Red Velvet Cake

Photo 31-01-14 14.31.19
After such a long time, finally i come back again for cake recipe. Actually it’s not the first time i baked red velvet. I did it again several months ago in cupcake edition. The recipe i found was so utterly different between each other. But I found this recipe is the best so I’m gonna pour it down  in this blog. I originally adopted from here. Due to US measurement, I will give you metric measurement so you’re not be bothered for doing conversion. It’ll come handy for you. I personally (finally!) using US measurement. Some of ingredients may not be commonly found in Indonesia, so I made the substitution alternative.

US Cup Measurement

The Recipe

Ingredients

Batter

  • 2 cups (256 gr) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon of salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups (402 gr) sugar
  • 1 cup (200 gr) vegetable oil
  • 2 eggs
  • 1 cup (200 ml) buttermilk
  • 2 teaspoons of vanilla extract
  • red food coloring
  • 1 teaspoon white vinegar
  • 1/2 cup (118 ml) of prepared plain hot coffee

Frosting

  • 2 packs (237 gr) cream cheese
  • 1/2 cup (60 ml) milk
  • 1 stick butter
  • 2 teaspoons vanilla extract
  • 2 cups (320 gr) powdered sugar

Instructions

Cake

  1. Preheat oven to 325
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee (please don’t skip this because as the matter of fact, this ingredient will booze the taste and the contour of your cake) and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour cake pans (you can choose your pan, round or square) with margarine and flour.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let cool on a cooling rack until the pans are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Frosting

  1. Put cream cheese in large bowl
  2. Pour milk, butter, and vanilla extract. Mix until combined
  3. Add half powdered sugar. Mix until comined
  4. Add the remain half powdered sugar. Mix until fluffed.

Tips

  1. Be sure to not overbake!
  2. Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
  3. Vanilla extract and vanilla powder/crystal is different thing. vanilla extract itself is liquid form. You probably be able to use vanilla powder but with lower measurement than it is written in this recipe.
  4. American cake usually have really sweet taste because it is originally dessert. I personally accept the sweet taste of the batter recipe. But if you cannot deal with excessive sweet, you can reduce the amount of sugar, from 2 cups sugar to 1.75 cups. The frosting itself has been reduced half amount by me.
  5. If you are not good in knife handling, I suggest you use 2 or 3 pans for layering the cake. The cake really moist and it is possibly you ruined the cake when you cut from one big pan.
  6. Choose the middle and heavy cream cheese, not the light one. The light one will hard to frost.

Substitutions

  • Baking soda and baking powder is definitely different ingredient. Due to its component, you can substitute baking soda with baking powder, but not vice versa.
  • You can substitute white vinegar with apple vinegar. It also worked!
  • Buttermilk is not commonly found in Indonesia. So you have to DIY and it is really simple. Just simply mix 200 ml pasteurized full cream milk with 1 teaspoon lemon juice and let it mixed in 3 minutes. Buttermilk is kind of milk with heavier texture and more acidic rather than ordinary milk. It will help the contour of the cake.

Photo 31-01-14 15.51.08

GOOD LUCK, FELLAS! ^^

Advertisements

2 thoughts on “Red Velvet Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s