FAQs
Can I use natural food coloring instead of artificial for a healthier Red Velvet Cake?
Absolutely! Natural food coloring options like beet juice or pomegranate can add a vibrant hue to your cake.
What is the significance of the red color in Delicious Red Velvet Cake?
The red color symbolizes luxury and celebration, making it a popular choice for special occasions.
Can I make Red Velvet Cupcakes from the same batter as a cake?
Yes, you can! Simply adjust the baking time to suit the smaller size.
Is it necessary to use buttermilk in Delicious Red Velvet Cake?
Yes, buttermilk contributes to the cake’s texture and adds a subtle tanginess. You can make a DIY version by adding vinegar to regular milk.
How long can I store Red Velvet Cake, and should it be refrigerated?
Store the cake in an airtight container at room temperature for up to three days. Refrigeration can extend its shelf life.
Red Velvet CakePin
Red Velvet Cake
In this comprehensive article on Red Velvet Cake, we explore its rich history, cultural significance, and popularity. The outline covers essential aspects, including ingredients, step-by-step guides, the importance of cocoa powder, cream cheese frosting tips, variations, and healthier options.
Prep Time: 15minutes minutesCook Time: 25minutes minutesTotal Time: 40minutes minutes Servings: 8 peoples Calories: 607kcal
Ingredients
1/2 cup 120g unsalted butter, at room temperature
1 1/2 cups 300g caster sugar (or fine white granulated sugar)
2 large eggs
1/4 cup cooking oil
1 tablespoon 10g unsweetened cocoa powder plus 1 tablespoon extra for dusting
2 1/2 tablespoons 45ml red food colouring (liquid, not gel)
2 teaspoons 10ml pure vanilla extract
1 tablespoon 20ml white vinegar
2 1/2 cups 350g plain cake flour, sifted (or all purpose/plain flour)
1 teaspoon baking soda bi-carb soda
1 teaspoon salt
1 cup 250ml buttermilk
Cream Cheese Frosting:
14 ounces 400g cream cheese (not spreadable), at room temperature
1/2 cup 120g unsalted butter, at room temperature
2 teaspoons pure vanilla extract
4 cups confectioners or icing sugar
1 tablespoon lemon juice optional — adds subtle hint of lemon.
Instructions
For Cake:
Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.
In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.
Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk.
Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.
For Cream Cheese Frosting:
Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).
Optional if using: mix in the lemon juice.
Assemble Cake:
Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 – 2 cups of frosting onto cake and spread evenly over the top.
Place second cake layer on top and use remaining frosting to cover top and sides of cake.
Crumble trimmed pieces of cake to decorate.
Enjoy!
