Red Velvet Cake Recipe
Red Velvet Cake is an exquisite dessert that features a vibrant red color and is delicately iced with creamy, tangy cream cheese frosting. Originally, the rich red hue of this cake was achieved through a natural chemical reaction between acidic ingredients and cocoa powder. Today, the stunning red color is commonly enhanced with food coloring or even beetroot as a natural colorant, making it a perfect fit for any celebration. Whether you’re baking for a birthday, a special occasion, or simply indulging in a sweet treat, Red Velvet Cake is a delightful choice that captivates both the eyes and the taste buds.
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Butter (Salted), softened | 75 grams |
| Caster Sugar | 150 grams |
| Vanilla Extract | 1/2 teaspoon |
| Whole Eggs | 2, separated |
| All Purpose Flour (Maida) | 125 grams |
| Corn flour | 12 grams |
| Baking powder | 1/2 teaspoon |
| Cocoa Powder | 1 tablespoon |
| Buttermilk | 125 ml |
| Red Food Color | 1 tablespoon |
| White vinegar | 1/2 teaspoon |
| Baking soda | 1/2 teaspoon |
For the Frosting:
| Ingredient | Quantity |
|---|---|
| Britannia Cream Cheese | 1 cup |
| Heavy whipping cream | 1 cup |
| Icing Sugar | 1/2 cup |
Preparation Time: 20 minutes
Cooking Time: 100 minutes
Cuisine: Continental
Course: Dessert
Diet: Eggetarian
Instructions
-
Preheat the Oven
Begin by preheating your oven to 180°C (350°F). Grease and line a 6-inch round cake tin with parchment paper to ensure that the cake comes out smoothly after baking. -
Prepare the Cake Batter
In the bowl of a stand mixer, cream the softened butter until it becomes light and fluffy. Add the caster sugar to the butter and continue to beat for about 3 minutes, until the mixture turns pale and airy.
Once the sugar is fully incorporated, add the vanilla extract followed by the egg yolks, one at a time. Beat well after each addition, but be careful not to overbeat as this can cause the mixture to curdle. -
Combine Dry Ingredients
In a separate bowl, sift together the all-purpose flour, corn flour, baking powder, and cocoa powder. Set aside. -
Incorporate Wet Ingredients
Mix the buttermilk with the red food coloring, ensuring that the mixture is vibrant enough to give the cake its signature color. Add one-third of the dry ingredients into the butter mixture and gently fold until just combined. Then, pour in one-third of the buttermilk mixture and mix until just incorporated. Repeat this process, alternating between the dry ingredients and the buttermilk, until all are added and the batter is smooth. -
Whisk Egg Whites
In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gradually fold in one-third of the beaten egg whites into the batter, followed by the remaining egg whites in three stages, gently folding to retain the airiness. -
Activate Baking Soda
In a small bowl, mix the white vinegar and baking soda. You’ll notice it will bubble up. Quickly fold this mixture into the cake batter. -
Bake the Cake
Pour the prepared batter into the cake tin and smooth out the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean. Once done, remove the cake from the oven and let it cool in the tin for 15 minutes. Then, carefully remove the cake from the tin and place it on a wire rack to cool completely. -
Prepare the Frosting
For the frosting, whip the heavy whipping cream with 1/4 cup of icing sugar until stiff peaks form. In a separate bowl, whip the Britannia cream cheese with the remaining icing sugar until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until well combined. -
Assemble the Cake
Once the cake is fully cooled, slice it into three equal layers. You can also crumble the cake if you prefer a more rustic presentation.
In individual serving glasses or a large cake platter, layer the cake slices, adding a generous amount of frosting in between each layer. Top the final layer with more frosting and a sprinkle of cake crumbs for a beautiful finish.
Notes:
- Alternative Presentation: If you prefer a layered dessert, you can crumble the cake into small pieces and layer it with frosting in serving glasses, creating an elegant and individual dessert presentation.
- Red Food Coloring: Depending on the type of red food coloring you use, you may need to adjust the quantity to achieve the vibrant red color you desire.
- Make-Ahead Option: The cake and frosting can be made ahead of time. Store the cake layers wrapped in plastic wrap at room temperature for up to 2 days, or refrigerate for longer shelf life. Frost the cake just before serving for the freshest taste.
Allergen Information
- Contains: Eggs, Dairy (Cream Cheese, Whipping Cream), Wheat (All-purpose flour).
- May Contain Traces of: Nuts, Gluten (due to cross-contamination risks in manufacturing).
Dietary Preferences
- This recipe is suitable for those following an eggetarian diet, as it includes eggs and dairy, but no meat or fish.
- It is not suitable for those with gluten, dairy, or egg allergies.
Conclusion
Red Velvet Cake is a classic and visually stunning dessert that is sure to impress at any occasion. With its rich, moist texture and the perfect balance of sweetness and tanginess from the cream cheese frosting, this cake has earned its place as a beloved treat in the world of desserts. Whether you bake it for a celebration or simply as a delightful indulgence, it is bound to be a crowd-pleaser that stands out both in appearance and flavor. Happy baking!
