Method On How To Bake Red Velvet Cake | Ingredients Needed For Red Velvet Cake | Ingredients Needed For Red Velvet Cake Frosting | How To Frost Red Velvet Cake

RED VELVET CAKE

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Ingredients Needed For Red Velvet Cake

For The Cake:

2-1/2 Cups All-purpose Flour

1 Tablespoon of Salt

2 Tablespoon of Baking Powder

1/4 Cup of unsweetened Cocoa powder

2 Tablespoon of Red food coloring

2 Sticks of Butter 1 Cup

Sugar – 2 Cups

4 large Eggs

2 Tablespoon of vanilla

1 Cup of whole Milk

1/2 Cup of Yogurt

For The Frosting

4 Tablespoon of Flour

1 Cup of Milk

1 Cup of Sugar

2 Sticks of Butter

1 Tablespoon of Vanilla

Instructions

Preheat your Oven to 350 degrees Fahrenheit then grease and dust two cake pans your pan with some Flour and set it aside.

Sift together the Flour, Cocoa powder, Baking, and Salt and set it aside as well.

Cream the Butter with Sugar until it’s light and Fluffy, then add the Eggs one at a time until all the Eggs are completely incorporated.

Combine the Milk, Yogurt, Vanilla extract and food coloring – mix thoroughly to make sure the Yogurt is completely dissolved into the mixture.

ALSO READ: Vanilla Cakes | Method On How To Bake Vanilla Cake | Ingredients Needed To Bake Vanilla Cake | Recipe For Vanilla Cake

Begin to alternate the addition of the dry ingredients and wet ingredients into the Creamed butter starting with the Flour and Ending with the Flour – about 5 additions in all is good (3 times for the flour and 2 times for the liquid) then use a spatula to gently fold the cake batter a couple of times just to ensure the mixture is well incorporated.

Divide the batter among the two pans and bake for 20 to 30 minutes or till a toothpick inserted in the middle of the Cake comes out clean

Leave it to cool completely before frosting – VERY IMPORTANT!

For The Frosting

Whisk together the Milk and Flour and cook till it thickens up Like custard then remove it from heat.

Pour it in a bowl, the Vanilla extract and mix it together (please don’t overcook. This should just take a couple effeminate on a medium heat).

Place a plastic wrap directly over the surface of the Flour custard so it doesn’t dry out and leave it to cool completely to room temperature.

Cream together the Flour and Sugar until it’s light and fluffy (you can add a pinch of salt if you are not using salted Butter).

Then add the Flour custard and whisk again until it’s light, fluffy and creamy.

Frost your Cake as desired and Enjoy.

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