Red Velvet Cake I

Name: Red Velvet Cake I
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 227 grams butter; 240 milliliters buttermilk; 2 eggs; 5 Tbsps all-purpose flour; 244 milliliters milk; 57 grams red food coloring; 1 teaspoon salt; 103 grams shortening; 2 Tbsps unsweetened cocoa powder; 1 teaspoon vanilla extract; 200 grams white sugar; 1 teaspoon white vinegar

Red Velvet Cake I

Red Velvet Cake I is a dessert that serves 8. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 39g of fat, and a total of 487 calories. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 55 minutes. If you have eggs, food coloring, flour, and a few other ingredients on hand, you can make it.

Instructions

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.

Ingredients you will need

Food Color

Cocoa Powder

Equipment you will use

Oven

Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.

Ingredients you will need

Baking Soda

Buttermilk

Shortening

Vanilla

Vinegar

Cocoa Powder

Cream

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Bowl

Pour batter into prepared pans.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

Ingredients you will need

Frosting

Equipment you will use

Toothpicks

Oven

To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Ingredients you will need

Vanilla

Butter

Cream

All Purpose Flour

Icing

Sugar

Milk

Equipment you will use

Sauce Pan

Equipment

Ingredients

Servings:

2teaspoons

baking soda 227grams

butter 240milliliters

buttermilk 2

eggs 5Tbsps

all-purpose flour 244milliliters

milk 57grams

red food coloring 1teaspoon

salt 103grams

shortening 2Tbsps

unsweetened cocoa powder 1teaspoon

vanilla extract 200grams

white sugar 1teaspoon

white vinegar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Red Velvet Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.