Delicious Red Velvet Cake With Cake Flour
Ingredients
To make this delicious red velvet cake with cake flour, you will need the following ingredients:
- 2 and 1/2 cups (312g) cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (113g) butter, softened
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup (122ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 Tablespoons (30ml) red food coloring
- 2 teaspoons white distilled vinegar
- 1 teaspoon vanilla extract
Instructions
To start, preheat the oven to 350°F (177°C) and grease two 9-inch cake pans with butter or non-stick baking spray.
In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
Using a hand mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating until combined. Beat in the oil until combined.
Add half of the dry ingredients to the wet ingredients and mix until combined. Add half of the buttermilk and mix until combined. Add the remaining dry ingredients and mix until combined. Add the remaining buttermilk and mix until combined.
Add the red food coloring, vinegar and vanilla extract and mix until combined. Divide the batter evenly between the two prepared cake pans.
Bake for 28-30 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow the cakes to cool in the pans for 15 minutes before turning out onto a wire rack to cool completely.
Nutrition
Each slice of this delicious red velvet cake with cake flour contains approximately:
- 240 calories
- 10 grams of fat
- 4 grams of saturated fat
- 30 grams of carbohydrates
- 2 grams of fiber
- 21 grams of sugar
- 4 grams of protein
Serving Suggestions
This red velvet cake with cake flour is delicious served as is or with ice cream, whipped cream, or frosting. It is also delicious served with a dollop of cream cheese frosting. For a special treat, top the cake with fresh berries, such as strawberries, raspberries, or blueberries.
Storage
This red velvet cake with cake flour can be stored at room temperature, covered, for up to 3 days. It can also be stored in the refrigerator, covered, for up to 5 days. To freeze, wrap the cake in plastic wrap and then aluminum foil and freeze for up to 3 months. Allow the cake to thaw overnight in the refrigerator before serving.
Tips and Tricks
For a richer flavor, try using dark cocoa powder instead of regular cocoa powder. For a lighter cake, try using cake flour instead of all-purpose flour. For a more intense red color, add a few drops of red food coloring.
For a more moist cake, try adding an extra egg or a few tablespoons of sour cream or yogurt to the batter. To make this cake more flavorful, try adding a teaspoon of cinnamon or nutmeg to the batter. For a richer cake, try adding a tablespoon of instant espresso powder to the batter.
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