Red Velvet Cake – Here Are A Few Tips To Follow To Make It Right
Image Credit: Red velvet cake can be perfected with some easy tips | Unsplash

One of the most loved cake flavours all over the world is red velvet. This cake is extremely popular around the globe and everyone, be it kids or adults love themselves a rich bite of a good red velvet cake. Usually, we prefer having store bought red velvet cakes because for some reason we think it is more complicated than making a plain chocolate cake at home. But that is most definitely not the case. Red velvet cake is pretty easy to make. It's just that you should know the proper tips and tricks that you can use to get the perfect cake every time.

The most important part about baking is to always get the ingredients in the right quantity. And when it comes to red velvet cakes, the icing as well as the base of the cake is very important to get the perfect texture. So, let us look at some very important tips to bake the perfect red velvet cake every single time at home.

Picture credit - Unsplash

 

  1. To get the perfect red colour for your cake, substitute the baking soda with baking powder. You can also add more white vinegar or buttermilk to your recipe. All of these tricks lower the pH level of the cake and makes it a brighter shade of red.
  2. Get the measurements right. Always stick to the recipe and add ingredients exact to their measure. It is very important that you stick to the recipe for the cake to turn out spongy and well baked.
  3. The ratio of wet to dry ingredients decides how spongy or how the dry the cake will eventually turn out to be. If you have added more flour then required in the batter, then the cake will turn out really dry and mealy. But if there is too much milk in the batter then the cake will taste soggy. So, it is important to maintain the wet to dry ratio.
  4. Never over whisk the sponge batter. this causes the cakes to go extremely mealy and crumbly because over whisking causes gluten in the flour to develop. So, as soon as you feel that the flour is completely added, stop whisking.
  5. The temperature of the sponge and the icing is very important. The sponge should be completely cooled down and at room temperature when you decide to decorate it. The icing on the other hand should be refrigerated well so that the frosting is stiff and it is easier to pipe, which makes the decoration easier.