even moister with the use of oil. Butter however gives a richer taste, many bakers combine both but most prefer the combination of the two to achieve the best texture.
Q5. What is the shelf life of red velvet cake?
Ans: This is stored in an airtight container and has a life of 2-3 days at room temperature or a maximum of one week under refrigeration.
Megan Sheley is the passionate voice and creative force behind Clean Meal Recipes. With over 7 years of experience as a Food Blogger and Recipe Developer, Megan blends her love for wholesome food with her educational background in Public Health to create nutritious, delicious, and approachable recipes.