Recipe of Favorite #bakingchallege RED VELVET CAKE

#bakingchallege RED VELVET CAKE.

Hello everybody, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, #bakingchallege red velvet cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

#bakingchallege RED VELVET CAKE is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. #bakingchallege RED VELVET CAKE is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have #bakingchallege red velvet cake using 17 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make #bakingchallege RED VELVET CAKE:

  1. {Make ready 3 cups of flour.
  2. {Prepare 1 teaspoon of baking soda.
  3. {Make ready 2 tablespoons of unsweetened cocoa.
  4. {Take 1/2 teaspoon of salt.
  5. {Prepare 1/2 of unsalted butter.
  6. {Get 2 cups of sugar.
  7. {Get 1 of canola or vegetable oil.
  8. {Get 4 of eggs.
  9. {Prepare 1 1/2 teaspoon of vanilla extract.
  10. {Get of Liquid or gel red colour.
  11. {Make ready 1 cup of Buttermilk.
  12. {Get of Cream cheese frosting.
  13. {Make ready 450 g of cream cheese.
  14. {Make ready 4 1/2 of icing sugar.
  15. {Make ready 1/2 cup of unsalted butter.
  16. {Prepare 1 1/2 teaspoon of vanilla extract.
  17. {Prepare Pinch of to taste.

Steps to make #bakingchallege RED VELVET CAKE:

  1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..
  2. Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside..
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed..
  4. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick..
  5. Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling..
  6. Make the frosting, In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if frosting is too thick, or.
  7. Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top..
  8. Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting..

So that is going to wrap it up for this special food #bakingchallege red velvet cake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!