Indulge in the decadent richness of a classic Red Velvet Cake, a dessert that's as visually stunning as it is delicious. Its vibrant crimson hue, achieved through a subtle interplay of cocoa and acidic ingredients, creates a captivating first impression. The velvety texture, a result of careful creaming and the perfect balance of wet and dry ingredients, melts in your mouth, leaving a lingering chocolatey sweetness. This isn't just a cake; it's an experience, a testament to the artistry of baking. The intense flavor is perfectly complemented by a tangy cream cheese frosting, creating a symphony of taste that will leave you craving more.
This recipe simplifies the process of making this iconic treat, making it accessible even to novice bakers. Forget complicated techniques and lengthy instructions; we'll guide you through each step with clarity and precision. Ready to create your own masterpiece? Let's dive into the step-by-step instructions below and bake a Red Velvet Cake that will impress your loved ones and satisfy even the most discerning palate.
Tools Needed
- Mixing bowls
- Whisk
- Strainer
- Cake pan
- Parchment paper
- Oven
- Mixer
Ingredients
- All-purpose wheat flour: 440g
- Eggs (room temperature): 5
- Milk: 1 cup
- Melted butter or vegetable oil: 1 cup
- Baking soda: 1.5 tsp
- Lemon juice: 2 tsp
- Vinegar: 1 tbsp
- Salt: a pinch
- Vanilla extract: 2 tbsp
- Sugar: 1 cup
- Unsweetened cocoa powder: 3 tbsp
- Red food coloring (gel or paste)
- Philadelphia cream cheese: 200g
- Whipping cream (very cold): 1 cup
- Powdered sugar: 150g
- Walnuts (optional)
Step-by-Step Instructions
Step 1. Prepare the Red Velvet Batter
- Combine lemon juice and milk; let it rest. Beat eggs and sugar until fluffy (5-6 minutes).
- Gradually add melted butter and vanilla to the egg mixture.
- Sift flour, cocoa powder, and salt into a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing at low speed.
- Add the lemon juice-milk mixture and continue mixing at low speed.
- Combine baking soda and vinegar; add to the batter and mix until fully incorporated.
- Add red food coloring until desired color is achieved.
- Grease and flour a cake pan, line with parchment paper. Pour batter into the pan.
Step 2. Bake and Cool the Cake
- Bake in a preheated oven at 200°C (400°F), then reduce to 180°C (350°F) for approximately 60 minutes.
- Let the cake cool completely in the pan before removing.
- Once cooled, level the top of the cake.
- Cut the cake horizontally into two layers.
Step 3. Make and Apply the Frosting
- Beat cold whipping cream until stiff peaks form. Add powdered sugar and cream cheese; beat until smooth and creamy.
- Spread frosting between the cake layers and on top.
Step 4. Decorate and Serve
- Crumble the leftover cake top and sprinkle over the frosting.
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Tips
- Ensure eggs and butter are at room temperature for optimal results.
- Let the cake cool completely before frosting to prevent melting.
- Adding nuts is optional.
Nutrition
- N/A
FAQs
1. Can I use oil instead of butter in this Red Velvet Cake recipe?
While butter contributes to the best flavor and texture, you can substitute it with vegetable oil. The cake will be slightly less rich, but still delicious.
2. How far in advance can I make the Red Velvet Cake?
The cake layers can be baked 1-2 days ahead of time and stored airtight at room temperature. Frost the cake just before serving for the best texture.
3. What can I use as a substitute for buttermilk?
For every cup of buttermilk needed, you can mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
This easy Red Velvet Cake recipe is the perfect way to impress your loved ones this Valentine's Day (or any day!). The rich, moist cake and creamy frosting are a guaranteed crowd-pleaser, and the vibrant red color adds a festive touch. So grab your ingredients and get baking – enjoy!