Red Velvet Cake
Red Velvet Cake Recipe from Jordan | Ingredients: Eggs, Vanilla, Salt, Flour, Sugar, Food Coloring, Cocoa, Buttermilk, Vinegar, Milk, Butter | Oman-inspired Dessert
Introduction
Red Velvet Cake is a classic dessert known for its striking red color and rich, velvety texture. This indulgent cake is perfect for special occasions and celebrations, with its decadent layers of moist cake and creamy frosting.
History
The origins of Red Velvet Cake are somewhat mysterious, with various stories and legends surrounding its creation. Some believe that the cake originated in the southern United States in the early 20th century, while others claim it has roots in Victorian England. Regardless of its exact origins, Red Velvet Cake has become a beloved dessert around the world.
Ingredients
Cake
How to prepare
- Preheat the oven to 350°F (177°C). Place vinegar and soda in a cup and set it aside.
- In a mixer, cream together Crisco, sugar, and eggs. Make a paste of food coloring and cocoa, then add it to the creamed mixture. Sift salt and flour together.
- Gradually add flour to the mixture, alternating with buttermilk. Add vanilla and beat well. Finally, fold in the soda and vinegar. Beat for 2 minutes.
- Divide the batter equally into 3 bowls to ensure even layers. Grease and flour three 8x8x2-inch square pans before filling them with batter. Bake one layer at a time at 350°F (177°C) for 30 minutes or until a toothpick comes out clean. Once the layers have cooled, trim the edges. Do not frost the sides. Take care not to flatten the layers while frosting and stacking them. The white frosting should be thick between the layers.
- For the Red Velvet Cake frosting: Ensure the butter is at room temperature. Cook flour and milk until thick, similar to the consistency of oatmeal. Let it cool, then strain and set aside. In a bowl, beat together butter and vanilla. Gradually add sugar, beating well with an electric mixer after each addition. Fold in the flour mixture without overbeating. Frost only the tops of the 3 layers.
Variations
- Add chopped nuts or chocolate chips to the batter for added texture and flavor.
- Use a cream cheese frosting instead of the traditional buttercream frosting for a tangy twist.
Cooking Tips & Tricks
Be sure to use high-quality food coloring to achieve the vibrant red color that is characteristic of Red Velvet Cake.
- When preparing the frosting, make sure the butter is at room temperature to ensure a smooth and creamy consistency.
- To prevent the cake layers from sticking to the pans, be sure to grease and flour them before adding the batter.
- When stacking the cake layers, take care not to flatten them and ensure that the frosting is evenly distributed between each layer.
Serving Suggestions
Serve slices of Red Velvet Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a deliciously decadent dessert.
Cooking Techniques
Beating the batter well after adding the flour and buttermilk will help create a light and fluffy texture.
- Folding in the soda and vinegar at the end of the batter will help the cake rise and become tender.
Ingredient Substitutions
If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- You can use vegetable oil instead of Crisco in the cake batter.
Make Ahead Tips
Red Velvet Cake can be made ahead of time and stored in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap to prevent it from drying out.
Presentation Ideas
Decorate the top of the cake with fresh berries, chocolate shavings, or edible flowers for a beautiful presentation.
Pairing Recommendations
Serve slices of Red Velvet Cake with a cup of coffee or a glass of milk for a classic and comforting dessert pairing.
Storage and Reheating Instructions
Store leftover Red Velvet Cake in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for 10-15 seconds or until warmed through.
Nutrition Information
Calories per serving
Each serving of Red Velvet Cake contains approximately 350 calories.
Carbohydrates
Each serving of Red Velvet Cake contains approximately 45 grams of carbohydrates.
Fats
Each serving of Red Velvet Cake contains approximately 20 grams of fat.
Proteins
Each serving of Red Velvet Cake contains approximately 4 grams of protein.
Vitamins and minerals
Red Velvet Cake is not a significant source of essential vitamins and minerals.
Alergens
Red Velvet Cake contains dairy (butter, milk) and eggs.
Summary
Red Velvet Cake is a rich and indulgent dessert that is high in carbohydrates and fats. It is best enjoyed in moderation as a special treat.
Summary
Red Velvet Cake is a classic dessert that is perfect for special occasions and celebrations. With its rich, velvety texture and vibrant red color, this indulgent cake is sure to impress your guests. Enjoy a slice with a cup of coffee or a glass of milk for a delicious and satisfying treat.
How did I get this recipe?
I distinctly remember the first time I saw this recipe for Red Velvet Cake. It was many years ago, when I was just a young girl, visiting my aunt who lived in the countryside. She was known for her delicious baked goods, and I always looked forward to spending time in her cozy kitchen.
One day, as I helped her prepare a batch of cookies, I noticed a faded recipe card tucked away in a drawer. Curious, I pulled it out and saw the words "Red Velvet Cake" scrawled in elegant cursive handwriting. My aunt caught me looking at the card and smiled knowingly.
"That was your grandmother's recipe," she said, her eyes twinkling with nostalgia. "She used to make it for special occasions, like birthdays and holidays. It's a family favorite."
I was intrigued and begged my aunt to teach me how to make the cake. She agreed, and together we gathered the ingredients and got to work. I watched as she measured and mixed, explaining each step along the way. The kitchen was filled with the sweet aroma of cocoa and vanilla, and I felt a sense of wonder and excitement as I helped her pour the batter into the cake pans.
As the cake baked in the oven, my aunt shared stories about my grandmother and the traditions she had passed down through the generations. I listened intently, eager to learn more about my family history and the recipes that had been lovingly preserved over the years.
When the cake was finally ready, we removed it from the oven and let it cool on the counter. I couldn't wait to taste it, the vibrant red color and creamy frosting beckoning me to take a bite. My aunt sliced a generous piece for me, and as I took my first bite, I knew that this recipe was something truly special.
Over the years, I have made Red Velvet Cake many times, each time with a sense of pride and connection to my family's past. I have adapted the recipe slightly, adding my own touch with a hint of espresso and a touch of almond extract. But the essence of the cake remains the same – rich, moist, and velvety smooth, a quintessential dessert that never fails to impress.
I have shared the recipe with friends and loved ones, passing on the tradition and creating new memories along the way. Each time I bake a Red Velvet Cake, I am reminded of my aunt's kitchen, my grandmother's legacy, and the joy of creating something delicious and meaningful with my own hands.
As I write this, I can't help but smile at the memories that flood my mind – the laughter, the love, the smell of freshly baked cake filling the air. I am grateful for the recipes that have been passed down to me, for the stories they hold and the connections they create. And I know that as long as I continue to bake Red Velvet Cake, a piece of my family's history will always be alive and well in my kitchen.
Categories
| Buttermilk Recipes | Cake Recipes | Cocoa Recipes | Jordanian Desserts | Jordanian Recipes | Rolled Oats Recipes |