Nigella Red Velvet Cake is delicate and delicious. Its crimson color comes from red food coloring and all-purpose flour, cocoa powder, buttermilk, and vinegar. The chocolate-tangy cake is a favorite for every occasion.
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💗 Why This Recipe Is Worth Trying
- Irresistible Moistness. The Nigella Red Velvet Cake is famous for its luscious texture, making each mouthful exquisite.
- Vibrant Visual Appeal. This red cake adds drama and beauty to any occasion.
- Perfect Balance Of Flavors. Rich cocoa powder, acidic buttermilk, and delicate sweetness form an irresistible flavor combination.
- Easy To Make. This recipe is easy to follow for both novice and experienced bakers.
🍒 Nigella Red Velvet Cake Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 ½ cups buttermilk
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 tablespoon distilled white vinegar
- 1 teaspoon baking soda
🍰 Nigella Red Velvet Cake Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two 9-inch round cake tins with butter and flour.
- Whisk the all-purpose flour, cocoa powder, baking powder, and salt in a basin. Set aside.
- In a large mixing basin, cream the butter and sugar together until light and fluffy.
- Before adding the next egg, ensure that the previous egg is completely incorporated.
- Alternately incorporate the dry ingredients and buttermilk into the butter mixture. Start and finish with powdered ingredients.
- Stir the red food coloring, vanilla extract, and white vinegar together thoroughly.
- Dissolve the baking soda in 1 tablespoon of water in a small bowl, and then add it to the cake mixture. Combine until uniformly distributed.
- Evenly distribute the batter into the prepared cake pans, and smooth the surfaces with a spatula.
- Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to settle for approximately 10 minutes in the pans. Then, place them on a wire rack to completely chill.
- After the cakes have chilled, you may frost and assemble them using cream cheese frosting or any other desired frosting.
- Slice, serve, and appreciate this Nigella Red Velvet Cake’s rich, velvety texture and vibrant red color.
💭 Recipe Tips
- Use Gel-Based Food Coloring. If you want your Nigella Red Velvet Cake to have a deeper, richer red hue, use gel-based food coloring instead of liquid coloring.
- Don’t Overmix The Batter. Just until everything is mixed, mix the batter. Be careful not to overmix, since doing so will result in a dense texture, and gently fold in the dry ingredients.
- Use Parchment Paper. Use parchment paper to line your cake pans to make it simpler to remove the baked goods and to keep them from sticking.
- Allow The Cakes To Cool Completely. Before icing or assembling the cakes, make sure they have cooled fully. The icing may melt and run off a warm cake.
- Don’t Skimp On The Frosting. Cream cheese icing is the classic complement to red velvet cake. Use a lot of icing so that the cake’s flavors and texture are accentuated.
🍧 What To Serve With Red Velvet Cake?
Nigella Red Velvet Cake pairs well with a variety of accompaniments consider serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to add a creamy contrast. Additionally, a side of fresh berries or a dusting of powdered sugar can enhance the overall presentation and flavor.
🎚 How To Store Red Velvet Cake?
- In The Fridge. Before storing, let the Traditional Nigella Red Velvet Cake cool it can survive three days at room temperature in a plastic bag or airtight container. Refrigerate it for a week.
- In The Freezer. To freeze, wrap the cake with plastic wrap and aluminum foil it can be frozen for three months in a jar or bag.
🔥 How To Reheat Red Velvet Cake?
- In The Microwave. Heat a cake slice on a microwave-safe dish for 10-15 seconds. Avoid overheating by checking the cake every interval. This fast procedure may alter the texture.
- In The Oven. Heat the oven to 275°F (135°C). Cover cake slices loosely with aluminum foil on a baking sheet. Warm slices for 10-15 minutes. This preserves cake texture and moisture.
FAQs
How To Prevent Red Velvet Cake From Sticking?
To prevent a red velvet cake from sticking to the pan, grease the pan thoroughly with butter or cooking spray and line the bottom with parchment paper. This ensures easy removal after baking.
What Does Red Velvet Cake Taste Like?
Red velvet cake has a unique flavor that is often described as a mild chocolate taste with a hint of tanginess from the buttermilk. It is typically moist, velvety, and slightly sweet with a subtle cocoa flavor.
Is A Red Velvet Cake Just A Chocolate Cake?
No, red velvet cake is not just a chocolate cake while it contains cocoa powder, it has a distinct flavor profile and a different texture, owing to the use of specific ingredients like buttermilk and vinegar.
How Do I Achieve A More Intense Red Color In My Nigella Red Velvet Cake?
To intensify the red color, use gel-based or concentrated food coloring. Add it gradually until the desired shade is achieved, keeping in mind that too much coloring can affect the taste and texture.
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Nigella Red Velvet Cake Nutrition Facts
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 220mg
- Total Carbohydrate: 37g
- Dietary Fiber: 1g
- Sugars: 27g
- Protein: 4g
Are You Looking For Best Nigella Lawson Cookbooks ? Here Are Top 5 Best Seller Nigella Lawson Cookbooks You Should Have:
- At My Table: A Celebration of Home Cooking
- Nigella Express: 130 Recipes for Good Food, Fast
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- Nigellissima: Easy Italian-Inspired Recipes
- Nigella Kitchen: Recipes from the Heart of the Home
Nigella Red Velvet Cake
Description
Nigella’s Red Velvet Cake is a rich treat made with all-purpose flour, cocoa powder, and buttermilk to give it a light, moist texture and deep red color. You can make a famous dessert that will leave you wanting more in about 25 to 30 minutes.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare two 9-inch round cake tins with butter and flour.
- Whisk the all-purpose flour, cocoa powder, baking powder, and salt in a basin. Set aside.
- In a large mixing basin, cream the butter and sugar together until light and fluffy.
- Before adding the next egg, ensure that the previous egg is completely incorporated.
- Alternately incorporate the dry ingredients and buttermilk into the butter mixture. Start and finish with powdered ingredients.
- Stir the red food coloring, vanilla extract, and white vinegar together thoroughly.
- Dissolve the baking soda in 1 tablespoon of water in a small bowl, and then add it to the cake mixture. Combine until uniformly distributed.
- Evenly distribute the batter into the prepared cake pans, and smooth the surfaces with a spatula.
- Bake for 25 to 30 minutes in a preheated oven, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to settle for approximately 10 minutes in the pans. Then, place them on a wire rack to completely chill.
- After the cakes have chilled, you may frost and assemble them using cream cheese frosting or any other desired frosting.
- Slice, serve, and appreciate this Nigella Red Velvet Cake’s rich, velvety texture and vibrant red color.
Notes
- Use Gel-Based Food Coloring. If you want your Nigella Red Velvet Cake to have a deeper, richer red hue, use gel-based food coloring instead of liquid coloring.
- Don’t Overmix The Batter. Just until everything is mixed, mix the batter. Be careful not to overmix, since doing so will result in a dense texture, and gently fold in the dry ingredients.
- Use Parchment Paper. Use parchment paper to line your cake pans to make it simpler to remove the baked goods and to keep them from sticking.
- Allow The Cakes To Cool Completely. Before icing or assembling the cakes, make sure they have cooled fully. The icing may melt and run off a warm cake.
- Don’t Skimp On The Frosting. Cream cheese icing is the classic complement to red velvet cake. Use a lot of icing so that the cake’s flavors and texture are accentuated.