Red Velvet Cake Recipe
Try this recipe by Pastry Living with Aya...
Ingredients To Make Red Velvet Cake
(for 1 8-inch cake or 24 cupcakes)
Cake Batter
• All-purpose flour: 280 g (2 1/4 US cups)
• Baking soda: 1 tsp
• Baking powder: 1 tsp
• Salt: 1 tsp
• Cocoa powder: 13 g (2 Tbsp)
• Granulated sugar: 350 g (1 3/4 US cups)
• Egg: 100 g (2 eggs)
• Oil: 172 g (3/4 US cup)
• Milk: 120 g (1/2 US cup)
• White vinegar: 30 g (2 Tbsp)
• Vanilla extract: 10g (2 tsp)
• Gel paste red food coloring: 2 tsp * Adjust the amount as you like.
• Milk (hot): 240 g (1 US cup)
• Unsalted butter (melted): 56 g (1/2 US stick)
2 8-inch pans: Bake (Preheated) at 330ºF (165ºC) for 35 - 40 minutes until the top bounces back gently and a toothpick comes off clean with a few crumbs when inserting it into the middle.
12 Cupcakes (half batch): Bake (Preheated) at 330ºF (165ºC) for 15 - 20 minutes
Adjust the baking time and temperature accordingly.
Try not to open the oven door frequently while baking them.