Red Velvet cake recipe without buttermilk [Cake Recipes]

Red Velvet cake recipe without buttermilk

December 10, 2018
Line 2 6-inch dessert pans and uniformly distribute the batter on pans. Remember to line the base and edges of this pans with parchment report to prevent all of them from following the cooking pan.

Bake the cakes at 350F for around 45 minutes or until done. Observe wet the dessert seems?

Okay, etc towards the frosting, whip the ointment until they form stiff peaks or is of pipeable consistency. We utilized Avoset Pour and Whip for this meal. You'll find some in significant supermarkets like Landmark Makati. A picture of it are present right here.

An additional dish, blend together powdered sugar, cream cheese and vanilla herb.

Utilizing a spatula, fold in cream cheese to your whip lotion. Ensure that you try this gradually and so the air inside whipped ointment cannot deflate.

Now we construct!!! I utilized a dessert leveler to divide the cakes uniformly. I cut the cakes utilizing the cheapest option from the leveler which will be a slightly more than half an inch.

The batter will end up into 4 layers with however much more kept. It is possible to both divide the cake greater than half an inches or crumble the excess like i did so for cake decoration later.

Add about 1/2 cup of frosting in-between each level.

super-moist-red-velvet-cake-recipebefore you have actually something similar to this.

If you’re like me and choose to make dessert crumbs from the excess red velvet cake, this is the time to cover the cake with-it. This is the most fun part. I’ll make you to it, enjoy! Oh wait, we’re perhaps not done yet, with all the continuing to be frosting, pipe rosettes in the edges of this cake. As topping you could add sprinkles, cherries as well as white chocolate shavings. Because of this dessert, we don’t have heart sprinkles thus I got purple fondant and cut out minds. It’s the love thirty days anyway :).

Red Velvet Cake Recipe

6-inch cake / 350 F / 45 moments


2 1/2 glasses all purpose flour

2 tbsp + 2 tsp cocoa

1 tsp cooking dust

1 tsp cooking soda

1/8 tsp salt

1 cup yakult

2 tbsp red cane vinegar (such as for example Del Monte)

1 tsp vanilla plant

2 1/2 tsp red food color (I used McCormick)

1/2 cup canola oil

2 eggs

1 1/3 cup sugar

Whipped Cream-cheese Frosting

1 cup/8oz/227g cream cheese

2 glasses powdered sugar

1 1/2 glasses whipping lotion


  1. Assemble group dried out ingredients – flour, cocoa, baking soft drink, baking dust and salt. Sift 3 x and set aside. Assemble group damp components – yakult, vinegar, vanilla herb and meals color. Mix really and reserve too.
  2. In a large dish, blend together sugar, oil and eggs. Eggs is included all at once but ensure that all things are really included.
  3. Include one-third associated with dry components then add in one half associated with wet ingredients.
  4. Repeat step 3 until all are combined. Simply scarcely blend, unless you cannot see streaks of flour in the batter.
  5. Uniformly pour batter into two 6-inch pans lined with parchment paper. Bake for 45 minutes or until done.
  6. To really make the frosting, whip cream until it's of pipeable consistency. An additional dish, mix together cream-cheese, vanilla and powdered sugar until smooth. Fold in cream cheese in to the whipped lotion until well-combined.
  7. To gather, cool off cakes initially. Divide the dessert into (a tad bit more than) 1/2 inch levels. For each and every layer, include 1/2 cup frosting in between. Protect the cake with frosting. Make cake crumbs from excess and protect the cake all-around. Pipe whipped lotion on top and decorate with heart sprinkles or fondant minds.
super-moist-red-velvet-cake-recipe super-moist-red-velvet-cake-recipe super-moist-red-velvet-cake-recipe super-moist-red-velvet-cake-recipe
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