{"id":3690,"date":"2013-08-16T19:44:37","date_gmt":"2013-08-16T09:44:37","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3690"},"modified":"2016-11-03T12:32:23","modified_gmt":"2016-11-03T02:32:23","slug":"red-velvet-cake-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/red-velvet-cake-recipe\/","title":{"rendered":"Red Velvet Cake Recipe"},"content":{"rendered":"
\n\"best<\/p>\n

Red velvet cake was the best selling cupcake at every store I visited recently in New York City. \u00a0But finding the perfect red velvet cake recipe is no easy task as there are so many variations. \u00a0Some I tried in NY were simply red-coloured vanilla cake with buttercream (which left me wondering what all the fuss was about) but others had a beautiful, unique flavour with rich cream cheese frosting.<\/p>\n

If you’ve been searching for a good red velvet cake recipe then you’ll have read about the Waldorf Astoria recipe which has buttermilk and vinegar. \u00a0I tried that recipe too and it just didn’t have that New York taste\u00a0(you can read my self guided sweet-tooth tour of NYC here)<\/a>. \u00a0Finally, after many experiments I discovered that morello sour cherry juice gave the flavour I was after. \u00a0Here’s my recipe.<\/p>\n

Red Velvet Cake Recipe<\/strong><\/h4>\n

1 cup minus 2 Tbsp or 150g (5.29 ounces)<\/span> plain flour<\/span><\/span>\u00a0
\n2 Tbsp\u00a0cocoa powder
\n3\/4 cup or 164g (5.78 ounces) sugar
\n1 1\/2 tsp baking powder
\n1\/2 tsp salt
\n3\/4 tsp gelatine powder
\n1\/4 cup or 60millilitres (2.03 fluid ounces) oil
\n4 egg yolks or 60g (2.12 ounces)
\n1\/2 cup or 125millilitres (4.23 fluid ounces) concentrated morello cherry juice (made from 1 cup of juice boiled down)
\n1 Tbsp or 15ml red food colouring
\n4 egg whites\u00a0or 128g (4.52 ounces)
\n1\/4 tsp cream of tartar<\/p>\n

Red Velvet Cake Directions<\/strong>
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