Saturday, 7 February 2015

How to make Red velvet cake

Can't wait for Valentines day to come. You all know that's one of the favorite times of the year for the ladies :D :D :D. Unfortunately, it's also going to clash with the Long awaited presidential election here in Nigeria....Sucks doesn't it? Anyway, that's really no excuse not to give your loved ones a good treat. You really don't have to break the bank to make the day special too. A simple gift of love from the heart would do just fine ;). For me, I love Red velvet cake, probably because it literally melts in the mouth or probably because it tastes so good. Over the years, i know i've churned out dozens and dozens of this cake for lovers on vals day so i definitely know it's an instant hit. Today, i'd be showing you how to make the famous red velvet cake naija style and as usual, i'm going to make the tutorial as simple as possible to make it easy to follow. if you don't want to miss other baking tutorials coming up, don't fail to subscribe to my posts by putting your e-mail addy in the box below. 

How to make Red Velvet Cake
• Prep time : 30mins
• Bake time: 45mins - 1hr
• Makes :      1 medium sized cake

Ingredients:::
• 1½ cup (339g) Butter/ Vegetable oil (i used butter for this though)
• 2½ cup Flour - Sifted
• 1 cup Buttermilk
• ½ tsp. Salt
•2 tbsp. Cocoa powder
•2 tbsp. Red Colour
•1½ Cup Granulated Sugar
•1 tsp. Vanilla flavor
•2 eggs
•1 tsp. Baking Soda
•1 tsp. Vinegar

Directions:::
Step 1: If you cannot find buttermilk around, you can make your own buttermilk at home. For this recipe, you'd need just 1 tbsp. Lemon juice/Vinegar and a cup of full fat milk. In a small bowl, pour the lemon in the milk and leave to stand for 5-10minutes. When it's ready, the milk would curdle a little and also thicken. Add the flavor and red food color into the butter milk and mix. Set this aside.

Step 2: In a mixing bowl, whisk the butter/vegetable oil and sugar together. Add the whisked eggs and Mix. Gently add the colored butter cream and mix thoroughly. 

Step 3: Add the sifted flour, salt and cocoa powder and mix. 

Step 4: Place the baking soda in a different small bowl. Add the vinegar and mix. You'd notice the mixture would start to froth (bubble). Quickly add it into the mixture in Step 3 and mix. 

Step 5: Butter and flour your baking pan as i've shown you in the previous baking tutorials on this blog. This is very necessary if you're using the naija baking pan as shown in this tutorial. Pour in your batter and place in a pre-heated Oven or pot (I used my pot baking method for this). Bake for 45mins-1hr making sure you don't open the pot or oven during the process. 

Step 6: Turn out the baked cake very gently so it doesn't break as it's going to be very soft and spongy. Leave to cool completely on a wire rack before frosting with butter cream, whipped cream or white icing. 

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57 comments:

  1. Thanks Dobby. Please how do I make white icing?

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    Replies
    1. Hi Destiny, For white icing you'd need an electric mixer, egg whites(5), granulated sugar (1 cup), water and vanilla flavor (or any other flavour). whisk all the ingredients together in a bowl and set aside. Place some water in a sauce pan and allow to boil. Once it starts boiling, place the bowl with the egg mixture on the boiling water making sure it doesn't touch the bottom of the saucepan. With an electric mixer, mix until the sugar dissolves but don't let it boil. Remove the bowl with the egg mixture from the boiling water and beat the egg mixture on high with the whisk...This could take about 12-15minutes to make the meringue. When the meringue icing is ready, you can use it as it is or add any colour you want.

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    2. Thanks you're a darling

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    3. Anonymous8:05 am

      Hi Dobby, dont one need to add butter to the meringue recipe

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    4. you could but it's not necessary

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  2. I want!!!



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    ReplyDelete
  3. Hmmm.. Yum Yum Yum!
    I'll start practicing as to perfect it on that day.
    Thanks Dob-star for this, hoping to get it right.

    ReplyDelete
    Replies
    1. You're welcome Angie.

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  4. I love red velvet cake too. It's exactly what I had in mind for this Valentine's day. Well done.

    ReplyDelete
  5. Arrrh! This is just what I need!
    You are the bestest!!!!
    Muah.

    ReplyDelete
  6. Err, Dobby I am stock! You make it a sound easy, but then I try it and I'm stock on many counts!

    1. You say "1½ cup (113g) Butter/ Vegetable oil" I am used to grams, and so I had to refer to the post you did on Cup to Gram Measurement. According to that post, 1Cup of butter = 225g. See why I'm confused? I need to know if I should still go on with that table conversion since I will still have to use it for flour and sugar conversion.

    2. Buttermilk mixture. In making the mix, am I to use saturated milk or diluted milk with my lemon/vinegar or just plain powdered milk?

    3. I am using a gas burner. What heat so I use to bake? And is it the same time (45mins) as that of the stove method?

    HELP!!!

    ReplyDelete
    Replies
    1. Hi Lucia, Thanks for bringing my attention to this.

      (1) Sorry about the error. The real quantity of butter to Use is 1½ cup (339g) and not 113g as stated earlier. Also, Vegetable oil can be used in place of butter.
      (2) For the buttermilk mixture, you can use saturated/ powdered as long as it's Full cream milk.
      (3) Using a gas burner, just use medium heat (Meaning the flame should be blue and not red). For gas, it might take between 45-1hr which is slower than using a stove. Stove burner has a larger surface Area than Gas burner so it'd definitely be faster.

