This is my best recipe for red velvet cake (and believe me, I have more than a few versions done). What makes it one of the best? It melts in your mouth tender with just the right amount of sweetness.
It is important to use cake flour for this recipe. And the passage of the revision is to jump. This adds air to the dough in the light of the maintenance of the cake. Serve for dessert cake with red velvet Christmas, New Year or Valentine recipe is sure to please.
Do not miss: Red Velvet Cake Recipe Video
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Yield: 16-18 servings
Ingredients:
- 2-1/2 cups sifted cake flour,
- 2 c. unsweetened cocoa powder
- 1/2 c. Salt
- 1 cup buttermilk
- 1-1/2 c. red dye
- 1 cup of oil
- 1-1/2 cups granulated sugar
- 2 large eggs
- 1c. Vanilla
- 1 teaspoon of baking soda
- 1c. Vinegar
- Cream Cheese Frosting
Preparation:
- Preheat oven to 350 degrees F. Spray two 9-inch round cake molds generously with cooking spray.
- Sift the cake flour, cocoa powder and salt. Set aside.
- Beat together the buttermilk and red food coloring. Set aside.
- With an electric mixer, beat the oil, sugar, eggs and vanilla until smooth. Third, you beat the flour mixture, then a third mixture of whey. Repeat by adding the flour and buttermilk alternately until well incorporated into the cake batter.
Important: all the flour and butter together not added. This may be the red velvet cake is dense and difficult. - Mixing vinegar and baking soda. Cook for a few seconds, then mix the cake batter.
- Divide the cake batter between the two prepared pans. Bake 25-30 minutes or until knife inserted in the center comes out clean. Run a knife around the edges of the cake to loosen, then convert to a cooling rack.
- When the red velvet cupcakes are completely cooled, frost the cream cheese frosting.
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