Red Velvet Cake With Cream Cheese Frosting



 
 

My Measurements:
1 cup-120g
 
Ingredients:
 
  • All Purpose Flour / Maida - 2 cup (240g)
  • Powdered Sugar - 1 cup
  • Unsalted Butter - 50 grams
  • Oil - 4 tblsp 
  • Eggs - 2
  • Cocoa Power - 2 tblspn
  • Red Food Colouring - 1/2 tsp or as needed
  • Buttermilk - 250ml
  • Baking Soda - 1 tsp
  • Baking Powder - 2 tsp
  • Vinegar - 1/2 tblspn
  • Vanilla Essence - 1 tsp
  • Salt - 1/2 tsp


For Frosting:

  • Cream Cheese -250g
  • Softened Butter - 75g
  • Red Velvet Cake Crumbles - 1/2 cup
  • Strawberry for decoration



 Method:

Start by preparing pan by buttering on all sides, dusting it with flour and tap off the excess flour.  Set this aside. Preheat oven to 180 degree C.
Sieve all the dry ingredients maida ,coco, baking soda ,baking powder and salt.
 

Mix red food color to buttermilk and mix well.


Beat eggs, powdered sugar,butter and vanilla essence in a bowl until light and fluffy.

 
Add the buttermilk mixture to egg-sugar mixture .
 
 
Now mix the dry ingredients little by little and fold them gently.
 

Add vinegar to the cake batter and mix well. This helps in lightening the color.


Pour this to the cake pan and tap a little to remove air bubbles. Don't over beat it.
 


Bake it in a preheated oven at 350 f or 175deg for 30 min.
 
 
Insert a toothpick and check whether the cake is baked well. Allow it to cool and refrigerate for 15 min for easier frosting.
 
 
Trim the cake on top and edges to make it flatten and keep the trimmed pieces for garnishing. 
 
Divide the  cake into 2 layers. Or you can bake in two equal sized pans.
 
  

Butter Cream Cheese Frosting:
 
In a chilled bowl; combine cream cheese and butter in a medium speed with an electric beater.
 
Scrap the sides and add vanilla and powdered sugar in low speed by three or four additions until smooth.
 
Refrigerate it for 10 minutes before applying on the cake.
 
 
 Assembling the cake:
 
Take one half of the cake and apply 1/4 cup of butter cream cheese mixture above it.
 
 
 
 Then place the other layer over it and apply the remaining cream over it.
 

 Spread frosting all around the sides .
 

 Apply the cake crumbles on the sides of the cake. From the center, divide 8 sections for garnishing.

Yummy Red Velvet cake is ready. Cut into pieces and serve.  
 


RECEPIE SUMMARY: 
 
Ingredients:
 
  • All Purpose Flour / Maida - 2 cup (240g)
  • Powdered Sugar - 1 cup
  • Unsalted Butter - 50 grams
  • Oil - 4 tblsp
  • Eggs - 2
  • Cocoa Power - 2 tblspn
  • Red Food Colouring - 1/2 tsp or as needed
  • Buttermilk - 250ml
  • Baking Soda - 1 tsp
  • Baking Powder - 2 tsp
  • Vinegar - 1/2 tblspn
  • Vanilla Essence - 1 tsp
  • Salt - 1/2 tsp
 
For Frosting:
  • Cream Cheese -250g
  • Softened Butter - 75g
  • Powdered Sugar - 1 cup
  • Vanila Essence - 1tsp
  • Red Velvet Cake Crumbles - 1/2 cup
  • Strawberry for decoration
 
Method:
 
  • Start by preparing pan by buttering on all sides, dusting it with flour and tap off the excess flour.  Set this aside. Preheat oven to 180 degree C.
  • Sieve all the dry ingredients maida ,coco, baking soda ,baking powder and salt.
  • Mix red food color to buttermilk and mix well.
  • Beat eggs, powdered sugar,butter and vanilla essence in a bowl until light and fluffy.
  • Add the buttermilk mixture to egg-sugar mixture .
  • Now mix the dry ingredients little by little and fold them gently.
  • Add vinegar to the cake batter and mix well. This helps in lightening the color.
  • Pour this to the cake pan and tap a little to remove air bubbles. Don't over beat it.
  • Bake it in a preheated oven at 350 f or 175deg for 30 min.
  • Insert a toothpick and check whether the cake is baked well. Allow it to cool and refrigerate for 15 min for easier frosting.
  • Trim the cake on top and edges to make it flatten and keep the trimmed pieces for garnishing.
  • Divide the  cake into 2 layers. Or you can bake in two equal sized pans.
 
Butter Cream Cheese Frosting:
 
  • In a chilled bowl; combine cream cheese and butter in a medium speed with an electric beater.
  • Scrap the sides and add vanilla and powdered sugar in low speed by three or four additions until smooth.
  • Refrigerate it for 10 minutes before applying on the cake.
 
Assembling the cake:
 
  • Take one half of the cake and apply 1/4 cup of butter cream cheese mixture above it.
  • Then place the other layer over it and apply the remaining cream over it.
  • Spread frosting all around the sides .
  • Apply the cake crumbles on the sides of the cake. From the center, divide 8 sections for garnishing.
  • Yummy Red Velvet cake is ready. Cut into pieces and serve. 

  

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