Red Velvet Cake

I've been wanting to bake this cake for quite sometime and finally had the chance when my brother requested for a red cake for his birthday (Yippee!).

For this first trial run, I got the colour wrong so it turned out to be dark pink instead of red. And also the cream cheese frosting was too runny, therefore I made a lil change in the recipe. This recipe is adapted from JoyofBaking. Do have a look at their site as it has alot of interesting reliable recipes and some even come with video!

Red Velvet Cake

Ingredient

250g cake flour

2 tbsp regular unsweetened cocoa powder

113g salted butter

300g fine sugar

2 large eggs

1 tsp vanilla essence

1 cup buttermilk (see note B)

2 tbsp red food colour

1 tsp white distilled vinegar

1 tsp baking soda

Method

1. Line 7" round pan with parchment paper and preheat oven to 160°C.

2. Sift cake flour & cocoa powder into a mixing bowl and set aside.<
3. Using an electric mixer with paddle attachment, cream butter and sugar until light and fluffy. Scrape the sides & bottom of the bowl if needed.

4. Add in the eggs one at a time, beating well after each addition. Scrape the bowl again.

5. Add in vanilla essence and beat until combined.

6. In a small bowl, whisk buttermilk with the red food colouring.

7. With the mixer in low speed, alternatively add the flour mixture and buttermilk to the batter, in three additions, beginning and ending with the flour. Scrape down the sides and bottom and mix well.

8. Working quickly, combine vinegar and baking soda. Allow the mixture to fizz and quickly fold into the batter.

9. Pour the batter in the prepared pan and smooth the top using an offset spatula or the back of a spoon.

10. Bake in the preheated oven for approximately 25-30 minutes, or until a satay stick inserted in the center of the cake comes out clean. Cool the cake in the pan for 10 minute on a wire rack.

11. Using an offset spatula, run it around the cake before inverting it on the wire rack to completely cool. After the cake is completely cool, wrap it in a cling wrap and refrigerate it for at least 1 hour or overnight. (This is done to make assembling and frosting the cake easier).

Additional Notes
A. For those who prefer to use unsalted butter, sift 1/2 tsp salt together with flour & cocoa powder.

B. To make buttermilk, add 1 tbsp of white distilled vinegar/cider vinegar/lemon juice to 1 cup of milk. Let this mixture stand for 5-10 minutes before using.

C. The reduce in temperature (160°C instead of 175°C) is due to my oven being a convection oven (the kind with a fan inside)

D. Oven configuration for Tefal Activys OV1002: Bottom heat with fan @ shelf position 3

Cream Cheese Frosting
Ingredient
454g cream cheese
1 tsp vanilla essence
1 cup powdered/icing sugar, sifted
1 cup non-dairy whipping cream

Method

1. Using an electric mixer with paddle attachment, beat cream cheese and sugar until smooth. Scrape the sides & bottom of the bowl if needed.

2. Add in vanilla essence and beat until incorporated.

3. Using the whisk attachment, gradually add the whipping cream and whip at high speed until frosting is thick enough to spread. Refrigerate in air tight container if not using immediately.

Chocolate Stars
The stars are made of milk (Tulip) & white compound chocolate with star-shaped cookie cutter. Watch this video to learn how to make it.

Assembling Red Velvet Cake
1. Using a serrated knife, level and tort the cake.

2. Place the first layer of the cake on the cake board and spread the cream cheese frosting on the top (thickness of frosting depends on individual).

3. Place the second layer of the cake and crumb coat the cake and refrigerate for 1 hour before giving applying the final frosting and decorate.