Red velvet cake

Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to make a distinctive dish, Red velvet cake. It is one of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

Red velvet cake is one of the most well liked of recent trending meals on earth. It's simple, it is fast, it tastes delicious. It's appreciated by millions daily. They're fine and they look fantastic. Red velvet cake is something that I have loved my entire life.

Many things affect the quality of taste from Red velvet cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red velvet cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Red velvet cake is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Red velvet cake estimated approx 1hr 10 mins.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Red velvet cake using 16 ingredients and 10 steps. Here is how you cook it.

Freezing instructions: Cake will freeze well for up to 3 months, thaw overnight in the refrigerator, then bring to room temperature. Frosting will also freeze for up to three months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting the cake.
Buttermilk Substitute: If you don't have any buttermilk on hand, you can use my homemade buttermilk substitute.

Ingredients and spices that need to be Take to make Red velvet cake:

1. 2 and 2/3 cups (295 grams) cake flour (spooned & leveled)
2. 1/4 cup (22 grams) natural unsweetened cocoa powder
3. 1 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/2 cup (115 grams) unsalted butter softened to room temperature
6. 1 and 3/4 cups (350 grams) granulated sugar
7. 2 large eggs room temperature
8. 1/2 cup (120 ml) canola or vegetable oil
9. 1 (1 ounce) bottle liquid red food color
10. 2 teaspoons pure vanilla extract
11. 1 teaspoon distilled white vinegar
12. 1 and 1/3 cups (320 ml) buttermilk room temperature
13. 3/4 cup (175 grams) unsalted butter softened to room temperature
14. 3 cups (360 grams) powdered sugar
15. 1 and 1/2 teaspoons pure vanilla extract
16. 12 ounces brick-style cream cheese softened

Steps to make to make Red velvet cake

1. Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.
2. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
4. Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.
5. Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.
6. Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.
7. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.
8. Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
9. Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.
10. To make cupcakes: Line 30-32 cavities in muffin pans with cupcake liners, evenly divide the batter between all of the liners. Bake for 15-18 minute or until a toothpick inserted into the center of the cupcakes comes out clean. If you prefer fewer cupcakes, you can cut this recipe in half to make 15-16.

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So that is going to wrap it up with this special food How to Make Any-night-of-the-week Red velvet cake. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!