And why mix it with bkng soda before adding to batter at the end? Red Velvet Cake is an interesting beast. Red Velvet Cake is a rich, lightly chocolated cake that is bright red. Quite a few people seem convinced that an older form of the recipe called for beets instead of food coloring. Kind of like a carrot cake, but with beets and chocolate.
Like anthocyanins , the pigment in blueberries, betain changes to more of a blue-ish color in an alkaline environment. This means that if you mix in a baking powder or baking soda into a beet-filled cake, it will be less Red Velvet than Blue Velvet, which is great for shoes but not as good for cake.
Egg foams have relatively tough, protein enriched structure to help it stand up to a cake batter, and even egg foams are delicate critters. Modern dyes for cooking are reasonably resistant to little changes in pH. What a wonderful Valentine's gift for my DH. Due to weigh concerns and a milk intolerance I had switch up the recipe ever so slightly. Already a subscriber? Log in. Hi Shiran I am planning to make this cake this week and am hoping for a four tier red velvet cake should I double the recipe Thanks a lot Tom.
I was just wondering if it was possible to make this into a vanilla cake recipe by not using the cocoa, vinegar, and buttermilk? And then replacing the buttermilk with just normal milk? I just loved the texture so much I wanted to make it in a vanilla version!!
This recipe is freaking awesome! I baked it as written and then a second time with cake flour instead of all purpose flour. So so moist and fabulous flavor and a crowd favorite. Like seriously I was told multiple times by people that this is the best cake they ever had and they wanted my number to buy a cake from me in the future haha! For the frosting, I accidentally doubled the amount of powdered sugar and it ended up being perfect in taste and for piping.
I finally baked this cake this weekend, after fantasizing about it for months It turned out so great, really moist and fluffy and rich. BTW, I did use cake flour since I had a package that was going to reach its expiration date soon. Hi, I want to try and make red velvet cake, tomorrow, for a friends 50th birthday. As I no red velvet is her favourite cake. As you said it had to be kept in fridge for 5 days?? If I wanted to make this as three layer cake using 6 inch pans how would I adjust the measurements?
You can use a hand mixer, or just whisk the ingredients vigorously using a hand-whisk this will take longer. I have corn flour and all purpose flour.
Is the corn starch necessary? I have a pre mixture of red velvet ….. So could you instruct me how to make a red velvet cake with the use of that. Hi Shiran, for the very first time I baked a cake using your recipe red velvet cake. I was anxious really but I followed the steps. It came out amazing. My husband loved it as it was his birthday. Thank you so much.
Hi I was wondering, for the cream cheese frosting, will there be enough to decorate? I plan on making floral decorations, so will the recipe for the cream cheese frosting yield enough? If you want to decorate the cake, you can make a bit more of the frosting just to be on the safe side.
Thank you so much for this feedback! I like to use the two separately to control the amount of salt in the recipe. About to try and make this recipe. In NZ we have cornflour, is this the same as cornstarch where you come from?
Hi Alycia. What do you line the pans with? I saw in your video, you were lining the pans with butter I think before putting on the parchment paper. Hi Shiran. I followed the recipe perfectly but the cake turned brown after baking. Any idea how I can get a red cake? Hi Shiran, tried out your recipe today and it came out so perfect. Thanks so much for sharing. Your recipe and procedure is well detailed and easily understandable. Greetings from Nigeria. Hi there I want to bake this as a 3 layer 6 inch cake.
As I would be making it as a 3 layer cake instead of 2, do you think this batter amount would be fine or would need reducing? If you think it needs reducing then will use the link you provided in previous comments. Thanks so much. It depends on how tall you want the cake to be. Just be careful not to overfill the pans with batter. Do you bring the eggs, buttermilk, and butter to room temp? I was only able to get spreadable cream cheese, luckily after scouring the internet I found a tutorial that gave good instructions for making a frosting using that.
The problem with cream cheese is the amount of liquids that hurt the emulsification and make the frosting too runny. Hi I just wanted to know if it was possible to make a red Velvet cake without cocoa powder, cause I was about to start trying the recipe and thought I had no cocoa powder left. But fortunately I had some. Hello Shiran, This recipe looks so delicious and I really want to try it, however in my country it is difficult to find buttermilk.
Can I prepare it in my house or substitute it for any other ingredient? Hey there. Hi Shiran, If i substitute the all purpose flour with self-raising flour, should i still add cornstarch to the ingredients? Thank you for well-explained recipe and video. Hi Aiza. And the frosting was just perfect, thank you so much.
Can this repice be used for cupcakes and how many is it going to yield? Morisade, With love from Nigeria. You can also use this recipe instead. I want to use cake flour for baking this cake my question is that does all the other ingredients remain at the same measurement when using the 3 cups of cake flour with this recipe.
Hi Janell, you can use the same amount of batter that this recipe yields and divide it between 3 pans instead of 2. Very moist, delicious and everyone loved it. I used a cream cheese frosting that is more suited to UK Philadelphia. Any idea why this might have happened? I trimmed the sides and it was good to go.
Hi Sharon, sorry to hear that you had some technical issues! How much food coloring for a pretty pale blue color? Also, how much for a rich blue color?
Hi Emily, I have never tried this before, but from what I know a combination of royal blue and violet food colorings work well.
I recommend checking out some other recipes to get the exact amounts. I tried out this Tempting red velvet cake with the above recipe. The cake was very softy and delectable. Thank you.
What do you think would happen if I used pink gel food coloring instead of red? If you just want the flavor of the cake, you can omit the food coloring and enjoy it even without food coloring. So I have been reading for days and days and there seems to be so many versions of red velvet cakes out there. Can I ask if you tried this recipe with baking powder and if that made a difference?
Also did you try the baking soda and vinegar mixture at the end and did that make a difference? I have come up with 4 variations that I will be trying over the next couple of days but I was wondering if you had any advice on this?
Hi Naheeda, I have tried many red velvet cake recipes over the years and this has always been my favorite. Amazing recipe, I have never used oil and butter together to, but I would love to give a try to it. Hey, Thanks for writing this kinda content. I made red velvet cake using this recipe…. OMG my customer loved it…. I felt like crying because it was really good….. Thank you for sharing, you are my hero…. Jump to Recipe. YIELD : 8 or 9 inch cake.
Cream Cheese Frosting:. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, minutes.
Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled, that's ok. Add eggs, one at a time, mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring, until desired color is reached.
With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix. Divide batter evenly between pans. Bake for minutes or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack. To make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, minutes.
This means that if you mix in a baking powder or baking soda into a beet-filled cake, it will be less Red Velvet than Blue Velvet, which is great for shoes but not as good for cake.
Originally, red velvet cake was made with buttermilk, vinegar, and cocoa powder. The chemical reaction that takes place between the cocoa powder, the buttermilk, and the vinegar is the reason. This is because the cocoa powder contains an ingredient known as anthocyanin. Preheat oven to degrees. In a large bowl, mix together all-purpose flour, cocoa powder, salt and baking soda.
All of the dry ingredients. Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor.
But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.
The bubbles fluffed up the cake, making it light and smooth. The vinegar and buttermilk didn't just react with the baking soda. They also reacted with the cake's cocoa. Cocoa powder traditionally has anthocyanins; these are compounds that are also found in foods like red cabbage which also features in many elementary school science projects. Red cabbage leaves can be used as pH indicators, getting redder in the presence of strong acids.
It's the anthocyanins that change color in the cabbage, and they do the same in the cocoa, giving it a red finish. But not anymore.
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