Feb 6, 2015

Best Red Velvet Cake Recipe Ever / Red Velvet Cake Recipe


This is one of the most requested cake recipe in yummy tummy. Finally i got a chance to make it and i have managed to share it before valentine's day. Yay, now you can surprise your loved ones with this..


Similar Recipes,
6 Layer Rainbow Cake
Rum Chocolate Cake
Strawberry Shortcake
Carrot Cake
Black Forest Cake
Strawberry Sparkle Cake


This cake gets all its glory with the frosting you make for it. Please make a white frosting for this, because that what makes it standout. I recommend you to frost it with either my cream cheese frosting or flour buttercream. YUM YUM..Hope you will give this a try and let me know how it turns out for you..


Preparation Time : 15 mins
Baking Time : 25 to 30 mins
Makes : 12 slices

Ingredients:

All Purpose Flour / Maida - 21/4 cup / 300 grams
Sugar - 11/2 cup / 300 grams
Unsalted Butter - 1/4 cup / 60 grams
Oil - 1/4 cup / 60 ml
Eggs - 2
Cocoa Power - 2 tblspn
Red Food Colouring - 1.5 tblspn or as needed
Buttermilk - 1 cup / 240 ml
Baking Soda - 1 tsp
Vinegar - 1 tblspn (white)
Vanilla Essence - 1 tsp
Salt - 1/2 tsp
Flour Buttercream as needed (CHECK THIS)

Method:

Start by preparing three 8-inch pan, by buttering on all sides, dusting it with flour and tap off the excess flour. Set this aside.

Preheat oven to 180 degree C.

Take cocoa, food colouring powder, 1/4 cup of buttermilk and mix to a paste. Set aside.

Now take butter, oil, sugar, vanilla in a large bowl, Use a electric beater to cream this up.

Now add in eggs and cream again.

Add in cocoa food colour mix and mix well.

Add in flour, salt, buttermilk and fold gently.

Now take baking soda in a bowl, add in vinegar. It will bubble up. pour this into the batter and mix gently. This will lighten the batter.

Divide this between the cake pan and bake for 25 to 30 mins.

Remove it and let it cool comepletely

Meanwhile prepare your frosting, check this link for all frosting recipe in this blog.

Spread frosting between each layer of cake, sandwich the cakes, spread frosting all around the sides and serve.

CHECK OUT THIS QUICK VIDEO:


Pictorial:
Take all your ingredients

Start by preparing three cake pans,
CHECK THIS TO SEE HOW
Now take your food colouring, i used this orange red colour

take it in a bowl

add in cocoa powder

i added few spoons of buttermilk to mix it up, if you are using liquid food colour, you dont have to add any buttermilk

mix well
Now take soft unsalted butter in a bowl

add in oil

and sugar

add in vanilla

use a beater to cream this up

once it is creamy

add in eggs

beat this up

now add in the cocoa food colour mix

cream again

now add in maida

Add in buttermilk..If you dont have buttermilk,
mix 1/2 cup thick yogurt with 1/2 cup of milk

salt

fold gently till mixed up

Now take baking soda in a jug

like this

pour in vinegar over it

it will bubble up

pour that bubbly liquid straight into the batter

mix gently, this will lighten up the batter

divide it between the tins

add baked
When the cake is cooling,
i made this FLOUR BUTTERCREAM
Now place the cake over a plate,place strips
of parchment paper on the sides of the cake

spoon some frosting over

spread it out

place another cake

spread some more frosting

place third layer

spoon some more frosting

spread it all over the sides

cover the entire cake

i made little swirls on the top

remove the strips of parchment paper

slice and serve

Put the cake in the fridge for 30 mins before slicing, 
for clean slice.

80 comments:

  1. its looks yummy...for to prepare buttercream i dont have beater wt can do?

    ReplyDelete
  2. Thanks for sharing this recipe.....Is white vinegar & synthetic vinegar (which is used in pickles) the same....

    ReplyDelete
  3. u r very kind aarchi. i m dying to have this recipe for a long time :)....

    sabiha, from Bangladesh

    ReplyDelete
  4. Awesome Arthi.
    Is there any substitute for egg

    ReplyDelete
  5. @bhuvana yahoobeater helps you to get creamy butter cream. You can use manual wishk, but it wont be that creamy.

    ReplyDelete
  6. Hi Aarthi...I use a microwave convection and can bake only one cake at a time..is that alright or will the batter not rise well if left for long?

    ReplyDelete
  7. @urmimala ghatakyes u can bake one cake at time. it will work good.

