Moist, soft red velvet cake with traditional cream cheese frosting is just enough to brighten up anybody’s day. Red velvet cake recipe are relatively new as far as the history of cake goes, but they combine the taste of a gooey chocolate cake and the red color of passion and love that makes them special for any occasion. Here is one of the most delicious authentic red velvet cake recipes from scratch that you can prepare at home.
Ingredients:
- Unsalted butter – 8 tablespoons (at room temperature)
- White sugar – 1 ½ cups
- Eggs (yolks and whites separated) – 2
- Unsweetened cocoa powder – 5 tablespoons
- Red food coloring (high quality) – 4 tablespoons
- Plain water – 2 tablespoons
- Vanilla essence – 1 teaspoon
- Fresh buttermilk – 1 cup (at room temperature)
- All-purpose flour – 2 ¼ cups
- Salt – 1 teaspoon
- Baking soda – 1 teaspoon
- Distilled white vinegar – 3 teaspoons
Preparation:
- Grease two 9-inch baking pans and set aside.
- Preheat the oven to 350F.
- Cream butter and sugar using an electric mixer until light and fluffy (the mix will increase in size slightly).
- Add the egg yolks to the mix and beat for about 2 minutes.
- Now add the egg white and beat until the mix is well incorporated.
- In a small glass bowl, mix the vanilla, cocoa powder and red food coloring, and add them to the above mix.
- Make sure that the color is mixed with all of the batter.
- Take half the buttermilk and add it to the colored mix.
- Beat on a low speed so that it mixes well with the other ingredients.
- Add half of the all-purpose flour and beat again for 2 minutes at a low speed.
- In a separate bowl, mix the leftover buttermilk and flour, add the paste to the mix, and beat at a fast speed.
- Add the baking soda and white distilled vinegar to the mix and beat it for another 2-3 minutes until you get a smooth mix.
- Tradition says that you use a wooden spoon (and we recommend it) to spoon the batter in the prepared cake tins.
- Bake the cake in the oven for 30-35 minutes. Check the center of the cake using a toothpick (if it comes out clean then the cake is done).
- Let the cake cool for at least 20 minutes before cutting it to serve or before decorating using your favorite frosting.
- You can also use the same cake batter to prepare cupcakes (makes about two dozen cupcakes). Bake the cupcakes for 20-25 minutes.
