Wednesday, 10 April 2013

I am a red Lover!! So certainly I love this cake not just because of the color but also because of the unique taste of this cake as it contains some of the unique ingredients like buttermilk. This is a four layer cake with creamy cheese frosting, normally this cake doesn't need any kind of decorations upon it once made, however I did some decoration stuffs on it just to make a look as a birthday cake as I made this to BF for his birthday :) . But Of' coarse it's a perfect birthday cake as well, so it's your choice about the decorating part on it or you could just leave it off.

The red velvet cake is very much famous in united states and Canada. Comes to the making part, the batter making is pretty easy and the tedious process would be the layering part, but I really enjoy doing it. I could definitely say it's an "Art". I was so excited when making this cake just to make sure that it should look better and even the taste. You may need a red food coloring liquid or powder to bring the red color to the cake. Anyone will love this cake as it is real moist and delicately sweet as it is filled with creamy cheese frosting.

  • All Purpose flour- 250 grams
  • Sugar- 250 Grams
  • Vanilla extract- 1 Tspn
  • Buttermilk – ½ Cup
  • Cocoa powder – 2 Tspn
  • Butter – 113 Grams
  • Eggs- 3
  • Vinegar- 1/2 Tspn
  • Baking Soda- 1 Tspn
  • Salt- ¼ Tspn
  • Red food coloring – 2 Tspn (if powder 3 pinches)
Cream Cheese Frosting:
  • Cream cheese - 300 grams
  • vanilla extract – 1 Tspn
  • Icing Sugar – 1 Cup
  • Heavy whipping cream (double cream) -1 1/2 (360 ml)

Initial Requirements:
  • Temperature:350 Degrees F(177 Degree C)
  • Time:25- 30 Minutes
  • Pan Used: Two - 9 inch (23 cm) round cake pans

Batter Making:

  • Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper and set aside (step 1)
  • Mix the red food color to the buttermilk and set aside (Step 2)
  • Mix together the flour, salt, and cocoa powder and set aside.
  • Beat the butter at very high speed and when it becomes soft and pluffy add the sugar to it and beat again at high speed for about 2 minutes.
  • Add one egg at a time to it and beat again until it raises its puffiness (Step 3)
  • After 2 eggs are added and beaten alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour while the mixer is beating on it.(Step 5)
  • Now, in a separate bowl mix the salt and the baking soda, it raises like a acid.
  • Quickly you should add that to the batter and mix again with a ladle and so the batter again raises its puffiness. (Step 6)
  • Quickly pour the batter to the 2 round pans and set into the oven with the above mentioned initial requirements.
Layering pic:


  • Now, you have 2 cakes. Set it cool completely for about 15 minutes.
  • Keep the cakes in the refrigerator at least for 2 hours for the cake to set well and can easily divide it.
  • Once it is cooled down, divide the 2 cakes to four, using a sharp knife, cut the cakes, horizontally, into two layers. Turn over the top layer of the cake so that the top of cake becomes bottom and place on your serving plate.(Step 9)
  • Beat the cream cheese at high speed for about 2-3 minutes and add the vanilla extract and beat again for a minute(Step 7)
  • Pour the double whipping cream to it and beat again for about 2 minutes until it fully rises.(Step 8)
  • Now, layer the cakes with the cream using a flat spatula, keep one upon the other and fill the cake completely.

As I mentioned above, if you want the cake to look more like a birthday cake with decoration, you should mix the desire color with the prepared cream cheese filling and by using the pastry cone as shown in Step 11 you can do your own arts on it :) You can store this cake for a week in the refrigerator and before serving each time, keep it at room temperature for about 10 minutes