Red Velvet Cake Recipe - Adding dry ingredients to red velvet cake
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Hi, I'm Jennifer Cail and behalf of Expert Village, I'm going to show you how to make
this delicious traditional red velvet cake. Now that our eggs have been fully incorporated
into our butter sugar mix, it's time to start adding a little bit of the dry ingredients.
To ensure that the cake remains nice and fluffy and doesn't get too dry or too wet while we're
mixing it, we're going to mix in only a quarter of the dry ingredients to begin with. We're
going to put in just a little bit of that. This will ensure that we're not going to end
up with a super, super dry mixture before we're completely finished adding all of our
ingredients. So I'm going to mix it up a little bit with my spatula just to get things a little
bit wetter in there before turning on the mixer. This will also help cut down on the
flour poofing up when you're mixing it. You want to start on a slower speed to begin with
and then we're going to have a little bit higher speed to more fully incorporate the
wet and the dry.
And see it only takes a moment for that first step. And you can see how it's nicely mixed
in and time for our next step.
