Combine gorgeous Valentine's Day red with a delicious cake and you have Red Velvet Cake! Here you will find everything you need to make one for yourself.
Are you going to give homemade gifts this Valentine’s Day? If so, you might want to consider a baked homemade gift, especially for those people you happen to know that have a sweet tooth to satisfy! On the other hand, if you had been considering giving homemade gifts for Valentine’s Day, but were unsure of what exactly to make, this recipe will be a great help!
Have you ever made red velvet cake? If not, then this is the perfect baking theme for your homemade Valentine’s Day gifts!
Why not make some red velvet cupcakes this year? It’s the holiday of red, pink and hearts, after all! Therefore, it seems there is no better cake for Valentine’s Day than red velvet!
Try this red velvet recipe, let me know what you think and have a Happy Valentine’s Day!
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How to Make Red Velvet Cake
- 3 large eggs
- 1 tsp. vanilla
- 1 c. buttermilk
- 3 tbsp. cocoa
- 2 oz. red food coloring
- 3 tbsp. warm water
- 2 ½ c. cake flour
- 1 ½ tsp. baking powder
- 2 c. sugar
- ½ tsp. salt
- ¾ c. butter softened
- 1 tsp. baking soda
- 1 tbsp. white vinegar
- Preheat oven to 350 F. Start by lightly whisking together the eggs, vanilla, and ¼ of the buttermilk in a medium bowl.
- In a small bowl stir cocoa powder, warm water, and food coloring into a smooth paste (until there are no lumps of cocoa left).
- In your large mixing bowl sift together flour, salt, and baking powder. Add the sugar. On the low setting of your mixer mix these dry ingredients for 30 seconds to combine.
- Add in the remaining buttermilk and butter and mix first on low, then on high speed. Stop in between to scrape down sides of the bowl. Now, add in the cocoa paste and continue mixing until fully combined.
- It's time to add the egg mixture. At this point it is important not to over-mix the batter. Pour ⅓ of the eggy fluid into the mixing bowl and beat for only 20 seconds on medium speed. Repeat in the same manner for the next two additions.
- I find the last part most exciting. No other cake has such an element of suspense at the end. Almost makes you feel like you are back in high-school chem lab. You have to wait with this step right until you are ready to put your cake(s) into the oven. Since everything has to go quickly I have no pictures, but I know you will do just fine. Pour the vinegar into a small bowl. Add the baking soda and give it a quick stir. Be amazed by the bubbling and fizzing. (If that is not happening something is wrong. Your baking soda may be too old, or the liquid wasn't actually vinegar. Sounds silly, but I had that actually happen to me once.) Your amazement can't last too long, as you have to proceed quickly to fold the fizzing baking soda mix into the batter. I love the look of this deep red battery goodness.
- Pour the batter into your prepared pans and bake for 25-30 minutes (15-20 for cupcakes). Cool cake layers in pans for 10 minutes then invert on wire rack to cool fully. Let cupcakes cool in pan for 5 min. then transfer to wire rack.
Although, this might be a more involved cake, your efforts will be rewarded with a beautiful, delicious and moist cake.
Or cupcakes. Enjoy!
Homemade red velvet cake can last for about 3-4 days when stored properly in an airtight container at room temperature or in the refrigerator.
Red velvet cake has a chocolate flavor, but it is not simply a chocolate cake. The addition of buttermilk, vinegar, and a small amount of cocoa powder gives red velvet cake its unique flavor and texture, setting it apart from a traditional chocolate cake.
Red velvet cake batter typically includes ingredients such as flour, cocoa powder, buttermilk, eggs, butter, sugar, vanilla extract, red food coloring, and a small amount of vinegar to help enhance the color and flavor.
Red velvet cake is commonly frosted with a cream cheese frosting. This frosting is typically made from cream cheese, butter, powdered sugar, and vanilla extract, creating a tangy and sweet complement to the cake.
For red velvet cake, it's best to use natural, non-alkalized cocoa powder. This type of cocoa powder contributes to the cake's distinctive flavor and helps maintain the desired red color.
Red velvet cake's unique and appealing taste comes from the combination of buttermilk, cocoa, and a small amount of vinegar. These ingredients work together to create a subtle tanginess and a moist, tender crumb that sets it apart from other cakes.
The main difference between red velvet cake and blue velvet cake lies in the food coloring used. While red velvet cake features red food coloring, blue velvet cake uses blue food coloring. The rest of the ingredients and preparation are generally similar, resulting in cakes with different hues but similar flavors and textures.