Red Velvet Cake

Red Velvet Cake is the most amazing cake ever.

On this special valentine’s week, Zayka Ka Tadka brings 5 days free workshops by Ani Setia. In our fifth session, we made Red Velvet Cake. It is the perfect cake for kids as well as for adults. It’s spongy, beautiful, and delicious. This is an easy cake recipe that is moist and dense. This is a quick and easy-to-make recipe that you can easily make. So, join us and keep watching our free workshop episodes. Try to make this amazing cake for your friends and family on special occasions, and share your valuable feedback with us in the comment section.

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This is Recipe No. – 5 Of Valentine’s week free workshop by a lovely Mom: Ani Setia From Rajasthan

Tips and Suggestions by a Mom Chef:

• Any type of buttermilk can be used.
• Oil should be used instead of butter to make soft cake during cold weather.
• Oil should be colorless and odorless.
• The ratio of oil to buttermilk should be 1:4.
• Powdered sugar can be added instead of misri(rock sugar) powder.
• Sugar should be added to the wet ingredients bowl.
• You can add 1 & 1/2 tsp vanilla essence instead of vanilla extract.
• The ratio of maida to buttermilk should be 3:1.
• You can prepare this cake using a 1:1 ratio of wheat flour and maida.
• You can prepare this cake in the 5″ inch cake tin with half measurements.
• You can use red food color or beetroot for a bright red color cake.
• If using 1/4 cup of beetroot juice, reduce 1/4 cup of buttermilk from 1 cup.
• You can add 2 tbsp beetroot puree with all wet ingredients.
• 1 tsp liquid food color can be added instead of gel food color.
• The baking tray should be put on the middle rack of the oven to bake the cake evenly in baking mode.
• You can prepare the cake in a pan. Add salt to a heavy bottom pan. Put a big heightened ring/bowl on the salt. Then put a baking tin on it. Now cover that pan with a deep big bowl. Bake the cake for 45 to 50 minutes.
• The batter should be of ribbon consistency.
• The batter should be added to the 2/3 parts of the cake tin.
• check the cake by inserting a toothpick in the center part of the cake. If it comes out clean then the cake is ready.
• Once the cake is baked well, allow it to cool down for 1 to 2 minutes. Then release its edges from the cake tin using a knife. Now let it cool down for 8 to 10 minutes, and transfer it to a grill or wire rack and immediately remove the butter paper, otherwise, the cake will become soggy from the bottom side.
•  Let the baked cake cool down completely then cover the cake with a cling wrap, then you can store it in the refrigerator for 3 days, and in the freezer for a few days.
• Any type of cocoa powder can be added to the dry ingredients.
• Garnishing can be done as per choice.

For more such exciting recipes like Red Velvet Cake, please click on the following links:

1. Eggless Chocolate Mini Cheese Cake
2. 4 Types Of Cookies
3. Veg Sizzler | Restaurant Style Veg Sizzler