Red Velvet Cake Recipe Essay Example

📌Category: Cooking, Food
📌Words: 837
📌Pages: 4
📌Published: 15 April 2022

Today our goal will be to bake a red velvet cake topped with cream cheese frosting, and not to burn down the kitchen. Before we do anything we should know why we’re baking a cake personally, it’s to run away from my problems. What’s yours?  We will begin by walking over to the oven and pressing bake at 350℉ which will preheat the oven while we start making the batter. Before we start, let’s grab our ingredients for the batter. We need all-purpose flour, white sugar, baking soda, fine salt, and cocoa powder, vegetable oil, buttermilk, two eggs, red food coloring, distilled vinegar, and vanilla extra. Also before the batter, remember to lightly oil and flour the three nine-by-one-and-a-half-inch pans. Vegetable oil is recommended when oiling the pans but if you don’t have it, use the oil you do have. Now let’s start with what we need for the batter. We will need two and a half cups of all-purpose flour, one and a half cups of white sugar, one teaspoon of baking soda, one teaspoon of fine salt, and one teaspoon of cocoa powder. We will sift all of these dry ingredients in one big bowl. In another bowl, we will need to whisk the wet ingredients until your wrist begins to hurt. The wet ingredients are one and a half cups of vegetable oil, one cup of buttermilk at room temperature, two eggs at room temperature, two tablespoons of red food coloring, one teaspoon of distilled vinegar, and one teaspoon of vanilla extra. After having two separate bowls, one with dry ingredients and another with wet ingredients, we will get our standing mixer and mix the dry and wet ingredients. We will stop mixing the dry and wet ingredients until a smooth batter has formed.

After the batter is formed we will try to divide the cake batter evenly among the three cake pans. It is properly not evenly divided but it’s okay. After the cake batter is in all three pans we will transfer the pans into the oven where they will be spread out and will bake for about 30 minutes. We will start a timer on our phones for 30 minutes while the cake bakes. We will start with our cream cheese frosting. But before we start we need to grab the ingredients which are cream cheese, confectioners sugar, unsalted butter, and vanilla extract. Now we can start. 

We will need one pound of softened cream cheese, 4 cups of sifted confectioners sugar, two sticks of softened unsalted butter, and one teaspoon of vanilla extract. Oh my, all the sugar will probably give me a sugar high. We will need the standing mixer that we used before but with a clean bowl, and we will need the paddle attachment. We will add the cream cheese, sugar, and butter on speed two-to-three where we will speed it up to five and mix until the frosting has become fluffy and light. We will stop the standing machine to scrape off the sides of the bowl with a spatula. After that, we will turn the mixer on back to two to three speeds and add vanilla extract. After adding the vanilla extract we will raise the speed up to seven and wait a bit until turning off the mixer. Turning off the mixer we will remove the bowl, place saran wrap over the bowl and place it in the refrigerator for 30 minutes to an hour. 

Our timer is ring time to check up on the pans in the oven. We will run to our cabinet and grab our oven mittens. Now we have to be careful and open the oven. We will grab one of the pans which we will stick a toothpick in the center of the cake. If the toothpick comes out clean it means the cake is ready to get out of the oven. If the toothpick isn’t clean and comes back with gooey residue it won’t be a bad idea to leave it in longer. Do this method with the other 2 cake pans before taking them out of the oven. 

We will remove the cakes from the oven and run a knife around the edges to loosen the cake from the side of the pan. One at a time we will get each cake and flip them upside down where we will place them on a cooling rack for 30 minutes.  In the meantime, you can sit on the couch and watch videos or wash the dirty bowls. Up to you though, I chose watching videos. Now that those 30 minutes have passed we’re going back to the kitchen and will start by grabbing one cake from the rack. We will place the cake on a rotating cake stand. We will use a palette knife to spread the cream cheese frosting over the top of the cake. We will try and have an even coat of frosting on the cake but we’ll probably not succeed due to my unsteady hand. We will repeat this process three more times. Now that all cakes are frosted we will stack them together and frost the entire cake with the rest of the frosting. Tada! We’re done. We have accomplished making a red velvet cake topped with cream cheese frosting and a big mess. What we didn’t accomplish was burning down the kitchen. 

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