Velvet Cake with Dark Red Color
Craving something truly special? Prepare to fall in love at first slice with this sumptuous velvet cake with dark red color. This isn't just any cake; it's a rich, moist, and utterly decadent treat that's as much a feast for the eyes as it is for the palate. With its signature dark red hue and velvety texture, this cake is the perfect centerpiece for celebrations or the ultimate indulgence for those "just because" moments. So tie on your apron, preheat that oven, and let's bake a masterpiece that's sure to charm your socks off!
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!