Simple & Easy Red Velvet Cake

Ingredients

• Maida - 2 1/2 cups (all purpose flour)

• Baking powder - 1 tsp

• Baking soda - 1 tsp

• Salt - 3/4 tsp

• Cocoa powder - 2 tbsps (unsweetened)

• Eggs - 2

• Buttermilk - 3/4 cup

• Sugar - 1 1/2 cups

• Vegetable oil - 3/4 cup

• Instant coffee powder - 1 1/2 tbsps mixed in 1/2 cup hot water

• Vanilla essence - 1 1/2 tsps

• Distilled vinegar - 1 tsp

• Red food coloring - 3 tbsps or 3/4 tsp of red gel color mixed in 4 tbsps water

Method: Preheat oven to 170 C. Grease and dust three 8" round cake pans or four 7" round cake pans or two 9" round cake pans. In a large bowl, sift flour, salt, baking powder, 1/2 tsp baking soda and cocoa powder. Keep aside. In a small bowl, lightly beat the eggs and add the butter milk and mix. Keep aside. In a large bowl, add oil and sugar and beat for 3 to 4 mts until well combined. Add the vanilla essence, egg-buttermilk mixture, red food coloring and coffee mixture and mix until well combined. Slowly add the flour, about 1/3 cup at a time and mix to combine. Do not overbeat. Repeat till all the flour is blended into the batter. Mix 1/2 tsp of baking soda with a tsp of distilled vinegar and as it sizzles, add it to the cake batter and mix. Immediately pour the cake batter into the prepared pans. The batter should fill only half the pan and not more since the cake with rise on baking. Bake in pre-heated oven at 170 C for 40 to 45 mts. Check from 35 mts onwards. Large cakes take more time to bake than smaller cakes. Cool the cakes for 5 mts and then invert each onto a plate, then invert again on the right side of cake onto a cooling rack. Allow the cake to cool to room temperature.

Note: If you like frosting on the cake or decorating your cake, you can use any nuts or any color if you want. I wanted mine to be very plain and simple.

Happy Cooking!

For more recipes, check my Facebook page:

https://www.facebook.com/luvlittlehearts/

#cake #redvelvet