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Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cake pans. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy. Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes.
Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes.
A lot of people associate red velvet cake with cream cheese frosting – and since I never met a cream cheese frosting I didn’t like, that’s A-OK with me – but our old fashioned family recipe for red velvet cake. For the Cake. 320g plain flour; 350g caster sugar; 300ml vegetable oil; 250ml butter milk; 2 eggs; 3 tsp vanilla extract; 2 tbsp coco powder; 1 tsp white vinegar; 1 tsp baking soda; 1 tsp baking powder; 60g red.
Make a paste out of the cocoa and food coloring, then add to cream. In a separate bowl, use a whisk to blend the food coloring into the cocoa. Fun Fact: The original red velvet cakes got their color because imported cocoa was actually red tinted. The food coloring came later.
Red velvet is made with vinegar and buttermilk, which react with baking soda to make it rise. The red color comes from the reaction between the cocoa powder and the acidic vinegar/buttermilk. For a brighter shade of red, you can add red food coloring. Unlike red velvet, most chocolate cakes are made with baking powder and don’t contain food.
Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture.
I came across this recipe for red velvet cake by Rachel Cheatwood 2 1/2 cups White Lily self-rising flour. 1 teaspoon baking soda. 1 1/2 cups sugar. 1 1/2 cups vegetable oil. 2 large eggs, lightly beaten.
1 teaspoon white vinegar. 1 teaspoon pure vanilla extract. 1 cup whole buttermilk.
2 1/2 tablespoons red food coloring. 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. Add buttermilk, vinegar, and red food coloring, beating to combine. Add remaining dry ingredients.
Divide batter between prepared cake pans and bake until a toothpick inserted into the middle.
List of related literature:
|from Southern Food: At Home, on the Road, in History|
|from The Dinner Doctor|
|from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook|
|from The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery|
|from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.|
|from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques|
|from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories|
|from Flour: A Baker’s Collection of Spectacular Recipes|
|from Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible|
|from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes|