Red Velvet Cake

Grams/ Weight Measurement
Yield = 1×12” round cake

300 g butter
200 g sugar
4 eggs
100 g cocoa powder
100 g beet juice (cherry juice or food coloring)
10 g vanilla
100 g buttermilk
100 g sour cream
240 g Nextjen All Purpose Baking Blend (flour)
2.5 g baking soda
5 g baking powder
2.5 g salt

Using the paddle attachment of your mixer, cream together butter and sugar for 2 minutes.
Add cocoa, eggs, beet juice, vanilla, buttermilk and sour cream, and mix for 1 minute.
Add flour, baking soda, baking powder and salt and mix for 1 minute.
Scrape into a 12” round spring form pan that has been buttered. Smooth the top of the cake.
Bake at 350°F for 20-25 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).
Popularly served with cream cheese icing!

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Cups / Imperial Measurement
Yield = 1×12” round cake

1 1/2 cup butter
1 cup sugar
4 eggs
1 cup cocoa powder
1/2 cup beet juice (cherry juice or food coloring)
2 tsp vanilla
1/2 cup buttermilk
1/2 cup sour cream
1 1/2 cup Nextjen All Purpose Baking Blend (flour)
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Using the paddle attachment of your mixer, cream together butter and sugar for 2 minutes.
Add cocoa, eggs, beet juice, vanilla, buttermilk and sour cream, and mix for 1 minute.
Add flour, baking soda, baking powder and salt and mix for 1 minute.
Scrape into a 12” round spring form pan that has been buttered. Smooth the top of the cake.
Bake at 350°F for 20-25 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).
Popularly served with cream cheese icing!

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