Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk.
Red velvet cake is the queen of all layer cakes. The “I can’t quite put my finger on the flavor” cake. It’s the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. She’s tall, dramatic, and completely covered in silky cream cheese frosting. This is my best red velvet cake.
Red velvet is:
- Mild cocoa flavor
- Tangy buttermilk
- Sweet vanilla
- Very buttery
These 4 flavors are essential to the perfect red velvet layer cake. It’s dense and soft with a moist and velvety crumb. However, the absolute best part about red velvet cake is the cream cheese frosting.
Ingredients :
- Flour 125gm
- Salt – ¼ teaspoon
- Oil ¼ cup+ 1teaspoon Butter
- Luke Warm Milk 70 ml
- Curd ½ cup
- Powdered sugar 100 gm
- Baking soda – ½ teaspoon
- Baking powder – 1 teaspoon
- Vanilla essence – 1 teaspoon
- Vinegar – 1 teaspoon
- Cocoa powder – ½ teaspoon
- Red Color – ½ teaspoon
- Whipping Cream 1cup
- Cream Cheese – 4 tablespoon
- Water – ½ cup For soaking
Method:
- Preheat the oven at 180 degrees for 10 mins.
- Take milk, add vinegar and let it curdle.
- Take a bowl, add sugar, curd, vanilla essence and oil mix well.
- Add flour, baking powder, baking soda, salt, cocoa powder and mix well.
- Add red food colour.
- Now add curdled milk and make a smooth batter.
- Bake it at 180 degrees for 35 minutes.
Method for Frosting:
- Whip whipping cream till stiff peak
- Add 3 tbsp of cream cheese.
- Mix well
- Now frost your cake with this cream by layering the cake.
