- Preparation time
- 45 mins
- Cooking time
- 20 mins
- Difficulty
- Easy
- Serves
- 10 people
- Meal course
- Lunch
- Posted by
- Posted on
- April 14, 2022
- 2 Cup
- cake flour, spooned and levelled
- 1 Cup
- Unsweetened cocoa powder
- 1 Tablespoon
- Baking powder
- 1 Teaspoon
- Salt
- 115 Cup
- Butter preferably unsalted
- 250 Cup
- Sugar( granulated)
- To make this red velvet cake, you’ll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt. I suggest using cake flour because it has a lower protein content than all-purpose flour which creates a softer, lighter cake.
- There’s also 1/4 cup of unsweetened cocoa powder in this cake so the cake isn’t super chocolatey, but it has a hint of chocolate that is expected in red velvet cakes. Once you’ve whisked together the dry ingredients I suggest sifting them as well to remove any lumps of cocoa powder and help keep the cake light.
-
Then, mix up the wet ingredients starting with some unsalted butter and granulated sugar. I suggest creaming the butter and sugar together for about 4-5 minutes. Why? Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.
- Once the butter and sugar are creamed together, you’ll beat in two eggs until well combined. Then mix in the rest of the wet ingredients: some oil, red food coloring, vanilla extract, and distilled white vinegar. The oil helps to keep the cake incredibly moist, so I use a combination of butter and oil in this cake.
- Once you’ve mixed up the wet ingredients, you’ll alternate mixing the dry ingredients in three additions with some buttermilk. Alternating the dry ingredients with the buttermilk helps to prevent overmixing the cake batter which can lead to a denser cake. If you don’t have any buttermilk on hand,I substitute for hollandia evap milk 120g and mix with half cup of water..
- Once the cake batter is mixed up it will be a beautiful bright red color like the picture above. Rub your cake pan with little butter and dust with flour too. Then just divide the batter between two 9-inch cake pans and bake them for about 30 minutes on low heat..
- Preheat the oven before baking.
- Thank me later for this moist beauty🤤🎂.
- Be sure that all of your ingredients are at room temperature before getting starting.
- Make sure to sift the dry ingredients to remove any lumps of cocoa powder. This will also help to keep the cake soft and light.
- I suggest creaming the butter and sugar together for about 4-5 minutes. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.
- Alternate mixing the dry ingredients in three additions with the buttermilk, this will help to prevent over mixing the cake batter.
No comments yet, be the first to leave one!