RED VELVET CAKE
|Red Velvet Cake|
I have always been in love with the red velvet cake since the first time I had it. Many people might say that it is bit overrated because it is just chocolate cake red in color, but there is much more to it. The flavor of the cocoa powder, vanilla and the butter blend up together to give the 'perfect' taste. The cake is moist and soft, with that heavenly frosting on top of it! Recently on my visit to a home baker's place, Sweta's Bakes, I had a really amazing red velvet cake and that can also be considered among the best ones I had till now. The cake was perfect in texture with mild sweetness and that had completely blown my mind. That was the time when I decided to give it a try at home.
I had no idea how to start with it, and I kept searching various recipes on the internet. Finally I decided on following the recipe on Sally's Baking Addcition, and adjust it to my own preferences. Now there were pretty interesting facts that I came to know while searching for the recipe and there is a brief history attached to the origin of the cake.
- The Velvet Cakes dates back to the 19th Century and the smoother texture of the cake led to its naming.
- During the World War II, some bakers started adding beet or beet juices to their cakes, to give it a moist texture and an appealing color. At present, there is no such correlation with beets and red velvet cakes, and it remains as one of the theories of the origin of the cake.
- An urban legend states that the cake got its start at the Waldorf Astoria Hotel in New York City. It is said that it was a popular dessert in the hotel and the recipe got leaked!
- A Texas company Adams Extract is credited with bringing the cake to the kitchens in America by being one of the firsts to sell red food coloring, during the Great Depression era.
I baked the cake quite long back, but could not post it up due to various reasons and it keeps getting delayed. Finally, I decided to post it on Valentine's Day to celebrate the color of love! This was the first time I baked this cake. It generally has a cream cheese frosting, yet I used a simple whipped cream frosting for it, and it also tasted quite well!
|Red velvet cake!!!|
Preparation Time: 20 minutes
Baking Time: 40 minutes
Assembling Time: 15 minutes
What you need
For the cake,
- 2 1/2 Cups All Purpose Flour
- 3 Tbsp Cocoa Powder
- 1 Tsp Baking Soda
- 1 3/4 Cups Sugar. powdered
- 1/4 Cup Butter
- 1/2 Cup Oil
- 1 Tsp Vanilla Essence
- 3 Eggs
- 1 Tsp Vinegar
- 2 Tsp Liquid Red Food Colouring
- 1 Cup Buttermilk
- Salt, a pinch
For the frosting,
- 1 cup Whipping Cream
- 3/4 cup Sugar
- 2 tsp Vanilla Essence
How to make it?
- Preheat the oven at 170 degree Celsius. Also, butter two 6 inches pans and line them properly.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and a pinch of salt.
- Now, take butter and sugar in a bowl and cream them together till they are light and fluffy.
- Slowly add in the Oil and Vanilla essence in the mixture and beat it on high for 2 minutes.
- Add in the eggs and cream it again.
- Beat in the vinegar.
- Slowly add the liquid red food coloring till you reach your desired colour.
- Now, add in the dry mixture and buttermilk alternately. Fold the mixture gently till it is smooth and thick. Do not over beat the mixture.
- Divide your batter into two parts and pour it into the pans.
- Bake them on 170 Degree Celsius for 35-40 minutes.
- Remove the cakes from the oven and allow them to cool.
In the meanwhile, let's get the frosting ready!
- Take whipping cream in a bowl and whip it up till it has soft peaks.
- Add in powdered sugar and vanilla essence and whip till it has stiff peaks.
Assembling the cake,
- Using a knife, slice the top layer of the cake in order to make it a flat surface. Do not throw away the excess portions of the cake.
- Cover the surface of the first layer with the frosting and place the second layer on it.
- Now, spread the frosting all around the sides of the cake.
- From the remaining portions of the cake, make crumbs out of it and sprinkle the cake crumbs on top of the cake.
- Cut a slice and you are ready to have it!
|Let's have a slice of it!|
- The amount of food coloring that you use is totally upon you, and what color you desire to have.
- Using Buttermilk in this recipe is a must as it activates the baking soda and leavens the cake. If buttermilk is not readily available, then you can substitute it with 1 cup milk and 1 tsp lemon juice or vinegar.
- The vinegar in the cake helps in brightening the red color.