Red velvet cake has been a favorite for decades. It has got a very mild chocolate flavor of unsweetened cocoa powder. Buttermilk gives this cake its wonderfully moist and tender crumb.

You can make a good substitute of buttermilk by adding 1 tablespoon of vinegar to 1 cup of milk and letting this mixture sit at room temperature about 10 minutes before using. Here go the recipes of a fluffy, soft, buttery and moist with the most perfect velvet texture Red velvet cake.

Ingredients

Flour- 2 cup

Baking powder-1 tsp

Baking soda-1/2 tsp

Coco powder-2 tsp

Egg-3

Sugar-1 cup

Butter- 100 gms

Buttermilk-1 cup

Vanilla essence-1 tsp

Red food color-1 tbs

Whipping cream- 1 cup

Sugar syrup- 1 cup

Method

• Prepare a 7-inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.
• Sieve the dry ingredients, flour, baking soda, baking powder, and cocoa powder and keep it aside.
• Beat butter and sugar till it turns creamy, add eggs one by one and beat. Add buttermilk, vanilla essence and beat. Add red food color and mix.
• Fold in the dry ingredients into the above mix in 2 times
•  Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5 minutes before de-molding it. Cool the cake completely before frosting.
• Take a bowl and add in the whipping cream. Beat the whipping cream using an electric beater, start with the lowest speed and turn to the highest speed and beat it properly until stiff peaks form.
• Cut the cake into three layers. Cut out the top portion of the cake to get a flat top. You can cut with a knife or you could even use thread to cut in equal levels.
•  Place one layer on top of the cake board and soak it in sugar syrup using a silicon brush. Add whipped cream and level it in the middle and spread. Place the next layer on top of this and soak in sugar syrup . Add whipped cream and level it. Place the last layer as upside down and Do the crumb coating by applying little whipping cream and level it using an icing palette, Using a flexible side scrapper level the sides of the cake. Remove the crumbs on the cake board and Keep the cake in refrigerator for ¼ hr to set before doing the final frosting. When the crumb coat sets add in the remaining whipped cream and level the top and sides using the icing palette and side scrappers and decorate the cake.

Red Velvet Cake with fresh cream frosting

 

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

 

Author: Neena

Serves: 6-8

Ingredients

• Flour- 2 cup
• Baking powder-1 tsp
• Baking soda-1/2 tsp
• Coco powder-2 tsp
• Egg-3
• Sugar-1 cup
• Butter- 100 gms
• Buttermilk-1 cup
• vanilla essence - 1tsp
• Red food color-1 tbs
• Whipping cream- 1 cup
• Sugar syrup- 1 cup

Instructions

1. Prepare a 7-inch cake pan and line it with butter/oil and line a butter paper. Preheat the oven for 10 minutes at 150 degrees C.
2. Sieve the dry ingredients, flour, baking soda, baking powder, and cocoa powder and keep it aside.
3. Beat butter and sugar till it turns creamy, add eggs one by one and beat. Add buttermilk and vanilla essence and beat. Add red food color and mix.
4. Fold in the dry ingredients into the above mix in 2 times
5. Pour the batter in the prepared tin and tap the baking tin to release air bubbles if any, and bake in a preheated oven for 30-40 mins or until a toothpick inserted comes out clean. Allow it to cool for 5 minutes before de-molding it. Cool the cake completely before frosting.
6. Take a bowl and add in the whipping cream. Beat the whipping cream using an electric beater, start with the lowest speed and turn to the highest speed and beat it properly until stiff peaks form.
7. Cut the cake into three layers. Cut out the top portion of the cake to get a flat top. You can cut with a knife or you could even use thread to cut in equal levels.
8. Place one layer on top of the cake board and soak it in sugar syrup using a silicon brush. Add whipped cream and level it in the middle and spread. Place the next layer on top of this and soak in sugar syrup . Add whipped cream and level it. Place the last layer as upside down and Do the crumb coating by applying little whipping cream and level it using a icing palette, Using a flexible side scrapper level the sides of the cake. Remove the crumbs on the cake board and Keep the cake in refrigerator for ¼ hr to set before doing the final frosting. When the crumb coat sets add in the remaining whipped cream and level the top and sides using the icing palette and side scrappers and decorate the cake.

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