Red Velvet Cake

Red velvet cake is actually a two-layer cake with cheese frosting. Since we cannot easily find buttermilk, which is made from full-fat milk and has an acidic taste, in our country, we prepare a similar one at home.

Although the "red velvet cake", which has become popular in America in the last 10 years and started to be prepared as a wedding cake, gets its red color thanks to the "anthocyanin" (substance that gives red color) and butter milk, which are found in some amounts in the structure of cocoa as well as beets, most of the original recipes include red organic food dyes, which are given their color by using foods such as beet roots and mulberries.

You can also prepare the velvet textured cake without using food coloring, if desired.

1 packet of baking powder (to be foamed with 1 teaspoon of lemon juice)

To prepare the velvet textured cake with eye-catching red cake bases; After sifting the flour and cocoa, keep them in a separate bowl.

Since it is not buttermilk, mix the milk that you have warmed to room temperature with apple cider vinegar and let it sit for about 10.

Put the butter that you have kept at room temperature into the mixing bowl. After adding granulated sugar, mix with a mixer until it becomes creamy.

Add the eggs one by one and continue mixing with the mixer. Add vanilla extract.

Mix the milk, which has been waiting at room temperature and thickened, with red, powdered food coloring.

Add the milk and cocoa flour mixture little by little and mix the cake mixture with the mixer on medium speed.