Red Velvet cake
Red Velvet cake, with its vibrant crimson hue and decadent flavor, is a beloved classic in the realm of desserts. Its velvety texture, subtle cocoa flavor, and hint of tanginess from the buttermilk make it irresistible to many.
Ingredients:
For a large cake, triple the ingredients.
125 grams of Butter.
275 grams of Sugar.
2 Eggs.
280 grams of pastry flour (or sifted common flour).
15 grams of cocoa powder.
1 teaspoon Baking Powder.
1 teaspoon of Baking Soda.
¼ teaspoon of Salt.
240 grams of Buttermilk or Buttermilk (in Venezuela, Milk Cream, but not the one used in desserts).
2 tablespoons of red food coloring.
1 teaspoon of white vinegar.
1 teaspoon of Vanilla Extract.
Preparation:
-Preheat the oven to 170 ºC.
-Sift and reserve the Flour, Cocoa Powder, Baking Powder, Baking Soda and Salt in a bowl.
-Mix the Buttermilk, or Buttermilk or Milk Cream (but not pastry cream), with the red coloring, Vanilla Extract, Vinegar and set aside.
-Beat the Butter with the Sugar until it has whitened and we get a fluffy mixture.
-Add the Eggs, one by one (do not add the next one until the previous one is completely incorporated). Continue beating 1 minute after each Egg.
-Add to this mixture the dry ingredients that we had reserved in three times and the liquids in two times, starting and ending with the dry ingredients.
-Pour the mixture into the previously greased mold.
-Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
-Let the molds cool on a rack for about 15 minutes.
-After this time, remove the cake from the mold and let it cool for at least 45 minutes.
-When it is completely cold, wrap it in plastic wrap and let it rest in the refrigerator overnight.
-The next day, the flavor and texture of the cake will be more established.
-They can also be presented in individual molds, using cutters and filled with Cream Cheese frosting.
For the Frosting you must beat 50 gr. of Butter at room temperature with 300 gr. of icing sugar until well combined. Then add 125 gr. of cold Cream Cheese and beat until creamy.
