I don't know why during the Hari Raya season, I had the sudden urge to find a Red Velvet Cake recipe. Having tasted it during various open houses albeit all in one day, I had this sudden desire to find a recipe, try and taste my own Red Velvet Cake!
So down the google lane I went checking out for easy to make RVC recipes. Ha!ha! Besides the remarks or feedbacks that are posted by those who have tried the recipes in the recipe forums, my one other important criteria of trying out a recipe is that the ingredients are not that difficult to find and the method is not too complicated. So I found one that I was happy with (by reading the recipe that is...) and walla...
My 1st RVC.
The feedback from my mother (my most honest and sincere food critic)... two thumbs up! I was over the moon. If that was not enough, because I was not too happy with the cake, cause I thought it had some bitter spots, so I took a quarter of a slice to work, to be shared and commented by my buddies at work. They loved it too, yes there were some bitter spots, not sure where that came from. Was it the colouring or the baking soda, I'm not sure, anybody out there know why? Do drop me a line if you do.
Anyhow, here's the recipe that I got from the internet. Fudged as suggested by those who tried and commented in the recipe site, cannot remember which one probably from allrecipes.com.
Red Velvet Cake
1. 4 tablespoons unsweetened cocoa powder
2. 2 ounces red food coloring
3. 1 cup milk***
4. 1 teaspoon white vinegar/lemon juice
5. 1 teaspoon salt
6. 1 teaspoon vanilla extract
7. 2 cups white sugar
8. 2 eggs
9. 2 1/2 cups all-purpose flour, sifted
10. 1 1/2 teaspoons baking soda
11. 1 cup of vegetable oil
1. For cupcakes, bake at 325 for 25 min.
2. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
3. Combine the buttermilk*** - salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the oil and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
4. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
*** the recipe actually calls for buttermilk - here's what needs to be done in the absence of buttermilk
What you need:
• Milk (just under one cup)
• 1 Tablespoon white vinegar or lemon juice
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
Cream Cheese Frosting II
• 1/2 cup butter, softened
• 8 ounces cream cheese
• 4 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1 tsp orange rind
• 115 g butter, softened
• 225 g cream cheese
• 480 g confectioners' sugar
• 10 ml vanilla extract
• 1 tsp orange rind
1. Beat softened butter and cream cheese until well blended.
2. Add powdered sugar and vanilla. Beat until creamy.
# note: I would actually cut down the sugar a little the next time I use this recipe.
A piece of cake - literally! :-)
So if you are giving this recipe a try and if you managed to tweak it successfully, do let me know yah!