Introduction: Moist Red Velvet Cake
Every year around Christmas time, my family honors a tradition that has founded many families like mine; we gather around a table with one food item from each person and feast. For the longest time, I've been wanting to make a dessert and try to come up with my own red velvet cake recipe. This is my third attempt at making one and I nailed it. I believe this could be an awesome gift to give someone if made as cupcakes and there are a lot of ways to personalize it and make it special.
Step 1: Ingredients
- 1 1/2 cups sugar
- 1 oz. water
- 4 tsp. cocoa
- 1 tsp. vinegar
- 1 oz. liquid red food coloring
- 2 1/2 cups flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- Icing/toppings of your choosing
Mix together 1 1/2 C. of sugar, 1 tsp. vanilla, and 1 C. margarine. Blend until puffy.
Add the 2 eggs, 1 oz. of water, 4 tsp. cocoa, 1 tsp. of vinegar, 1 oz. of red food coloring, 2 1/2 C. flour, 1/2 tsp. salt, 1 tsp. baking soda to the mixer and mix until creamy.
Lightly grease a 9x9 inch pan.
Once the batter is smooth, move it into the pan.
Cook at 350 degrees for 30-45 minutes. The edges should be crispy and the center hardened. Let it sit for another 20 minutes to cool.
Spread your choice of icing and toppings ( I just used store bought cream cheese icing with no toppings), and enjoy.
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