A red velvet cake can be a delicious dessert for almost any occasion, and it doesn't have to be hard cake to make either!This is a dessert that can be shared with friends.
Step 1: Take out all of the ingredients.
Good bakers know that moving quickly and efficiently in the kitchen leads to better cakes and smaller messes.It's possible if you measure out ahead of time.
Step 2: Gradually add sugar and cream shortening.
The mixer should be set to medium speed.If you want to avoid sugar splatter, add the sugar along the edges.
Step 3: Beat after each egg is added.
Keep your beater moving with the mix in.You can add them both at the same time.
Step 4: You can make a paste out of cocoa and food coloring.
Use a whisk to blend the food coloring into the cocoa.Imported cocoa gave the red velvet cakes their color.The food coloring came later.
Step 5: After each ingredient is added, add salt, flour, baking soda, vanilla, and buttermilk and beat well.
You can mix the flour, salt, and baking soda in a separate bowl.The electric mixer can be used to add it all together into the batter one at a time.Slowly add the flour.It is possible to add it with the buttermilk.
Step 6: Take the batter and put it in the bottle.
It will give it a nice subtle tanginess if you just splash it.
Step 7: Continue to stir until well mixed.
A thin, consistent batter with no chunks of flour or dry ingredients is what you want.Would you like a little more red?Red food coloring can be added.
Step 8: The cake should be put in a large cake pan or 2 layer cake pans to bake.
It will take about an hour to cook the cake.The toothpick test will tell you if the cake comes out without still-wet batter on it.
Step 9: Cool about 20 minutes before frosting.
Let the pan cool on a wire rack after 5 minutes.Don't frost a hot cake because the warmth with thin out the frosting makes it difficult to add smoothly.
Step 10: The butter and cream cheese can be put on the counter.
The butter and cream cheese will only work if it is soft enough to whip.The two dairy products should be out for 30 minutes.You can microwave them in a pinch, but keep it brief.You don't want liquid.
Step 11: Put butter and cream cheese together.
An electric mixer is best, as it will make quick work of the dairies, but a wooden spoon and whisk work well too.They don't have to be perfect combined.
Step 12: Keep the mixing going by adding powdered sugar slowly.
As you mix it, powdered sugar will want to fly out.If you want to avoid a mess, add it in 3-4 parts, mixing almost all of the first part in before adding the second.
Step 13: Add cream and whip it.
Keep the mixer going until the frosting is smooth.If you want to thin it out a bit, add some cold milk.
Step 14: The cake must be cut into layers.
To keep the bottom layer from sliding around, place a small amount of icing on the plate or cake dish.Then frost it and put another layer on top.Don't worry about the sides yet.Don't frost the cake while it's still hot.Allow it to cool down completely.
Step 15: Continue frosting after you assemble the layers.
Add more to the taste by stacking the layers up high with frosting between them.
Step 16: You can frost the cake.
For bakery quality frosting, keep the knife clean after every pass, using a little warm water to ensure your frosting knife applies the icing smoothly and evenly.Don't spread it too thin and use big clumps of icing at a time.You can get a quality frosted cake by working in small areas, not spreading too thin, and cleaning the knife regularly.Real pros will double frost if you have time.If the frosting pulls up crumbs, start with a thin layer.Then freeze the cake for 15 minutes, pull it out, and frost it.You will be amazed at how easy it is to do.