Red Velvet Cake: The Original Recipe
Red Velvet Cake is a classic dessert that has gained popularity for its rich flavor, moist texture, and vibrant red color. While there are many variations of this cake, the original recipe dates back several decades and has remained a favorite among baking enthusiasts. In this article, we will explore the original Red Velvet Cake recipe in detail, providing step-by-step instructions to help you recreate this delightful treat in your own kitchen.
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Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup buttermilk
- 1 ½ cups vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
2.In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cocoa powder. Whisk them together until well combined.
3.In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring until the mixture is smooth and evenly colored.
4.Gradually add the wet ingredients to the dry ingredients, mixing well after each addition. Stir until the batter is smooth and all the ingredients are fully incorporated.
5.Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
6.Place the pans in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7.Once baked, remove the pans from the oven and let them cool on a wire rack for about 10 minutes. Then, gently remove the cakes from the pans and allow them to cool completely on the wire rack.
8.While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is smooth and creamy. Stir in the vanilla extract.
9.Once the cakes have cooled, place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top of the first layer.
10.Carefully place the second cake layer on top of the frosted layer. Spread a thin layer of frosting on the top and sides of the cake to create a crumb coat. This will help seal in any loose crumbs.
11.Finish frosting the cake with the remaining cream cheese frosting, spreading it evenly over the top and sides. Use a spatula or a cake scraper to achieve a smooth finish.
12.For an optional garnish, you can sprinkle cake crumbs or decorate the cake with red velvet cake crumbs on top.
13.Refrigerate the cake for at least 1 hour before serving to allow the frosting to set and the flavors to meld together.
Now, you have successfully recreated the original Red Velvet Cake! Enjoy this indulgent dessert with your loved ones, and savor every bite of its moist, velvety texture and tangy cream cheese frosting. Happy baking!
Nutritional facts
Nutritional Information for the Red Velvet Cake (per serving, assuming 12 servings):
Calories: Around 500-600 calories
Fat: Around 30-40 grams
Saturated Fat: Around 10-15 grams
Cholesterol: Around 80-100 milligrams
Carbohydrates: Around 50-60 grams
Sugar: Around 40-50 grams
Protein: Around 5-8 grams
Sodium: Around 300-400 milligrams
These values can vary based on the specific ingredients and quantities used in the recipe. If you have any dietary restrictions or concerns, it's always a good idea to consult with a healthcare professional or a registered dietitian for more accurate and personalized information.
Additionally, you can use online recipe analysis tools or nutritional calculators to get a more precise estimation based on the exact ingredients and quantities you use in your recipe.