Ingredients
- CAKE BATTER
- Part 1
- Sifted cake flour- 2 1/2 cup
- Cocoa powder ( unsweetened)- 2 tbsp
- Salt- 1/2 tsp
- Part 2
- Castor sugar- 1 1/2 cup or 300 gm
- Unsalted butter (at room temperature)- 1/2 cup or 115 gm
- Eggs- 2 large
- Vegetable oil- 1 cup
- Pure Vanilla extract- 1 tsp
- Part 3
- Buttermilk- 1 cup 240 ml
- Red food coloring liquid (not gel)-3 tbsp
- White vinegar- 1 tsp
- Baking powder ( not baking soda) - 1 tsp
- FROSTING FOR RED VELVET CAKE
- Philadelphia Cream Cheese- 1 1/2 cup or 300 gm
- Heavy cooking cream ( 35,1 %) or whipping cream- 2 1/2 cups
- Vanilla extract/essence- 1 tsp
- Icing sugar- 1 cup
- Blueberries- 1/2 cup
Instructions
- Preheat your oven to 170 C/ 350 F. Place the rack in the center of the oven.
- Spray or generously butter 2 x 9"( 23 cm) round cake pans. I also lined the bottoms of the pans with parchment paper. If you don't have parchment paper, use foil.
- In a large bowl sift the ingredients from Part 1 :flour, cocoa, salt. Set aside.
- Now we will work with the ingredients from
- Part 2:butter, sugar,eggs,vanilla extract.
- Place the butter and sugar in a bowl of your electrical mixer with paddle attachment & beat the mixture on high speed until light, smooth, creamy and fluffy.( 2-3 minutes). Scrape down the sides using a spatula. Add vegetable oil and continue beating on high for another 2 minutes. Gradually add eggs (one at a time). Beat well to combine.
- Add vanilla extract and mix after addition.
- Part 3: buttermilk, food coloring, baking powder, vinegar.
- In a cup ( I used a measuring one for convenience) whisk the buttermilk with the red food coloring. Mix the vinegar and baking soda in a small bowl. When the mixture starts fizzing, pour quickly into the buttermilk.
- Add the buttermilk mixture and flour to the butter mixture in three additions. Start with the flour.
- Divide batter evenly & pour into cake pans. Bake 25-30 minutes in the center of the oven, or until a toothpick inserted in the center of the cakes comes out clean.
- Do not overbake, you will end with dry cakes.
- CREAM CHEESE FROSTING
- Beat heavy cream/ whipping cream with 1/2 cup sugar . Beat/whisk just until the cream reaches stiff peaks.
- Beat the cream cheese with the remaining 1/2 cup sugar until smooth. Add vanilla extract.
- Gently fold cream cheese mixture into the whipped cream mixture.
- The frosting is ready!
- ASSEMBLING THE RED VELVET CAKE
- Using a sharp knife, cut each cake layer in half ( horizontally). You will get 4 cake layers.
- Spread each cake layer with a layer of frosting. Spread top and sides with the frosting too.
- I used some crumble off-cuts to decorate the top & blueberries for the bottom.
- Enjoy!
Notes
Equipment:
2 x 9" cake pans, a stand mixer/ hand mixer, a spatula, parchment paper.
- Category: Cakes/desserts
- Cuisine: American