Hey there, fellow bakers and cake easy recipes enthusiasts! Today, we’re diving into the world of one of the most visually stunning desserts out there – the velvet cake with dark red color. Now, I know you’re probably eager to get your hands on the recipe, but since we’ve got that covered already, let’s talk about some tips and tricks that will help you perfect this beauty, answer some common questions, and discuss the best ways to serve it up!
Velvet Cake with Dark Red Color
Ingredients
- 120 grams of softened butter
- 1 and 1/2 cup sugar
- 2 eggs
- 60 ml red food coloring dye
- 2 heaped tablespoons of cocoa
- 1 cup sour milk screed
- 2 and 1/4 cup flour for cakes
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- For the glaze:
- 3 tablespoons of flour
- 1 cup milk
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup butter
Instructions
- In a large bowl beat together the butter and sugar until it becomes a nice cream
- Add eggs, one at a time, beating well after each addition.
- In another bowl, combine the red pigment with cocoa until cocoa is completely dissolved. And add this to the butter mixture and stir.
- Add to mixture alternately the flour and sour cream to the mixture, beginning and ending with the flour, beating slowly and thoroughly.
- Add the vanilla extract and baking soda and mix well
- Grease and alefroste a round cake tin diameter 23 cm.
- Pour the cake mold and bake in a preheated oven at 180 degrees for about 30 minutes.
- Allow the cake to cool and prepare the glaze. In a small saucepan, mix the flour with the milk adding milk slowly to avoid creating clots.
- Cook over medium heat, stirring constantly, until the mixture resembles glue.
- Allow to cool completely.
- Beat together the butter, sugar and vanilla extract until fluffy.
- Add the flour mixture to the cold-milk and beat on high speed until very fluffy.
- Spread over cold cake.
Video
Notes
- Color Me Red: Achieving that deep, dark red color is all about balance. If you're using food coloring, add it gradually until you reach the desired shade. Remember, the color will develop a bit more during baking.
- Smooth Operator: For an ultra-smooth batter, sift your dry ingredients to avoid lumps. This will give your velvet cake with dark red color a finer crumb and a more professional finish.
- Temperature's Rising: Always preheat your oven before you start mixing your batter. An even, consistent temperature is key to baking success.
- Frosting on Point: When making your frosting, ensure your butter and cream cheese are at room temperature for that perfectly spreadable consistency.
- Slice of Heaven: To get clean slices when cutting your cake, dip your knife in hot water and wipe it dry between cuts. This little trick works wonders!
Tips and Tricks
Velvet Cake Baking Tips
First things first, when you’re aiming for that perfect dark red hue in your velvet cake, the type of cocoa powder you use is crucial. Opt for a natural, unsweetened cocoa powder to get that rich color and flavor. And here’s a personal tip: a little bit of vinegar in the batter not only helps activate the baking soda but also enhances the red color of the cake.
Another thing to keep in mind is the importance of room temperature ingredients. Trust me, your velvet cake with dark red color will thank you for the extra fluffiness that comes from using eggs and butter that aren’t straight from the fridge.
FAQs About Velvet Cake with Dark Red Color
Now, let’s tackle some FAQs. “How do I get my velvet cake to have that deep red without using a ton of food coloring?” That’s a common one. My secret? A combination of beetroot juice and a smaller amount of red food coloring gives you that vibrant color naturally.
Another question I often hear is, “Why did my velvet cake with dark red color turn out brown?” This usually happens when there’s too much cocoa powder or the oven temperature is too high. Keep an eye on those, and you’ll be fine.
Serving Your Velvet Cake with Dark Red Color
Finally, let’s chat about serving. A velvet cake with dark red color is a showstopper on its own, but pairing it with the right frosting and garnishes can take it to the next level. I love a classic cream cheese frosting – it’s tangy, it’s sweet, and it complements the cake’s flavor perfectly. As for garnishes, think about fresh berries or a sprinkle of edible gold dust for that extra wow factor.
And there you have it! With these tips, answers to your burning questions, and serving suggestions, your velvet cake with dark red color is sure to be the star of any gathering. Remember, baking is as much about the process as it is about the end result, so have fun with it!
Until next time, keep that mixer spinning and that oven preheated!