    ReplyDelete
  8. Hi aarthi, I have tried a lot of your recipes and I love them all.I would like to request you to please post a recipe for crème brulé ( with flavors) .thank you :)

    ReplyDelete
  9. Hi aarthi, I have tried a lot of your recipes and I love them all. I would like to request you to please post a recipe for crème brulé along with some flavors that can b added. You are doing a great job helping us with the amazing recipes. Thank you..will be waiting for your response.

    ReplyDelete
  10. Hi aarthi, I have tried a lot of your recipes and I love them all.I would like to request you to please post a recipe for crème brulé ( with flavors) .thank you :)

    ReplyDelete
  11. Hello Aarthi,
    I tried this recipe yesterday with the same method as yours and did not change anything except that I used Baking powder instead of baking soda. But my cake did not fluff up as urs and looks like a sad brownie now.The taste is very good. Just that it did not rise and got baked well within 30 minutes. I use an electric oven. Can you let me know where I went wrong? Last week I tried your strawberry cupcakes and even then the cake did not rise. However, I also tried bakery honey cake and that rose very well, quite fluffy and enjoyed by everyone. Please advise me on this as to where I went wrong as I am not able to figure it out.

    ReplyDelete
  12. @AnonymousThat is the mistake, dont change the raising agent.Baking soda and baking powder are diff.

    ReplyDelete
  13. I made this on my wedding anniversay. Cake was superb but buttercream phat gye what was the reason??

    ReplyDelete
  14. Butter cream was not smooth as it should and look like split milk. Phutkian...

    ReplyDelete
  15. Dear aarthi ji.

    Thanks for the beautiful recipe.
    Plz tell me 1.5 tbsp red food color means whats the quantity and baking soda or baking powder is same thing or two diffrent this.
    Plz help me by answering this.

    ReplyDelete
  16. @AnonymousI think u must have added butter to hot mixture

    ReplyDelete
  17. @AnonymousRed food colouring depends on your liking. U can adjust it. And baking powder and baking soda, both are different.

    ReplyDelete
  18. Hey can u help this without agg
    And less quantity even

    ReplyDelete
  19. Plz Lemme Knw can this cake be done without eggs
    And how can I make in less quantity I mean less measures

    ReplyDelete
  20. Dear aarthi i cant able to get baking soda while i ask baking soda they are giving cooking soda shall i use cooking soda

    ReplyDelete
  21. Instead of egg wat else can we use.pls tell me.

    ReplyDelete
  22. @Anonymoussorry there is no sub for eggs in this

    ReplyDelete
  23. @Priyankabaking soda and cooking soda are same. u can use them

    ReplyDelete
  24. aarthi whats the substitute for buutermilk? I'm planning to bake this cake today .

    ReplyDelete
  25. @vineetaanntake curd and mix with little water to dilute it

    ReplyDelete
  26. Can i use 8inch pan to bake three times

    ReplyDelete
  27. I tried your recipe yesterday it was very nice ihave ever tasted such a good cake

    ReplyDelete
  28. Hi aarthi, made this cake and it came out to be the yummiest and softest one ever since... But it did not rise although it was soft.. I used the same amount and ingredients as urs.. I have made this entire cake twice with same results.. Can u help me

    ReplyDelete
  29. @Sunmeet May be the baking soda must be expired, use a new batch

    ReplyDelete
  30. Is tiz possible to make in pressure cooker...
    can we skip baking powder...

    ReplyDelete
  31. @Anonymousu can make this in cooker, but u cannot skip baking soda

    ReplyDelete
  32. Thanks Arthi ,
    to bake in cooker is aluminum foil is mandatory

    ReplyDelete
  33. can we whipping cream foresting for this cake

    ReplyDelete
  34. Can I use vegeatable oil instead of butter ?? If so than please tell the quantity?? Thanks in advance..

    ReplyDelete
  35. Can I use vegeatable oil instead of butter??? If so than please tel me the quantity??

    ReplyDelete
  36. @Loftierbutter is what makes this light and fluffy

    ReplyDelete
  37. Hi Aarthi,i am planning to cook this cake in pressure cooker.How much time should i keep it in flame? should i preheat the cooker??

    ReplyDelete
  38. @Ayshai think it will take more than 30 mins, yes u have to preheat it before putting in

    ReplyDelete
  39. Hi AArthi,

    I love your recipes. This was the first I tried and was a success. :) Thank you so much.
    Just a couple of questions-
    1. What should be the temperature of the oven while actually baking?
    2. I use Morphy Richards OTG. The cakes get burnt on the bottom always. Where am I going wrong? How do I avoid the bottom from being burnt. I tried placing an aluminium pan inverted and then placing the baking vessel over it. But it still gets burnt. I once burnt all my cup cakes :(

    ReplyDelete
  40. @sindhu naropanththe temp is 180 degree c...use both coil on in the oven.

