Red Velvet Cake

Name: Red Velvet Cake
Yield: 12 servings
Ingredients: 2 Eggs; 170 g Flour White; 30 g Cornflour; 170 ml Buttermilk; 180 g Sugar Powdered; 80 g Butter( room temperature); 30 g Vegetable oil; 2 tbsp Cacao Powder; 1 tsp Red Food Colour Gel; 1 tsp Vanilla Extract; 1 tsp Vinegar (or Lemon Juice or Apple Cider Vinegar); 1 tsp Baking Powder; ½ tsp Baking Soda( Bicarbonate Soda); ¼ tsp Salt; 500 g Cream Cheese; 300 mg Cream for whipping; 75 g Sugar Powdered; 2 tsp Vanilla Extract

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Red Velvet Cake

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Red velvet cake's unique flavor and texture come from its combination of ingredients, including cocoa powder, buttermilk, vinegar, and baking soda.

The History and Ingredients of Red Velvet Cake

Red velvet cake's unique flavor and texture come from its combination of ingredients, including cocoa powder, buttermilk, vinegar, and baking soda.

Traditional red velvet cake is a popular dessert that has become a staple in bakeries and households around the world. This cake's vibrant red color and unique flavor make it stand out from other cakes. In this article, we'll explore the history and ingredients of red velvet cake.

The Origin of Red Velvet Cake,

While the origins of red velvet cake are unclear, many believe it originated in the United States. Some say it was popularized in the 1920s and 1930s, while others claim it dates back to the Victorian era. However, its popularity skyrocketed during World War II when it was used to make cakes with rationed ingredients, such as butter and eggs.

What Makes Red Velvet Cake Different?

Red velvet cake's unique flavor and texture come from its combination of ingredients, including cocoa powder, buttermilk, vinegar, and baking soda. Unlike other cakes, red velvet cake uses vinegar and baking soda to leaven the batter, which gives it a light and fluffy texture. Additionally, the cocoa powder adds a subtle chocolate flavor that is complemented by the tanginess of the buttermilk.

What Makes Red Velvet Cake Red?

The cake gets its signature red hue from food coloring. In the past, the color came from a reaction between the natural cocoa powder and the acidic ingredients in the recipe. However, modern cocoa powders are processed with an alkalizing agent, which prevents color reactions. Today, bakers rely on food coloring to achieve a vibrant red color.

Is Red Velvet Cake Just Red Chocolate Cake?

Despite its name, red velvet cake is not just a red-colored chocolate cake. While both cakes contain cocoa powder, red velvet cake has a unique combination of ingredients that give it its distinct flavor and texture. The use of vinegar and buttermilk, in addition to the cocoa powder, creates a tangy and slightly acidic taste that sets it apart from other cakes.

Yields12 Servings

Batter Ingredients

2 Eggs

170 g Flour White

30 g Cornflour

170 ml Buttermilk

180 g Sugar Powdered

80 g Butter( room temperature)

30 g Vegetable oil

2 tbsp Cacao Powder

1 tsp Red Food Colour Gel

1 tsp Vanilla Extract

1 tsp Vinegar (or Lemon Juice or Apple Cider Vinegar)

1 tsp Baking Powder

½ tsp Baking Soda( Bicarbonate Soda)

¼ tsp Salt

Frosting

500 g Cream Cheese

300 mg Cream for whipping

75 g Sugar Powdered

2 tsp Vanilla Extract

Red Velvet Cake is a delicious dessert that requires a few steps to prepare.
Firstly, preheat the oven to 165°C and prepare 3 cake tins lined with baking paper. I used spring form size 19 -3 layers and spring form size 21 -2 layers.

In a large bowl, mix all the dry ingredients: sifted flour, baking powder, baking soda(bicarbonate of soda), salt, cornflour, and cacao. Set aside.

In another bowl, beat room temperature butter with powdered sugar until well mixed, then start adding room temperature eggs one at a time, whisking well between each egg until it is fully incorporated into the butter mixture. Add vegetable oil. The mixture should be smooth and silky. Add vanilla extract.

To create the signature red color, add 1 tsp of gel food coloring, if not available then 2 tsp of liquid food coloring will be needed. Add 1 tsp of vinegar.

Now, we will add the flour mixture and buttermilk in three stages. Note: Do not overmix a batter with a mixer. Do not mix the flour for too long to achieve soft, tender, silky cakes.

Divide the batter evenly into 3 baking pans. Bake in the middle rack without convection at 35-40 minutes.
Check to see if the cakes are springy and the toothpick comes out clean.

Take it out of the oven, leave it for 15 minutes, then remove it from the pan.

Cut off the top of each cake layer. Keep the crumbs aside for decorating the future cake.
It is better to bake the cakes in the evening, cut off the tops, and let the crumbs dry overnight. In the morning, you can decorate the cake. Wrap each cake layer in plastic wrap and leave it in the refrigerator for at least 2 hours, or overnight.

Let's make the frosting. Whip cold cream with powdered sugar and add cream cheese. Add vanilla essence.

Start filling the layers with frosting, spreading evenly on layers and the sides and the top.
Decorate the cake with dry crumbs from the cake, on the sides, and top if desired.

Chill the cake in the refrigerator for the frosting to set.
It is better to serve it after taking it out of the refrigerator in advance so that the cake is tender and melts in the mouth.

Red velvet cake can be stored in the refrigerator for about 5 days.
Enjoy!

Conclusion,

Red Velvet Cake has a fascinating history and a unique combination of ingredients that make it a beloved dessert around the world. Whether you're a fan of its vibrant color or its tangy flavor, red velvet cake is a classic dessert that is sure to satisfy your sweet tooth.

Ingredients