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How to Bake a Cake in the Ninja Foodi: Red Velvet Cake Recipe How to Bake a Cake in the Ninja Foodi: Red Velvet Cake Recipe

Recipe

How to Bake a Cake in the Ninja Foodi: Red Velvet Cake Recipe

Written by: Lucas Johnson

Whipping up this red velvet cake is a joy! The vibrant color, the cocoa hint, and the fluffy texture make it a crowd-pleaser. It's my go-to recipe for special occasions!

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Dive into this velvety treat that's perfect for any celebration. With my own hands, I've mixed and baked this sumptuous red velvet cake. An enchanting dance of flavors and textures, it melts in your mouth, leaving a trail of satisfaction. This isn't just a recipe – it's a portal to an unforgettable sweet experience. Trust me, when you take that first bite, you'll understand why it's a favorite in my house. So roll up your sleeves and let's bake together!

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.

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.

Serves: 12 people

Preparation time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

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

Instructions:

  1. Preheat the Ninja Foodi to 350°F (180°C).
  2. In a bowl, mix the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
  5. Pour the batter into a greased cake pan that fits in the Ninja Foodi.
  6. Place the cake pan in the Ninja Foodi and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool before frosting and serving.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 40 g | Protein: 3 g | Total Fat: 20 g | Saturated Fat: 2.5 g | Trans Fat: 0 g | Monounsaturated Fat: 12 g | Polyunsaturated Fat: 5 g | Cholesterol: 30 mg | Sodium: 250 mg | Dietary Fiber: 1 g | Sugar: 25 g | Calcium: 60 mg | Potassium: 100 mg | Iron: 1.5 mg | Vitamin A: 50 µg | Vitamin C: 2 mg

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.

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