how to bake the red velvet cake: food of the gods

THE SECRET OF BEST RED VELVET CAKE IN TOWN

My first experience with the red velvet cake was at this cake shop "Love Sugar Dough". And it was the best cake flavor i have ever had in my lifetime. I still remember the taste of the cake along with whipped cream frosting. It was delicious. I have had red velvet cakes at many places, but i find LSD cupcakes the best. So, i tried to dive deep to find their secret ingredient in the recipe. And i am here to reveal their secret. They use the best cocoa in town and to one's surprise its the natural one. So, what are you waiting for? Let's unveil the recipe.

A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. Without its coloring, red velvet is a type of cocoa cake given a touch of tang from buttermilk. The "velvet" in red velvet cake refers to the style of cake and its small, tight-crumbed texture, compliments of the vinegar and baking soda in this recipe.

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What You Need

Ingredients

• For the cake:

• Cooking spray

• 1 3/4 cups all-purpose flour

• 3 tablespoons natural unsweetened cocoa powder

• 3/4 teaspoon baking powder

• 3/4 teaspoon fine salt

• 1 1/2 cups granulated sugar

• 3/4 cup canola or other neutral oil

• 2 large eggs

• 1 (1-ounce) bottle red food coloring

• 2 teaspoons vanilla extract

• 1 cup buttermilk

• 1 teaspoon baking soda

• 1 teaspoon apple cider vinegar

• 1 batch perfect cream cheese frosting or boiled milk frosting

• Equipment

• Parchment paper

• 2 (9-inch) round cake pans

• Stand or electric hand mixer

• Measuring cups and spoons

• Rubber spatula

• Cooling rack

Instructions

1. Prepare the cake pans and heat the oven: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (9-inch) round cake pans with cooking spray. Line the bottom of the pan with parchment paper rounds; set aside.

2. Whisk together the dry ingredients: Whisk together the flour, cocoa, baking powder, and salt in a medium bowl. The baking soda will be added at the end of mixing, so leave this out for now.

3. Cream the sugar and oil: Place the sugar and oil in a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed until lightened in color, about 4 minutes.

4. Add the eggs and food coloring: With the mixer on low speed, add the eggs one at a time and beat until fully incorporated. Add the food coloring and vanilla and beat until well-combined.

5. Add the flour and buttermilk: Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Use a large spoon to add about 1/3 of the flour mixture to the mixer. Mix on low speed until all the flour has been incorporated. Slowly pour in 1/2 of the buttermilk and mix until combined. Repeat scraping down the bowl, adding another 1/3 of the flour mixture, the remaining buttermilk, and finally the last 1/3 of the flour.

6. Mix in the vinegar and baking soda: Combine the vinegar and baking soda in a small bowl or measuring cup; it will fizz up considerably. Add the mixture immediately to the cake batter.

7. Mix the batter well: Continue mixing the batter for an additional 3 minutes after adding the baking soda mixture. This will ensure the soda is evenly distributed throughout the cake.

8. Bake the cakes: Divide the batter evenly between the pans. Bake until the cakes pull away from the sides of the pans and the tops spring back when touched gently, 20 to 25 minutes.

9. Cool the cakes: Cool the cakes in the pans for 15 minutes on a wire cooling rack, then invert the pans to remove the cakes. Cool completely before frosting

HAPPY BAKING!

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