Table of Contents
Perfect red velvet cake. Sift together the flour, cocoa, baking powder and salt. Beat the butter and sugar together until light and fluffy, then add the eggs, one at a time, beating well to incorporate between each addition. Whisk together the buttermilk, vanilla and enough red colouring to give a vivid red colour.
Both our chocolate cake and red velvet cake use buttermilk, but buttermilk is a required ingredient for red velvet cake. It also has vinegar and red food coloring added to it to add acidity and the classic red coloring.
Red velvet cake is traditionally made with cream cheese frosting or Ermine frosting . Is there a substitute for buttermilk? Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute.
One early recipe, printed in Texas’s Amarillo Globe-Times in the summer of 1960, calls for four tablespoons of food dye. Mississippi native and Saveur magazine food editor Ben Mims explains the red velvet’s attraction: “The deep crimson cake against the luminous white frosting is pure Southern drama.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…