How to make red velvet cake using red velvet premix:
Ingredients:
- 2 and 1/2 cups (350g) of plain cake flour
- sifted (or all-purpose/plain flour);
- 1/2 cup (120g) of unsalted butter;
- 1 and 1/2 cups (300g) caster sugar (or fine white granulated sugar);
- 1/4 cup cooking oil;
- 1 tablespoon (10g) unsweetened cocoa powder and an extra tablespoon for dusting;
- 2 and 1/2 tablespoons (45ml) red food coloring (liquid, not gel) or red velvet premix;
- 2 teaspoons pure vanilla extract
- 1 tablespoon white vinegar
- 1 cup buttermilk
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Instructions:
- Preheat the oven to 175°C and take two 8-inch cake pans, lightly greased with butter before being lightly dusted with sifted cocoa powder.
- Blend sugar and butter until they are light in color. Then blend the oil, remaining cocoa powder, red food coloring or red velvet premix, and vanilla in a separate dish until smooth. The creamed sugar mixture should be combined with the vinegar and color mixture.
- In another bowl, sift the flour, baking soda, and salt. Mix thoroughly after adding half of the dry ingredients and half of the buttermilk to the wet ones. Repeat with the buttermilk and remaining dry ingredients and spread the mixture evenly between the two preheated pans.
- Bake for 25 to 30 minutes. Complete cooling on a wire rack and place 1 cake flat-side down on a serving platter or dish. To later produce a flat bottom, remove the cake's top dome. Spread a generous 1 1/2 to 2 cups of frosting evenly on the cake's top.
- Top off the cake with the second cake layer and cover the top and sides with the remaining frosting. To decorate, crumble cake trimmings.
Enjoy! Your red velvet cake is all ready to serve!
(If you wish to go for a cake using Tropolite Variety Mix or Zero Maida Cake Mixes range (with chocolate and vanilla flavours, and Millet, Wholemeal and Gluten-Free bases), the steps will be more or less the same. You just need to see the flavoring part and you are good to go!)
