RED VELVET
MOIST CAKE
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VALENTINE’S SPECIAL CAKE – RED VELVET CAKE – Red Velvet is one of most people’s big time favourite, I am one of them. A delightful moist and soft cake with creamy cream cheese frosting, is heavenly. I always love it with butter in it. I have decorated it with cake crumble sprinkle, just like a red velvet carpet on the surface with the heart right in the middle. Of course you can make this cake also for any other occasions or anytime at all. But because red always symbolises a celebration, it’s best suited for occasions like Valentine’s Day, Christmas and New Year celebrations. I hope you’re inspired to make one for this season. Enjoy!
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Ingredients:
I am using a 7-inch round pan
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Red Velvet Cake
90g (3/4 cup + 1 tsp) unsalted butter (softened, not melting)
150g (3/4 cup) castor sugar
2 eggs (room temp)
160g (3/4 cup) buttermilk or (160g milk + 1 tbsp vinegar)
165g (3/4 cup) vegetable oil
1 tsp vanilla extract
240g cake flour
2 tbsp cocoa powder
¾ tsp baking soda
1 tsp baking powder
½ tsp salt
20 drips or 8g (1/2 tsp) red food coloring (or add to your desired vibrancy of the redness)
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Cream Cheese Frosting
225g (1 cup) unsalted butter
125g (1 cup) powdered sugar
300g (1 ½ cup) cream cheese
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Decorations
Red velvet cake crumble (sprinkle on top of cake)
Instructions:
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Red Velvet Cake
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Preheat oven at 170°C/340°F.
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In a large bowl, add butter and sugar. Mix for 3-5 minutes until creamy.
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Add the eggs, one at a time. Mix to incorporate. Add oil and vanilla extract, mix to combine.
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Sift all the dry ingredients. Give it a quick whisk. Add the dry ingredients into the mixture. Mix to combine. Do not over mix.
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Add about 20 drips or 8g of food coloring. The amount is very much depending on the red you have. Add up to you desired vibrancy of the redness. Use a mixer to lightly mix it. Then switch to a spatula to do the mixing work, again because you do not want to over mix.
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Add the food coloring into the batter. Use the mixer to mix it lightly. Switch to a spatula so that you do not over mix the batter. Add the coloring to your desired vibrancy of the redness.
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Grease a 7-inch round pan. Line a parchment paper at the bottom.
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Bake at preheated oven at 170°C/340°F for about 45-50 minutes.
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Cool the cake on the cooling rack. Make sure the cake is completely cool before slicing and frosting.
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Cream Cheese Frosting
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In a large bowl, add butter and mix until it is creamy.
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Sift the powdered sugar in batches and add into the butter mixture. Continue mixing until creamy and fluffy.
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In another bowl, add the cream cheese (room temp) and mix it until smooth and creamy.
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Fold the cream cheese into the butter mixture. Mix it well and evenly.
Lastly, assemble the cake.
Sprinkle the cake crumble on top of the cake. Use a heart shape cake cutter to make a heart shape in the middle (optional). You may decorate the cake the way you want.
