Soft Sizzling Red Velvet Cake Recipe
Red Velvet Cake is the most sought after cake at our bakery. The fluff soft moist buttery texture, with a creamy topping, makes it an incredibly irresistible eat.
The uniqueness of the red velvet is it’s vanilla flavor with a flush of little chocolate in it. Although obtaining a buttery texture with moistness can be a little tricky for an absolute novice baker, it’s worth trying, practice makes you perfect.
STEPS TO MAKE THE INCREDIBLY DELICIOUS RED VELVET CAKE
Whisking the dry ingredients is the basic first step, for which you’ll need unsweetened cocoa powder, cake flour, baking soda, and salt.
For best results, use a cake flour instead of an all-purpose-flour, because the protein content of the cake flour results in a lighter and softer cake.
Adding 1/4th cup of unsweetened cocoa powder will give the cake a tinge of chocolate flavor. After all the dry ingredients have been whisked, sieve the mixture to remove any lumps of cocoa powder, this will smooth the texture and keep it light.
Now its the turn of the wet ingredients to be worked upon, for which we will need unsalted butter and granulated sugar. For best results, allow the butter and sugar to cream together for 4-5 minutes this will result in more air getting integrated into the cake batter, making the cake light and soft.
After the butter and sugar are creamed together,add two well-beaten eggs to the butter/sugar combine, and follow it up by adding the wet ingredient, beginning with a little oil, red food colour, vanilla extract, and distilled white vinegar. The oil added to the mix along with the butter helps keep the cake moist.
The next step will require dry ingredients to be added to the blend, these have to be done in three steps, each time adding a little buttermilk. This will prevent the cake batter from being over-mixed, forestalling the red velvet from turning dense.
The bright red cake batter is now ready to be baked, take two 9-inch pans and place parchment paper at the base and wall of the pan, pouring the batter into the pan in two equal portions, allow them to be baked for 30-minutes.
After the cakes has been baked, it has to be cooled for a while, before frosting it with icing of your choice, either a vanilla butter cream or cream cheese, For the swirl too, you can use a flavored piping.
USEFUL TIPS TO KEEP IN MIND
Before starting, make sure all ingredients are at room temperature.
For the cake to be soft and light, it is important to sift the dry ingredients to remove any lumps of cocoa powder.
Another important step to follow, is to cream the butter and sugar together for 4-5 minutes until light and fluffy, which will enable integration of air into the cake batter for a soft and feather light cake.
Keep in mind that dry ingredients have to be added into the mix in three steps, each time adding a little buttermilk, this will prevent the cake batter from over mixing.
| Course | Dessert |
| Preparation Time | 90 Minutes |
| Cooking Time | Approx 30 Minutes |
| Servings | 9-10 Slices |
Ingredients - Red Velvet Cake
| Cake Flour | 295 Grams |
| Unsweetened Cocoa Powder (Natural) | 22 Grams |
| Baking Soda | One Teaspoon |
| Salt | Half Teaspoon |
| Unsalted Butter Room Temperature | 115 Grams |
| Granulated Sugar | 350 Grams |
| Eggs | 2 |
| Canola Or Vegetable Oil | 120 Ml |
| Liquid Red Food Color | 1 Ounce/td> |
| Vanilla Extract, | 2 Teaspoons |
| Distilled White Vinegar | 1 Teaspoon |
| Butter Milk Room Temperature | 320 ML |
Ingredients - Frosting Cream
| Softened Cheese Cream | 12 Ounce |
| Unsalted Butter Room Temperature | 175 Grams |
| Powdered Sugar | 360 Grams |
| Pure Vanilla Extract | 1.5 Teaspoon |
