It’s a classic 3-tier cake, with a delicately cocoa-scented sponge, but dressed in a riot of red This cake is incredibly soft, moist, buttery. And topped with an easy cream cheese frosting. Here is your step by step guide to successfully amaze all the members of your family.
What Is Red Velvet Cake?
Red velvet cake named also scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. Common ingredients include buttermilk, butter, cocoa, vinegar, and flour.The Waldorf Astoria Hotel in New York City also claims it is the birthplace of the Red Velvet cake
What Makes a Velvet Cake “Velvet”?
I asked some of my colleagues who worked in the other patisseries in the International Kitchen and got a variety of responses. Some were like me and had never thought of it before, while others said it had something to do with texture.
So, if “velvet” refers to the texture, I figured there must be a common ingredient in all velvet cakes that sets them apart from other deliciously moist and smooth cakes.
- According to various Internet sources : velvet cakes of the past were made with baking soda and either vinegar or buttermilk. When the baking soda combined with either of these two ingredients, it would bubble up and cause the cake to have a fluffy and smooth texture.
- The chemical reaction between these ingredients ( cocoa powder, vinegar and buttermilk..) help give the cake a deep maroon color that is often enhanced by extra food coloring.
- Some traditional cakes still use the classic bubblin’ ingredients, while others use butter or sour cream to achieve that delicious velvety texture we all love.
How to make red velvet cakeIt's a classic 3-tier cake, with a delicately cocoa-scented sponge, but dressed in a riot of red This cake is incredibly soft, moist, buttery. And topped with an easy cream cheese frosting. Here is your step by step guide to successfully amaze all the members of your family.
Makes a large cake ingredients :
- 600 g plain flour
- 3 tbsp cocoa
- 2 tbsp baking powder you can add the tird if it still deflated
- 1 tsp fine salt
- 500 g butter, at room temperature
- 500 g white caster sugar
- 5 large eggs, beaten
- 400 ml buttermilk
- 1 tsp vanilla extract powder
- Artificial red colouring (see step 1) look the first order instruction !!
- 1 tsp bicarbonate of soda
- 1 tbsp cider or white-wine vinegar
For the icing
- 300 g sugar
- 50 g flour
- 350 ml milk
- 250 g butter , softened
- 2 tsp vanilla extract
- pinch Fine salt
- 25g pecans, to serve (optional)
- A note on the colour :The colour of this cake is often attributed to the reaction between acidic cocoa and alkaline raising agents, or the “red” brown sugar used in some recipes, but in reality, you’ll need to invest in bake-stable artificial food colouring (the more common “natural” kind discolours when heated). This is easily found online or in specialist retailers, but leave it out if you prefer your velvet brown.
- Start by greasing three 23cm-diameter sandwich or cake tins and lining them with baking paper. (If you have only one or two such tins, you can bake the batter in batches, but to ensure the best rise, get it all in the oven as quickly as possible.) Heat the oven to 200C (180C fan)/390F/gas 5.
- Prepare the cake base :Sift the flour, cocoa, baking powder and salt – this is particularly worth doing with this cake, because it’s what gives it that characteristic soft, fine texture – and set aside.
- Beat the butter and sugar in large bowl or food mixer until really light and fluffy, periodically scraping down the sides of bowl: this will take about five minutes with electric beaters, longer with a wooden spoon.
- Incorporate the eggs :Add the eggs to the butter mix a little at a time, beating in each addition to make sure it has been absorbed into the batter before you pour in the next, and regularly scrape down the bowl as you go. If the batter threatens to curdle at any point, mix in a spoonful of the flour mixture before adding any more egg.
- Finish the base : Pour the buttermilk into a jug and whisk in the vanilla and just enough colouring to turn it a vivid red (don’t be shy).Using a large metal spoon, gently fold a third of the flour mixture into the batter, then fold in half the buttermilk mixture. Repeat, then finish with the last of the flour mix and fold just until you have an evenly-coloured batter.
- Bake, then cool : Stir the bicarb into the vinegar, then fold this mix into the batter, too. Divide the batter between the tins and bake for about 25-30 minutes, until the tops are just firm to the touch and a skewer inserted into the middle comes out clean.Remove, leave to cool for five minutes, then turn out the cakes on to a rack or racks and leave to cool completely.
- Start on the icing : Meanwhile, make the icing. Combine the sugar and flour in a large pan and gradually beat in the milk until you have a smooth paste.Stirring regularly, slowly bring to a boil, then cook, still stirring, for five to 10 minutes, until the mixture is the consistency of thick custard. Leave to cool completely before going on to the next step.
- Finish the icing :Beat a quarter of the butter into the cooled custard mixture until well incorporated, then add the rest with the vanilla and a good pinch of salt.Continue beating until the icing has a light, well-whipped texture (you can make the icing ahead of time, but bring it back to room temperature before use, so it’s easier to spread).
- Assemble the cake : Put one cake on a board or plate and spread the top with icing. Put the second cake on top and repeat, then do the same with the third cake, remembering to give yourself enough icing to cover the sides as well as the top. Decorate with the pecans, if using. The cake is best eaten as fresh as feasible, but if not serving immediately, store in a cool place until serving time.