Wednesday, July 25, 2012

RED VELVET CAKE



This is the second time I made this cake, my children love this cake but I still did not get the red colour that I wanted. It still looked like a chocolate cake anyhow this recipe makes an elegant cake or chic cupcakes , moist and delicious with a wonderful chocolatey taste.



Red Velvet Cake

2 cups all purpose flour
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of salt
2 Tablespoon of unsweetened, cocoa powder
2 cups sugar
1 cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoon of vanilla extract
1-2 oz. red food coloring
1 teaspoon of white distilled vinegar
1/2 cup of prepared plain hot coffee (don’t skip this ingredient)

  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  • Preheat oven to 325.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  • In a large bowl, combine the sugar and vegetable oil.
  • Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  • Stir in the coffee and white vinegar.
  • Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

  • Generously grease and flour two round cake pans with crisco and flour.
  • Pour the batter evenly into each pan.
  • Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  • Let cool on a cooling rack until the pan are warm to the touch.
  • Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  • Remove the cakes from the pan and let them cool.
  • Frost the cake with cream cheese frosting when the cakes have cooled completely.
 Si baldu merah....ha..ha ini kali kedua saya mencubanya....tetapi masih belum berpuas hati dengan warna dan tekturnya. Tidak tahu apa sebabnya merahnya tidak begitu menyerlah dan tekturnya agak kering sedikit. Rasanya kena cuba sekali lagi sehingga saya benar-benar mendapat apa yang saya hajati. Apa pun kek ini memang cukup sesuai dijadikan hantaran mahupun kek ulang tahun

3 comments:

rahel said...

Salam Kak Paty..
rajinnya buat kek..jeles i tau..

Mas said...

wahhh....RVC laaaa....
rajinnya akak...
mas pun dah 2 kali buat..
sedapp kan..

MaDiHaA a.k.a Ratna said...

salam kak Paty...
wahh kak.. RVC di bulan puasa ye kak? sedap juga tu.... & sememangnya RVC ni sedap & kegemaran anak2 sy jugak... cuma ibu dia je tak berapa rajin nak godek2 kek la ni.. hee...

slmt berpuasa kak Paty & tahniah resepi2 masuk majalah ye kak..

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