The very first blog I wrote four years ago for Chefling tales was a delicious red velvet cake. Back then it was my youngest sisters’ birthday and today is my daughter’s birthday.
My experience in the last four years has been profound. I have learnt to step out of my comfort zone which has improved my skillset, immensely.
Celebrating birthdays with decorations, balloons, blowing candles on a homemade birthday cake gives me ultimate joy. Since I love birthdays so much, it gives me another reason to invite family and friends for a get together.
I had a lunch at my house today with our dearest friends. It was a well spent evening with laughter’s and endless gunshup where the cake dominated the chai 🙂
Red Velvet cake was invented by accident and is more revered than a chocolate cake. The best thing about the cake is its cream cheese icing — cherry on the top. What a perfect balance of sugar and cream. It is extremely creamy and delicious. I would use the same icing on every cake because I am not found of butter cream icing 🙂
This was my first time that I played with colours in the icing. I am still working on my icing and decorating techniques, but this cake gave me a sense of achievement today.
Preparation/Marination time: 20m
Cooking time: 40-45m
Serving: 6-8 persons
- Cocoa powder – 4 tablespoons
- Flour – 3 cups
- Butter – ½ cup / 115 gm
- Sugar – 2 cups
- Salt – 1/4 teaspoon
- Baking Soda – 1 teaspoon
- Oil – 1 cup
- Eggs – 4
- Vanilla Essence – 1 tablespoon
- Vinegar – 1 teaspoon
- Red Food Colour – 3 tablespoons (gel colour)
- Buttermilk – 1 cup
Prep before baking
- Preheat oven to 350°F (180°C). This recipe would be perfect for two or three
- 9-inch cake pans. Grease the tins with butter or oil and line with a butter paper.
- Bring all ingredients to room temperature. This will help even and smooth mixing of all ingredients.
- Prepare the buttermilk by mixing 1 tablespoon of lemon/vinegar in 1 cup of milk. Let it rest for 10 minutes, homemade buttermilk is ready.
- Adding vinegar to the cake will enhance the red colour, don’t skip it wont effect the flavor or the texture
- Mix the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Beat the butter and sugar together on medium-high speed until combined, about 1 minute. Add the oil, egg yolks, vanilla essence, and vinegar and beat for 2 minutes.
- Beat the egg whites separately until soft peaks are formed.
- Add the dry ingredients in 2-3 additions alternating with the buttermilk. Add the red food colour, I added 2 tablespoons.
- Lastly gently fold the egg whites into cake batter. The batter will be silky and slightly thick.
- Bake the cake for 40 – 45 (9 inch tin) and 20 – 25 mins ( 9- inch, three tins) in the pre heated oven or until the knife comes out clean.
Cream Cheese Frosting Recipe
- Block Cream cheese – 8 oz, 2 packets, softened to room temperature
- Butter – ½ cup, unsalted, room temperature
- Icing sugar – 3 cups to 4 cups (I added 3 cups)
- Cream or milk – 1 tablespoon
- Vanilla essence – 1 ½ teaspoons
- pinch of salt, to taste
- Firstly, Butter and cream cheese need to be at room temperature.
- Use icing sugar only, the texture and consistency can be achieved with regular grinded sugar.
- Beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the icing sugar, cream/milk, vanilla essence, and a pinch of salt. Beat until smooth and creamy. Icing needs to be soft and firm in consistency
- Add more icing sugar if frosting is too thin, more milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.