Red-colored chocolate cakes and cupcakes are a favourite among everyone everywhere. They are moist in the middle and iced with delicious flavoured or plain cream cheese frosting that makes them a treat to look at and relish. This red velvet cake recipe can be served at birthday parties, dinner parties, tea parties and even at some cocktail parties as a dessert. Here is one of the simplest and quickest to prepare red velvet cake recipes from scratch.
What you'll need:
- Eight large tablespoons of unsalted butter at room temperature
- 1 1/2 cups of white sugar (packed)
- 2 large eggs
- Five tablespoons of unsweetened cocoa powder
- One (1) teaspoon of salt
- Four tablespoons of red food colouring (use only high-grade food coloring)
- One teaspoon of vanilla essence
- One cup of fresh buttermilk
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- Three teaspoons of white distilled vinegar
Method:
Mix the red food dye with approximately two (2) teaspoons of water and put it aside.
Grease two 9 inch cake baking tins or 24 cupcake pans (regular-sized) and place aside.
Preheat the oven to 350F.
In a deep mixing bowl, mix the butter and sugar, and beat them together using the paddle attachment of an electric mixer at a high speed until light and fluffy.
Add the eggs to the mix and beat for approx. 2-3 minutes till 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 to ensure the color is well incorporated.
Add 1/2 the buttermilk and 1/2 the all-purpose flour to the above mix and use an electric mixer on low speed to mix all of the ingredients well.
Now add the remainder of the buttermilk and flour to the mix and beat 'til you get a smooth batter.
Add the sodium bicarbonate and white distilled vinegar to the mix and beat for about 2 minutes at a very high speed. Make sure that there are no lumps in the batter.
Pour or spoon the batter in the prepared cake tins or cupcake pans.
Bake the cake in the pre-heated oven for 30-35 minutes (check by inserting a toothpick; if it comes out clean then the cake is done). Bake the cupcakes for twenty to twenty-five minutes.
Let the cake cool for at least fifteen to twenty minutes before taking it out of the pan.
You can serve the cake as it is, or decorate with some cream cheese frosting.
What you'll need:
- Eight large tablespoons of unsalted butter at room temperature
- 1 1/2 cups of white sugar (packed)
- 2 large eggs
- Five tablespoons of unsweetened cocoa powder
- One (1) teaspoon of salt
- Four tablespoons of red food colouring (use only high-grade food coloring)
- One teaspoon of vanilla essence
- One cup of fresh buttermilk
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- Three teaspoons of white distilled vinegar
Method:
Mix the red food dye with approximately two (2) teaspoons of water and put it aside.
Grease two 9 inch cake baking tins or 24 cupcake pans (regular-sized) and place aside.
Preheat the oven to 350F.
In a deep mixing bowl, mix the butter and sugar, and beat them together using the paddle attachment of an electric mixer at a high speed until light and fluffy.
Add the eggs to the mix and beat for approx. 2-3 minutes till 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 to ensure the color is well incorporated.
Add 1/2 the buttermilk and 1/2 the all-purpose flour to the above mix and use an electric mixer on low speed to mix all of the ingredients well.
Now add the remainder of the buttermilk and flour to the mix and beat 'til you get a smooth batter.
Add the sodium bicarbonate and white distilled vinegar to the mix and beat for about 2 minutes at a very high speed. Make sure that there are no lumps in the batter.
Pour or spoon the batter in the prepared cake tins or cupcake pans.
Bake the cake in the pre-heated oven for 30-35 minutes (check by inserting a toothpick; if it comes out clean then the cake is done). Bake the cupcakes for twenty to twenty-five minutes.
Let the cake cool for at least fifteen to twenty minutes before taking it out of the pan.
You can serve the cake as it is, or decorate with some cream cheese frosting.
About the Author:
About the Author: Anu is a devoted baker whose eastern influence allows her to create the most amazing cake recipes.Anu's extraordinary creations can be found on Cake Recipe Secrets.This week you'll find Anu's Red Velvet Cake recipe from scratch together with links to her other notable cake treats.
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