Today I have a lovely red velvet cake for you people, a moist and soft red velvet cake! I am not an artist, and I don’t even have the patience to frost cakes elegantly. This cakes demand your attention a lot. But I didn’t do a very good job of frosting the cake. And Christmas is near by, when we think about christmas, we think of family, good foods, good drinks and of course most important good cakes. In this joyful season I would love to serve a cake that is sexy, elegant, lascivious and irresistibly seductive. The detailed recipe with step by step cooking pictures follows.
Red velvet is an all time favourite at my home. A rich red sponge cake topped with a cool cream cheese white frosting, this delicious cake is an impressive choice for any occasion. This cake can be kept in an airtight container for up to 2 or 3 days, store somewhere cool. To achieve the classic bright red sponge we would recommend that you use red food colouring gel as opposed to the liquid version, the gel will holds its colour better when baked, simply add as much or as little as you need to reach your desired colour.
Tips- This recipe also makes cupcakes in muffin case size. Follow the recipe measures and instructions exactly, especially if it’s the first time you are baking a red velvet cake. Sifting aerates the ingredients to ensure a good textured cake. Sift the flour and all dry ingredients to remove lumps and blend ingredients together.
How to Make Red Velvet Cake- Red Velvet Cake with Cream Cheese Frosting
Sieve in all purpose flour, cocoa powder, baking powder and salt. Sieve at least three times.
In a large mixing bowl take butter and sugar, beat smooth and fluffy, until the butter and sugar combines well.
Add Eggs and beat until smooth and fluffy.
Further add butter milk little by little, vanilla extract and blend well. Followed by dry ingredients (flour mixture) Mix the batter slowly till everything combines well. Do not over beat the batter.
Add red gel color and mix slowly, do not over mix the batter.
Pour batter into prepared baking tin and bake at 180 C for about 36-40 mins or until tooth pick inserted comes out clean.
Flip on the cooling rack, remove the lining paper and allow them to cool completely before decorating with frosting.
FOR CREAM CHEESE FROSTING
In a mixing bowl add 240 gm cream cheese and blend well.
Then add in 3-4 tbsp unsalted butter. Beat them till they turn creamy. Add in 1 tsp vanilla extract and 1 and 3/4 cup icing sugar. Mix well and beat until frosting turns smooth and fluffy. Beat continuously till tick and firm peaks appear to the frosting and add more icing sugar if frosting looks watery.
LAYERING RED VELVET CAKE
Place the baked cake on turning table and trim the top of cake if there is bulge and also cut the cake into two layers.
On each layer pour sugar syrup and set aside. Further spread the generous amount of prepared cream cheese frosting. Then place another layer on top.
Again spread generous amount of prepared cream cheese frosting. Then keep the final layer on top and apply frosting over the sides of cake carefully. Then with the help of knife spread the frosting evenly all sides
Then garnish with grated white chocolate and red velvet cake crumbs.
Finally the cake is ready. Cut the cake to desired shape and serve. Store in refrigerator to serve later.
Enjoy!! Happy Baking and Stay healthy.