With the recent cupcake and whoopie pie sensations, red velvet-style desserts have become incredibly popular. The cake’s dense, moist texture and rich chocolate flavor set it apart from other more traditional cakes. And while both cakes and cupcakes are delicious, the theme has caught on in cookies, biscotti and more.
Despite this fame, the cakes are relatively easy to make, approachable for returning bakers and children chefs alike. The source for the famously rich red color can change according to the recipe and chef in question, and while some insist on using beet juice for color and a kick of flavor, others rely on a handy combination of red food coloring and cocoa powder.
Whatever your choice, you are in for a moist and delicious cake that all will love.
Photo courtesy texascooking via Flickr/CC
This recipe uses the red food coloring method rather than beet juice and can be made from cake flour or regular flour depending on your baking preferences. If using regular flour, use one cup minus two tablespoons for each cup of cake flour called for.
Surprise someone special in your life with a made-from-scratch red velvet cake this Valentine's Day. The bright romantic color and decadent flavor will leave all who eat it swooning.
Red Velvet CakeCan easily be made into cupcakes by using cupcake pan and shortening bake time.
2 1/2 cups sifted cake flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups sugar
½ cup unsalted butter, softened
2 large eggs
1 cup buttermilk
2 oz red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
In a medium bowl, sift together flour, baking soda, baking powder and salt. In small side bowl, make a paste out of food coloring and cocoa powder so no lumps remain.
In separate large bowl, cream together sugar and butter. Beat in eggs one at a time, then beat in red cocoa paste mixture. Add flour mixture to creamed sugar and butter alternatively with buttermilk, mixing well between additions. After last addition of flour mixture, stir in vanilla and vinegar.
Pour batter into prepared pans and bake 20 to 30 minutes. Let cool, then frost with cream cheese frosting. Lightly dust cocoa powder over frosting for added emphasis.