Homemade red velvet cake recipe

Nobody will prevent oneself from having deserts, regardless of mood. Desserts are the best to rejoice and forget about bad mood, desserts are the best. Desserts will spice up everybody’s mood, so if you’d like desserts and you can’t get your preference home, why not cook it at home. The recipe for a soft, fluffy, moist red velvet cake is shared in this article. Red Velvet Cake could sound tough, but in fact it’s not if you follow the ingredients beforehand.

In this article, I will be sharing my tried and trusted recipe for baking a homemade red velvet cake at a lightning speed.

So, lets begin now

Time to Cook – 35 minutes

Time to schedule – 20 minutes

55 minutes Average Time

Elements

You’ll need to bake a cake

  • All deliberate flour 3 cups • (maida)
  • 3 granular sugar cups
  • 1⁄2 taste of maize starch
  • Unsweetened powder 1⁄2 cup of cocoa.
  • 1 baked soda tablespoon
  • Baking powder • 1 1/2 tea cubicle.
  • 1 1⁄2 salt tea cubicle
  • 1 teaspoon essence vanilla.
  • 1 tartar white vinegar distilled
  • Red food coloring 2 tbsp.
  • 1 1⁄2 cup of milk butter

1⁄2 tablespoon of herbal oil.

  • Hot water: 1 1⁄4 cup

You’ll need to Ice

  • 1 cup of butter not rigidized;
  • Stiffening of 16 ounces of cream cheese
  • 1 tea cubicle essence vanilla
  • 4 cups of sugar crushed

Directions

  1. Heat the fireplace to 350°C. Butter and sprinkle it with the meal and tap the excess of the three 9-inch cake.
  2. In a mixer add baking soda, baking  powder, sugar, maize starch, cocoa flour and salt at low level.
  3. Add hot water, grease, vanilla eggs, vinegar, buttermilk, and coloring the red food to a medium speed.
  4. Bake and search with a toothpick for about 30-35 minutes.
  5. Cool 15-20 minutes, then placed the cake onto the racks to let it cool off before frosting.
  6. Take a big cup, beat the compound cheese and butter until they are moist. To ice. For optimal results, use a stand mixer.
  7. Attach the extract of vanilla and beat until mixed. Beat with 1 cup at a time in the powdered sugar until the frost is flat.
  8. Collect and frost the cooled cake completely.

And your cake is ready to be served. For a brighter red color, you can decrease the amount of cocoa powder to ¼ cup.

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