Desserts
ChefNaima Ibrahim
Red Velvet Cake
Red velvet cake — distinctive for its velvety red color. You’ll need red food coloring; the rest of the ingredients are similar to any basic cake. Kids will love it.
Red velvet cake — absolutely delicious :)
Ingredients
Start here, then move straight into the method.
- 4 eggs at room temperature
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup milk
- 1/4 cup oil
- 2 tbsp cocoa powder
- 2 tbsp baking powder
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- pinch of salt
- red food coloring, amount as needed
- For more red desserts from Naima, see: Cinnamon Rolls — Red Version
Method
Follow the cooking sequence without leaving the page.
- Beat the eggs with the vinegar and vanilla, then add the sugar and continue beating for about 7 minutes until you get a white, creamy mixture.Timers: 7 min
- Add the liquids except the food coloring and reduce the mixer speed.
- When the liquids are well combined, add the dry ingredients in batches and fold them in with a spatula from bottom to top.
- Finally, add a little red food coloring and mix with a wooden spoon. Add the coloring drop by drop and mix each time until you reach the desired hue.
- Pour the red velvet cake batter into a buttered and floured pan and bake in a preheated oven at 180°C (356°F).
- Bake on the middle rack for about 30–40 minutes, depending on your oven.Timers: 40 min
- Let the red velvet cake cool completely before decorating and serving.
Recipe tags
DessertsInternationalVegetarianDairy freeNut free
Notes and serving ideas
- Cinnamon Rolls — Red Version
