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RED VELVET CAKE WITH CREAM CHEESE FROSTING

When I was growing up the variety of cakes were so different. I guess with innovations there are always newer varieties. This Red Velvet cake seemed to have gain popularity on the past few years and I had seen a lot of recipes on it. Somehow never thought of making it, until a few weeks back when speaking to a friend the topic about Red Velvet cake came up and I decided to try it out. The recipe I followed was from sailusfood.com. Though her recipe asked for 3 cake tins, I made a double layered cake. Had to make do with the 2 cake tins that I had.

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This is what you’ll need

For the cake

All purpose flour: 2 1/2 cups

Baking powder: 1tsp

Baking soda: 1tsp

Salt: 3/4tsp

Cocoa powder: 2 tbsps (unsweetened)

Eggs: 2

Buttermilk: 3/4cup

Sugar: 1 and 1/2 cups

Vegetable oil: 3/4 cup

Instant coffee powder: 1 and 1/2 tbsp mixed in 1/2 cup hot water

Vanilla essence: 1 and 1/2 tsps

Vinegar: 1 tsp

Red food colouring: 2 to 3 tbsps ( varies depending on the brand

For the cream cheese frosting

Cream cheese: 225 gms (I use Philadelphia brand)

Butter: 1/2 cup

Powdered sugar: 2 and a 1/2 cups, sieved

Vanilla essence: 1 tsp

Let’s get cooking

1. Preheat oven to 170 C. Grease and dust two 8″ round cake pans.

2. Sift the flour, salt, baking powder, 1/2 tsp baking soda and cocoa powder. Keep aside.

3. In a small bowl, lightly beat the eggs and add the butter milk and mix. Keep aside.

4. In a large bowl, add the oil, sugar and beat for 3 to 4 minutes until well combined. Add the vanilla essence, egg-buttermilk mixture, red food colouring and coffee mixture. Mix until well combined.

5. Slowly add the flour, about 1/3 cup at a time and mix to combine. Do not overbeat. Repeat till all the flour is blended into the batter.

6. Mix 1/2 tsp of baking soda with a tsp of distilled vinegar and as it bubbles, add it to the cake batter and mix. Immediately pour the cake batter into the prepared pans.

7. The batter should fill only half the pan and not more since the cake with rise on baking.

8. Bake in pre-heated oven at 170 C for 40 to 45 minutes or until done. Check from 35 minutes onwards. Cool the cakes and then invert each onto a plate, then invert again on the right side of cake onto a cooling rack. Allow the cakes to cool to room temperature.

9. To prepare the frosting, in a large bowl, beat cream cheese and butter for 3 minutes with an electric mixture. Add the vanilla and mix. Add sieved powdered sugar a little at a time and beat until frosting is light and fluffy approximately 4-5 minutes.

10. To assemble the cake, place one cake layer on a cake plate, level the cake and spread some of the frosting on top. Place another cake layer over it and level the cake. Spread a layer of the frosting on top. Level the frosting on top. You can frost the sides with the remaining frosting.

Approximate preparation and cooking time: 1 hour 10 minutes

Serves: 6-8

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