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Classic Red Velvet Cake

(0)
55 Min
 
portions
46 %

Carbs

24 %

Fats

5 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1637 g
Energy 1710 kJ / 409 kcal 27986 kJ / 6689 kcal
Sat. fat 3 g 45 g
Unsat. fat 11 g 172 g
Fibre 1 g 10 g
Salt 251 mg 4107 mg
Units:
 
  • 450 g
    Sugar
  • 375 g
    White Flour
  • 391 ml
    Sunflower oil
  • 232 ml
    Butter milk
  • 180 g
    Egg
  • 8 g
    Cocoa
  • 6 ml
    Vanilla extract
  • 5 g
    Salt
  • 5 g
    Baking powder
  • 5 g
    Baking Soda
  • 2 g
    Dye
  • 1.6 kg
    Total recipe weight

Equipment

1 x Mixers , 1 x Mixing Bowl , 1 x Whisk , 1 x Cake pans
Method

Preparation time

25 Min

Cooking time

30 Min

1

Heat the oven to 180 °C / 356 °F; prepare the cake tins by lining them with baking paper or simply butter them and dust them with floor.

2

Beat the eggs with the oil, butter milk, vanille extract and the red dye until you achieve a well mixed and smooth batter.

3

Add all the dry ingredients to a mixing bowl and mix through.

4

Turn the mixer on medium speed and pour the wet ingredients into the mixing bowl. Beat the batter until completely mixed. (You may need to spoon through some of the dry ingredients from the bottom of the mixing bowl); don`t mix too long it should take approximately 2 - 3 minutes

5

Pour the batter into the cake tin and bake in the oven for 25 30 minutes.

Test if the cake is ready by carefully poking  the centre of the cake with a skewer,  the cake is cooked when no batter sticks to the skewer.

6

Remove from trhe oven and allow to cool down.

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