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    2. Noted. Thanks gurl. I had my first try and it is just there in the fridge. Even my brother is not eating and that's saying a lot.
      I'll try it out again and let you know how it goes.

      Delete
  7. Anonymous10:02 pm

    Can baking sugar b used to bake cakes ?

    ReplyDelete
    Replies
    1. Baking Sugar???

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    2. Anonymous1:18 pm

      Yes ...baking sugar....saw it in d market sme weeks ago..could send u d picture

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    3. Do you mean confectioners sugar?

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  8. Nice, I looks so good. Dobby, I noticed my cake doesn't come out soft like I want when I use the pot method.

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    Replies
    1. Soft cake depends mostly on the mixing ratio and not what it's baked in.

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  9. chibiz princess5:33 pm

    Hi dear. Well done. Tanks. Pls can I put yoghurt for it?

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    Replies
    1. For baking the cake, No.

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  10. Anonymous3:56 pm

    Hi, this is my first time ever on your blog, and I am really surprised that it is possible to bake without sand....do u mean to tell us that we can bake those moist and dangerously delicious chocolate and red velvet cake with our regular 4 corner green stove.

    ReplyDelete
    Replies
    1. Yes Ma'am :), that's exactly what i meant.

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  11. hi dobby, what is the quantity of lemon juice to used when making the butter milk. also is full fat milk an ordinary milk like peak milk

    ReplyDelete
    Replies
    1. Yes full fat milk.

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    2. Anonymous2:43 am

      Pls how do I make the butter milk for this recipe.thanks

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  12. Hi dobby,thanks for the recepie,my red velvet cake always turns brown..i dunno what the problem is,i used the measurement for the cocoa and red food colouring as you specified...is there a specific red food colouring for this cake,or do I need to add more red colouring?..i followed the procedure as stated above..thanks

    ReplyDelete
    Replies
    1. Hi daisy, you should try adding more red coloring to increase the red tone.

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  13. Anonymous8:18 pm

    Hi Dobby, my red velvet cakes came out brown. Please Wat kind of colour did you use for your cake.

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    Replies
    1. It depends on the brand and type of color you used. I used the liquid type.

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  14. Anonymous11:54 am

    Hi Dobby, i have tried this recipe, but i ended up having two layers(red up and brown down). Could it be because of mixture of the recipe or the color? i used the thick red color. please advice. wants to try again today.

    ReplyDelete
    Replies
    1. Anonymous8:53 pm

      Hi Dobby, it came out perfect. Going to try a lot of recipes i have seen on your blog. Thanks alot for sharing wonderful recipe.

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    2. You're welcome anon :). Do keep me posted.

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  15. Anonymous12:00 pm

    Hi Dobby, i have tried this recipe, but i ended up having two layers(red up and brown down). Could it be because of mixture of the recipe or the color? i used the thick red color. please advice. wants to try again today.

    ReplyDelete
    Replies
    1. it's definitely as a result of the mixture. Mixing it thoroughly would help it blend completely.

      Delete
  16. Anonymous2:06 pm

    Hi dobby, what size of pan will this recipe be ok for?

    ReplyDelete
    Replies
    1. Anonymous5:05 am

      I tried this. 8" pan is just about right

      Delete
  17. I just came across this blog and I'm so hooked already. You are such an inspiration. Keep up the good work. I've always wondered how white icing is achieved when its not whipped cream. I'd definitely try this out and revert .

    ReplyDelete
    Replies
    1. Glad to have you here PurpleSilkTreats :)

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  18. Tnx 4 dis... wil give it a try

    ReplyDelete
    Replies
    1. Do keep us posted k :)

      Delete
  19. Anonymous11:09 pm

    I am just joining and I will really like to bake this. What I don't understand is the cup thing, 2 1/2 cup of flour , 1/2 cup of cocoa and the rest. Pls kindly replace with grams at least I have s scale at home. Then the butter can I use margarine thanks

    ReplyDelete
  20. Please dobby wat sort of food coulouring do u use ...please i need names ...liquid or powdered ???? Thanks

    ReplyDelete
    Replies
    1. You could try foster clarks liquid food color. It works perfectly.

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  21. Anonymous3:46 pm

    Pls I want big quantity of this recipe pls

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  22. Hello Dobby. Compliments of the season. I don't have white vinegar handy can I use apple cider vinegar?

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    Replies
    1. Yes you can use that

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  23. good work you are doing dobby, thanks so much...

    ReplyDelete
  24. mablic7:44 pm

    Pls, how can I make a perfect butter icing. I have been trying it but it always comes out wetry

    ReplyDelete
    Replies
    1. Butter is bound to melt and become watery when left at room temperature. The remedy is to add more icing sugar to the mixture, that would stiffen it a little.

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  25. Anonymous11:10 am

    My red velvet cake comes out really oily on top, even after using the right measurement. Please help

    ReplyDelete
    Replies
    1. Hi Anon. Simply reduce the oil used.

      Delete
  26. Anonymous4:18 pm

    Hello! Am wondering if am to use vinegar or lemon juice in step one and I noticed you used it again in step 4! Am confused, if that's the case, can I use vinegar and will it both be 1tsp?

    ReplyDelete

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