RED VELVET CAKE
🌟 INGREDIENTS
For the cake:
- 2 ½ cups all-purpose flour
- 6 tbsp cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1½ tbsp vinegar
- 200g unsalted butter
- 2 cups sugar
- 1 tsp vanilla essence
- 4 eggs
- ¼ cup fresh cream
- 1½ tbsp red food coloring
For the frosting:
- 230g cream cheese
- 150g unsalted butter (at room temperature)
- 3 cups powdered sugar/icing sugar
- 1 tsp vanilla essence
🌟 PROCEDURE
- Preheat the oven to 180°C.
- Grease two 8-inch round cake tins with butter, line them with parchment paper, and set aside.
- In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the buttermilk and vinegar, then set aside.
- In a separate bowl, cream the butter and sugar together until light and fluffy.
- Add the vanilla essence and eggs to the creamed mixture one at a time, beating well after each addition and scraping the sides of the bowl as needed.
- Incorporate the fresh cream into the mixture and blend thoroughly.
- Gradually add the flour mixture and buttermilk mixture alternately, stirring until just combined.
- Mix in the red food coloring until evenly distributed.
- Pour the batter into the prepared cake tins and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool at room temperature for about 20 minutes.
- Carefully remove the cakes from the tins and let them cool completely on a wire rack.
- Level the tops of the cakes for even layers, reserving the trimmings for garnish.
For the frosting:
- In a large bowl, beat together the cream cheese, butter, powdered sugar, and vanilla essence until soft and creamy, about 5-6 minutes.
For layering:
- Place one layer of the red velvet cake on a serving platter and spread a quarter of the cream cheese frosting over it.
- Place the second cake layer on top and cover the top and sides with the remaining frosting, using an icing bag for decoration.
- Garnish with the reserved cake crumbs.
- Serve chilled.
🌟 NOTE
- If buttermilk is not available, you can make it at home by adding 1 tsp of vinegar to 1 cup of milk. Stir and let it sit for about 10 minutes before using it in the recipe.
Credit to the owner.
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