Chocolate is by far one of the most popular ingredients that's utilized in sweet desserts and numerous dishes all around the world. A red velvet cake recipe is one of the most commonly available desserts. Given below is one of the simplest red velvet cake recipes from scratch that you can easily prepare in advance and served to your guests as a special surprise.
What you will need:
- Quarter of a cup of unsweetened dark cocoa powder
- 2 tablespoons of red gel food coloring
- Quarter (1/4) cup of hot water
- Six tablespoons of softened unsalted butter
- 2 tablespoons of vegetable shortening
- One and two-third cups of sugar
- 3 large eggs at room temperature
- One cup of buttermilk
- One teaspoon of vanilla extract
- Two and a half (2 1/2) cups of cake flour
- One teaspoon of salt
- One (1) tablespoon of apple cider vinegar
- One (1) teaspoon of bicarbonate of soda
Preparation:
- In a mixing bowl, beat the vegetable shortening and butter together using an electric mixer at medium speed until smooth.
- Add the sugar and beat some more.
- Break in the eggs, one at a time, and continue mixing at low speed.
- In a separate bowl, whisk together the red food coloring, cocoa powder and hot water.
- Put aside to cool.
- Whisk the flour and bicarbonate of soda using a fork. Divide the mix in two equal parts.
- Add the buttermilk and vanilla to the cooled cocoa mix.
- Add half of the flour mix to the cocoa-buttermilk mix and beat together at low speed.
- Then add the remaining flour mix to the egg-butter mix and mix well to create an even batter.
- Now carefully fold the 2 separate batters together and mix the vinegar in gently.
- Heat the oven to 325 degrees F.
- Grease a 9 inch cake pan.
- Pour the prepared batter in the pan.
- Bake in the heated oven for roughly 1 hour at 325 degrees F.
- Remove from the oven once the cake is ready. Let it cool to room temperature.
Ingredients for serving the cake:
- 1 1/2 cups of cream cheese frosting
- One (1) packet of chocolate bark
Directions:
- Crumble the cooled cake in a bowl.
- Add the cream cheese frosting and mix well.
- Make small balls of the mixture by rolling it in the palms of your hands.
- Freeze the balls for two (2) hours.
- Melt the chocolate bark in the microwave and stir until smooth.
- Dip the frozen cake balls in the chocolate and roll the balls carefully to cover from all sides.
- Place the chocolate covered cake balls on a parchment sheet and allow them to sit until they become firm.
- Drizzle some dark caramel sauce on top of the chocolate balls.
- Leave them to cool in the refrigerator until it's time to serve.
What you will need:
- Quarter of a cup of unsweetened dark cocoa powder
- 2 tablespoons of red gel food coloring
- Quarter (1/4) cup of hot water
- Six tablespoons of softened unsalted butter
- 2 tablespoons of vegetable shortening
- One and two-third cups of sugar
- 3 large eggs at room temperature
- One cup of buttermilk
- One teaspoon of vanilla extract
- Two and a half (2 1/2) cups of cake flour
- One teaspoon of salt
- One (1) tablespoon of apple cider vinegar
- One (1) teaspoon of bicarbonate of soda
Preparation:
- In a mixing bowl, beat the vegetable shortening and butter together using an electric mixer at medium speed until smooth.
- Add the sugar and beat some more.
- Break in the eggs, one at a time, and continue mixing at low speed.
- In a separate bowl, whisk together the red food coloring, cocoa powder and hot water.
- Put aside to cool.
- Whisk the flour and bicarbonate of soda using a fork. Divide the mix in two equal parts.
- Add the buttermilk and vanilla to the cooled cocoa mix.
- Add half of the flour mix to the cocoa-buttermilk mix and beat together at low speed.
- Then add the remaining flour mix to the egg-butter mix and mix well to create an even batter.
- Now carefully fold the 2 separate batters together and mix the vinegar in gently.
- Heat the oven to 325 degrees F.
- Grease a 9 inch cake pan.
- Pour the prepared batter in the pan.
- Bake in the heated oven for roughly 1 hour at 325 degrees F.
- Remove from the oven once the cake is ready. Let it cool to room temperature.
Ingredients for serving the cake:
- 1 1/2 cups of cream cheese frosting
- One (1) packet of chocolate bark
Directions:
- Crumble the cooled cake in a bowl.
- Add the cream cheese frosting and mix well.
- Make small balls of the mixture by rolling it in the palms of your hands.
- Freeze the balls for two (2) hours.
- Melt the chocolate bark in the microwave and stir until smooth.
- Dip the frozen cake balls in the chocolate and roll the balls carefully to cover from all sides.
- Place the chocolate covered cake balls on a parchment sheet and allow them to sit until they become firm.
- Drizzle some dark caramel sauce on top of the chocolate balls.
- Leave them to cool in the refrigerator until it's time to serve.
About the Author:
Anu is a dedicated baker whose eastern influence enables her to create the most superb cake recipes.Anu's inspired creations can be found on Cake Recipe Secrets.This week you will find Anu's Red Velvet Cake recipes from scratch together with links to her other remarkable cake treats.
