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| Red Velvet Cake with Cream Cheese Frosting |
So its Valentine's day again and this time its a Sunday.. This day celebrates 'Love' so I think on this day each one of us should do the things we love with the person we love..Yes I know its getting too lovey-dovey here!!
Well since 'Red' is the color of Love, there is nothing more perfect than surprising your loved one/ones with a gorgeous and delicious 'RED VELVET CAKE' with some equally mouth watering 'Cream Cheese Frosting' .
Without wasting any further time and I will jump to the recipe.. (I have adopted this from my favourite Stephenie's Joy of Baking)
RED VELVET CAKE WITH CREAM CHEESE FROSTING
Makes: A two layer 9 inches Cake
Ingredients
Red Velvet Cake:
2 1/2 cups (250 grams) sifted cake flour (I made my own cake flour - one cup sifted cake flour (100 grams) can be substituted with 3/4 cup (85 grams) sifted all-purpose flour plus 2 tablespoons (15 grams) cornstarch.)
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:
100 grams cream cheese, room temperature
100 grams of Mascarpone cheese, room temperature (If you cannot find Mascarpone then just double the amount of Cream Cheese)
1 teaspoon pure vanilla extract
70 grams confectioners' (icing or powdered) sugar, sifted
200ml cups cold heavy whipping cream
Procedure
1. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
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| Cake Batter Preparations |
2. 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.
3. 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.
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| Red Food Coloring |
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| Batter ready for baking |
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. (I baked 1 cake at a time, so I took half of the required vinegar and half of the required baking soda and mixed it and folded it quickly to half the batter, once one of the cakes were baked I did this step for the rest of the batter. If your oven can hold both cakes together then you can do this step once for the entire batter)
6. 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.
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| Cooling off the Cake |
7. 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 (or overnight). (This is done to make filling and frosting the cakes easier.)
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| Whipping the cream |
8. Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth.
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| Starting with Frosting |
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| Frosting the cake completely |
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| Red Velvet Cake with Cream Cheese Frosting and garnished with Chocolate Shavings |
