Super Moist Red Velvet Cake Recipe No apple cider vinegar? No problem. Del Monte’s Red Cane Vinegar will absolutely do. No buttermilk? No problem. But you’re welcome to use buttermilk as well if you have it. What I used for this Red Velvet Cake Recipe is Yakult, a healthy drink originating from Japan that I know everyone loves. But just in case you don’t fancy it, I’ve listed the best buttermilk substitutions here for you - Buttermilk (of course) – available in Manila through Rizal Dairy Farms who has a stall in the Salcedo Saturday Market Yoghurt (conversion 1:1) – plain unsweetened one available in all supermarkets Sour cream (conversion 1:1) – available in all supermarkets Buttermilk powder – add four tablespoons to a liquid measuring cup and add enough water to fill one cup. Available at baking supplies stores like Sweetcraft or Chocolate Lovers.
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Transcript
Super Moist Red Velvet Cake Recipe
No apple cider vinegar? No problem. Del Monte’s Red Cane Vinegar will absolutely
do. No buttermilk? No problem. But you’re welcome to use buttermilk as well if you
have it. What I used for this Red Velvet Cake Recipe is Yakult, a healthy drink
originating from Japan that I know everyone loves. But just in case you don’t fancy it,
I’ve listed the best buttermilk substitutions here for you -
Buttermilk (of course) – available in Manila through Rizal Dairy Farms who has
a stall in the Salcedo Saturday Market
Yoghurt (conversion 1:1) – plain unsweetened one available in all
supermarkets
Sour cream (conversion 1:1) – available in all supermarkets
Buttermilk powder – add four tablespoons to a liquid measuring cup and add
enough water to fill one cup. Available at baking supplies stores like
Sweetcraft or Chocolate Lovers.
Lemon + Milk – add 1 tablespoon freshly squeezed lemon to a liquid
measuring cup and add enough milk (fresh, full, low fat will do) to fill one cup.
Mix well and wait for 3 minutes and you have buttermilk.
Calamansi + Milk – add 1 tablespoon freshly squeezed calamansi to a liquid
measuring cup and add enough milk (fresh, full, low fat will do) to fill one cup.
Mix well and wait for 3 minutes and you have buttermilk.
Back to our red velvet cake recipe here, this is a variation of the red velvet cupcake
recipe from thispost . However, I have changed a lot based on the inputs I have since
posting it a few years back. One of which is using oil instead of butter, adding a layer
of moistness to the the texture. If you scroll down right this minute and see the cake
after it’s baked then you would know what I am talking about. Or stay and read on,