Easiest Way to Prepare Delicious Red velvet cake

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Red velvet is a wonderful chocolate cake alternative, something a little different and is perfect for any celebration. And unlike a lot of chocolate sponge recipes, which have a tendency to dry out quite quickly, I can safely say that this stays moist and still tastes fresh a few days later, making it a perfect cake to make in advance. Divide cake mixture into three prepared tins. You can have Red velvet cake using 9 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Red velvet cake

1. Prepare 225 of grm sugar.
2. Prepare 250 of grm croma.
3. You need 375 of grm flour.
4. It's 1/2 of beetroot.
5. You need 4 of eggs.
6. Prepare 63 ml of milk.
7. Prepare 63 ml of beetroot juice.
8. Prepare 4 teaspoon of red colour.
9. Prepare 1 tablespoon of baking powder.

Try this classic red velvet cake recipe with silky cream cheese frosting for a decadent dessert that's sure to impress. Layer up rich red vanilla and chocolate sponges, ice with easy frosting and enjoy! Red Velvet Cake is not just a chocolate cake with red food colouring added. This cake is softer than most, "velvet-like", and the chocolate taste is actually quite mild.

Red velvet cake instructions

1. Grate beetroot and boil then let it cool..
2. Mix chroma and sugar and mix until fluffy.
3. Add the grated beetroot and mix..
4. Add colour(half a teaspoon or to your preference)and whip untill they mix well.
5. Add eggs and mix for 5 mins.
6. Add half of the flour and mix for 5 mins.
7. Add the other half of the flour plus the baking powder and mix with your hands or spatula.
8. Mix your milk and the beetroot juice and add to the mixture.
9. Put in the oven and wait for it to bake. (Make sure to preheat your oven before).

It's more like a cross between a vanilla and chocolate cake with a very subtle tang from buttermilk. And it is generously smothered in a fluffy cream cheese frosting. Red velvet cake is a classic chocolate layer cake with a striking reddish-brown sponge. These days the sponge is most likely to be coloured using food colouring but originally it was created by using 'undutched' or natural cocoa powder which, along with vinegar, causes a reaction which turns the sponge red. Once the cakes are completely cool, place the first layer on a serving plate.