Professional Baker Teaches You How To Make RED VELVET CAKE!
Anna shows you how to make a delicious red velvet cake. Added recipe ingredients and baking instructions below. This recipe makes a 2-layer, 8-inch cake
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Ingredients for Red Velvet Cake
⅔ cup (140 g) unsalted butter, at room temperature
2 cup (400 g) sugar
2 large large eggs, at room temperature
2 tsp (10 ml) vanilla extract
2 ½ cup (375 g) all-purpose flour
¼ cup (32 g) regular cocoa powder (not Dutch process)
1 tsp (3 g) baking soda
½ tsp (2 g) baking powder
¼ tsp (1 g) salt
1 ½ cup (375 g) buttermilk, at room temperature
1 ½ (22 ml) Tbsp white vinegar
1 tsp red food colouring paste (preferred over liquid colour)*
Ingredients for Frosting
1 cup (225 g) unsalted butter, at room temperature
1 ½ pkg (12-oz or 340 g)) cream cheese, at room temperature
4 cup (520 g) icing sugar, sifted
1 ½ tsp (7 ml) vanilla extract
Directions - Cake
1. Preheat the oven to 350ºF (175 C). Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well.
2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla.
3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level.
4. Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely.
Frosting
1. For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla.
2. To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve.
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WORLD????FAMOUS RED VELVET CAKE????#EricandTeresa #RedVelvetCake #RedVelvetCakeRecipe
Hello ???? Guys! This Red Velvet Cake is moist, fluffy and delicious ????, the butter cream cheese frosting is the perfect match for this cake. I also added chopped pecans on top to really make each bite have a crunch. Red Velvet cake ???? is loved ???? by cake ???? lovers all across the world ???? and this Red Velvet cake recipe is very easy to make by anyone. Thanks for watching and Subscribing and I hope ???????? you all try and make you a delicious ???? moist Red Velvet Cake ????! Now, Let The Journey Continue..
~EricandTeresa ????❤️
????Red Velvet Cake Recipe
2 Large Eggs
1 1/2 Cups of Vegetable Oil
1 Tsp of Vinegar
1 Tsp of Vanilla Extract
1 Cup of Butter Milk
1 1/2 Cups of Dixie Crystal Sugar
1/4 Cup of Red Food Coloring
2 1/2 Cups of White Lily All-Purpose Flour
1/2 Tbsp of Hershey’s Cocoa Powder
1 Tsp of Himalayan Salt
2 Tsp of Baking Soda
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Original Red velvet cake Recipe | easy and tasty red velvet cake | simple designing
Cream cheese
-----------------------
milk - 1 liter (2 packet)
vinegar - 3 tbspn
Cake ingredients
---------------------------
Maida - 1 cup ( flour)
baking powder - 1 tspn
baking soda - 1/2 tspn
cocoa powder - 1 tspn
butter milk ( 1/2 cup milk + 1 tbspn vinegar)
Butter- 50g
powdered sugar - 1 cup
vanilla essence - 1/2 tspn
egg - 4
red colour - 2 tbspn
wiping cream
I can't believe how SOFT this RED VELVET CUPCAKE recipe is!
RECIPE (cups/gram measurements):
SHOP:
Get ready for the softest red velvet cupcakes you will ever have! These cupcakes are so moist, bursting with flavour, and are topped with the most incredible cream cheese frosting. You won't be able to stop eating them!!
INGREDIENTS:
Red Velvet Cupcakes
- 1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
- 1½ tbsp (9 g) cornflour - also known as cornstarch
- 1½ tbsp (7 g) cocoa powder - unsweetened
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt - omit if using salted butter
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola
- 1 cup (200 g) white sugar
- 2 large eggs - room temperature
- ½ tbsp vanilla essence/extract
- ¾ tsp white vinegar
- 1¾ tbsp red liquid food colour
- ⅓ cup buttermilk - room temperature
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- ½ cup (112 g) unsalted butter - room temperature
- 2¼ cups (285 g) icing sugar - also known as confectioners/powdered sugar
- ¾ cup (168 g) cream cheese - cold, firm type (see note 2)
- ¾ tsp vanilla essence/extract
- ¾ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Red Velvet Cake With Ermine Frosting / Boiled Milk Frosting
Ermine frosting, also known as boiled-milk frosting or flour frosting, is a light and creamy frosting traditionally used for red velvet cake but can be used on any cake or cupcake. Its unique characteristic comes from the process of cooking flour and sugar with milk to create a sweet, thick roux, which is then beaten into butter.
The name ermine frosting is thought to have come from the frosting's similarity in appearance to the white, velvety fur of an ermine, a type of weasel.
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Red Velvet Cake:
100g All Purpose Flour
10 Cocoa Powder
3g Salt
5 Egg Yolks
65g Milk
50g Oil
2g Instant coffee (optional)
1/2 tsp. Vanilla Essence
1 tbsp.Red Food Colouring
5 Egg Whites
120g Sugar
1 tsp. Vinegar (optional)
Ermine Frosting
150g Sugar
90g All Purpose Flour
3g Salt
480g Milk
1 tsp. Vanilla Essence
500g Unsalted Butter
Here's a chart that includes measurements for both commonly used dry and liquid baking ingredients, with their measurements in grams, cups, and ounces.
Baking Lessons
Understanding Different Types Of Flour
Beginner’s Guide Guide To Baking With Yeast
Baking Powder And Baking Soda
Red Velvet Cake with Ermine Icing | NYT Cooking
This red velvet cake is similar to the one that started the craze in the 1940s. It was developed by the Adams Extract company in Gonzales, Texas. Today, most red velvet cakes use cream cheese frosting, but this version uses ermine frosting, a simple recipe using boiled milk. Get the cake recipe: And don't forget the icing:
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#redvelvet #cake