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Red Velvet Cake

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Color of the Season: Red Velvet (Velvet Textured, Red) Cake Recipe

Red velvet cake is actually a two-tier cake with cheese cream.

The “red velvet cake” (velvet-textured red cake / cake), which has become popular in America in the last 10 years and started to be prepared as a wedding cake, is called “anthocyanin” (a substance that gives red color) and butter milk, which is found in cocoa as well as beet. Thanks to its red color, most of the original recipes contain red organic food dyes, which it gives its color using foods such as beet roots and mulberry.

You can also prepare the velvet-textured cake without using food coloring.


Ingredients for Red Velvet (Velvet Textured, Red) Cake Recipe

  • 4 eggs
  • 1 cup powdered sugar
  • 1 cup whole milk (mixed with 1 tablespoon apple cider vinegar
  • 100 grams of butter
  • 1 teaspoon vanilla extract
  • 2.5 cups flour
  • 1 pack of baking powder (foam with 1 teaspoon of lemon juice
  • 1/2 teaspoon powdered red food coloring
  • 3 dessert spoon cocoa

For the cream:

  • 300 grams of mascarpone cheese
  • 250 ml cream
  • 2 tablespoons powdered whipped cream

The Tip of the Red Velvet (Velvet Textured, Red) Cake Recipe

Make sure that the milk to be mixed with apple cider vinegar is pre-warmed and warm to room temperature. We prepare a red to burgundy cake mix with cocoa and red food coloring. Froth the baking powder with freshly squeezed lemon juice to make the cake rise more. Make sure that the ingredients such as vinegar as well as eggs and butter are at room temperature.Do not use dark cocoa, otherwise the color of the cake will turn from red-burgundy to brown.


Cooking Suggestion of Red Velvet (Red Velvet, Red) Cake Recipe

In cream making, you can use labne cheese, whose water is drained, instead of mascarpone cheese, you can choose to use powdered sugar instead of powdered cream and 1 sweet cream powder hardener for hardening.


How to Make Red Velvet (Velvet Textured, Red) Cake Recipe?

To prepare the velvet-textured cake with red cake bases; After sieving the flour and cocoa, keep them in a separate bowl.

Since it is not buttermilk, mix the milk that you warmed up to room temperature with apple cider vinegar and wait for 10 minutes.

Put the butter you have kept at room temperature in the mixing bowl. After adding granulated sugar, mix it with a mixer until it becomes creamy.

Add the eggs one by one and continue mixing with the mixer. Add the vanilla extract.

Mix the milk that has been kept at room temperature and thickened with the red, powdered food coloring.

Add the milk and cocoa flour mixture little by little and mix the cake mixture with a mixer at medium speed.

Add the baking powder you foam with freshly squeezed lemon juice to the burgundy red colored cake mortar.

After this point, transfer the cake mixture that you mixed with a spatula into the 22 cm clamp cake mixture, the base of which you covered with oily paper. Smooth it over with a spatula so that it swells evenly.

Bake in a preheated 170 degree oven for 50 minutes. For the cream of the cake; Put the mascarpone cheese you have drained into the mixing bowl.

Mix the cream mixture in which you add powdered sugar and powdered cream hardener in the same proportion as indicated in the powdered cream or tip, with the mixer.


Finally

Mix the mixture you added liquid cream with the mixer until it thickens. To make it more viscous, cover it with cling film and refrigerate it.

The cake, which is cooked and rested at oven temperature for 10 minutes, carefully remove it from the mold after cooling it at room temperature.

Obtain two cake bases by cutting the cooled cake from the middle with the help of a cake base slicer or a sharp knife. Add the crumbly cake pieces to the cooling cream mixture for a light color.

Turn the cake base on top during baking and place it on the serving plate. Spread 1/3 of the cream mixture you have prepared on the base of the cake.

During baking, the bottom of the cake mold touches the cake mold and the bottom layer of the cake is covered on the cream, then plaster the top and edges of the cake with the remaining cream.

Share the velvet-textured and red-colored cake you have prepared with your loved ones by slicing it after cooling in the refrigerator.

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