RED VELVET CAKE (RECIPE 2)

So last Friday I posted my KitKat Red Velvet Cake. The cake was for my gals Soraya’s birthday and at some point I thought that the main cake might not be enough so I again begun to bake but decided that I wanted a more RED red velvet cake seeing as the original one was a very deep red I wanted something with a more prominent red. So I searched around and found this recipe at Joy of Baking. It used only 2 tablespoons of cocoa so that sort of guaranteed a redder cake. Like I said last week people seemed to enjoy both cakes. Those who preferred this like it coz it was not a “typical” chocolate cake in that u can think you taste the chocolate but you aren’t sure so it’s more intriguing. It was also quite moist and the sugar balance was just right. Hope you will enjoy it too. HAPPY BAKING!!

 

MAKES TWO  9-inch cakes ( I made one cake and used the remaining batter to make cup cakes)

 

INGREDIENTS

·        2 1/2 cups sifted all purposes flour

·        1/2 teaspoon salt

·        2 tablespoons cocoa powder

·        1/2 cup) unsalted butter at room temperature

·        1 1/2 cups granulated white sugar

·        2 large eggs

·        1 teaspoon vanilla essence

·        1 cup buttermilk

·        2 tablespoons liquid red food coloring

·        1 teaspoon white distilled vinegar

·        1 teaspoon baking soda

METHOD

1.      Preheat oven to 175 degrees C Butter two – 9 inch (23 cm) cake pans and line the bottoms of the pans with parchment paper. Set aside.

2.      In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

3.      In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).

4.      Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract and beat until combined.

5.      In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

6.      In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

7.      Divide the batter evenly between the two prepared pans and smooth the tops with the back of a spoon.

8.      Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

9.      Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.

10. HAPPY EATING!!

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