Introduction
Creating a delightful cake begins with the perfect blend of ingredients. In this recipe, we will explore the essential components needed to make a classic Red Velvet Cake, known for its rich flavor and beautiful appearance. This cake combines dry and wet ingredients, culminating in a delectable dessert that is perfect for any occasion.
Dry Ingredients:
2 2/3 cups (400 g) plain cake flour
2 tablespoons (10 g) unsweetened cocoa powder
1 teaspoon (5 g) baking soda (bi-carb soda)
Pinch of salt
Wet Ingredients:
1/2 cup (115 g) unsalted butter, softened
1 1/2 cups (330 g) caster (superfine) white sugar
2 eggs, at room temperature (approximately 2 oz / 60 g each)
1 cup (250 ml) vegetable oil
1 teaspoon white vinegar
2 teaspoons vanilla extract
1 cup (250 ml) buttermilk, at room temperature
2 1/2 tablespoons red food coloring liquid
Frosting:
14 oz (400 g) Philadelphia Cream Cheese, softened but not too soft
1/2 cup (115 g) unsalted butter, softened
1 1/2 teaspoons vanilla extract
4 cups (450 g) soft icing sugar (powdered sugar), sifted
Prep Time
Preparation for this delicious cake takes about 30 minutes.
Cook Time
The baking time for the cake is approximately 25 minutes.
Total Time
In total, you will spend around 1 hour and 30 minutes to create this cake, including cooling time.
Yield
This recipe yields two 9-inch round cake layers, perfect for sharing with friends and family. Enjoy the experience of baking and indulging in this vibrant Red Velvet Cake!
Detailed Directions and Instructions
1. Preparation:
– Preheat the oven to 180°C (350°F).
– Grease two 23 cm (9-inch) round cake pans and line the bases with parchment paper.
2. Mix Dry Ingredients:
– In a bowl, sift together the cake flour, cocoa powder, baking soda, and a pinch of salt.
3. Cream Butter and Sugar:
– In a separate large bowl, beat the softened butter and caster sugar until light and fluffy.
4. Add Eggs:
– Add the eggs one at a time, beating well after each addition.
5. Incorporate Oil and Flavorings:
– Gradually add the vegetable oil, white vinegar, and vanilla extract, mixing until well combined.
6. Combine with Dry Ingredients and Buttermilk:
– Add the sifted dry ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
7. Add Food Coloring:
– Stir in the red food coloring until the batter is evenly colored.
8. Bake:
– Divide the batter evenly between the prepared cake pans.
– Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
9. Cool:
– Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
10. Prepare Frosting:
– In a bowl, beat the softened cream cheese and butter until smooth.
– Add the vanilla extract and sifted icing sugar, and beat until the frosting is light and fluffy.
11. Assemble Cake:
– Place one cake layer on a serving plate.
– Spread a layer of frosting over the top.
– Place the second cake layer on top and spread frosting over the top and sides of the cake.
12. Serve:
– Slice and serve the cake.
Notes
1. Temperature and Timing:
– Always ensure that the butter and buttermilk are at room temperature for better mixing.
2. Sifting:
– Sifting the dry ingredients helps to aerate the flour and remove any lumps, ensuring a smooth batter.
3. Mixing:
– Do not overmix once the dry ingredients are added; this can lead to a denser cake.
4. Cooling:
– Letting the cakes cool completely is essential before frosting, as warm cakes can cause the frosting to melt.
5. Storage:
– Store leftover cake in an airtight container in the refrigerator for up to a week.
Cook techniques
Measuring Ingredients
Accurate measurement of both dry and wet ingredients is crucial for baking success. Use a kitchen scale for precision, especially for dry ingredients like cake flour and cocoa powder.
Sifting
Sifting dry ingredients like flour and cocoa powder helps to aerate them, preventing lumps and ensuring a light, fluffy cake texture.
Creaming
Creaming the softened butter and sugar together until light and fluffy incorporates air into the batter, which aids in leavening and gives the cake a tender crumb.
Room Temperature Ingredients
Using room temperature eggs, buttermilk, and butter ensures that they blend easily into the batter, promoting a smooth and uniform mixture.
Alternating Dry and Wet Ingredients
Adding the dry ingredients and buttermilk alternately helps maintain a balance of moisture and structure. Start and end with dry ingredients for best results.
Food Coloring
When adding liquid food coloring, it’s essential to mix thoroughly to achieve an even color throughout the batter, ensuring the signature red hue of the cake.
Baking
Bake until a toothpick inserted in the center comes out clean. Overbaking can lead to a dry cake, while underbaking may result in a gooey texture.
Cooling
Let the cakes cool in the pans briefly to set, then transfer to a wire rack to cool completely. This prevents sogginess and helps maintain the cake’s structure.
Frosting Techniques
Beat cream cheese and butter until smooth before adding icing sugar. Sifting the sugar eliminates lumps and contributes to a fluffy frosting consistency.
Cake Assembly
When assembling, ensure the first layer is level. Use a generous amount of frosting in between layers to keep the cake moist and add flavor.
FAQ
Why is my cake dense?
A dense cake can result from overmixing the batter, using too much flour, or not enough leavening agent. Ensure accurate measurements and mix until just combined.
How can I achieve a vibrant red color?
For a more intense red, you can adjust the amount of food coloring or try gel food coloring, which provides better color without adding excess liquid.
What can I substitute for buttermilk?
You can substitute buttermilk with a mix of milk and vinegar or lemon juice, allowing it to sit for about 5-10 minutes to curdle slightly.
Why did my cake sink in the middle?
A sinking cake can occur due to underbaking, incorrect oven temperature, or too much moisture in the batter. Make sure to follow baking times and check with a toothpick.
How should I store my cake?
Store the cake in an airtight container at room temperature for a couple of days, or refrigerate to extend freshness. Bring to room temperature before serving for best flavor and texture.
Conclusion
Creating a delicious Red Velvet Cake is a rewarding experience that results in a moist and visually stunning dessert. The combination of cocoa powder, buttermilk, and red food coloring contributes to its unique flavor and signature color. Topped with a creamy cream cheese frosting, this cake is perfect for celebrations and gatherings. Enjoy each slice, knowing that you’ve crafted a classic favorite.
More recipes suggestions and combination
Chocolate Velvet Cake
Replace the red food coloring with additional cocoa powder for a rich chocolate version of velvet cake.
Carrot Cake
Substitute some of the cake flour with grated carrots and add spices like cinnamon and nutmeg for a warm twist.
Lemon Velvet Cake
Use lemon juice and zest in place of the red food coloring, providing a fresh citrus flavor.
Coconut Cream Cake
Incorporate shredded coconut into the batter and top with coconut-flavored cream cheese frosting for a tropical variation.
Peanut Butter Frosting
Mix peanut butter into the cream cheese frosting for a deliciously nutty alternative.
Matcha Green Tea Cake
Swap out cocoa powder for matcha powder to make a unique green tea-flavored cake.
Almond Cake
Replace vanilla extract with almond extract to add a delightful nutty flavor to your cake.
Funfetti Cake
Fold in colorful sprinkles into the batter for a fun twist on the classic cake, perfect for a birthday celebration.
