Wednesday, May 4, 2011

my first red velvet cake

Posted by cik ayu at 3:31 PM
dah lama cik ayu nak bake cake nih.. tp slalu takde masa (ececehceehh). cik ayu teringin nak buat since last year; konon2 nak buat as cake to celebrate my anniversary.. pasal merah2 ni kan nampak mcm romantik gitu.. hahhahaha..
so this is the result
.. *honestly, i love Devil's Food Choc Cake more.. =)*
a slice for bak..

so here is the recipe i've followed.

Red Velvet Cake Recipe

Source: Joyofbaking

2 1/2 cups (250 grams) sifted cake flour (I used normal flour)

1/2 teaspoon salt

2 tablespoons (15 grams) 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 – see recipe below

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

1 teaspoon baking powder (I added this too)

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 freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Buttermilk Recipe

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.

Cream Cheese Frosting

250ml whipping cream

200ml cream cheese

1/2 cup confectioner sugar

Mix everything in a big bowl and whip the cream until stiff peaks formed.

*(I used the recipe in Devil's Food Choc Cake)

Assemble: With a serrated knife, cut each layer in half, horizontally. You will now have four layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one- 9 inch (23 cm) four layer cake.

p/s: mmg sah la kamera cik ayu ni ala2 nak rosak.. pasan tak each picture macam ala2 kabur kat one part nih (somewhere in the middle) *sigh*

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