Red Velvet
This cake looks very bright and festive. Also, it's easy to cook. If you have not baked cakes before, this is the exact cake from which you can start. The cake is tender, moist, and melts in your mouth. And not too sweet and has a chocolate aftertaste.
Recipe Ingredients
- 340g All-purpose flour
- 300g Granulated sugar
- 5g Cocoa
- 1/4 teaspoon Salt
- 5g Baking powder
- 3g BakingSoda
- 3 Eggs
- 300g Sunflower oil (it is odorless)
- 280g Buttermilk (kefir, yogurt)
- 2 teaspoon Food coloring gel
- 100g Cold butter
- 100g Powdered sugar
- 5g Pure vanilla extract
- 300g Cream cheese
First, mix up the batter
- In a large mixing bowl, add dry ingredients. In a bowl, combine the flour, sugar, cocoa, salt, soda, and baking soda.
- Add in the eggs and sunflower oil.
- Add kefir and red food coloring.
- Now you can stir all ingredients together.
The dough will be liquid like it should be. Leave it on the table for 10-20 minutes for the baking soda to take effect.
Then, bake it
- You can make three 16cm (6 inches) cakes or two 18cm (7 inches) cakes. (I did three).
- Oil line the base and sides of three 16 cm cake tins with baking parchment.
- Divide the batter equally between the prepared pans.
- Bake in the preheated oven at 170°C (340°F) for 20 to 25 minutes, or until the toothpick comes out clean.
- Let cool for 2 minutes in the pans.
Next, make the frosting
- Cut into cold butter cubes (5cm), and add powdered sugar.
- Beat powdered sugar and butter with an electric mixer on high speed until smooth and fluffy. The longer you beat the cream, the whiter it will be.
- Add pure vanilla extract and cream cheese. Beat with a mixer until smooth.
I make a double portion of frosting since I add a large amount between the layers and on top of the cake.
Finally, assemble the cake
Cut off the top of your red velvet cake layers to stack them evenly. Spread one cake with frosting. Top with the other cake. Use the rest of the frosting to ice the whole cake. After that, crumble up the offcuts of the cake and sprinkle along the sides and top of the cake. Refrigerate it for a few hours before serving.
NOTES
- It is advisable to use an odorless oil, otherwise, it will spoil the flavor of the cake.
- You can also use fatty sour cream or yogurt instead of buttermilk.
- If you add too much red coloring, the taste of the dough will change, and a bitter taste will appear. If you want the intense bright red color of the cake, use gel, not liquid food coloring.
- Instead of sunflower oil, you can use any odorless vegetable oil.
- You can dye frosting any color using fat colors.
- If the frosting becomes too soft while assembling the cake, briefly chill the frosting and then finish the frosting.
- You can bake the cake layers the day before assembling and serving the cake.
