Red Velvet Cake
April 4, 2011 Leave a comment
During Aliyah’s birthday last March, I made my first red velvet cake. Previously I did make some red velvet brownie, red velvet cheesecake. But this time I make a real Red Velvet cake.. hehehe(ada beza ke?) Luckily it was a success for me.. 😛 even though I had difficulty in making the frosting.. I used the recipe from joyofbaking site.. I like the cake turn out, it’s only problem is the cream cheese frosting.. It used whipped cream in the frosting, so I tried using thickened cream.. I might had over beat the whipped and it became a bit watery (cair..ehehe) Memang fail kalau guna thickened cream..need to get the technique right!
Here’s the recipe.. enjoy! I’m copy paste the recipe here..
Red Velvet Cake
2 1/2 cups (250 grams) sifted cake flour ( I used self raising flour)
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder ( I used cadbury cocoa)
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar (I used caster sugar)
2 large eggs
1 teaspoon pure vanilla extract (I used essence vanilla)
1 cup (240 ml) buttermilk ( I used 1 cup milk + 2 tbsp lemon juice. Let it 5-10 min.)
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 – 8 ounce (227 grams) cream cheese, room temperature
1 – 8 ounce (227 grams) tub of Mascarpone cheese, room temperature (omit, could not find this)
1 teaspoon pure vanilla extract
1 cup (115 grams) confectioners’ (icing or powdered) sugar, sifted
1 1/2 (360 ml) cups heavy whipping cream (I used thickened cream here)
1.Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. ( I just bake in one round pan and cut into two the cake)
2.In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3.In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
4.In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. (flour,buttermilk,flour,buttermilk,flour)
5.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6.Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.) ( I just leave it cool and wrap in plastic for about 1/2 hour in refrigerator)
Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
Assemble: Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut. (I used cake crumbed to finish the side)
No wonder red velvet is a hit..it’s really taste good and you will never get full like chocolate cake. 😛
Till the next update, good day! 🙂