Red Velvet Cake


Red Velvet Cake

Red velvet cake is a red, brown, red, carmine or crimson cake, covered with a layer of icing.

Traditional recipes do not use food colouring, the red color being due to non-Dutch cocoa rich in anthocyanins. Common ingredients include curd, butter, cocoa, vinegar, and flour.

I’ve made and tasted many versions of red velvet cake, but this one stands out as a favorite. I call it “legacy” Red Velvet because it’s been handed down and passed down – and now I’m passing it on to you!

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This recipe uses butter instead of ghee or oil, which is bright red in color as opposed to the usual dark red or reddish brown. Soft, moist crumbs are the result of a healthy dose of buttermilk in the batter…

Before I get into the details of the cake, I’d like to share a recent feature. If you follow me on Facebook, you’ve already seen this, so please forgive the repetition.

Best red velvet cake recipe ever! A very moist, buttery, tender and smooth cake with the most perfect red velvet flavour. Covered with cream cheese frosting.

This cake is perfect for Valentine’s Day or for any red velvet lover in your life!


• 1½ cup Vegetable oil

• 2½ cup Flour – Sifted

• 1 cup Buttermilk

• ½ teaspoon Salt

• 2 tablespoon Cocoa powder

• 2 tablespoon Red Colour

• 1½ Cup Granulated Sugar

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• 1 teaspoon Vanilla flavor

• 2 eggs

• 1 teaspoon Baking Soda

• 1 teaspoon Vinegar

Directions :

Preheat your oven to 180 degrees. Grease pans with butter, margarine or vegetable oil. After that, coat the pan with flour by sprinkling flour on the grease and shaking it to evenly distribute.

This will help the cake not to burn and also come out easily from the pan after baking. You can also use 2 or 3 cupcake papers at a time so that the design on the cup cake will not be covered by oil
Traditionally red velvet cake is made with vegetable oil but you can use butter as substitute.

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Cream the oil and sugar together until light and fluffy. Add one of the eggs and beat until well mixed then add the other and mix very well.

Make a paste of cocoa and red food colouring and add to the creamed mixture. Mix salt, vanilla and buttermilk together (to make buttermilk, put one tablespoon of vinegar in a 1 measuring cup, and then add enough milk to fill the cup and allow to sit for 5-10 minutes).

Now add the milk mixture and the flour to the creamed mixture bit by bit. Divide the flour into three parts and the milk into two.
First add the flour to the creamed mixture, add milk, add flour, then add the remaining milk and lastly add flour. Always end with flour.
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Mix the baking soda and vinegar in a cup. It will start foaming immediately. Gently fold it into the cake. Folding means adding ingredients without beating or mixing vigorously.

Simply run the spoon around the sides of the bowl and gently lift the spoon until it feels like you are trying to pour or stir the mixture.Put the mixture in the pan and bake until a knife or toothpick is inserted into it and it comes out clean. Like I said earlier, the cake is very moist and delicious

➤That’s it, all you have to do is Enjoy !

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