Mixing Dry Ingredients for Red Velvet Cake

Video Transcript

"Hi! I'm Jennifer Cail and on behalf of Expert Village, I am going to show you how to make this delicious traditional Red Velvet Cake. Our next step is to mix up all of the dry ingredients. We are going to mix them separately so that everything is incorporated before mixing in with the liquid. We are going to start with 2 1/4 cups of our cake flour. You want to sift it before you mix it so that you are getting the latest fluffiest flour that you can and to that you are going to add 2 tablespoons of cocoa powder. Want to make sure that the opening in the cannister is big enough for your spoon to reach in; going to get 2 tablespoons. This is going to help with the darkness of the cake. One of the things Red Velvet Cake is known for is being that nice dark almost brownish red, so the cocoa powder helps give some of its coloring as well as the red food coloring; so there's 2 tablespoons. Then we are going to add a half teaspoon of salt and you want to be careful when pouring the salt out so that it doesn't come out in a flood. That will just help temper the sweetness of the cake. We are going to add 1 teaspoon each of both baking soda and baking powder. And you want to make sure that both of them are fresh to ensure a higher rising. You want to make sure to keep track of the expiration date for both the baking powder and the baking soda so that you don't put in a lot of effort in making a cake and having it not rise properly. So we are just incorporating all of the ingredients into the flour and see it is turning into a nice lovely shade of whitish brown, thanks to the cocoa powder. You don't have to get all of the lumps or anything. You just want to make sure that it is fairly evenly mixed so that when you mix it in with the liquid, so that it don't clump up. "