Red velvet cake -beautiful confusion

Earlier this week, I made this red velvet cake for the 39th birthday. I brought it to my book club, and I met it that evening. And yes, I sang to blow away the candle and give a wish. I am shameless! The truth is that I’ve been making this red velvet cake recipe for almost 20 years. This is the recipe I used when we had a local shop with a sweet shop with a cupcake. Imho, the best red velvet cake recipe!

What I like about this red velvet cake is a supermarket, moist and moist. The cake is soft, spongy, lightly, chocolate and stained in dark red. Cream cheese frosting is creamy and decadent but not too sweet. The interesting thing about this red velvet cake recipe is that it does not contain butter milk, milk, eggs or butter. The cake does not have dairy products and is made of multi -purpose flour. So even the most casual baker will have all the ingredients you need. Criminal cheese frosting has no dairy products, but only five ingredients are simple. Therefore, if you are looking for an easy red velvet cake with cream cheese frosting that does not compromise on taste or texture, this is it!

relevant: If you like this recipe, then use a red velvet cookie or pumpkin cake with cream cheese professional.

ingredient

• Multipurpose flour
• Granul
• Cocoa powder
• Baking soda
• salt
• Vanilla extract
• Canola oil
• White vinegar
• water
• Red edible pigment -I like to use gel food dyes
• cream cheese
• Flame
• It is also known as a bleeding sugar
• salt

guideline

In the case of cakes, it shakes drying ingredients such as flour, sugar, cocoa, baking soda and salt. Then stir wet ingredients such as vanilla, oil, vinegar and water. This will make a very wet cake dough. Finally, stir red edible pigment.

Prepare a baking fan. I add parchment to the floor, then sprinkle around the edge with stimulus cooking spray. Pour the dough into a pan and divide it evenly. Bake the fan for 30 minutes at 350 ° F to move the fan on the baking sheet. To see if they are completed, insert a toothpick in the center of the cake. When it comes out clean (wet dough is not attached), it is complete. Before removing, let the cake cool in the pan.

To do sugar protection, start with softened (room temperature) cream cheese and butter. I usually set me the night before at the kitchen counter. White the cream cheese and butter in a large bowl with a stand mixer with paddle attachments or an electric hand mixer. Then mix with vanilla extract. Then put the powder sugar in a cup at a time and mix until the sugar is gathered (or mix the stand mixer low). Scrape the side of the bowl with a rubber spatula to see if all sugar is well integrated. Put salt as the last salt of powder sugar.

Remove the cake from the pan. I usually run a knife along the edge between the cake and the fan to loosen it. Then turn over the cooling shelf. Assemble the cake with a thick proasting layer between the cake layer and the top. I want to use the offset spatula to make the cake frost. If you want to make the side frost, you can wear a lot of sugar.

Tip and Notes

• Instead of canola oil, you can use vegetable oil or other flavors of cooking oil.
• If you don’t want to use red dye, you can try natural things such as powder (dehydrated) raspberry, cranberries or sugar beet. I don’t have to want to have red food dyes in food, but I tend to create an exception to the cake that I eat only once or twice a year, but that’s just me.
• I baked this cake for 30 minutes with an 8 -inch round cake fan with 350 ° F. If you use two 9-inch round fans, you can reduce the bake time to about 25-27 minutes. If you bake this recipe in a large cupcake fan, reduce the bread time to 22-24 minutes. Toothpick tests are a way to finish!
• If you make this recipe into a red velvet cupcake, it is recommended to cut a professional recipe to half or 2/3. It doesn’t wear a lot of sugar for the cake, but it’s too much for cupcakes and IMOs. (And I like a lot of professional for the record.)
• The remaining red velvet cake can be stored for more than 3 days in the airtight container of the refrigerator. Chills are recommended when the cake is frost, just as the cream cheese frosting contains dairy products.

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