Red Velvet Cake is one of the most popular cake during Valentine’s week. It’s easy to make and you can even make it without an oven. It’s basically a chocolate cake made with the help of cocoa powder but its main attraction is, mouth-watering velvet-like texture in each bite.
- 1 + 1/3 cups all purpose flour
- 1 + 1/4 cups powdered sugar
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 100 gm butter (room temperature)
- 1 cup heavy cream
- 100 gm cream cheese ( room temperature)
1Pre heat an oven in 180c for 10 min or preheat a Kadai/pan for 10 mins in medium flame. In the case of Kadai or pan, put a small iron stand in the middle. You can check out the attached video for more visual clarification.
2In a large bowl, sieve flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl beat butter first. Then add eggs one by one and mix it with butter. Now add oil, vanila extract (1 tsp) and buttermilk and beat until combined. Gradually add the dry ingredients (that we mixed earlier in a separate bowl) and mix it until combined well. Now add red food color and combine it with the mix.
3Now oil grease a cake mould and put a butter paper at the bottom. You can add butter paper at the side as additional protection from burning. Now pour the batter into oil greased mould. Place the cake mould in preheated oven or Kadai. In case of oven, bake it in 180c for 35-40 minutes. In case of Kadai or pan, cook it on high flame for the first 5 minutes then in low flame for the next 35-40 mins.
4Once done, put a toothpick at middle of the cake. If come clean then baking is completed else bake it for few more minutes. Take out the mould from pan cool down the cake in the mould for 10 mins then remove the cake from the mould and set aside until required.
5In the meantime we will prepare the frosting. In a large bowl, beat cream cheese with powdered sugar and vanilla extract (1 tsp). Beat it until it becomes smooth and creamy. In a separate bowl take heavy cream and beat it until stiff peaks. Then fold the cream with cheese mixture.
6Cut some portion of the cake at the top to make it flat. Then cut 1 large heart shape from that portion. And make crumbs from leftovers. Set aside everything until required.
7Devide the cake into two-layer. Place one cake layer with flat-side down at the bottom. Then spread a layer of frosting. Place the second layer of cake at the top of the frosting flat-side up. Spread the frosting evenly on top and side of the cake.
8Decorate the cake with the crumbs and heart. Then refrigerate it for at least 2-3 hours before serving.
Notes: All cake ingredients should be at room temperature.
*** Buttermilk preparation: Add 1 tsp vinegar in 1 cup milk, mix it and set aside for 5-10 mins.