Special cut cake, orders from loyal customers ️ never bored every time there is a birthday, send hampers, always choose the red velvet ️
RED VELVET CAKE
Source : @livewellbakingoften
Rebake : Rumy Ardianii
Red velvet recipe
ingredient RED VELVET CAKE
295 gr low protein flour
22 g cocoa powder (light brown)
1 tsp baking soda
1/2 tsp salt
115 gr unsalted butter (unsalted butter)
350 gr granulated sugar (me: 280 gr)
2 chicken eggs
120 ml of oil
2 tsp vanilla extract
1 tsp vinegar / white vinegar (me: apple cider vinegar)
320 ml buttermilk
2 tsp red coloring to taste
Notes:
*) the darker the cocoa powder, the darker red velvet will be
*) granulated sugar should be puree / blender first. Because the red velvet cake is only made for a short time so that the sugar dissolves completely
*) in this recipe using a combination of butter & oil. Trust me, the cake is really soft
*) vinegar is mandatory, yes, to emphasize the color
*) You can make your own buttermilk, or if you are lazy to make buttermilk you can use yogurt. Back again to the HPP calculation, yes, the capital is bigger if you use yogurt.
Here’s the buttermilk recipe:
20 ml of lemon/lime/vinegar juice
300 ml fresh milk
Mix lemon juice & fresh milk. Stir well. Leave it for 5-10 minutes. The final result is thick consistency (curdled)
It’s better before preparing the ingredients, we make/process the buttermilk first. If there is excess, buttermilk can be stored in the freezer (Can be reused, just not fresh *I’ve never)
How to make red velvet cake
- preheat the oven to 170 degrees
- line the pan with baking paper
- Sift dry ingredients; flour, cocoa powder, salt, baking soda. Set aside
- Mix butter & sugar on medium speed 5 minutes until well blended. Add eggs and mix again until combined
- add oil, vanilla extract, apple cider vinegar, red velvet paste on low speed
- Gradually add dry ingredients until 3x alternated with buttermilk. Start with dry ingredients, and end with dry ingredients. Make sure all the ingredients come together
- pour in the pan. Hit it until the bubbles come out
- oven at 170 degrees for 28-30 minutes or until cooked according to each oven
Redvelvet match is the same as creamcheese, don’t mix it with buttercream