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Velvet cake recipe

Posted on Aug 14th, 2022
by Matthew
Categories:
  • Recipes

Velvet Cake recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • Dessert
  • indulgence
  • moist
  • velvet cake

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Velvet cake is a classic dessert that is loved for its rich, moist, and velvety texture. This recipe for velvet cake is sure to impress with its decadent taste and beautiful appearance. The combination of tender cake layers and creamy frosting creates a delightful indulgence for any occasion. Whether you are a baking enthusiast or just looking to satisfy your sweet tooth, this velvet cake recipe is a must-try.

Keywords: velvet cake, dessert, recipe, moist, indulgence.

Velvet cake recipe details


By thesmartcookiecook.com
A recipe of Velvet cake recipe. Read more below.
Velvet cake recipe, recipe Rating: 4.5
Number of votes:97


Ingredients

For the cake:
325 g plain flour
2 ½ tbsp unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
240 ml buttermilk
250 g unsalted butter
350 g sugar
3 large eggs
1 ½ tsp vanilla extract
1 tbsp white wine vinegar
1 tbsp red food colouring, optional
For the Icing:
6 tbsp flour
240 ml water
250 g sugar
225 g butter
1 tsp vanilla extract

Instructions

The original recipe requires that the cake be dyed bright red. It is a matter of choice, but some food colours are best avoided. I have therefore made the dye a choice for you to make.

Preheat the oven to Gas Mark 4, 180°C, 350°F.

Grease and line 2, 9-inch, 22cm cake tins.

Sift together flour, cocoa, baking soda and salt into a bowl.

In a separate bowl, cream the butter and sugar until light. Add the eggs one at a time and beat thoroughly between each one. Add the flour and buttermilk to the egg mixture a little at a time, alternating between the two until fully incorporated. Add the vanilla and vinegar and beat until smooth.

If adding the food colouring, ensure that the colour is even throughout.

Bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool in tins for 10 minutes and then turn out onto a wire rack to finish cooling.

To make the icing: cook the flour and water until almost clear. Cool completely. Cream the remaining ingredients and add to the flour mixture. Use an electric mixer to beat until light and fluffy.

Frost the bottom layer, the top and sides with the icing.

Preparation time:

ca. 30 min

Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Velvet cake recipe

Recipe type: xarchivex

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  • Dessert
  • indulgence
  • moist
  • velvet cake

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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