Redvelvet Cake with Redvelvet Creamcheese Buttercream

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Ingredients

For the cake

50 grams unsalted butter melted

1 cup sunflower oil

1 teaspoon vanilla essence

1 cup full cream milk, room temperature

2 tablespoon vinegar

2 1/2 cups cake flour

1/4 cup cocoa powder

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon red food color

2 cups sugar

2 large eggs, room temperature

1 teaspoon baking soda

For the redvelvet creamcheese buttercream

4 1/2 cups icing sugar, shifted

1/4 cup cocoa powder

150grams unsalted butter, room temperature

80 grams cream cheese

1/3 cup full cream milk, room temperature

2 teaspoon red food coloring

1/2 teaspoon vinegar

 

Instructions

Cake

1_ Heat oven to 160°C, Prepare two 8-inch round baking pans by applying butter or oil in the pans and lining with parchment or baking paper

2_Melt butter, when butter is cool add sunflower oil and vanilla essence, set aside.

3_ In to the milk add 1 tablespoon vinegar, set aside.

4_ In to the cake flour add cocoa powder, baking powder and salt, set aside

5_ Add the melted butter, oil and vanilla mixture into a mixing bowl, into this add sugar and eggs. Beat until light yellow.

6_ Add food color and mix well, shift the flour mixture into the wet ingredients. Add milk mixture and beat until everything is incorporated.

7_ Put baking soda into a small bowl, add rest of vinegar, mix quickly and add into the cake batter. Beat until well incorporated.

8_Devide the batter into baking trays and bake for 1 hour or when a toothpick inserted into the center of cake and it comes out clean.

9_Allow to cool in the trays for about 5 minutes, then invert onto a cooling rack

Redvelvet creamcheese butter cream

1_In a bowl, sift together the icing sugar and cocoa powder.

2_In the bowl of a stand mixer, or hand mixer add butter and cream cheese whisk for 2 minutes on high speed. Until all lumps are gone.

3_Turn the mixer off and add in sugar/cocoa mixture.

4_With mixer on low speed, add in milk, red food coloring and vinegar.

5_ Whisk on medium speed until smooth.

 

Note: I baked the cake in a 9 inch round 4 inch high cake tray, that’s why the top of my cake was cracked. You can see this on my Facebook video. If you divide the batter into two trays the cakes won’t have cracks and the baking time will be less. Having cracks on your baked cake is not a problem, just cut the dome area as shown in the video.

How to make Cake flour at home: From 1 cup of flour remove 2 table spoon of flour and add 2 table spoon of corn flour and shift.

I never buy cake flour always I make it, because from my experience there is no difference between the cake flour I buy from the stores and the cake flour which I make.

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