Red velvet cake is a classic dessert that has been enjoyed for decades. This cake is known for its striking red color and rich chocolate flavor. Nigella Lawson, a famous British chef, has her own version of the red velvet cake that is simply divine. In this blog post, we will share two different recipes for Nigella’s red velvet cake that you can try at home. So, let’s get started!
Recipe 1: Classic Red Velvet Cake Nigella
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 1/2 teaspoons red food coloring
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F. Grease two 9-inch cake pans and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 slice
- Calories: 410
- Total Fat: 24g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 390mg
- Total Carbohydrate: 45g
- Dietary Fiber: 1g
- Sugar: 29g
- Protein: 4g
Cooking Time:
30 minutes
Equipment:
- Two 9-inch cake pans
- Large mixing bowl
- Whisk
- Wire rack
Serving Suggestions:
This classic red velvet cake is delicious on its own, but you can also serve it with a dollop of whipped cream or cream cheese frosting. Add fresh berries for a pop of color and flavor.
Variations:
If you want to switch things up, you can add chopped nuts or chocolate chips to the batter before baking.
Substitutions:
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- You can use any type of oil in this recipe, such as canola or grapeseed oil.
- If you don’t have red food coloring, you can use beet juice or natural food coloring instead.
Storage:
You can store this cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Tips:
- Make sure all of your ingredients are at room temperature before starting the recipe.
- Don’t overmix the batter or your cake may turn out tough.
- If you want to make a layered cake, double the recipe and bake four cake layers instead of two.
Notes:
This recipe makes a classic red velvet cake that is moist, fluffy, and flavorful. It’s perfect for birthdays, holidays, or any special occasion.
Frequently Asked Questions:
- Is red velvet cake just chocolate cake with red food coloring?
- Can I use a different type of frosting?
- Why is my cake dry?
No, red velvet cake has a unique flavor that comes from the combination of cocoa powder, buttermilk, and vinegar. The red food coloring is added for its striking color.
Yes, you can use any type of frosting you like. Cream cheese frosting is a popular choice for red velvet cake, but you can also use buttercream or whipped cream frosting.
You may have overbaked the cake or not added enough oil or buttermilk to the batter. Make sure to follow the recipe instructions carefully and don’t overmix the batter.
Recipe 2: Red Velvet Cupcakes Nigella
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 large egg
- 1/2 teaspoon red food coloring
- 1/2 teaspoon vanilla extract
- 3/4 cup granulated sugar
Instructions:
- Preheat the oven to 350°F. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the vegetable oil, buttermilk, egg, red food coloring, vanilla extract, and sugar.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Divide the batter evenly between the paper liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information:
- Serving Size: 1 cupcake
- Calories: 210
- Total Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 15mg
- Sodium: 140mg
- Total Carbohydrate: 27g
- Dietary Fiber: 1g
- Sugar: 19g
- Protein: 2g
Cooking Time:
20 minutes
Equipment:
- Muffin tin
- Paper liners
- Large mixing bowl
- Whisk
- Wire rack
Serving Suggestions:
These cupcakes are perfect for any occasion. Top them with cream cheese frosting or whipped cream and garnish with fresh berries or sprinkles.
Variations:
You can add chopped nuts or chocolate chips to the batter before baking for extra texture and flavor.
Substitutions:
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- You can use any type of oil in this recipe, such as canola or grapeseed oil.
- If you don’t have red food coloring, you can use beet juice or natural food coloring instead.
Storage:
You can store these cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.