Create a masterpiece at home, craft it with your very own hands. The taste of red velvet is for the true lovers of flavourful food. This pastry stands tall as the clear winner of frosted cakes that please the taste buds and eyes all at once. An interesting diversion from the conventional chocolate and fruit cake, this succulent pastry creates magic through the combination of a red and white symphony. Generally available at posh restaurants, this one will be a surprise package for your guests, since this delicacy is hardly ever expected to be cooked at home. Follow our recipe below to get it right, to make it an unforgettable experience for those who know their desserts.
PREP 1 hour 30 mins
For the Pastry:
- 350 gms cake flour
- 4 large eggs
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- 2 tablespoons vanilla extract
- 1 teaspoon white vinegar
- Liquid red food coloring
- ½ cup unsalted butter
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
For the Cream Cheese Frosting:
- 450g full-fat cream cheese
- 115g unsalted butter
- 480g sugar
- 2-3 tablespoons cream or milk
- 2 teaspoons vanilla extract
LETS COOK IT UP!
To make it simpler, we are providing the directions stage wise.
Stage 1: Preheat oven to 177°C. Layer two deep dish cake pans with butter and set aside. While your oven preheats, take a large bowl and combine and whisk together the cake flour, baking soda, cocoa powder and salt.
Stage 2: Beat the butter, oil and sugar with a hand mixer until it is creamy in texture (about 2-3 minutes) in a second bowl. Separate out the egg yolk from the whites (set aside the egg whites) and beat the 4 yolks and vanilla until mixed together. Now, beat in the vinegar and the red food colour (about 3 tablespoons).
Stage 3: Now add the mixture of stage 1 into the egg yolk mixture in the following pattern – one third of the dry mixture, followed by buttermilk, the 2nd part of the dry mixture followed by buttermilk, and the 3rd part of the mixture followed by buttermilk. Use a mixer to blend them all in perfectly.
Stage 4: Thoroughly whisk the 4 egg whites until they look foamy. With a spoon fold it into the cake mixture and pour this entire batter into the cake pans. Bake for 30-35 minutes until the cake looks ready. A good way to know if the cake is baked is by pushing a toothpick in and if it comes out clean, this means it’s ready. Set aside and let the cake cool.
Stage 5: In a large dish, beat the cream cheese and butter together with a hand mixer until the mixture seems smooth. Add the sugar and cream and vanilla and continue to beat for another 2-3 minutes. You could add a pinch of salt if you don’t like your frosting too sweet.
Stage 6: Slice the cake through the middle. Set the top sliced piece aside and generously spread the frosting on the top of the bottom piece. Now join the top cut piece of the cake and spread the frosting over the top and sides.
All set! Slice and Serve…