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.
- 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
- 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
- Preheat oven to 325
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- 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.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
- Generously grease and flour cake pans (you can choose your pan, round or square) with margarine and flour.
- Pour the batter evenly into each pan.
- 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.
- Let cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Remove the cakes from the pan and let them cool.
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
- Put cream cheese in large bowl
- Pour milk, butter, and vanilla extract. Mix until combined
- Add half powdered sugar. Mix until comined
- Add the remain half powdered sugar. Mix until fluffed.
- Be sure to not overbake!
- Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
- 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.
- 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.
- 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.
- Choose the middle and heavy cream cheese, not the light one. The light one will hard to frost.
- 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.
GOOD LUCK, FELLAS! ^^