Red Velvet Cake
Red Velvet Cake From Scratch - This is a perfectly moist, delicate crumb cake with addictive frosting - It's one of the best experiences you can have for dessert!
Servings 16 Servings
For the Cake:
- 2-1/2 cups all-purpose flour
- 1 Tsp salt
- 2 Tsp baking Powder
- 1/4 cup unsweetened cocoa powder
- 2 Tbs red food coloring
- 1 cup unsalted butter
- 2 cups Sugar
- 4 Eggs large
- 2 Tsp Vanilla extract
- 1 cup whole Milk
- 1/2 cup whole Yogurt
For the Frosting
- 4 Tbsp all-purpose flour
- 1 Cup whole Milk
- 1 Cup sugar
- 1 Cup unsalted butter
- 1 Tsp Vanilla extract
Preheat your oven to 350°F then grease and dust two cake pans with some flour and set it aside.
Sift together the flour, cocoa powder, baking powder, and salt and set it aside as well.
Cream the butter with sugar until it's light and Fluffy then whisk 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 25 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. Remove it from heat, pour it in a bowl, and add the Vanilla extract. Mix together.Note: please don't overcook. This process should just take a couple of minutes on 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.
Calories: 429kcal | Carbohydrates: 48g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 106mg | Sodium: 182mg | Potassium: 153mg | Fiber: 1g | Sugar: 40g | Vitamin A: 825IU | Calcium: 81mg | Iron: 1mg