Sunday, 27 January 2013

Red Velvet Cake


Chandrus birthday was fast approaching and that left me wondering what kind of cake do I bake??!! Not a chocolate one as he is not fond of a chocolate overdose.. Then what Vanilla? Nayyyyy.... Too simple... Something dramatic? Then its Red Velvet,hands down :-) So yes I decided do go with the Red Velvet cake with Creamcheese frosting.

I had made vegan red velvet cupcakes but never a full cake. So I started reading about them. All the descriptions were like soft,moist,tender crumb and etc etc... I was wondering should I ,shouldnt I? But then I thought let me anyways give it a try. I got a good recipe from the Joy of Baking site. And I followed the golden rule of baking, "Measure the Quantities Correctly"! So slowly and steadily I started; measured,sifted,mixed,poured,baked,cooled and cut horizontally into halves.... And I attained Nirvana... There was the soft,tender crumb Red Velvet cake. It was a pleasure even visually. Baked one more set and halved. Made the cream cheese frosting. Frosted the cake. The cake was cut and Chandru loved it! Yippee!!! He took it to his office the next day and they loved it too... This is a perfect recipe that yields a perfect cake. And I can vouch for that!

RED VELVET CAKE
Recipe source - joyofbaking.com

Ingredients
2 1/2 cups (250 grams) sifted cake flour
1/2 teaspoon salt
2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

Cream Cheese Frosting:
250 gm Cream cheese
500 gm Icing sugar
1/4 tsp Vanilla extract

Method for cake
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.
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

Method for frosting
In a medium bowl cream the cream cheese and icing sugar on slow speed. Mix in the vanilla extract gradually.


And thats a virtual slice for you!!! :-)

4 comments:

  1. Red velvet cake never fails to impress. I made it for Aisha's first birthday. Although the decoration was sloppy, everyone loved the cake!

    xx

    ReplyDelete
    Replies
    1. Thats so true! Red velvet never fail to impress!!! And what if the decoration was sloppy! The cake was a hit right!

      Delete
  2. Hey lej... Do you make the butter milk or ye them from store? If you are making what are the measurements?

    ReplyDelete
  3. Hi Febi, I made the buttermilk at home. this is how it is; add 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.So you will get one cup of buttermilk using this technique.

    Do try to make this cake and yes,dont forget the last step of adding baking soda and vinegar.

    ReplyDelete