Red Velvet Cake

In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color.

In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. Common ingredients include buttermilk, butter, cocoa, and flour for the cake, beetroot or red food coloring for the color.

Name in English: Red Velvet Cake

Continent of origin: United States

This cake is original from the United States. Is a dark red and bright café usually made in layers, but this time I made it in a round mold and instead of adding icing I simply sprinkled with some sugar to make it look even more delicious!

Why kids would love the United States? The numbers of attractions for children are enormous, let’s start with the obvious. Kids would love Disney and other attraction parks like Six Flags or SeaWorld. But they will also love museums; just take for example the Children’s Discovery Museum in San Jose!

Why is this recipe special to parents? Most parents love the face on their kids when they have sweets, but as parents we are always concerned about how to make our children nutrition balanced. In this recipe I make some adjustments to avoid frosting and excessive sugar, but still provide my daughter with the delicious chocolate flavor of the cake. Like this children get to enjoy, but parents can know they have provided their families with healthy food.

Why little chefs care? It’s a delicious cake, a dessert for every occasion or perfect to celebrate a birthday!

Cocoa, historically known as well as ‘chocolate’ is originally taken from the Cacao three. This three has been cultivated in Mexico and Central America and is a very popular ingredient in many desserts all over the world.

Cocoa, historically known as well as ‘chocolate’ is originally taken from the Cacao three. This three has been cultivated in Mexico and Central America and is a very popular ingredient in many desserts all over the world.

Ingredients:

  • Flour (5 and half ounces)
  • Cocoa (1/2 ounce)
  • Baking soda (1 teaspoon)
  • Salt (1/2 teaspoon)
  • Buttermilk (1 cup low-fat)
  • Red liquid coloring (1 ounce)
  • Vanilla Extract (1 teaspoon)
  • Unsalted butter (4 ounces, not melted but soft)
  • Eggs (2)
  • Sugar (5 ounces, but this can be modified to your preference and your family)

Instructions:

Big Chef will judge when and when can little chef help. 

To begin Big Chef should preheat the oven to 325 F degrees and spray a non-sticking pan with non-sticking spray. Now little chefs can mix all ingredients together in a big bowl. Make sure that there are no bumps when mixing and be careful with the blending machine.

Now that the mix is ready you can pour in the mixing bowl and lay in the oven for 30-45 minutes. Remember that to know if batter is fully cook is necessary to stick a toothpick and it has to come out clean, without batter around it.

Finally you are almost ready to enjoy!

Take out of the pan and let it cool for a few minutes 5 to 10 and then add sugar on top of it. Now serve and enjoy with your family.

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