RED VELVET CAKE RECIPE
The Red Velvet Cake is either a shade of dark red, red-brown or bright red. The origins surrounding the cake recipe is somewhat questionable. Some believe it was first served at the Waldorf-Astoria in the late 50’s and others claim it’s a Southern recipe.
Common ingredients for the red velvet cake include red food coloring, buttermilk, vinegar, dutch processed cocoa,butter, canola oil or shortening. Some red velvet cake recipes incorporate dutch process cocoa, while others use 100% cocoa. Traditionally the cake is covered and layered in cream cheese frosting or vanilla buttercream. Distilled vinegar and buttermilk is said to bring to light the red anthocyanin in cocoa and also helps to keep the cake tender and moist.
There are quite a few ingredients that go into the red velvet cake recipe. I’m going to go over them quickly before I begin with the segment and of course the full ingredient list is located above
There is flour, vanilla extract- this is a great vanilla extract; Nielsen-Massey Vanilla extract:
red food coloring, baking powder, cocoa powder. Give the butter 2 hours or so to come to room temp. Eggs, butter and buttermilk should come to room temperature before baking. Sugar, salt, baking soda and white distilled vinegar.
This batter is good for one 9″ or 10″ round or two 6″ round pans or one 9×13 square pan.
Begin by greasing with butter or shortening and lining pans with parchment paper, spray with baking spray and flour.
I will sift the dry ingredients (flour,salt,baking powder, cocoa powder) on parchment or wax paper. It’s a lot easier to clean-up as opposed to having that additional bowl to wash. The prep work looks a little tedious when your baking, but it’s necessary if you want a cake with a nice tender crumb. You have to put time into the prep work and have a little bit of patience and the results will be magnificent.
I have the room temperature butter in the bowl. Start mixing on a low speed and slowly drizzle in the sugar. Once the fat and sugar are well incorporated; thoroughly scrap the bowl. Once enough air has been incorporated the mixture should lighten and look similar to marshmallow fluff. This should take anywhere from 2-3 minutes.
Add the food coloring and vanilla extract and mix on low. Scrape well and add the eggs. Allow each egg to absorb well into the mixture before adding an additional one.
Alternate between the dry and wet ingredients. Begin by adding a third of the dry (flour,salt,baking powder,cocoa powder) mixing just until blended, then add 1/2 the buttermilk and blend on low speed. Stop the mixer and thoroughly scrap down the bowl to ensure even mixing. Add the 2nd portion of the dry ingredients and mix on low speed for about 30 seconds, stop and scrap the bowl. Add the remaining portion of buttermilk and on low speed mix for another 20 seconds or so. Stop the mixer; scrap the bowl thoroughly before adding the last batch of dry ingredients. Add the last portion of the dry ingredients and mix on low speed just until it’s blended. It’s important not to over-mix or it may cause the development of gluten in the red velvet cake, which will give the cake a tough texture.
Combine baking soda, distilled vinegar & stir. Pour into batter and mix on low for 10 seconds.
Use a spatula to smooth out the batter in the pan. Place the pan in a preheated 350 degree oven for 27-30 minutes. Check cake 25 minutes into baking for doneness.
Before inverting the cake, allow the cake to cool in the pan on a cake rack for 15 minutes. Allow to cool for 2 hours before frosting.
This easy and delicious cream cheese frosting can be found at:
Hope you enjoyed this red velvet cake segment and don’t forget to subscribe. See ya soon!