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RED VELVET CAKE
用料
RED VELVET CAKE的做法步骤
For Cake: Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.
In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.
Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk.
Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.
Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency). Optional if using: mix in the lemon juice.
Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 - 2 cups of frosting onto cake and spread evenly over the top.
Place second cake layer on top and use remaining frosting to cover top and sides of cake. Crumble trimmed pieces of cake to decorate.
Enjoy
Enjoy
RED VELVET CAKE的小贴士
*To make your own buttermilk, mix 1 cup of full cream milk with 1 teaspoon vinegar before baking. Allow the milk to sour for 5-10 minutes. Adapted from The New York Times ***with all the testing i have a few tips to get you the best results!*** Cake flour — We tried this version with both all purpose/plain flour and cake flour, and the cake flour version resulted in a softer, velvety cake, fooling everyone into thinking we had purchased it from an expensive baker! You can certainly use all purpose though if that’s all you have. You will still get an incredible cake. Oil — This addition guarantees a moist sponge. Mix it together with your cocoa powder and red dye so the three incorporate really well into the cake batter. This ensures the cocoa powder is mostly dissolved before being mixed through. Buttermilk OR milk with vinegar – We tried one version using buttermilk plus vinegar and one version making our own buttermilk, souring full cream milk with 1-2 teaspoons of vinegar before starting. Both worked INCREDIBLY well! The batter is then split into two separate 8-inch baking pans to create two layers. We tried it with 9-inch pans and while the texture was good, the layers were a little too thin for our liking. We trimmed the dome on top away so the top layer sits better on the bottom layer. When trimming, you will feel how moist this cake really is! Try to save these pieces to decorate the cake with later! (Good luck not sneaking some pieces to eat! If you start, you won’t be able to stop.) NUTRITION Calories: 607kcal | Carbohydrates: 72g | Protein: 7g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 110mg | Sodium: 128mg | Potassium: 129mg | Fiber: 1g | Sugar: 66g | Vitamin A: 995IU | Vitamin C: 0.5mg | Calcium: 70mg | Iron: 0.7mg
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