Recipe: Perfect 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 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Red velvet cake

1. It's of all purpose flour.
2. It's of baking soda.
3. It's of baking powder.
4. You need of vanilla extract.
5. You need of milk.
6. Prepare of white vinegar.
7. You need of oil.
8. You need of red gel food colour.
9. It's of Cream Cheese Frosting: cream cheese, softened.
10. You need of unsalted butter, soften.
11. You need of vanilla extract.
12. You need of confectioners’ sugar,.

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 step by step

1. Now add dry ingredients in it.whisk with electric beater or spatula.Mix it gently till dry ingredients incorporated well. Add water if required.Add vanilla Extract and red gel colour.mix well,take a cake tin and grease it. Dust with all purpose flour.add batter.tapped the tin so batter settles down evenly with no gaps in between. Place the cake into the preheated oven. Bake the cake at 180 degree Celsius for 40 min.check the cake in middle to see if the baked with wooden toothpick..
2. Once done,let the cake rest in the tin.Allow the cake to cool completely. To assemble the cake, remove cake from pan and place flat side down on a serving platter or cake stand. Spread evenly about 1 cup of icing onto cake and, using a flat spatula. Keep the second layer like this. Use remaining frosting to cover top and sides of the cake, if desired..
3. For the Frosting: Beat in a large bowl with an electric mixer the softened cream cheese and butter on medium speed for 3 - 4 minutes, until smooth and creamy.Stir in vanilla, then stir in confectioners ‘sugar. Add more confectioners ‘sugar as needed until frosting is a thick spreadable consistency..

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.