Red Velvet Cake? What’s that? Is it some dessert with a velvety touch or is it someway covered with velvet cloth? Sorry.. I am still unable to relate velvet and cake… Oops!
Yes…These were few of my reactions when I first came to know about this, lovely round little chap, through a friend 2 years back. I was used to traditional flavors like truffles, black forest, pineapple, strawberry etc.. But Red Velvet Cake came as a sheer surprise for me… When I saw this beauty for the first time.. I was awe-struck… It was looking darn beautiful and it’s refreshing flavor of cream-cheese carried me away… 🙂
I was planning to prepare it since long but deep down in my mind there was a little hesitation as I was not confident about using cream cheese just like professionals… Nevertheless the moment came when my hubby gifted me a new OTG and I decided to inaugurate it by baking a cake…
Now which cake? Let me try a Red Velvet Cheese Cake.. My mind gathered the courage and I was ready to take it forward… 🙂 This is not a picture pefect cake today as it was all prepared in lot of jiffy.. But on my next try, definitely it will be a beauty! 🙂
I googled various recipes but the best and easiest one for me were from my bestie – Trupti from My Culinary Saga and the great Jamie Oliver … I took inspiration from both of them and created my version of Red Velvet Cake with Cream Cheese Frosting. Let’s have a look on the recipe –
Serves: 6 people ( 1/2 kg cake)
Preparation time: 10 mins
Baking time: 40 mins
Temp: 150 degrees convection mode
Main Utensils needed: Deep bowls 2, Spatula, Spoons, Blender, OTG or Microwave with convection mode or Gas Oven
For the Cake –
- 1 cup All Purpose Flour
- 1.5 tbsp Unsweeted Cocoa Powder ( Hersheys brand)
- 1 tsp Salt
- 1/4 cup butter
- 1 cup Castor Sugar
- 1 egg
- 1 tbsp Vanilla Extract
- 1/2 cup Buttermilk
- 3 tbsp Red coloring gel
- 1/2 tsp Baking Soda
- 1/2 tsp Baking powder
- 1 tsp Vinegar
For the Frosting –
- 150 gms Cream Cheese ( I used Mooz brand)
- 50 gms Unsalted Butter
- 4 tbsp Icing sugar
- All the ingredients should be at Room Temperature.
- Castor sugar adds extra texture to the cake. In case it’s not present, you can grind your normal sugar to fine chunks.
- Combination of Vinegar and Buttermilk along with cocoa brings out the color of the cake in the most exotic way and also gives it a soft velvety touch.
- Preheat the oven to 180 degrees and grease / prepare you cake tin.
- Sift APF, Cocoa, Salt and Baking powder together. Keep it aside.
- Blend butter to a fine smooth texture. Add castor sugar and blend it again. Add the egg and mix it well in the same.
- Take buttermilk. Add vanilla extract and gel color into it. Mix it well.
- Divide your flour mixture into 3 parts. Fold it into butter mixture eventually. Make sure it is mixed well.
- Add buttermilk mixture.
- In the vinegar add baking soda and pour the mixture into the cake batter.
- Your cake batter has to be thick and not runny. If you feel that it’s too runny…gather your confidence and feel free to add a tablespoon of All Purpose flour and cocoa powder. I agree that measurements should be proper but little bit of trial and error should be there.. Isn’t it? 🙂 I added an extra spoon of APF at this step as I found my batter little runny.
- Now pour the batter into the cake tin and let it bake for 30 mins. After 30 mins, do the toothpick test and if undone.. bake it for another 15 minutes.
- Do put an aluminium foil over the cake to prevent the burning of the top.
- And it’s ready! 🙂
- Take it out and let it rest on the wirerack for 10 mins. Unmould it and let it cool for next 20 mins.Now it’s time for preparing the frosting.
- Whisk the butter, cream cheese and icing sugar together at medium speed for max 5 minutes.
- Frosting is ready.
- Now spread it on the cake as it is or use it with piping bag… It’s upto you… Go ahead and experiment.. Bring out your favorite flavor and it’s beauty! 🙂
- Let the cake chill in the fridge for at least 30 mins before serving.
To know more about the chemistry of ingredients of this cake check – GizModo
Guys, do share your feedback on the recipe here in comments.
For more fun filled discussions about cuisines and food all over let’s connect on my Facebook group – https://www.facebook.com/groups/FromTheDiariesOfGreatCooks/