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Recipe For Red Velvet Cake From Scratch

Recipe For Red Velvet Cake From Scratch

If you love red velvet cake, this recipe is easy to make and from scratch. Red velvet cake tastes like mild and fine cocoa with a slightly tart edge. The cream cheese frosting is the most forward flavor. This is also a juneteenth holiday recipe that you can make every year.

cake ingredients (wet)

• 2 eggs, at room temperature

• 1 ½ cups vegetable oil or 1 stick of butter

• 1 cup buttermilk, at room temperature
• 3 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 1-ounce red food coloring

cake ingredients (dry)

• 2 ½ cups all-purpose flour
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 ½ cups granulated sugar or 1 1/2 cup Splenda


• 16 1/2 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 8 cups powdered sugar
• 1 tablespoon whole milk
• 2 teaspoons vanilla extract

1. Preheat the broiler to 325°F. Shower two 9-inch cake containers with a baking splash, or oil and flour them. 

2. In an enormous blending bowl, consolidate the flour, cocoa powder, salt, and baking pop and filter or whisk together. 

3. In a medium bowl, air out the eggs and beat them with a whisk. Pour the sugar, oil, buttermilk, and vanilla into the bowl, and blend utilizing a handheld blender on low speed until everything is overall quite smooth. 

4. Gradually join the wet fixings with the dry fixings in the huge bowl. Make certain to blend at a low speed! When everything is recently joined, change from blending the cake hitter with the handheld blender to collapsing it utilizing a spatula. Then, add the vinegar and red food shading. Crease until the cake player is all red and there are no streaks. 

5. Pour an equivalent measure of cake player into each cake container. Shake and tap the skillet to deliver any air bubbles, then, at that point, let sit for 5 minutes. Heat the cakes for 25-30 minutes. Eliminate the cakes from the cake skillet and put them on cooling racks. 

6. While the cakes are cooling, make the frosting. In an enormous bowl, consolidate the cream cheddar and margarine. Cream the two fixings together utilizing a handheld blender, then leisurely include the powdered sugar 1 cup at a time. Include the milk and vanilla, and blend until the icing is overall quite rich. When the cakes are totally cool, glaze them.


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