![]() In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Then, line the bottom of the pan with a round piece of parchment paper. Prepare your cake pans and preheat the oven. Preheat the oven to 350☏/180☌ and grease two 8-inch or 9-inch cake pans that are at least 2-inches high.Start by making the cake and while it bakes, you can make the cream cheese frosting. I use a classic cream cheese frosting for this red velvet cake. Vinegar: I use apple cider vinegar, but any white vinegar would work, like the ones you use for a salad dressing. To enjoy both worlds I use some butter for flavor, and oil for the fluffiest texture and extra moist cake. But once I started using oil (after I saw that Southern recipes use only oil, and I got curious), I realized my cake was less dry. Oil or butter? The first cakes I tried were only with butter, because, well, I love butter. Both Dutch-process or natural cocoa powder work here. Some recipes use 3 tablespoons or more for a bit more chocolatey flavor, but in this case, I like to stick to the classic. If you don’t use it, the cake will have a dark reddish-brown color (but will still taste equally delicious, so feel free to omit if you don’t want to use it).Ĭocoa powder: I use 2 tablespoons in my recipe, which is just right to get the color and flavor that I look for. Red food coloring: The food coloring is what makes red velvet cake red. However, you can substitute 3 cups of cake flour for both the all-purpose flour and cornstarch if you prefer to use it instead. I use a combination of all purpose flour and cornstarch, so the cake turns out tender and delicious. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.All-purpose flour or cake flour? Although cake flour is usually used for classic red velvet recipes to make it light, I wanted to stick to all-purpose flour in my recipe so that everyone can make it. When measuring flour, we spoon it into a dry measuring cup and level off excess. Spread the remaining frosting over the top and sides of the cake, swirling decoratively. Refrigerate until ready to serve. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set. Spread the top with 1 1/2 cups of the frosting. Place the remaining cake, domed-side up, on top. Spread 1 1/2 cups of the frosting evenly over the top. To assemble the cake: Place one cake, domed-side down, on a platter. Reduce the speed to low and gradually mix in the confectioners' sugar. Once all the sugar has been added, increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes. Let the cakes cool in their pans on a wire rack for 30 minutes, then turn them out onto the rack to cool completely.įor the frosting: Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment on high speed (or a large bowl if using a hand mixer) until smooth, about 1 minute. Scrape the batter evenly into the prepared pans.īake until the cakes are slightly puffed, and a toothpick comes out clean when inserted in the centers, 20 to 25 minutes. Reduce the speed to low. Add the dry ingredients in 3 additions, alternating with the wet ingredients, beginning and ending with the dry ingredients mix until smooth. With the mixer still running, slowly add the eggs one at a time until fully incorporated. Whisk together the buttermilk, food coloring and vanilla in a second medium bowl.īeat the granulated sugar, brown sugar and butter in a stand mixer with the paddle attachment (or a large bowl if using an electric hand mixer) on medium-high speed until very light in color and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. ![]() Whisk together the flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Line the bottoms with parchment paper rounds and lightly coat the paper with nonstick spray. For the cake: Position a rack in the center of the oven and preheat to 375 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. ![]()
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