Let pastry chef David Crofton show you how to make red velvet cake batter in this Howcast food video.
Okay. So the butter and sugar has been creamed. Now I’m just going to add the eggs to that batter. Just one at time and that really means just sort of gradually. Let the mixer do its work. Two at a time, that’s okay. What you don’t want to do is if you dump all of the eggs in at once, it won’t mix well. All right. That’s just about good. Like I said, I’m going to scrape down the bowl one more time just to make sure all those ingredients are mixed in.
And now we’re going to add the dry ingredients as well as the wet ingredients, starting with the dry and then moving onto the wet. I’m going to just add a little bit of the dry and then a little bit of the wet. Be careful of that red food coloring because it’s pretty red.
All right. A little bit more. Again, you don’t want to dump all of these ingredients in at one time. It’s going to make a huge mess of your kitchen and the batter’s going, it’s going to have to work so hard to incorporate everything that it will, you’re going to over beat the batter. So do it gradually and you’ll be a lot happier. And this is a big recipe. It makes a bunch of cake, so just be careful when you’re adding the ingredients that you don’t overfill your bowl, overfill your mixer.
And you can totally do this by hand. You don’t need a fancy mixer. You can use a hand mixer. You can use your, you can use a spatula and a big bowl. When I teach class at our shop, we never use mixing, we never use electric mixers. We just do everything by hand and it works really well.
Again, be careful of that food coloring. It’s going to get all over the place. So I’m going to finish up the mixing just a little bit by hand. Don’t be afraid to get down and dirty with it. All right. And I incorporate the last little bit by hand so that I don’t over mix the dough. And there’s going to be, you’ll probably find some butter and some sugar at the very bottom by the dimple underneath the mixer and just mix that in by hand with a rubber spatula and it goes together really nicely, really easily. And a few little dots of flour, that’s all fine. But if you leave this on the mixer until it’s totally combined, you’re probably going to over beat it and then you end up with a little bit of a tougher cake.
All right. Next we’re going to pour it into some prepared pans and stick it in the oven.