I’ve been googling about Red Velvet Cake lately. This cake has been a topic around my twitter timeline. Some people say that it is just…breath-taking. A sexy dessert with dashing red color.
I’ve browsed for some recipes but I can’t try to make one before I taste the real Red Velvet Cake.
Well… what a luck !
When we visited my sister at her boarding house around West Jakarta, we stopped at The Food Hall to buy some Pan-Ya’s breads she ordered. Next to the cashier, there the beautiful cakes are being displayed. Red butter cream on top of the white cream cheese frosting, with a hand written label : Red Velvet. (the display was not eye-catching though)
I just quickly asked for one, and taste it the day after🙂
It was… sexy indeed. The red color totally sets the mood. Perfect combination with its cream cheese frosting.
Red Velvet Cake Recipe from Bakerella
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tbsp cocoa
1 tsp salt
1 tsp baking soda
1 1/2 cups oil
1 cup buttermilk
1 Tbsp vinegar
1 tsp vanilla
2 oz. red food coloring
1. Preheat oven to 350 degrees.
2. Grease and flour two 8 inch cake pans.
3. Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
4. Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
5. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
6. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
7. Bake for about 30 minutes or until a toothpick inserted comes out clean.
8. After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 tsp vanilla
6 cups confectioners’ sugar
1. Sift sugar and set aside.
2. Beat cream cheese and butter on high until creamy. Add vanilla.
3. Then, add the sugar in batches. Scrape down the sides in between each addition.
4. And frost away