Now its a popular flavor for everything fromcupcakestocookies.
It has its own characteristic red velvet flavor because of the tart buttermilk and vinegar.
Why is Red Velvet Cake so Red?
Simply Recipes / Cambrea Gordon
This reaction reveals the anthocyanins, a color compound found naturally in raw cocoa powder.
Nowadays, we intensify the red by using red food coloring.
I recommended using gel food coloring because it incorporates into the batter better and colors more efficiently.
Simply Recipes / Cambrea Gordon
It will differ every time.
Baking flat cake layers comes from a combination of the recipe and the pan youre using.
If the cake does dome, all is not lost.
Simply Recipes / Cambrea Gordon
Cream cheese frosting can sometimes be a little finicky.
Professional cake decorators make it look so easy, but they have thousands of hours of practice.
A few quick tips forhow to frost a cakecan set you up for success.
Simply Recipes / Cambrea Gordon
The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days.
Storage Instructions
Store the cake, covered, in the refrigerator for up to 4 days.
Grease two 8-inch round cake pans with butter.
Simply Recipes / Cambrea Gordon
Line the pans with parchment paper and grease the parchment.
Dust the bottom and sides of the pans with flour and tap out the excess.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
Simply Recipes / Cambrea Gordon
If you dont have a sifter, whisk the ingredients together instead.
Cake flour and cocoa powder tend to clump, and sifting helps ensure a smooth batter.
Measure the buttermilk in a liquid measuring cup or small bowl.
Simply Recipes / Cambrea Gordon
Add the vinegar, vanilla extract, and red food coloring and whisk to combine.
The mixture will have doubled or nearly tripled in volume.
Add the eggs, one at a time, beating until fully combined after each addition.
Simply Recipes / Cambrea Gordon
Scrape down the bottoms and sides of the bowl with a rubber spatula.
Add one third of the flour mixture into the butter mixture and mix on low speed until incorporated.
Pour in half of the buttermilk mixture and continue mixing on low speed just until combined.
Simply Recipes / Cambrea Gordon
Use a rubber spatula to scrape down the bowl in between additions to ensure the batter mixes evenly.
Divide the batter evenly between the two prepared cake pans.
The frosting will be much thicker than standard buttercream frosting.
Simply Recipes / Cambrea Gordon
If the frosting seems too soft, place it in the refrigerator for 10 minutes to stiffen.
Depending on your cake pans, the red velvet cake layers may have domed while baking.
Its not a problem if they have.
Simply Recipes / Cambrea Gordon
Use a large serrated knife to remove the domes.
Optionally, you’re able to save the trimmings to make crumbs to sprinkle on the cake.
Place one of the cake layers right-side-up on a large plate or a 10-inch cardboard cake round.
Simply Recipes / Cambrea Gordon
Check that the cake layers are centered and that the top of the cake is level.
Use the spatula to spread the frosting into a thin, even layer.
You should be able to see the cake through the frosting.
Simply Recipes / Cambrea Gordon
Place the cake in the refrigerator for 30 minutes for the frosting to set.
Cover and refrigerate the bowl of frosting.
Remove the cake and the bowl of frosting from the refrigerator.
Simply Recipes / Cambrea Gordon
Stir the frosting a few times until smooth.
Use the offset spatula or the back of a butter knife to smooth the sides.
Simply Recipes / Cambrea Gordon
Simply Recipes / Cambrea Gordon
Simply Recipes / Cambrea Gordon
Simply Recipes / Cambrea Gordon
