Simple Way to Make Homemade "Red" Velvet Cake

"Red" Velvet Cake. Try our delicious new glycerin mushroom liquid extracts. Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get together. Thanksgiving, Christmas, or just because, we have to have this cake.

This cake is softer than most, "velvet-like", and the chocolate taste is actually quite mild. It's more like a cross between a vanilla and chocolate cake with a very subtle tang from buttermilk. And it is generously smothered in a fluffy cream cheese frosting.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, "red" velvet cake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Try our delicious new glycerin mushroom liquid extracts. Passed through many generations, this Red Velvet Cake has been a staple at EVERY James Gang get together. Thanksgiving, Christmas, or just because, we have to have this cake.

"Red" Velvet Cake is one of the most favored of current trending meals on earth. It's easy, it's fast, it tastes delicious. It's appreciated by millions daily. They are fine and they look wonderful. "Red" Velvet Cake is something that I've loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have "red" velvet cake using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make "Red" Velvet Cake:

1. {Prepare 1/2 cup (115 g) of unsalted butter, softened to room temperature.
2. {Make ready 2 cups (400 g) of granulated sugar.
3. {Take 3-4 of eggs, room temperature and separated.
4. {Take 1 cup (240 ml) of vegetable or sunflower oil.
5. {Take 1 Tablespoon of vanilla extract.
6. {Make ready 1 teaspoon of distilled white vinegar.
7. {Get of liquid or gel red food coloring.
8. {Make ready 2 cups (250 g) of all-purpose flour and 1 cup (130g) of cornstarch.
9. {Take 2 Tablespoons (10 g) of unsweetened natural cocoa powder.
10. {Get 1 teaspoon of baking soda.
11. {Get 1/2 teaspoon of salt.
12. {Prepare 1 tablespoon of vinegar and 1 cup milk (let it rest for 5 minutes).
13. {Make ready of Buttercream frosting.
14. {Make ready 3 cups of Icing sugar.
15. {Get 4 sticks of unsalted butter (softened).
16. {Take 2 teaspoons of or one tablespoon vanilla extract.
17. {Prepare 1-2 tablespoons of milk or heavy cream.

WHY IS RED VELVET CAKE RED? Originally a classic southern-American recipe, its name sparks much debate. Some say the "red" refers to the sugar that was originally used (brown sugar was traditionally referred to as red sugar), while mostly it is thought to refer to the red colour of the sponge and its velvety texture. The classic red velvet cake is a timeless recipe that all home bakers should master.

Instructions to make "Red" Velvet Cake:

1. Preheat oven to 180°C. Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..
2. Make the cake: Whisk the flour, corn starch, baking soda, cocoa powder, and salt together in a large bowl. Set aside..
3. Beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed..
4. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the milk and vinegar. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 3-4 egg whites on high speed until fluffy peaks form for about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick..
5. Divide batter between cake pans. Bake for 30-32 minutes (177°)or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling..
6. Make the frosting: Beat the room temperature butter with a hand mixer until smooth, fluffy and until colour changes. Gradually beat in icing sugar until fully incorporated. Beat in vanilla extract..
7. Pour in milk and beat for an additional 3-4 minutes. Add food colouring, if using, and beat for thirty seconds until smooth or until desired colour is reached..

Its deep red colour and moist, tender crumb is perfectly complimented by a generous dollop of fluffy cream cheese icing. If you'd like to bake a single layer cake or cupcakes using this recipe, scroll to the bottom of the method for ingredient conversions. In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. In a large bowl cream the butter and the sugar. Add eggs one at a time, beating well after each addition.

So that's going to wrap it up for this exceptional food "red" velvet cake recipe. Thanks so much for your time. I'm sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!