Name: Classic Red Velvet Cake recipe by Trupti Kharche at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 10
Ingredients: 280 gms plain flour; 2 tablespoons Unsweetened Cocoa powder; 1 teaspoon Salt; 110 gms Butter, at room temperature; 250 gms Castor Sugar; 2 eggs, at room temperature; 1 teaspoon Vanilla Extract; 225 ml buttermilk, at room temperature; 125 ml of beet juice or 1 tablespoon red food colouring gel; 1 teaspoon bicarbonate of soda; 1 teaspoon Vinegar

ABOUT Classic Red Velvet Cake RECIPE

I love this cake for it not only looks stunning but also has a unique flavor. In recent times, this cake has gained so much popularity. Tradition has it that a chef at New York City’s Waldorf-Astoria hotel invented red velvet cake in the 1950s. But it is also rumored to be a southern, Civil War-era invention. The only downside is that most recipes require a tablespoon or more of red food coloring. That’s a lot, right! Not quite comfortable with so much artificial colour in it, I tried to tweek the classic recipe looking to a healthier source for that signature red: beets. Remember I mentioned beetroots are on our routine diet these days. I was a little nervous when I first tried using beetroot juice wondering whether it would affect the taste or give it the right tint. But I was absolutely thrilled with the gorgeous red and vibrant it almost seems unnatural!, The cake itself turned out moist. I hope you do give this a try.

Ingredients Serving: 10

280 gms plain flour
2 tablespoons Unsweetened Cocoa powder
1 teaspoon Salt
110 gms Butter, at room temperature
250 gms Castor Sugar
2 eggs, at room temperature
1 teaspoon Vanilla Extract
225 ml buttermilk, at room temperature
125 ml of beet juice or 1 tablespoon red food colouring gel
1 teaspoon bicarbonate of soda
1 teaspoon Vinegar

Instructions

Preheat the oven to 180 degrees centigrade. Grease two 9 inch round cake tins and line with baking parchment. (I used a bundt pan)
Sift together flour, cocoa powder and salt. Set aside.
In a large bowl, whisk the butter. Once soft and creamy, incorporate the sugar.
Whisk in the eggs one at a time.
Mix the vanilla extract and beet juice into the buttermilk and set aside. If you do not want to try with beets feel free to use the gel colour.
Start adding the flour mixture to the butter mixture in batches, whisking well after each addition. The cake mixture will be thick.
Add the buttermilk at this point and combine well.
Quickly, combine the baking sode and vinegar together in a small bowl. Fold into the cake mixture.
Once incorporated, divide the mixture between the two tins and bake immediately.
Bake for 30 minutes, or until a skewer inserted in the centre comes out clean. (I took 45 minutes to bake in a bundt pan).
Remove and cool slightly in the tin before turning out onto a wire rack to cool completely.

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