Red Velvet Cake From Scratch – I made this simple Red Velvet Cake to celebrate valentine’s day with my family. This great delight is rich, moist, delicious and really easy to make. I did make some tweak to this and I really love the outcome.
I also made the delicious Flour Buttercream which is also known as Ermine buttercream for my frosting and the result is simply amazing
Red Velvet Cake From Scratch
For the Cake:
- 2-1/2 Cups All-purpose Flour
- 1 Tsp Salt
- 2 Tsp Baking Powder
- 1/4 Cup Cocoa powder unsweetened
- 2 Tbs food coloring Red
- 1 Cup Butter
- 2 Cups Sugar
- 4 Eggs large
- 2 Tsp vanilla
- 1 Cup whole Milk
- 1/2 Cup Yogurt
For the Frosting
- 4 Tbsp Flour
- 1 Cup Milk
- 1 Cup Sugar
- 1 Cup Butter
- 1 Tsp Vanilla
- Preheat your Oven to 350 degrees Fahrenheit then grease and dust two cake pans your pan with some Flour and set it aside
- Sift together the Flour, Cocoa powder, Baking, and Salt and set it aside as well.
- Cream the Butter with Sugar until it's light and Fluffy then add the Eggs one at a time until all the Eggs are completely incorporated.
- Combine the Milk, Yogurt, Vanilla extract and food coloring - mix thoroughly to make sure the Yogurt is completely dissolved into the mixture
- Begin to alternate the addition of the dry ingredients and wet ingredients into the Creamed butter starting with the Flour and Ending with the Flour - about 5 additions in all is good (3 times for the flour and 2 times for the liquid) then use a spatula to gently fold the cake batter a couple of times just to ensure the mixture is well incorporated.
- Divide the batter among the two pans and bake for 20 to 30 minutes or till a toothpick inserted in the middle of the Cake comes out clean
- Leave it to cool completely before frosting - VERY IMPORTANT!
- For the Frosting
- Whisk together the Milk and Flour and cook till it thickens up Like custard then remove it from heat, pour it in a bowl, the Vanilla extract and mix it together (please don't overcook. This should just take a couple effeminates on a medium heat).
- Place a plastic wrap directly over the surface of the Flour custard so it doesn't dry out and leave it to cool completely to room temperature.
- Cream together the Flour and Sugar until it's light and fluffy (you can add a pinch of salt if you are not using salted Butter) then add the Flour custard and whisk again until it's light, fluffy and creamy.
- Frost your Cake as desired and Enjoy.