Easy Make Perfect Red velvet cake

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 14 steps. Here is how you cook it.

Ingredients

1. It's of and 1/2 cup flour.
2. Prepare of sugar.
3. It's of eggs.
4. You need of buttermilk.
5. Prepare of vegetable oil.
6. It's of cocoa powder.
7. Prepare of baking powder.
8. It's of baking soda.
9. It's of vanilla flavor.
10. Prepare of chocolate flavor.
11. Prepare of milk flavor.
12. Prepare of red food colouring.
13. It's of salt.
14. You need of white vinegar.
15. It's of Whipping cream.
16. It's of whipping cream.
17. Prepare of chilled milk.
18. You need of cold water.
19. Prepare of vanilla flavor.

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 step by step

1. Here's the ingredients needed.
2. Whisk the flour, baking powder, baking soda, cocoa powder, and salt together in a large bowl. Set aside..
3. Whisk sugar and oil untill well combined. Add eggs, buttermilk and white vinegar and mix well..
4. .
5. Add in the flavors.
6. Add the dry ingredients into the wet ingredients.
7. Beat in your desired amount of red food colouring just untill combined. I used 2 teaspoons..
8. The batter will be silky and slightly thick..
9. Divide the batter between 2 loaf pans, bake for 30-35 mins or untill the top of the cakes spring back when gently touched and a toothpick inserted in the center comesout clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer..
10. In a large bowl, using a handheld mixer or standing mixer, beat the whipping cream, chilled milk, cold water and vanilla flavor untill fluffy..
11. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface (if it is flat you can skip this step). Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top. I always use an icing spatula..
12. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting..
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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!