Red colored chocolate cakes and cupcakes are a favorite among people everywhere. These cakes are moist in the middle and iced with heavenly flavored or plain cream cheese frosting that makes them a treat to both look at and eat. This red velvet cake recipe can be enjoyed at dinner parties, tea parties, birthday parties and even at some cocktail parties as a dessert. Given below is one of the most simple and fastest to prepare red velvet cake recipes from scratch.
What you will need:
- Eight large tablespoons of unsalted butter (at room temperature)
- 1 1/2 cups of white sugar (packed)
- Two large eggs
- 5 tablespoons of unsweetened cocoa powder
- 1 teaspoon of salt
- Four tablespoons of red food colouring (use only top grade food coloring)
- One (1) teaspoon of vanilla essence
- One cup of fresh buttermilk
- 2 1/4 cups of all-purpose flour
- One (1) teaspoon of sodium bicarbonate
- 3 teaspoons of white distilled vinegar
Method:
Mix the red food dye with approximately two teaspoons of water and set it aside.
Grease two 9 in. baking cake tins or 24 cupcake pans (regular size) and place aside.
Pre-heat the oven to 350 degrees F.
In a deep mixing bowl, mix the butter and sugar, and beat the two together using the paddle attachment of an electric beater on high speed 'til light and fluffy.
Add the eggs to the mix and beat for about two (2) to three (3) minutes until the ingredients are well incorporated.
In a small mixer bowl, mix the cocoa powder, red food coloring and salt.
Add this mix to the batter and use a wooden spoon to mix everything to ensure the colour mixes well.
Add half (1/2) the buttermilk and half of the all-purpose flour to the above mix and use a beater on a low speed to mix all the ingredients well.
Now add the rest of the buttermilk and flour to the mix and beat till you get a smooth batter.
Add the bicarbonate of soda and white distilled vinegar to the mix and beat for approx. two minutes at very high speed. Be careful to ensure that there aren't any lumps in batter.
Pour or spoon the batter in the prepared baking cake tins or cupcake pans.
Bake the cake in the preheated oven for thirty to thirty-five minutes (check by inserting a skewer; if it comes out clean then your cake is ready). Bake the cupcakes for 20-25 minutes.
Let the cake cool for at least fifteen to twenty minutes before removing from the tin.
You can serve the cake as it is, or decorate with delicious cream cheese frosting.
What you will need:
- Eight large tablespoons of unsalted butter (at room temperature)
- 1 1/2 cups of white sugar (packed)
- Two large eggs
- 5 tablespoons of unsweetened cocoa powder
- 1 teaspoon of salt
- Four tablespoons of red food colouring (use only top grade food coloring)
- One (1) teaspoon of vanilla essence
- One cup of fresh buttermilk
- 2 1/4 cups of all-purpose flour
- One (1) teaspoon of sodium bicarbonate
- 3 teaspoons of white distilled vinegar
Method:
Mix the red food dye with approximately two teaspoons of water and set it aside.
Grease two 9 in. baking cake tins or 24 cupcake pans (regular size) and place aside.
Pre-heat the oven to 350 degrees F.
In a deep mixing bowl, mix the butter and sugar, and beat the two together using the paddle attachment of an electric beater on high speed 'til light and fluffy.
Add the eggs to the mix and beat for about two (2) to three (3) minutes until the ingredients are well incorporated.
In a small mixer bowl, mix the cocoa powder, red food coloring and salt.
Add this mix to the batter and use a wooden spoon to mix everything to ensure the colour mixes well.
Add half (1/2) the buttermilk and half of the all-purpose flour to the above mix and use a beater on a low speed to mix all the ingredients well.
Now add the rest of the buttermilk and flour to the mix and beat till you get a smooth batter.
Add the bicarbonate of soda and white distilled vinegar to the mix and beat for approx. two minutes at very high speed. Be careful to ensure that there aren't any lumps in batter.
Pour or spoon the batter in the prepared baking cake tins or cupcake pans.
Bake the cake in the preheated oven for thirty to thirty-five minutes (check by inserting a skewer; if it comes out clean then your cake is ready). Bake the cupcakes for 20-25 minutes.
Let the cake cool for at least fifteen to twenty minutes before removing from the tin.
You can serve the cake as it is, or decorate with delicious cream cheese frosting.
About the Author:
About the Author: Anu is a devoted baker whose eastern influence allows her to create the most amazing cake recipes.Anu's extraordinary creations can be found on Cake Recipe Secrets.This week you'll find Anu's Red Velvet Cake recipe from scratch together with links to her other notable cake treats.
No comments:
Post a Comment