Moist Red Velvet Cake. Come See our Unique Cake Gifts! I also added another tablespoon of cocoa powder and mixed my ingredients differently so that I could stir less. Thumb Up A moist, classic Red Velvet Cake!!
UK readers: This red velvet cake is based off of the recipe for The Most Amazing Chocolate Cake so there are some similarities, but there are also several key differences that gives Red Velvet Cake its unique flavor and texture.
Red velvet cake has less cocoa powder added to it so the chocolate flavor is much more mild.
Watch me make this Easy, Moist Red Velvet Cake from start to finish!
You can cook Moist Red Velvet Cake using 9 ingredients and 2 steps. Here is how you cook that.
Ingredients of Moist Red Velvet Cake
- Prepare 250 g of flour.
- You need 125 g of White powder Chocolate (optional).
- You need 1 cup of sugar(I used caster sugar).
- You need 185 g of margarine.
- You need 1/4 cup of buttermilk.
- It's of Red food Colouring.
- You need 1 1/2 tsp of baking powder.
- Prepare 6 of eggs.
- Prepare 1 tbsp of clear vanilla essence.
There is something so elegant about a red velvet cake. Maybe it's the name or that beautiful, bold red color. Or maybe it's the delicate crumb and lightly chocolatey sweet taste mellow with a tad bit of tang from the buttermilk. The reason this is a super moist red velvet cake is because of the balance between the oil and the butter.
Moist Red Velvet Cake step by step
- Cream in the margarine and sugar till fluffy and pale in colour 2) Add in the eggs and the vanilla essence and mix 3) Fold in the Sieved flour,baking powder and chocolate in the mixture carefully 4) Meanwhile preheat your oven to 180c,grease the baking tin and dust and bake the cake for 40- 45min.you can use a tooth pick to check by inserting it into the cake. 5) Slice your cake into 2 layers and allow them to coo.
- Whipping cream 1) Put some whip cream in a clean bowl and whip using a whisk till the mixture thickens. 2) Apply the whole cake.You can decorate ontop with decoration of choice or just serve it with the cream. You can also chill in the fridge and then serve.
Adding oil to a recipe helps it stay moist for a longer period of time. This is because, as opposed to butter, it lacks water so it won't evaporate and dry out your cake. For Cake: Mix together flour, baking soda and salt in a medium bowl; set aside. In a separate large bowl cream together the sugar, buttermilk, eggs and vegetable oil. Add the flour mixture to the buttermilk mixture and mix thoroughly with a wooden spoon; add vanilla, red food coloring and vinegar and mix well.