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Red Velvet Cake

Red Velvet Cake


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I lined two forms of cake with a removable ring with baking paper.

I used two trays to bake two countertops at the same time. So I cut each countertop in half.

Being a rather crumbly countertop, it would be quite difficult to slice if we made a single countertop.

I mixed the flour in a bowl with the baking powder and salt.

In another bowl I mixed the cream with cocoa, vanilla and dye.

I also put the yogurt separately, and I mixed the baking soda with the lemon juice in the yogurt.

I mixed the soft butter with the oil and sugar until the sugar melted.

Over the butter cream I added eggs one by one, mixing well after each one.

After the eggs were incorporated, I put the cream with the dye.

At the end, I incorporated flour and yogurt in several portions, starting and ending with flour.

I divided the composition into two trays and put it in the oven for 40 minutes.

The first 20 minutes I left the temperature at 200 degrees, then I reduced it to 180 degrees.

It is useful to check with the toothpick when the worktop is baked, if you leave it too long it will dry too hard.

I let the countertops cool, then put them in the fridge to cut more easily.

While the countertops were cooling, I made the cream.

I hydrated the gelatin with a little cold water.

I mixed the cream with a tablespoon of powdered sugar.

If necessary, you can add whipped cream hardener.

I mixed the Mascarpone cream with the 2 tablespoons of powdered sugar.

I heated the gelatin in the microwave (Be careful, it does NOT boil !!!) and I put it over the mascarpone, then I poured the lemon juice and I incorporated the whipped cream.

I cut the two countertops in half, thus obtaining 4 countertops.

Don't throw the fallen crumbs because you can decorate the cake with them. I even made crumbs to be enough.

I put the cream on each countertop, covered it with cream and outside, then sprinkled crumbs on the countertop.

I left it in the fridge overnight.

Have fun !!!



Many cake mixes call for adding vegetable oil, water and eggs to dry ingredients. For a richer flavor, substitute equal quantities of melted butter for the oil. Adding an extra egg is one way to add density. Substitute the water with equal parts milk, or in the case of red velvet cake, buttermilk. Or substitute half parts water and half parts sour cream. For a rich consistency, make sure to incorporate these ingredients evenly into the batter, ideally using an electric mixer. Additional dairy products can mute the flavor of chocolate.

Cook & # 39s Illustrated recommends slightly under-baking chocolate cakes for a rich consistency and vibrant flavor. Don't over mix and invest in an oven thermometer. If a toothpick or taste tester inserted in the center of the cake comes out with moist crumbs, remove the cake from the oven and place the pan on a wire cooling rack for about 10 minutes. A generously buttered pan is your best friend when it’s time to flip the cake.


How To Make The BEST Red Velvet Cake

  1. Be sure to generously grease your pans (with shortening) and give them a light dusting of flour. This will ensure that the cake doesn't stick to the pan.
  2. Use plain prepared coffee. Yep just brew up a cup of coffee. No need to add sugar or cream. I normally use a light or medium roast Alternatively, you can use hot water but & # 8230coffee is so much better.

Helpful Red Velvet Cake Supplies

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LOOKING FOR RED VELVET CUPCAKES? Check them out here!


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Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one!

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Recipe Summary

  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces red food coloring
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ cup shortening
  • 1 ½ cups white sugar
  • 2 eggs
  • 2 ½ cups all-purpose flour, sifted
  • 1 ½ teaspoons baking soda
  • 1 teaspoon white vinegar
  • 1 cup milk
  • 5 tablespoons all-purpose flour
  • 1 cup white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.

Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.

To beat into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.


Thanks for PINNING!

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one!

If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. FOLLOW Saving Room for Dessert on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates.


BEST Southern Red Velvet Cake Recipe

There is something so elegant about a red velvet cake. Maybe it's the name or that beautiful, bold red color. Or maybe it & # 8217s the delicate crumb and lightly chocolatey flavor with a tad bit of tang from the buttermilk.

Whatever it is, I & # 8217m totally present for all things RED VELVET. Red Velvet Pound Cake anyone ??

I & # 8217ve been getting a lot of requests for red velvet cake. Being from the south my recipe options were endless. I swear everybody in my family has their way of making red velvet cake and to them, it is the best !!

Hooooowever, I still knew that the perfect red velvet cake was still out there somewhere.

I have been on the search for the best homemade red velvet cake recipe for a while now actually. I wanted one that was easy, super moist, melt-in-your-mouth soft with that signature light chocolatey buttermilk red velvet flavor.

I & # 8217ve tried a few recipes that were & # 8230OK. Nothing that really blew my heels off though. Until I played around with merging three recipes (God I love chemistry when it cooperates) and out came THE MASTERPIECE. Or at least we think so in my house!

This red velvet cake recipe is SUPERB. And it passes the stick to the back of the fork test like a champ!

Adding a bit of coffee to the batter isn & # 8217t & # 8220traditional & # 8221 for red velvet cakes but it adds another layer of flavor and really hypes up the chocolatey taste to perfection. Not to mention the extra liquid makes this cake do doggone soft so don & # 8217t skip it!

Even if you have to run to Mickey D & # 8217s or the gas station to get a cup of coffee! I prefer flavored coffee. When I make this cake for people I always use vanilla biscotti or chocolate-flavored coffee. But plain will do just fine too.

Oh and don & # 8217t worry, you can & # 8217t taste the coffee.



Comments:

  1. Rainhard

    What words ... great, the excellent sentence

  2. Mogore

    You are absolutely right. There is something in this and I think this is a very great idea. I completely agree with you.

  3. Jourdan

    It is the excellent variant

  4. JoJobar

    It's the entertaining piece



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