My family demands this homemade red velvet cake recipe for every occasion. Child birthdays. My husband's birthday. Easter.
Holidays, events, whatever! I know it's frightening, but I'll walk you through it step by step and show you why you should make your own and ditch the box mix.
No velvet here. Southerners know this beloved cake. Vanilla cake with cocoa powder and red food coloring gives it that rich red color.
Its distinctive tang comes from vinegar and buttermilk, and its sweet cream cheese icing creates the most exquisite combination.
Ingredients
Cake flour—our cake's foundation.
We'll add lots of sugar, so use unsweetened cocoa powder.
Baking soda raises cakes.
First, soften unsalted butter to room temperature.
Sugar—See? As I said!
Salt adds equilibrium.
Vegetable oil keeps our cake moist.
Vanilla extract—Adds appealing warmth and sweetness.
Eggs bind cake batter.
Vinegar—tangy.
Buttermilk — Adds tang and perfects batter consistency.
Red food coloring—A bit of this liquid gives red.
No canned cream cheese icing! This requires softened cream cheese, salted butter, vanilla essence, and powdered sugar.
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