Red velvet cake | Easy recipe of Red velvet cake

red velvet cake

Red velvet cake is traditionally a red, red-brown, crimson or scarlet colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. Red color of the cake is either due to food colors or pulp of beet root.

History of red velvet cake is quite interesting. Red velvet cake is thought to originate in the Victorian era. During the era Red velvet cake was served as a fancy dessert. The term “velvet” was a description use to let customers know the dessert was a soft and a velvety crumble cake.

In this cake, ingredients vary based on the era and the area of the world. It may vary in shortening, butter and vegetable oil. This cake can be baked by adding eggs or without eggs. That, means it could be egg less or with eggs. Here is the recipe of Red velvet cake with eggs.

red velvet cake

Ingredients:-

For batter of Red velvet cake-

  • unsalted butter (room temperature) -1/2 cup
  • white granulated sugar -1 1/2 cups
  • 2 large eggs
  • unsweetened cocoa powder -2 tablespoon
  • buttermilk -1 cup
  • vanilla extract- 1 teaspoon
  • white vinegar -1 teaspoon
  • oil (vegetable) – 1/4 cup
  • red food coloring liquid -2 to 2 1/2 tablespoon
  • all-purpose flour or cake flour -2 1/2 cups
  • baking soda -1 teaspoon
  • salt -1 teaspoon

For cream cheese frosting-

  • 16 ounces of softened room temperature cream cheese (450g)
  • vanilla extract- 1 teaspoon
  • 1/2 cup unsalted butter, softened (room temperature)
  • 4 to 4 1/2 cups powdered sugar

Procedure:

Making of batter for red velvet cake-

1.First preheat your oven to 350 F (176 C). Now start creaming your butter and your white granulated sugar together in a large bowl. Use a hand mixer or stand mixer to do this.

mixing butter, sugar in the bowl

2.Now add eggs, one at a time. So drop one egg in, mix, once that egg is completely incorporated do the other egg.

adding eggs one by one in the batter

3.Now add in our cocoa powder. Cocoa powder tends to get a bit lumpy. Then mix again and scrape the sides as needed. Donot over mix the batter.

mixing of cocoa powder in the batter

4.Now add vanilla extract to the buttermilk.

adding vanilla extract in the buttermilk

5.Now add oil and white vinegar to the buttermilk mixture. Next add red food coloring liquid. Then stir, until the mixture is nice red color. Set that mixture aside for now.

making buttermilk ready by adding food color

6.Next add salt and baking soda to the flour. Use a whisk to combine all those ingredients.

adding salt and baking powder in flour

7.Now we will add in about half of our food coloring buttermilk mixture, then fold the mixture and mix until just combined. Give the sides of the bowl a good scrape, then complete the process until all the ingredients have been mixed leaving a nice red velvet cake batter.

combining all the mixture

8.Now fill the cake pans up to 9 or 8 inches with equal amounts of cake batter. Don’t forge to dust the pans with cocoa powder or flour and apply parchment paper at the bottom before adding the cake batter in it. Bake those cakes for 23 to 30 minutes or until a toothpick comes out clean akter poking it in the middle.

adding batter in the pan to bake the cake

9.After the cakes are baked completely take them out of the oven and let them cool for 10 minutes. Then you can place them in the fridge which will help while applying frosting to it.

baked cakes

Making frosting of red velvet cake-

1.Well now add cream cheese, butter, vanilla extract in the bowl and mix them with a hand mixer and add powdered sugar slowly to it.Mix until nice smooth paste is formed. It takes few minutes.

making of frosting

2.If you still think that frosting is runny then keep it in fridge for about 30 minutes and take it when you want to apply it on the cake.

frosting is ready to apply on red velvet cake

Applying frosting on Red velvet cake-

1.First trip the cake so it will be some what level. cutting to layer of bottom cake and top cake will help it looking good. Next add a bunch of frosting to the middle of the bottom cake. Then layer the top layer of the cake on. Then cover the whole cake with the frosting.

applying frosting on the red velvet cake

2.Keep the frosted cake in fridge for about 30 minutes, so that the frosting gets settled on the cake. Then you can decorate the cake in order you want to. You can decorate it with grated chocolate, chocolate cubes, strawberries, etc.

red velvet cake
Notes-
  • While adding the eggs in the batter, add one egg at a time.
  • While mixing batter, scrape the sides of the bowl with the spatula in order to mix the batter of the red velvet cake properly.
  • Don’t over the batter in any of the step. If you will do so, you will add too much air into the batter which can cause air pockets in the red velvet cake.
  • You can use cake flour or all-purpose flour. Cake flour tends to work a little bit better, but all-purpose flour works great too.
  • After adding the batter in the cake pan tap the pan so that no air bubbles are left in the batter which will create air pockets.
piece of red velvet cake
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1 Comment

  • Madhavan 15 May 2020 at 2:54 pm Reply

    Awesome 🤩🤩

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