Red-colored chocolate cakes and cupcakes are a fave among people everywhere. These cakes are moist in the centre and iced with exquisite flavored or plain cream cheese frosting that makes them a treat to admire and enjoy. This red velvet cake recipe can be enjoyed at dinner parties, tea parties, birthday parties and even at some cocktail parties as a dessert. Below is one of the simplest and easiest to prepare red velvet cake recipes from scratch.
What you’ll need:
– Eight large tablespoons of unsalted butter at room temperature
– One and a half (1 1/2) cups of packed white sugar
– 2 large eggs
– 5 tablespoons of unsweetened cocoa powder
– One (1) teaspoon of salt
– Four (4) tablespoons of red food coloring (use only top grade food coloring)
– One (1) teaspoon of vanilla essence
– One (1) cup of buttermilk (use fresh)
– Two and a quarter (2 1/4) cups of all-purpose flour
– One teaspoon of sodium bicarbonate
– Three teaspoons of white distilled vinegar
Mix the red food colouring with approximately 2 teaspoons of water and put it to one side.
Grease two 9 in. cake baking tins or 24 cupcake pans (regular-sized) and set aside.
Pre-heat the oven to 350 degrees F.
In a deep mixer bowl, mix the butter and sugar, and beat the two together using the paddle attachment of an electric mixer at a high speed till light and fluffy.
Add the eggs to the mix and beat for about two (2) to three (3) minutes until the ingredients are well incorporated.
In a small mixing bowl, mix the cocoa powder, red food dye and salt.
Add this mix to the batter and mix everything using a wooden spoon so that the color is well incorporated.
Add half (1/2) the buttermilk and 1/2 the all-purpose flour to the above mix and use a mixer on low speed to mix the ingredients well.
Now add the remaining buttermilk and flour to the mix and beat till you get a smooth batter.
Add the baking soda and white distilled vinegar to the mix and beat for approximately two minutes at very high speed. Ensure that there aren’t any lumps in batter.
Pour or spoon the batter in the prepared baking cake tins or cupcake pans.
Bake the cake in the preheated oven for 30-35 minutes (check by inserting a thin skewer; if it comes out clean then your cake is ready). Bake the cupcakes for twenty (20) to twenty-five (25) minutes.
Let the cake cool for at least 15-20 minutes before taking it out of the tin.
You can serve the cake as it is, or top with some cream cheese frosting.
About the Author: Anu is a keen baker whose eastern influence enables her to create the most fantastic cake recipes.Anu’s inspired creations are found on Cake Recipe Secrets.This week you can find Anu’s Red Velvet Cake recipe from scratch along with links to her other noteworthy cake treats.