Cake in 5 Minutes - Easy Red Velvet Cake - Perfect Texture! Simple and very Tasty!
Cake in 5 Minutes - Easy Red Velvet Cake - Perfect Texture! Simple and very Tasty!
#cake #redvelvetcake #desserts #baking #5minuterecipe
???? Welcome to #easyquickrecipes where we make cooking simple and fun! Today, we're sharing a recipe that's so easy and delicious, that you'll want to make it every day! Cooking does not get easier than this! This is actually one of the best textured Red velvet cakes, from our 5 minute recipes lot! This cake is so Moist and delicious!
???? In this video, we're going to show you how to make a simple red velvet cake topped with just White chocolate chips, in minutes! Cream cheese frosting is only optional! You will not miss the frosting! It's a great way to enjoy a cup of tea or coffee and show off to your family and friends in just a few minutes!
???? So, put the kettle on, and let's get baking! Don't forget to like, share, and subscribe for more easy and tasty recipes. Leave a comment below and let us know how it turned out!
Happy baking! ????????????
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???? Ingredients:
3 Eggs
Sugar 125g (½ cup, 6 teaspoons)
Vanilla extract 1 teaspoon
Almond essence ½ teaspoon (optional)
Melted Butter 80ml (⅓ cup)
Buttermilk 100ml (6 ½ tablespoons)
Plain flour 175g (1 cup, 2 tablespoons)
Baking powder 1 teaspoon
Cocoa powder 1 tablespoon
Red food coloring
White Vinegar 1 teaspoon
Measuring cup size - 240ml
Baking pan 21x11x6 cm
Bake in a preheated Oven at 170c (338f) for 40-45 minutes
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Homemade Buttermilk:
Milk 100ml (6 1/2 tablespoons)
Lemon juice 1 tablespoon
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If you have frozen berries, make this quick and delicious cake!
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Quick and very tasty cake with berries! Delicious and easy recipe, highly recommended!
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***
Baking dish: 11 * 22 cm.
Ingredients:
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 80 grams of sugar (1/3 cup)
- 50 ml vegetable oil
- 40 ml milk
- 25 grams of cornstarch (2 tbsp)
- 90 grams of wheat flour (1/2 cup)
- 1 teaspoon baking powder
- 200 grams of berries (100 grams of cherries + 100 grams of blueberries)
- 1 tbsp flour
- 20 grams of granola (optional)
Bake in preheated 350°F (180°C) oven for 45 minutes.
Enjoy your meal!
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The Cake Everyone Has Been Waiting For!!
My Red Velvet Cake has a plush, velvety red crumb with a buttery, subtly chocolatey flavor. Top it off with classic ermine or cream cheese frosting! An easy, moist, and delicious recipe for a classic cake!
Full Printable Recipe:
Ermine Frosting:
Ingredients
1 1/2 cups buttermilk (355ml) See note or click link for my easy buttermilk substitute
2 teaspoons red gel food coloring optional, if you leave it out the cake will be pale brown in color
2 ¼ cups all-purpose flour¹ 280g
1 ¼ cups granulated sugar 250g
¾ cup light brown sugar firmly packed (150g)
3 Tablespoons natural cocoa powder 19g
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup unsalted butter melted (113g)
1/2 cup canola oil (113ml) may substitute vegetable oil or another neutral oil
2 large eggs + 1 large egg yolk room temperature preferred²
1 Tablespoon vanilla extract
1 teaspoon white vinegar
1 batch Ermine frosting
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Red Food Gel (Affiliate Link):
Instructions
00:00 Introduction
00:43 Preheat oven to 350F (175C) and spray two 8” cake pans (see note for different sized pans) with baking spray (one that contains flour, or grease and flour the pans) and line the bottoms with parchment paper. Set aside.
00:48 In a large bowl, whisk together flour, sugars, cocoa powder, baking soda, and salt until thoroughly combined.
02:00 Add melted butter and oil and stir until all ingredients are well-combined and no longer dry (the mixture will be thick).
02:44 Add eggs and egg yolk, one at a time, stirring until well-combined after each addition. Pause occasionally to scrape the sides and bottom of the bowl with a spatula.
03:02 Stir in vanilla extract and vinegar then gradually add milk mixture and stir very well until completely combined and batter is smooth and lump-free.
03:18 Combine milk and food coloring in a large measuring cup or small bowl, stir to combine and set aside.
05:21 Evenly divide batter into prepared pans and bake on center rack on 350F (175C) for 40-45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (preferred) or clean (once the toothpick comes out clean it is nearing becoming over-baked, take it out of the oven at once).
06:07 Allow cakes to cool in their pans for 10-15 minutes, then run a knife along the inside rim to loosen the cakes and carefully invert onto a cooling rack to cool completely before covering with frosting. My cakes generally bake up nice and flat, but if yours are domed, level with a sharp serrated knife after cooling and before stacking and frosting.
Notes
Buttermilk. If you don't have buttermilk on hand, measure 1 1/2 Tablespoons of white vinegar into a 2-cup measuring cup and then add whole milk until you reach the 1 1/2 cup line. Whisk together and allow to sit for 5 minutes, then add food coloring and proceed with the recipe.
¹I do NOT recommend substituting cake flour or any other kind of flour for this recipe.
²To quickly bring eggs to room temperature, place them in a bowl of warm (not hot!) water for 15 minutes.
³Ermine frosting is the classic frosting used for red velvet cake, but I alternatively love and would recommend using a batch of my cream cheese frosting.
Using Different Pans:
This recipe makes 6 cups of batter. I have tested it in the following pans:
9x13 pan: bake on 350F/175C for approximately 33 minutes (may take longer if using a glass dish)
9” pans: bake on 350F/175C for 33-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cupcakes: I don't recommend using this exact recipe for cupcakes as it's a bit too moist, but I have a perfected red velvet cupcake recipe that I will be sharing on Friday.
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