Zutaten für Extra Moist Red Velvet Cake
- Unbleached Flour
- Sweet Chocolate Squares
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Granulated Sugar
- 4 large eggs
- Red Food Coloring
- 2 teaspoons vanilla extract
- Butter Flavoring
- Buttermilk
- 1 cup sour cream
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Zubereitung von Extra Moist Red Velvet Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 2 tablespoons unsweetened cocoa powder (optional, for a deeper chocolate flavor). Set aside.
- Melt 4 ounces of semi-sweet chocolate with 1 tablespoon of milk in a microwave-safe bowl in 30-second intervals, stirring until smooth. Set aside to cool slightly.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy (about 5 minutes).
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup buttermilk, 2 teaspoons vanilla extract, 1 teaspoon red food coloring (or more, to reach desired intensity), and 1 cup sour cream.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in the melted chocolate.
- Divide batter evenly among the prepared pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
138g
Fat
62g
Carbs
18g
