(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I've been baking red velvet cakes for years, and this recipe never fails to impress. Rich, moist, and vibrant, it's my go-to for special occasions. People always ask about secret ingredients, but truth is, simplicity makes this cake shine. Perfect balance of cocoa and vanilla, with that signature crimson hue. Whether you're new to baking or seasoned pro, give this a whirl. Guaranteed to become your favorite too. Ready to dive in? Let's get mixing!
Ingredients for the Perfect Red Velvet Cake
- All-purpose flour: Provides structure and volume to the cake, essential for a light and fluffy texture in the red velvet cake.
- Granulated sugar: Sweetens the cake and helps with moisture retention, contributing to the tender crumb of the red velvet cake.
- Baking soda: Acts as a leavening agent, helping the cake rise and creating a soft and airy texture in the red velvet cake.
- Cocoa powder: Adds a rich chocolate flavor and deep red color to the cake, a signature element of red velvet cake.
- Vegetable oil: Keeps the cake moist and tender, ensuring a soft texture and enhancing the overall richness of the red velvet cake.
- Buttermilk: Adds tanginess and moisture to the cake, contributing to its tender crumb and subtle flavor in the red velvet cake.
- Eggs: Provide structure and stability to the cake, helping it rise and creating a light and airy texture in the red velvet cake.
- Red food coloring: Gives the cake its iconic vibrant red hue, making it visually striking and instantly recognizable as red velvet cake.
- White distilled vinegar: Reacts with the baking soda to create bubbles, helping the cake rise and ensuring a tender texture in the red velvet cake.
- Vanilla extract: Enhances the flavor profile of the cake, adding depth and complexity to the sweet and slightly tangy red velvet cake.
Read more: How to Bake a Cake in the Ninja Foodi
Essential Tools for Baking a Delicious Red Velvet Cake
- Mixing bowl: Essential for combining dry and wet ingredients to create the cake batter evenly.
- Whisk: Needed to thoroughly mix the ingredients together and create a smooth cake batter.
- Cake pan: To bake the red velvet cake in the Ninja Foodi and achieve the desired shape and texture.
How to Bake a Cake in the Ninja Foodi: Red Velvet Cake Recipe
This Red Velvet Cake recipe is a delicious and easy way to bake a cake using the Ninja Foodi. Perfect for any occasion, this cake is moist, flavorful, and topped with your favorite frosting.
Print
Jump to comment
Pin This
Equipment
- Ninja Foodi
- Mixing Bowls
- Whisk
- Cake Pan
- Spatula
Ingredients:
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Read more: How to Make Beer Bread in the Ninja Foodi
Instructions:
- Preheat the Ninja Foodi to 350°F (180°C).
- In a bowl, mix the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into a greased cake pan that fits in the Ninja Foodi.
- Place the cake pan in the Ninja Foodi and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before frosting and serving.
Notes:
Ensure all ingredients are at room temperature for best results. You can use any frosting of your choice to top the cake.
Nutrition value:
Calories: 350kcalCarbohydrates: 40gProtein: 3gFat: 20gSaturated Fat: 2.5gCholesterol: 30mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 50IUVitamin C: 2mgCalcium: 60mgIron: 1.5mg
Keywords:
Tried this recipe?Let us know how it was!
Read more: How to Make a Poke Cake in the Ninja Foodi
Tips for Making Red Velvet Cake Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the red velvet cake as instructed.
- Once cooled, wrap the cake tightly in plastic wrap and store it at room temperature for up to 2 days.
Freezing Instructions
- Allow the cake to cool completely.
- Wrap the cake in plastic wrap, followed by aluminum foil.
- Label the package with the date and freeze for up to 3 months.
One interesting fact about this red velvet cake recipe is that the addition of vinegar helps enhance the cake's flavor and texture, giving it a subtle tanginess that complements the sweetness of the cake.
Frequently Asked Questions About Baking Red Velvet Cake
FAQ:
Can I use a different type of oil in this red velvet cake recipe?
Yes, you can substitute vegetable oil with canola oil or melted butter if needed.
How can I make this cake without buttermilk?
If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes.
Can I use a different food coloring other than red?
While traditional red food coloring is used for red velvet cake, you can experiment with other colors for a fun twist.
How should I store this red velvet cake?
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze this red velvet cake?
Yes, you can freeze the cake either frosted or unfrosted. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 2-3 months.
0 thoughts on “How to Bake a Cake in the Ninja Foodi: Red Velvet Cake Recipe”