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Thursday, 22 September 2011

Recipe: Red Velvet Cake

Try out this easy-to-make cake.

2-1/2 Cups cake flour
1 Cup vegetable shortening
1-1/2 Cups sugar
3 Eggs
1 tsp Cocoa powder
2 Ounces red food coloring
1 Cup buttermilk
1 tsp Baking soda
1 tsp Vinegar
1 tsp Vanilla extract
1 tsp Salt
White frosting
For Making White Frosting:
2 tbsp Flour
1 Cup confectioners’ sugar
1 Cup milk
1 Cup unsalted butter
1 tsp Vanilla extract


Pre-heat oven to 300 degree F and grease the baking pan with and line the bottom with parchment paper and then keep it aside.

Prepare the flour mixture by adding flour, salt and cocoa powder
Mix buttermilk and food coloring in a separate bowl.
Mix butter and the sugar in the bowl of the electric mixer until the mixture becomes fluffy and light. (It would take 2-3 minutes).

Add eggs one by one and beat them well after you add one
Add vanilla and mix well
Keep the mixer at low speed and then add the flour mixture and the colored buttermilk in three additions beginning and ending with flour.
Mix baking soda and vinegar in a separate cup and then allow the mixture to fizz after it does fold it to the batter of the cake.
Fill the pan with 2 cups i.e.500ml of the prepared batter.
Bake at 175degree C for about 25-30 minutes or until a toothpick which was inserted in the center of the cake comes out.

Now for the frosting process the cream cheese, vanilla and confectioners sugar in the bowl of the electric mixture until it turns until smooth.
In a separate bowl, whip the cream, with you hand mixer, until the stiff peaks form.
Fold the two mixtures together gently with the help of a spatula and place it in the refrigerator for about an hour or till the time it becomes firm enough to spread.
When the first layer has completed the baking process, remove it from the oven and place it (don’t remove it from the pan) on the wire rack for a duration of 10 minutes.
Remove the cake from the pan and transfer it onto a plate and let it cool.

Clean the spring form pan, grease it, line the bottom with parchment paper again, fill it with another 2 cups i.e. 500 ml of the batter and then bake it.
Keep on repeating the process until you have baked four layers.
When the layers of the cake are cooled completely spread the frosting on the cake layer and put it on the serving plate.

Place another layer of cake on the top and then spread another layer of frosting on top of it. Keep on repeating the same process till all the four layers are done with the layering.
Frost the top and sides of the cake and after that garnish it with sweetened coconut.

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