Come home to have a sizzling and mouth-watering red velvet pastry and some nachos. The perfect evening right? Absolutely, Red velvet cake has always been my favourite. I never thought of ever baking one. Since the name itself makes it seem hard. Finally, I tried making it this Sunday, and guess what? It was so heavenly! Don’t worry, I’m writing down the recipe for you. Red velvet is a flavor with less cocoa powder. It has a combination of buttermilk and vinegar. The taste of cream cheese frosting will blow your mind!
Firstly, let’s write down the ingredients.
• 2 large eggs, kept at normal temperature.
• 1 teaspoon of vanilla extract.
• 1 cup of buttermilk
• 2 tablespoons of liquid red food coloring of any brand.
• 1 teaspoon of white distilled vinegar.
• 1 teaspoon of baking soda.
• Nearly 200 grams of cream cheese, stored at room temperature.
• Approximately 200 mascarpone cheese, stored at room temperature.
• 1 teaspoon of pure vanilla extract.
• 1 cup of sifted sugar.
• 1 or 2 cups of cold heavy whipping cream.
Now, let’s get into the preparation of the pastry.
Preheat your oven to 180° C. The plate rack should be at the centre. Now, butter two round cake pans of about 23cm. To line the bottom of the pan parchment paper can be used. Now sift the flour, salt, and cocoa powder in a bowl.
Nextly, in the bowl of your electric stand mixer beat the butter until its smooth. Add sugar and blend it at medium speed for 3-4 minutes until it’s fluffy. Now, add the eggs, and beat the batter well after each addition. Add the vanilla extract until all the ingredients are combined.
In a cup, blend the buttermilk with the red food color. While the mixer is at a low speed, add buttermilk to the flour mixture. Take a small cup and combine vinegar and baking soda. Allow the mixture to fizz and quickly mix it into the cake batter.
Now, halve the batter in the prepared pans. Smooth the tops with a spatula and bake in the oven for half an hour. For 10-15 minutes leave the cake to cool in the pan. Place a wire rack on top of the cake pan and invert it.
Remove the parchment paper and re-invert onto an oiled wire rack to prevent sticking. Once the cakes have cooled, place them in the refrigerator for a couple of hours.
The delicious part is finally here!
Cream Cheese Frosting-
In the electric mixer, blend the cream cheese and mascarpone. Add the vanilla extract and sugar. In a bowl, whip the heavy whipping cream until there are soft peaks.
Mingle the whipped cream and cream cheese frosting until its smooth.
Place one cake layer on the top of the other. Spread the layer of frosting on the cake. On the frosting, place the second cake.
Thus you have layers for your cake and are ready to serve.
You can now totally enjoy the heaven you made with your own hands!
Last Updated on August 25, 2021
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