How to Prepare the Perfect Red Velvet Cake
Red velvet cake has always been popular, but there’s more to this beloved dessert than meets the eye. The first thing to know about red velvet cake is that it isn’t actually red, but rather a deep chocolate color, and the red refers to the cocoa used in it rather than any food coloring or dye. Despite its misleading name, however, you can still enjoy this dessert as often as you like without fear of ruining your diet or your health! Here are some tips on how to prepare the perfect red velvet cake at home
2 Egg Yolks
While there are several conflicting red velvet cake recipes out there, most agree that eggs play a critical role in creating that infamous deep red color. In fact, using only two egg yolks creates a more intense hue than using just one whole egg. According to Hershey’s, eggs don’t actually contain red food coloring; instead, they bond with air molecules while they bake and reflect light differently than white or yellow cakes do—which is what makes them appear so darned festive.
1/2 Cup Red Food Coloring
Red velvet cake is not red. That’s all there is to it. It’s a fluffy white cake with a cocoa-butter frosting, topped with chocolate sprinkles. If you want red icing and cake, order a strawberry shortcake, or better yet, make yourself some strawberries and cream or hot fudge sundae instead!
3 Tablespoons Buttermilk
You’ll need 3 tablespoons of buttermilk. You can substitute 3 tablespoons of lemon juice or vinegar for every 1 cup of buttermilk needed in a recipe. Buttermilk is used in red velvet cake recipes because it gives it a tangy flavor that complements sweetness. The acidity also reacts with baking soda, which causes cakes to rise faster and gives them a nice texture after baking. Buttermilk can be substituted for lemon juice or vinegar, but do not use sweetened milk products like half-and-half or whole milk when baking. Sweetened milk products are intended for drinking and aren’t acidic enough for proper leavening.
2 Teaspoons Vanilla Extract
Vanilla is a lovely flavor that pairs well with chocolate. For something more traditional, add two teaspoons of vanilla extract. If you’re not feeling vanilla, try another extract like hazelnut or almond. Another option is to go with a flavoring instead of an extract—you can use one teaspoon of cinnamon and one teaspoon of nutmeg for a fall-themed cake that tastes just as good as it smells!
1 Teaspoon Baking Soda
Baking soda is an acidic ingredient, so it reacts with leavening agents in baked goods to produce carbon dioxide. The reaction can be slow or fast depending on how much sugar is present, and also how acidic. If you’re baking with buttermilk or cocoa powder, which are both highly acidic, you want a more rapid release of carbon dioxide—so 1 teaspoon of baking soda should do. But if you’re using plain yogurt (which is only mildly acidic) use 2 teaspoons for faster results. Whether your recipe calls for 1 or 2 teaspoons of baking soda depends on what type of baked good you're making (and some recipes don't require any at all), but that's why experimenting with small amounts at first is always a good idea.
1 Teaspoon Salt
Although its name suggests otherwise, salt is more about flavor than it is about preserving. So take a minute and add a teaspoon of salt to your cake batter. This simple change will brighten your red velvet cake's flavor profile and make it more delicious! You'll be surprised at how much of a difference that one little ingredient can make.
3 Cups Flour
In a medium bowl, combine 3 cups of flour with 1 1⁄2 tsp baking soda and 1 tsp salt. In a separate small bowl, combine 1 tbsp cocoa powder and 1⁄4 cup hot water, then add to dry ingredients until fully combined. Be sure not to over mix; you want some clumps in your cake mix. Set aside. Don’t worry if you don’t get all of it out!
1 Cup Sugar
The first step in making red velvet cake is mixing 1 cup of sugar and 2 tablespoons of cocoa powder together. Put that mixture aside. That’s one ingredient down and four more to go! Next, you want to preheat your oven according to directions on your cake mix box. The amount of time it takes for your oven to reach 375°F will depend on how hot it already is. I usually let my oven run for about 5 minutes before I add anything so I know it’s at optimal temperature when my cake starts baking. Make sure you have all ingredients measured out and ready because you don’t want one missing ingredient putting a wrench in your perfectly timed dessert.
1/2 Cup Vegetable Oil
Measure and then add vegetable oil (that's a full cup!) into your red velvet cake batter. Mix until completely blended. Vegetable oil helps create a moist, fluffy texture for your cake. If you don't have any at home, feel free to substitute with butter or margarine. The best part? When it comes time to clean up, vegetable oil is super easy to wipe up!
1 Stick Butter
The most important thing to consider when preparing a red velvet cake is making sure your butter is at room temperature. It’s going to be creamed with sugar and eggs, so you don’t want cold butter interfering with their ability to emulsify. Make sure it’s soft enough that it spreads easily. Cold butter can cause your red velvet cake batter to be clumpy and end up being too dense when baked. This may cause all sorts of issues, like leaving crumbs on your cake or developing cracks on top of it during baking (the result of too much moisture in your batter). Get a good-quality unsalted stick of butter out at least 2 hours before you plan on using it for easy preparation and top-notch results.
2 Teaspoons Baking Powder
Baking powder is an ingredient often used in baking, and it helps produce a cake that rises evenly. The main purpose of baking powder is to produce carbon dioxide gas when it mixes with liquid ingredients such as milk or water. This results in a light texture and also creates little holes (called tunnels) throughout your cake while it bakes. Using too much baking powder can result in an overpowering taste of soda or bitter aftertaste, so measure carefully and use just 2 teaspoons per recipe.
1 Teaspoon Cream of Tartar
Don’t worry, cream of tartar isn’t something you need to go out and buy. You probably already have it in your kitchen, along with baking soda and baking powder. Cream of tartar is an acid that’s used to prevent air bubbles in whipped egg whites. It can also be used as a stand-in for buttermilk or white vinegar in many recipes. It works especially well when making chocolate cakes, giving them a more tender crumb and lighter texture. If you don’t already have cream of tartar on hand, run out and grab a box—you won’t regret it!
Unsalted food is like garbage
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