A popular cake especially around Christmas and Valentine’s Day. It’s origin is disputed though said to have emerged from velvet cakes that were around since the 1800s. During World War II, foods were rationed and bakers used beetroot to colour their cakes. Adams Extract, a Texan company was the first to sell red food colouring and said that they were responsible for the existence of red velvet cake. The Waldorf Astoria Hotel in New York city argued that they should get the credit. Legend says a chef at the hotel passed on his secret recipe to a guest who requested it and charged him a whopping price. As possible retribution, the guest shared the recipe to friends and acquaintances thus, circulating it around the United States. Red velvet cake is now available in the form of cupcakes, pancakes, tarts, cookies, funnel cakes, ice-cream, tea, lattes, protein powder and even alcoholic beverages.
Traditionally, red velvet cake is a red, red-brown, crimson or scarlet-coloured chocolate layer cake iced with a light and fluffy ermine icing. The cake is prepared with butter, sugar, eggs, cocoa, flour, vinegar, baking soda and red food colour. Addition of cocoa contributes to a fine velvet texture cake. Natural cocoa is fairly acidic, which reacts with vinegar and buttermilk to create a reddish hue. On the other hand, Dutch process cocoa that is readily available at the groceries stores has a neutral pH and is not acidic. It lends the cake a rich brown colour. Bakers tend to use Dutch process cocoa along with red food colour to give the cake its signature red-tinted look. Paired with cream cheese frosting, red velvet cake has a hint of chocolate and vanilla flavour. Incredibly delicious, moist and the ultimate dessert cake.
Traditionally, red velvet cake is a red, red-brown, crimson or scarlet-coloured chocolate layer cake iced with a light and fluffy ermine icing. The cake is prepared with butter, sugar, eggs, cocoa, flour, vinegar, baking soda and red food colour. Addition of cocoa contributes to a fine velvet texture cake. Natural cocoa is fairly acidic, which reacts with vinegar and buttermilk to create a reddish hue. On the other hand, Dutch process cocoa that is readily available at the groceries stores has a neutral pH and is not acidic. It lends the cake a rich brown colour. Bakers tend to use Dutch process cocoa along with red food colour to give the cake its signature red-tinted look. Paired with cream cheese frosting, red velvet cake has a hint of chocolate and vanilla flavour. Incredibly delicious, moist and the ultimate dessert cake.
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Red Velvet Cake With Whipped Cream Cheese Frosting
(Serves 12)
Ingredients:
3/4 cup unsalted butter (softened)
1 1/2 cups granulated white sugar
2 eggs (at room temperature)
1/2 cup unsweetened natural cocoa powder
2 1/4 cups cake flour
1 1/4 cups buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla extract
1 teaspoon red gel food colour
a pinch of salt
Method:
Sift together cake flour, cocoa powder, baking soda and salt. Set aside.
Grease and flour two 8-inch round cake pans.
Preheat the oven to 350 F or 180 C.
In a mixing bowl, beat butter with an electric hand beater for a few seconds. Add sugar and beat till fluffy. Incorporate eggs one at a time and mix well.
Alternately, add flour mixture and buttermilk beating on low speed after each addition until well combined.
Stir the red gel food colour with vinegar and include in the batter along with vanilla extract.
Divide batter equally into the prepared pans.
Bake for 25 to 28 minutes or until a cake tester inserted in the centre of the cakes comes out clean. Wait for a few minutes then, loosen edges and transfer cakes to a wire rack to cool completely.
Note:
Whipped Cream Cheese Frosting
Ingredients:
250 grams cream cheese (brick, at room temperature)
2 cups whipping cream
2 cups confectioner's sugar (icing sugar)
1 teaspoon vanilla extract
Method:
Sift the confectioner's sugar.
In a bowl, beat the cream cheese with an electric hand beater. Add the confectioner's sugar and vanilla extract. Beat until light and fluffy, ensuring to scrape down the sides with a spatula. Set aside.
For whipping the cream, cool a kitchenaid stand mixer bowl along with the whisk in the freezer for a few minutes.
Whip the cream in the cold mixing bowl until stiff peaks are formed. Do not overbeat. Gently with a spatula, fold in the whipped cream with the cream cheese mixture until well combined.
On a cake turntable, place a platter and one cooled cake layer. Place 4 strips of parchment paper under the edges of the cake to keep the platter clean. Put a generous dollop of frosting on top of the bottom layer and spread evenly with an offset spatula, while turning the turntable. Place the second layer of cake on top and press gently to adhere. Frost the top and sides smoothly and create swirls with the spatula.
Remove the strips of parchment paper and discard.
Refrigerate cake until ready to serve.
Note:
(Serves 12)
Ingredients:
3/4 cup unsalted butter (softened)
1 1/2 cups granulated white sugar
2 eggs (at room temperature)
1/2 cup unsweetened natural cocoa powder
2 1/4 cups cake flour
1 1/4 cups buttermilk
1 teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla extract
1 teaspoon red gel food colour
a pinch of salt
Method:
Sift together cake flour, cocoa powder, baking soda and salt. Set aside.
Grease and flour two 8-inch round cake pans.
Preheat the oven to 350 F or 180 C.
In a mixing bowl, beat butter with an electric hand beater for a few seconds. Add sugar and beat till fluffy. Incorporate eggs one at a time and mix well.
Alternately, add flour mixture and buttermilk beating on low speed after each addition until well combined.
Stir the red gel food colour with vinegar and include in the batter along with vanilla extract.
Divide batter equally into the prepared pans.
Bake for 25 to 28 minutes or until a cake tester inserted in the centre of the cakes comes out clean. Wait for a few minutes then, loosen edges and transfer cakes to a wire rack to cool completely.
Note:
- One cup measure used is 250 ml.
- Cake flour substitute - in 1 cup measure, add 2 tablespoons cornstarch and fill the rest with all-purpose flour.
- Buttermilk substitute - add 1 tablespoon lime juice or vinegar and fill the rest with milk.
- If using red food liquid colour, use 1/4 cup and reduce buttermilk accordingly.
Whipped Cream Cheese Frosting
Ingredients:
250 grams cream cheese (brick, at room temperature)
2 cups whipping cream
2 cups confectioner's sugar (icing sugar)
1 teaspoon vanilla extract
Method:
Sift the confectioner's sugar.
In a bowl, beat the cream cheese with an electric hand beater. Add the confectioner's sugar and vanilla extract. Beat until light and fluffy, ensuring to scrape down the sides with a spatula. Set aside.
For whipping the cream, cool a kitchenaid stand mixer bowl along with the whisk in the freezer for a few minutes.
Whip the cream in the cold mixing bowl until stiff peaks are formed. Do not overbeat. Gently with a spatula, fold in the whipped cream with the cream cheese mixture until well combined.
On a cake turntable, place a platter and one cooled cake layer. Place 4 strips of parchment paper under the edges of the cake to keep the platter clean. Put a generous dollop of frosting on top of the bottom layer and spread evenly with an offset spatula, while turning the turntable. Place the second layer of cake on top and press gently to adhere. Frost the top and sides smoothly and create swirls with the spatula.
Remove the strips of parchment paper and discard.
Refrigerate cake until ready to serve.
Note:
- Whipping cream is heavy cream that has 35% fat content.