    ReplyDelete
  41. Hi Aarathi,
    Thanks for your reply. But I do keep both coils on. How do I avoid the burning?

    ReplyDelete
  42. @sindhu naropanthif the cake is getting lot of colour half way through the cooking. place a foil on top of it. Dont cover the cake completely, just place a foil on top..

    ReplyDelete
  43. Can you give the weight of 1 cup of maida, 1 cup of sugar & 1 cup of cocoa powder in grams....

    ReplyDelete
  44. @Anonymous

    1 cup maida weighs 120 grams
    1 cup sugar weighs 200 grams
    1 cup cocoa weighs 100 grams

    ReplyDelete
  45. Hi Aarthi,
    can u please give me the temperature and time for baking this in convection mode microwave? Also am using Self rising Flour(homepride), so i dont have to add baking soda separately rit?

    ReplyDelete
  46. Is vinegar a must?

    ReplyDelete
  47. @Anonymoussame temp and same timing. Not sure about self rising flour

    ReplyDelete
  48. @Aarthi i have heard that substitution for egg is curd. Hope it helps every one i was just following this blog it has an amazing recipees i love going new dishes thanku so much for such wonderful recipees vl try it soon

    ReplyDelete
  49. For last Valentine's day I requested u for the REd velvet cake recipe & u posted it 1 week before the special day as u promised.......Thank u so much........

    For the coming Valentine's day I want to prepare some unique cake or any special dish for my hubby.....Please help....Also plz let me know abt ur plan (dish) as I have no idea abt what to do to make him surprise.

    ReplyDelete
  50. Hi Aarthi,
    What oil could be used for the recipe. Thank you.

    ReplyDelete
  51. Can we use apple cider vinegar instead of vinegar that u mentioned

    ReplyDelete
  52. Hi,I have tried the red velvet cake.taste was good but the cake didn't rise.used the same measurements.I did it in the cooker. When I cut the cake I can't get the triangle shape...I mean sharp edge.plz help

    ReplyDelete
  53. Hi
    Can we substitute baking soda for baking powder?

    ReplyDelete
  54. @Rani.chill this cake for few hours before sliceing for clean slice

    ReplyDelete
  55. This cake looks perfect Arthi. Can we use Beetroot juice for the colouring. If so how much should I add.

    ReplyDelete
  56. Hai Arthi,
    I am trying to make this cake but my oven is small. Can I prepare the batter and bake it 3 times. is it ok to sit the batter after mixing.

    ReplyDelete
  57. @Anonymous hi you can use milkmaid as a substitute instead of eggs... Works the same way. :-)

    ReplyDelete
  58. You can use milkmaid condensed milk instead of eggs. Works equally well. :-)

    ReplyDelete
  59. can I use salted butter instead of unsalted one?? and if not can you tell me how can I make unsalted butter at home??

    ReplyDelete
  60. Hi arthi can you post recipie of red velvet cake with natural food colour,like with beetroot or something else

    ReplyDelete
  61. Hi aarthi,
    U r doing a grt job.
    Shd v not soak the cake?

    ReplyDelete
  62. Hi Arthi..thanks a lot for your awesome recipes...even my 13 yr old daughter follows your recipes and have tried a few dishes. My prob is while using the food color...the cake tastes a bit salty. Is it natural or I have gone wrong somewhere. Used the same food color

    ReplyDelete
  63. HI AARTHI AWESOME RECIPES..... I HAVE TROED MANY OF YOUR RECIPES THEY ARE SIMPLE AND YUMMY FOR TUMMY ... I WANT TO TRY YOUR CAKE RECIPES BUT DRAWBACK IS I DONT HAVE OVEN OR MICROWAVE TO BAKE THE CAKE IS THERE ANY ALTERNATIVE FOR IT..... AND TIME

    ReplyDelete
  64. Hi aarthi I'm trying all ur recipes I want to try cakes but I don't have oven so pls can u tel me how to make it in pressure cooker and how much time it will take, plsssss

    ReplyDelete
  65. Hey... Can we make muffins from this recipe???

    ReplyDelete
  66. Hi aarthi, can I use small sized eggs called natty eggs instead of regular egg. if yes how many I have to use.

    ReplyDelete

You are really kind hearted, who came to leave comments for me. Each of your comments are really valuable for me. This keeps me cooking a lot..Thank you so much..

Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..

LinkWithin

Related Posts Plugin for WordPress, Blogger...