Red velvet cake in a jar, how to make red velvet cake in a jar Recipes

Red velvet flavour has been doing rounds for years now, but Its not exactly vanilla, niether is this chocolate so what is it exactly? The red colour actually does the magic, the buttery rich and soft cake tastes best when topped with a fluffy cream cheese frosting. White cream cheese frosting and red velvet cake are known to be happily married since really long. The red and white combination is truly the best match made on earth.

The velvet word which comes in the name is because of its texture which is soft and spongy and this is a little and only secret of the cake “addition of vinegar or buttermilk and baking soda to the cake batter.” When vinegar or buttermilk is added to baking soda, you can see it bubbles up and that is because the acidity from vinegar/buttermilk reacts with baking soda. This mixture when added to the cake batter helps the cake in getting its smoothness and velvety texture.

There is also a fact from ages ago that red velvet cake did not get its colour from red food colouring initially. The reaction of cocoa powder, vinegar and baking soda gave it a red tinge and thats how it is said it was first made during the 1950s. I also read somewhere that some people used beetroot puree to get the red colour and one more article said red dye was first in a cake to promote dyes/food colour in those days. Different articles ensure different stories of the famous red velvet cake, for me what matters is its beauty and the taste most of which comes from using heaps of red colour though. Whatsoever red is my favorite colour so red velvet cake for me remains an all time favourite.

Ingredients

• All purpose flour – 1 cup
• Cocoa powder – 2 tbsp
• Condensed milk – ½ cup
• Sugar (I used caster) – ¼ cup
• Milk – ½ cup
• Vegetable oil – 2 tbsp
• Butter – 25 gms / 2 tbsp approx.
• Red food colour – 2 tbsp (I used liquid, if using gel, 2 to 3 drops would be enough I guess.)
• Vanilla Essence – 1 tsp
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Vinegar – 1 tsp

For cream cheese frosting:

• Cream cheese – ¾ cup
• Icing sugar – 1⅔ cups
• Unsalted butter – ¼ cup
• Vanilla – 1 tsp

Instructions

1. Preheat oven to 200 degree celsius.
2. In a large mixing bowl, first sift in the dry ingredients, all purpose flour, cocoa powder, baking powder and keep aside.
3. Now take another bowl, cream together butter, oil, sugar and condensed milk using a electric beater until light and fluffy.
4. Add in the vanilla and beat well again until fully mixed.
5. Mix in the red food colour with milk and mix well.
6. Now start adding dry ingredients little by little into the wet mixture alternating with milk and lightly fold using a rubber spatula while scraping down the sides.
7. In a small bowl add baking soda and pour vinegar over it, you will see a fizz coming, just then add the mixture to the batter and fold well until combined. Your batter is ready.
8. …………………..

For full instruction please see: thefoodkiosk.org