Red Velvet Cake with homemade cream cheese frosting
The Red Velvet- I was enamoured with the colour and texture of this beautiful cake ever since I saw it for the first time and dug into it, at a small patisserie in Edinburgh. The allure of this double-hued delight mesmerized the eye and the taste buds! I promised myself I’d bake it someday.
Now, baking is something that I have taught myself pretty late in life. I am not your natural expert baker. Hence started a series of trials, in more ways than one! The Red Velvet had me on my toes the past few weeks, seemingly mocking all my efforts!
The first attempt was complete rubbish! By the third, I got the crumb right but the colour couldn’t decide whether it wanted to be mahogany or burgundy :-/. The beet ‘route’ didn’t work for me at all and I decided food colour was the way to go!
Yesterday my friend Sirisha Mantha posted a lovely chocolate-date cake recipe on the facebook food group I am a memeber of. It said cocoa,it said vanilla, it said buttermilk- My heart said
So here is my version of the red velvet – beautiful red colour, perfectly soft crumb and delectably moist!
I make no claim to its authenticity as a true red velvet but a big slice of this with some capsicum corn pockets on a plate and I had all the three guys at home smiling wide!
Red Velvet Cake
All Purpose flour/Maida – 1 ½ cup
Sugar – 1 cup
Eggs – 2
Butter – 1/2 cup
Butter milk – 3/4 cup
Baking powder- 1 tsp
Cocoa powder – 1 Tbsp
Vanilla extract – 1 Tsp
Liquid Red food colour- 1 Tsp ( Add slowly and adjust as per the shade of the red desired)
Preheat the oven to 180C and grease and line a 9 inch pan
In medium sized bowl, sift flour, cocoa powder and baking powder 2-3 times
In a big bowl, beat the butter and sugar till creamy. Add egg to the butter-sugar mixture and mix well.Add in the buttermilk and mix.Now add the red food colour gradually till you get the desired shade of red. I used a little more than one tsp.Add the flour mix in three batches, mixing after each addition. Add in the vanilla essence.
Bake for 30-35 minutes or till a toothpick inserted in the middle comes out clean.Let it cool fully, cling wrap and refrigerate for an hour. This helps in slicing the cake.After an hour, remove from the fridge and with the big serrated knife slice horizontally into two halves
Cream Cheese Frosting
Cream cheese is difficult to come by in the small town I live, so I made mine at home.
Fresh homemade cottage cheese- 200 grams(Find the recipe here for making cottage cheese at home)
Thick Yogurt/curd 2-3 Tbsp
Powdered Sugar- 1 Tbsp
Heavy Cream 200 Mils
Vanilla essence ½ tsp
Crumble the cottage cheese and blend with the powdered sugar and 2 Tbsp of yogurt adding more yogurt only if required. Ensure that the yogurt/curd is not sour. The mixture needs to be thick, creamy and smooth. This is your homemade cream cheese.
Beat the heavy cream till stiff peaks form and gently fold in the cream cheese and the vanilla essence.
Spread the cream cheese frosting between the two layers of the cake. Cover the top and the sides generously. Smooth over with a wet spatula. Actually, I quite liked the rustic look.
Slice and enjoy!