Recipe: Delicious Red velvet cake II

Red velvet cake II. Reviews for: Photos of Red Velvet Cake II. Add red food coloring to batter, if desired. Red velvet cake is a subtle chocolate cake flavored with buttermilk and vinegar then enhanced in color with red food coloring.

Some of you asked me about different flavors that could be added to the batter, so I. Photo about Fresh from the oven, double layer red velvet cake ready to be decorate. Red Velvet experienced an explosion of popularity in the last few years. You can cook Red velvet cake II using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Red velvet cake II

1. You need 2 cups of flour.
2. It's 1 2/3 cups of sugar.
3. You need 3 of medium eggs.
4. Prepare 1 tablespoon of vanilla.
5. Prepare 2 teaspoon of vinegar.
6. You need 1 teaspoon of salt.
7. It's 1 cup of buttermilk.
8. You need 3/4 cup of oil.
9. You need 1/4 cup of melted butter.
10. It's 3 tablespoons of cocoa powder.
11. You need 1 tablespoon of red food color.
12. Prepare 1 teaspoon of baking soda.
13. You need 1 teaspoon of strawberry flavor.

Besides the namesake cake, Red Velvet is Food Rations During World War II When items ideal for baking (specifically sugar and butter) were rationed during World War II, some bakers began adding beets or beet juice to their cakes. This classic red velvet layer cake recipe is moist, tender, and delicious! It's frosted with the best cream cheese frosting, and is irresistable! Red velvet cake…it has eluded me for so long!!

Red velvet cake II step by step

1. Sift together the flour cocoa powder, baking soda in bowl then add the sugar..
2. In another bowl, add the eggs, melted butter, oil, buttermilk and whisk..
3. Add the wet ingredients over the dry ingredients and gently fold(do not over mix)..
4. Add a teaspoon of strawberry flavor and 1 tablespoon red color and mix.
5. Line your baking pan with parchment paper and pour the batter. Gently tap the pan on the counter to remove air bubbles.
6. Bake in a preheated oven at 180 degrees for 30-35 minutes (do over mix else you’ll end up with dry cake) no matter how much softeners you put inside the cake.
7. Your cake is ready.

You've been asking me to share my favorite red velvet layer cake recipe, and I've wanted to. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Modern red velvet cakes are made scarlet with red food dye. Its historical mahogany hue may have been the result of unprocessed cocoa, beet sugar, or Times and trends have continued to dictate the cake's coloring.