Recipe of the Day: Red Velvet Cake

Red velvet cake is a timeless favorite, enjoyed for its vibrant color, moist crumb, and subtle tangy flavor. This week, indulge your sweet tooth with this delightful recipe, perfect for afternoon tea parties, birthday celebrations, or simply a decadent treat.

Ingredients:

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
• Wet Ingredients:
  • 2 cups granulated sugar
  • 1 cup vegetable oil or canola oil
  • 2 large eggs
  • 1 cup buttermilk (room temperature)
  • 2 teaspoons vanilla extract
  • 1-2 ounces red food coloring (gel preferred)
  • 1/2 cup hot coffee (brewed)
  • 1 teaspoon white vinegar
• Optional Frosting Ingredients (choose your favorite!)
  • Cream cheese frosting
  • Ermine frosting
  • Whipped cream

Instructions:

1. Preheat your oven to 325°F (163°C). Generously grease and flour two 9-inch round cake pans.
2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
3. Cream the sugar and oil: In a large bowl, cream together the sugar and vegetable oil until light and fluffy. This will take a few minutes with an electric mixer.
4. Beat in the eggs: Add the eggs one at a time, beating well after each addition.
5. Incorporate the wet ingredients: In a separate bowl, whisk together the buttermilk, vanilla extract, and red food coloring. Gradually add this mixture to the creamed sugar and eggs, alternating with the hot coffee. Mix until just combined, be careful not to overmix.
6. The vinegar magic: In a small cup, whisk together the white vinegar. Add this to the batter and stir until incorporated. The batter will appear slightly curdled; this is normal.
7. Fill and bake: Divide the batter evenly between the prepared cake pans. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs clinging to it. Do not overbake.
8. Cool completely: Let the cakes cool completely in the pans for at least 30 minutes before frosting. Once cool, remove the cakes from the pans and place them on a wire rack to cool completely.
9. Frost and enjoy! Once the cakes are cool, frost them with your favorite frosting recipe. Here are some popular options: cream cheese frosting, ermine frosting, or simply whipped cream. Decorate as desired and slice to serve.

Tips:

• For a deeper red color, use gel food coloring instead of liquid food coloring.
• Buttermilk adds a slight tang to the cake, but if you don’t have any on hand, you can make your buttermilk substitute. Simply add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.
• If you don’t have hot coffee, you can substitute it with hot water. However, the coffee enhances the chocolate flavor of the cake.
• Allow the frosted cake to chill in the refrigerator for at least 30 minutes before slicing. This will allow the frosting to set and make it easier to cut clean slices.

With this recipe and a little love, you can create a beautiful and delicious red velvet cake that will be enjoyed by all.

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