Cake Central › Recipes › Red Velvet Cake

Red Velvet Cake

Ive study about a dozen or more recipes after reviewing them all I put together this recipe. I used powdered buttermilk (not much everyday use to get the real stuff, and taste the same) also used 1 gram(1 tsp) powdered food coloring with ½ oz liquid food coloring (makes for a lighter red) . Im also including the dry ingredients weight as it is easier to just scoop and weight, then use measuring cups

Ingredients

  • Ingredients:Dry Weight 2 ½ Cup cake flour360 grams 1 ½ Cupsugar 300 grams 1 ½ Tlb cocoa powder 8 grams 1 tsp salt 6 grams 1 tspbaking soda5 grams 2 largeeggs 1/3 Cupveg. shorting 75 grams ¾ Stick butter 1 Cup buttermilk (for powdered follow their direction for use) 1 tsp vanilla extract 1 oz red food dye (or use direction above) 2 tsp apple cider vinegar (makes for a milder taste)

Instructions

Instructions: Per heat oven to 350 degrees F (175degrees C). 1.In large bowl (or stand mixer bowl) cream together butter, shorting, sugar and vanilla on med speed about 3 to 5 minutes or until lit in color. 2.In another large bowl whisk together flour, salt and baking soda (if using powdered buttermilk add also). 3.Slow down mixer and blend 1 egg at a time into creamed mixture. Mix together cocoa and red food coloring, add to creamed mixture and blend well. 4.To creamed mixture add flour mixture alternating with buttermilk in 3 installments till well blended, add vinegar and mix about 30 seconds more (do not over mix). Spread batter into prepared pans and bake on middle rack 35 to 45 minutes or until tooth pick comes out clean. 5.Depan after 10 minutes; cool on wire rack 30 minutes before storing or till cool enough to ice.

Comments (14)

What pans do you use for this recipe?
You can use this the same as any other cake recipe 2- 8”x2”, 1- 9”x13”x2”. Thank you for asking. If you have any other questions please write. Thank you Chet
Howdy folks, I don't get invoved with the grams, ml give me lbs, cups, tbs, tsp.... don't have a scale...and probably most readers of this site don't either.. Aloha, Bob
Hi Bob Thanks for the question. I like grams better as they are whole numbers. Fractions of an ounce and tenths of an ounce or pound are just too much math for me. This is as close as I can convert them; flour 12 ¾ oz., sugar 10 ½ oz., shorting 2 ½ oz., cocoa ¼ oz., salt 1/8 oz. and soda 1/8 oz.. Hope this helps you. If you have any more questions, please write. Thank you Chet
hi! i am planning on starting a cake business. please i dont understand what u mean by veg. shorting, buttermilk (is it powdered milk?) can i use any vinegar instead of apple cider vinegar? thanks
Y en estas recetas no hay fotos?????
I greatly appreciate the weights! I don't use measuring cups - I weigh out all my indgredients! You have just saved the trouble of converting... you are the greatest!!
Hi Zimzima, Veg. shortening is a solid vegetable fat (like Crisco), not from animal fats (like lard). The powdered buttermilk is dehydrated buttermilk, not powdered milk, yes you can use any vinegar but remember that any strong flavored vinegar like red wine vinegar will impart its taste to the cake, this is why I like to use cider vinegar. Thank you Chet
Sorry All I did not think to take pictures. Thank you Chet
Hello! I was just wondering if the recipe calls for 3/4 cup of butter or 3/4 of a stick of butter. Thanks!
Hi Cassie That is 3/4 of a stick of butter or 6 tablespoons. thank you Chet
Hi do you have a weight in grams for the butter please? I`m from the uk and get really confused about sticks/cups : / Thank you x
Lovely tasting cake but mine didn't turn out red at all!
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