Skip to main content

Red Velvet Cake

Used Half the food coloring than other recipes and No cocoa powder added in my Red Velvet Cake recipe. I know you will ask why?
because cocoa powder makes the red color dark maroon so you end up adding a ton of food color, It also gives brown patches.
We eat chocolate cake, we eat vanilla cake, the main point of making Red velvet cake is the beautiful Red color of this cake And I want my red velvet cake to be smooth ruby red without extra food coloring. 
So I made the base cake vanilla instead of chocolate cake. 
I've tried both and I prefer this way. The color is way more vibrant.
My amazing cream cheese frosting recipe is enough to bring out the flavor.
If you still want the chocolate flavor then add a little bit of chocolate essence. Try this new recipe for a soft moist great tasting vibrant red velvet cake.

            

Ingredients

1 3/4  cups (200g)all-purpose flour
3 Tbsp(25g) cornstarch
1 Tsp (5g) baking soda
1/2 Tsp (3g) salt
3/4 cup (180g) sugar
4 medium (197g)eggs
3/4 cup (160g) oil (sunflower, canola)
2tbsp (30g) lemon juice
2 tsp (10g) vanilla extract
1/2 cup (100g) milk, room temperature
1- 2 Tsp red food coloring oil base(or as needed)

Cream Cheese Frosting
350g cream cheese, cold
160g butter, room temperature
1 tsp (5g) vanilla extract
1 3/4 cup (215g) powdered sugar (sifted)

For glaze
whipped cream 200g (3/4cup)
icing sugar (10g )2 tbsp

1. Preheat oven to (150C)300F. Line two 7" round cake pans with parchment paper. 
2. In a large bowl sift together the flour, baking soda and cornstarch whisk and sift to combine very well.
3. In another bowl mix eggs with sugar, salt until frothy and pale then Mix in, vanilla extract, oil, then milk. Place the bowl over another bowl of hot water until the mixture reaches 39°C.
4.Incorporate flour mixture in three addition. Make sure not to over mix. 
5. Gradually add red food coloring until the desired color is reached. 
6. Pour the batter evenly into the parchment paper lined pans. 
7. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. 
8. Let pans cool on a cooling rack for 10 minutes. 
9. Remove the cakes from the pan and let them cool completely. 
10. Prepare the frosting.
 In a bowl add cold cream cheese, room temperature butter vanilla essence and sifted powdered sugar. Beat until smooth and fluffy.
11. Assemble the cake. Cut the tops of the cakes to create flat surfaces if needed. 
12. Place 1 cake layer on your serving plate. Spread evenly with 1/4" of frosting. Add the second layer of cake. spread a thin layer frosting on top and sides of the cake to seal the crumbs then refrigerate to firm up about 30 mins.
13. gradually spread rest of the frosting and smooth out the surface as neatly as possible. then refrigerate again.
14. beat whipped cream and icing sugar around 50%. slowly pour on top till drips from the side. you can keep it dripped half way or cover the whole cake.
The cake is ready to serve. 
15. The leftover frosted cake can be covered and refrigerated for up to a week. 

-------------------

Comments

  1. UnknownDecember 10, 2018 at 7:07 AM

    Tanks so much

    ReplyDelete
  2. Pistachio and HoneyAugust 25, 2021 at 11:15 AM

    Very Good, This is excellent information which is shared by you. This information is very meaningful and magnificent for us to increase our knowledge about it. Always keep sharing this kind of information. Thank you. Read more info about Arabic Sweets Delivery

    ReplyDelete
  3. Shubham KhandelwalJune 28, 2024 at 5:29 AM

    This comment has been removed by the author.

    ReplyDelete

Post a Comment

Popular posts from this blog

Peri Peri Pizza Recipe

  Ingredients "For a 12-inch pizza" For the dough All-purpose flour 280g (2 cups for me) Yeast 1 ½ tsp Sugar ½ tsp Salt ½ tsp Olive oil 2 tbsp Warm Milk or Water 150 ml For the sauce olive oil 2 tbsp Garlic 2 cloves Onion ¼  tomato 200g or ½  a can Italian seasoning 1tsp salt ¼ tsp or to taste  For the chicken Chicken cubes 500g 3 tsp peri-peri spice 2 tbsp yoghurt Salt if needed toppings: Mozzarella & light cheddar cheese mix. Vegetable of your choice like Mushroom, green onion, onion, olive, pepper, pineapple, beans etc. * for instruction follow the video
298 comments
Read more

Carrot Cake Recipe/soft & moist -- Cooking A Dream

  You like carrots or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.  Ingredients: 250g all purpose flour (1¾ cups-pressed into the cup) 350g finely grated carrot(2 cups -pressed into the cup) 200g sugar(1 cup) 4 eggs 1½ tsp baking powder 1tsp baking soda ½  tsp salt 180ml oil(¾ cup) 1tbsp orange juice  3tbsp orange zest 2tbsp raisin pan size: 20cm x 6cm (8" x 2") baking time: 170°C(340°F)  for 90mins(10mins more or less) Method: coarsely grate carrot in a food possessor  sift flour baking powder and baking soda together in a big bowl beat egg, sugar, salt, orange juice, and zest until pale add oil slowly and beat gently fold in flour add  mix carrot pour the batte
50 comments
Read more

LASAGNA/LAZANYA (quick and easy)

Ingredients: For the meat sauce: 3 tbsp of olive oil a mix of basil, thyme, parsley, rosemary 1 tbsp or dry Italian seasoning 2 tsp 1 large onion 4 cloves of garlic 1 tbsp of chilli flakes black pepper ½ tsp salt to taste (around 1tsp )( remember that cheddar cheese is salty) ground meat 1 kg (beef or mutton) chopped tomatoes 800g water to cook for 30 minutes For bechamel /white sauce: butter 4 tbsp flour 4 tbsp pinch of nutmeg pinch of salt cold milk 3 cups Pan Size: 22 x 32 cm ....... one packet of instant/no-boil lasagna sheet or as needed grated mozzarella cheese grated light cheddar cheese grated parmesan cheese (optional) fresh mozzarella on top (optional) Time and temperature: bake at 200°C preheated oven for 35-40 minutes covered then uncover the lasagna and bake another 10-15 minutes to brown the top a bit. ( oven temperature and time may vary) Notes:  1. caramelize onion and meat before adding tomato for extra flavour 2. pour milk quickly at once for the smooth becham
33 comments
Read more