Recipe of Award-winning Red velvet cake

Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, red velvet cake. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Red velvet cake is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Red velvet cake is something which I’ve loved my entire life.

Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe.

To get started with this particular recipe, we must prepare a few components. You can have red velvet cake using 19 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Red velvet cake:

1. Get 1 1/2 cup All purpose flour
2. Get 1/4 cup corn flour
3. Prepare 1.5 tbsp cocoa powder
4. Prepare 1 pinch salt
5. Prepare 1 tsp baking soda
6. Get 1 cup sugar
7. Make ready 1/2 cup canola oil or any flavorless oil
8. Prepare 1 cup Thick buttermilk/chaas
9. Get 2 tsp white vinegar
10. Get 1 tsp vanilla essence
11. Prepare as needed Red food colour
12. Get For The Sugar Syrup
13. Make ready 1/4 cup Sugar
14. Prepare 1/4 cup Water
15. Get Cream Cheese Frosting
16. Prepare 1 1/2 cup cream cheese softened
17. Make ready 5 tbsp unsalted butter softened
18. Take 1 tsp vanilla Essence
19. Make ready to taste sugar

This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. Make a paste of cocoa and red food coloring; add to creamed mixture. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated.

Steps to make Red velvet cake:

1. Pre heat oven to 180 degree C for 15 minutes then Grease the baking pan and keep aside,Sieve all dry ingredients in one bowl. Give it a quick mix with a dry spoon
2. Mix all wet ingredients in another bowl including food colour, mix very well
3. Add the dry ingredients to wet ingredients and mix until just combined, do not over mix.
4. Transfer the batter into the greased pen and tap it lightly and Bake them for 25 - 30 minutes or until a toothpick inserted into the center comes out clean. Do not over bake. - - Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool completely
5. For the Frosting - - Combine the butter and cream cheese in a deep bowl and beat it using an electric beater till smooth. - - Gradually add the sugar and beat again till smooth. Cover with a lid and refrigerate for at least 30 minutes.
6. For the sugar syrup - - Combine the sugar and water in a microwave safe bowl and microwave on high for 2 minutes. Mix well and keep aside.
7. Place the red velvet sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers. Keep aside. - - Place both the layers of the red velvet sponge cake on dry surface and soak it with sugar syrup evenly over each layer.
8. Put ½ cup of the prepared cream cheese frosting on the lower half of the sponge and spread it evenly. - - Cover with the other half with the soaked sugar syrup side facing upwards and press it lightly. - - Spread 1 cup of the prepared cream cheese frosting on top and at the sides of the cake with the help of a palette knife. - - put the remaining prepared cream cheese frosting in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice.
9. Make few swirls at equal distance - - Sprinkle some cake crumb and edible coloured sprinklers and balls. - - Refrigerate for atleast 1 hour, Cut into wedges and serve chilled. - - Notes - - I have used Americolor super red gel colour 1 tablespoon.

Make a paste of cocoa and red food coloring; add to creamed mixture. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Classic Red Velvet Cake This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste.

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