Color of the Season: Red Velvet Cake
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Preparation Time20 mins
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Cook Time50 mins
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View52
Red velvet cake is actually a two-layer cake with cheese frosting. Since we cannot easily find buttermilk, which is made from full-fat milk and has an acidic taste, in our country, we prepare a similar one at home.
"Red velvet cake" (velvet textured red cake/cake), which has become popular in America in the last 10 years and started to be prepared as a wedding cake, contains "anthocyanin" (the substance that gives red color) and butter milk, which is found in some amount in the structure of cocoa as well as beetroot. Even though it gets its red color thanks to the natural ingredients, most of the original recipes contain red organic food dyes, which are colored by using foods such as beet roots and mulberries.
You can prepare the velvet textured cake without using food coloring, if desired.
Ingredients
Follow the directions
1
Stepto-prepare-the-velvet-textured-cake-with-eye-catching-red-cake-bases-after-sifting-the-flour-and-cocoa-keep-them-in-a-separate-bowl
2
Stepsince-it-is-not-buttermilk-mix-the-milk-that-you-have-warmed-to-room-temperature-with-apple-cider-vinegar-and-let-it-sit-for-about-10-minutes
3
Stepput-the-butter-that-you-have-kept-at-room-temperature-into-the-mixing-bowl-after-adding-granulated-sugar-mix-with-a-mixer-until-it-becomes-creamy
4
Stepadd-the-eggs-one-by-one-and-continue-mixing-with-the-mixer-add-vanilla-extract
5
Stepmix-the-milk-which-has-been-waiting-at-room-temperature-and-thickened-with-red-powdered-food-coloring
6
Stepadd-the-milk-and-cocoa-flour-mixture-little-by-little-and-mix-the-cake-mixture-with-the-mixer-on-medium-speed
7
Stepfinally-add-the-baking-powder-frothed-with-freshly-squeezed-lemon-juice-to-the-cake-mixture-which-turns-red-to-burgundy
8
Stepafter-this-point-transfer-the-cake-mixture-you-mixed-with-a-spatula-to-a-22-cm-springform-cake-mixture-whose-base-is-covered-with-greaseproof-paper-smooth-the-top-with-a-spatula-so-that-it-rises-evenly
9
Stepbake-in-a-preheated-oven-at-170-degrees-for-50-minutes-for-the-cream-of-the-cake-put-the-drained-mascarpone-cheese-into-the-mixing-bowl
10
Stepmix-the-powdered-whipped-cream-or-the-cream-mixture-to-which-you-have-added-the-same-amount-of-powdered-sugar-and-powdered-cream-hardener-as-stated-in-the-tip-with-a-mixer
11
Stepfinally-add-the-liquid-cream-and-mix-it-with-a-mixer-until-it-thickens-to-make-it-more-consistent-cover-it-with-stretch-film-and-then-cool-it-in-the-refrigerator
12
Steponce-the-cake-is-baked-and-rested-at-oven-temperature-for-about-10-minutes-carefully-remove-it-from-the-mold-after-cooling-it-at-room-temperature
13
Stepusing-a-cake-base-slicer-or-a-sharp-knife-cut-the-cooled-cake-from-the-middle-to-obtain-two-cake-bases-add-the-crumbled-cake-pieces-to-the-cooled-cream-mixture-to-give-a-light-color
14
Stepduring-baking-turn-the-top-cake-base-upside-down-and-place-it-on-a-serving-plate-spread-13-of-the-cream-mixture-you-prepared-on-the-cake-base
15
Stepafter-covering-the-bottom-cake-layer-whose-bottom-touches-the-cake-mold-during-baking-on-the-cream-plaster-the-top-and-edges-of-the-cake-with-the-remaining-cream
16
Stepshare-the-velvet-textured-and-red-colored-cake-you-prepared-with-your-loved-ones-by-slicing-it-after-cooling-it-in-the-refrigerator
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