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 Velvet Cake is not just a chocolate cake with red food colouring added.
Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting.
The acidity is balanced out by the sweetness of the cake itself.
This is my favorite Red Velvet Cake recipe!
To cook Red velvet cake you need 19 ingredients and just 7 steps. Here is how you cook that.
Ingredients
- It's of all-purpose flour.
- It's of baking powder.
- Prepare of baking soda.
- Prepare of hung curd or thick curd.
- Prepare of warm milk.
- It's of vinegar.
- Prepare of red liquid color.
- You need of rose emulsion.
- It's of salt.
- Prepare of cocoa powder.
- You need of caster sugar.
- Prepare of milk powder.
- Prepare of semolina (rava).
- It's of unflavored oil.
- It's of For icing.
- You need of whipped cream.
- Prepare of fig(anjeer)syrup.
- Prepare of cake gel.
- You need of pink liquid colour.
This cake is incredibly soft, moist, buttery, and topped with an easy Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. Amazing real red velvet cake recipe. One bowl, one spatula, one amazing cake! The cake is very light and delicate and very moist.
Red velvet cake directions
- First take a warm milk and add vinegar and keep it side now take a bowl add oil curd milk powder and sugar and beat with beater or hand whisker now add red colour and rose emulsion and mix well.
- Then add curdle milk(vinegar milk) and beat again now seives the dry ingredients flour salt baking powder baking soda cocoa powder and semolina.
- Now mix the dry ingredients of the liquid ingredients in 3-4 batches by cut and fold method now take a cake tin put the purchment paper in it now transfer the batter in cake tin.
- Now heat the pan add salt and keep the ring stand now put the cake tin in it bake for 50 minutes on low flame now demould the cake.
- Now compelety cool down the cake and divide in to two portion now take a one portion of the cake and soak with water then spread the whipped cream after that put the anjeer syrup now cover with the second layer of the cake and soak with water now crum coat the cake with whipped cream.
- Now take the cake gel add 4 tsp water and pink colour and put the top of that cake and spread it decorate the side and top with whipped cream.
- Tip: you can serve the cake without icing Angeer syrup is optional you can use your favorite flavor.
Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe, so that. Moist Red Velvet cake with a dollop of rich cream cheese in center -- no frosting needed. Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get. "Easy, moist red velvet cake recipe full of Southern charm with a secret ingredient! Frosted with Cream Cheese frosting!" Watch me make this Easy, Moist Red Velvet Cake from start to finish! This Best Red Velvet Cake Recipe you will ever try!