Red Velvet Cake
By: Sudha Hari


2 ½ cups sifted cake flour
½ teaspoon salt
2 tablespoon cocoa powder
½ cup unsalted butter
½ cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoon liquid red food colouring
1 teaspoon distilled white vinegar
1 teaspoon baking soda
Cream cheese frosting
227 gms cream cheese
227 gms mascarpone cheese (if not available, use cream cheese same amount)
1 teaspoon vanilla extract
1 cup sifted icing sugar
360 ml cold heavy whipping cream

Preheat oven at 350 deg F. Grease two 9 inch round pan. Sift together flour, salt and cocoa powder. Beat butter and sugar until light and fluffy for about 3 minutes. Add eggs one at a time and beat well. Add vanilla extract beat until well combined. Whisk the butter milk with the red coloring. Add the flour mixture and butter milk in 3 additions, beginning and ending with flour. Combine the vinegar and baking soda in a small bowl. Let it fizz and quickly fold into the cake mix.
Put it in two pans and bake for 25 to 30 minutes. Wrap the cooled cake in plastic wrap in the fridge overnight.
Cream cheese frosting: Beat the cream cheese and mascarpone cheese until smooth. Add vanilla and icing sugar and beat until smooth. Then slowly add the heavy cream, whip it at low speed and slowly increase the speed to form stiff peaks.
Cut each cake into two pieces, spread the frosting in between the pieces and layer the cake. Finally cover the cake with the cheese frosting.

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