Recipe : Red Velvet Cake

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Its Friday.... and my weekend sweet tooth kicked in... hehehehe

I bet everyone know how to bake a red velvet. But when it comes to the frosting part, its tough! I learned from past experience, if you want to frost your cake, bake one day ealier, let the cake completely cool in rack, using plastic wrapper, wrap cake, and chill it in freezer. You  found, it will stiffen up the cake and make it easier to frost.

Another thing I learned is when preparing a batch of frosting,  adjust the consistency of the frosting  by adjusting the amount of milk / cream you use. The less milk you pour in, the more stiff your frosting will be. And if you pour in too much milk, you can always add more sifted powdered sugar to stiffen it right back up . As for this recipe I dont add any milk in the frosting.

But when it comes to frosting idea, its very forgiving, whatever you want, you can use piping or just spread and swirl, like my pathetic rustic swirls frosting hewhewhew :p




Red Velvet Cake

2 1/2 cups (250 grams) sifted cake flour - I used plain flour sifted together with 1 teaspoon baking powder and 1 teasppon cream of tartar
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder - I used 4 tablespoon of Van Houtten Cocoa Powder
1/2 cup (113 grams) unsaltedbutter, at room temperature
1 1/2 cups (300 grams) granulated whitesugar - I used refined table sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk - It was very hard to find buttermilk, so I used milk + vinegar and let it set for 10 minutes before use
2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar
1 teaspoon baking soda

Method :
Preheat oven to175 degrees C and place rack in center of oven.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

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.

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.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

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.)

Cream Cheese frosting
250gm Cream cheese
1/4 cup butter
115 gm powdered sugar or icing sugar
milk or heavy cream - depend on consistency


In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and butter until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the milk or  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: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. 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.





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7 comments

  1. Hi Wny
    What a wonderful pics of red velvet cake you have here.
    Perhaps you're interested to submit your food photos on a food photography site that has tagline "Food Photography that will make you hungry" :)
    http://www.foodporn.net
    It's free to submit, free to join, and a lot of members can enjoy your creation!

    ReplyDelete
  2. OMG girlfren, this is too much, ok! Too much! Kejam! *jilat jari sebab takda kek depan mata*

    ReplyDelete
  3. Aduhai..sedapnyaa tgk kek..valvet nie.. :)

    ReplyDelete
  4. Look so yummy!. Lama betul I tak buat!. Next week baru berangan nak kembali meng"asap"kan oven, tapi just nak buat cookies..

    ReplyDelete
  5. teringin sgt nak makan red velvet nih...terliur dah..slm kenal dari blog mak dara

    ReplyDelete
  6. Aduhhh terliur tengah RV ni.. Mesti sedapkan lagi2 bila dibuat sendiri... Yummy... Salam kenal..

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  7. Me too!!!!!teringinnya.. by the way... not everyone knows how to bake red velvet(esp me).u did a good job :)

    ReplyDelete

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