Hmmm..Red velvet! Its ultra popular! Its every bakeshop's best-seller! and for some reason, every order I've got last week was all about red velvet! Red velvet cupcakes and regular cakes! Somehow, this Southern specialty never disappoints anyone's taste buds so not publishing a post about it is a crime!
I like adding bittersweet chocolate pieces to my cake batter! Its just wonderful to have that surprise element in cakes! :)
Anyways, here goes
Recipe
For the classic red velvet cake:
1/2 cup butter
1 tbsp vegetable oil
1 cup granulated white sugar
2 large eggs
1 1/2 cup all-purpose flour
2 tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 cup milk,( for extra something, try to use all-purpose cream :) )
1/2 tbsp distilled white vinegar
1/2 tbsp red food coloring
1 ounce chopped bittersweet chocolates ( I use Beryl's 68%)
Procedure:
Preheat oven at 160 degrees Celsius
1/2 cup butter
1 tbsp vegetable oil
1 cup granulated white sugar
2 large eggs
1 1/2 cup all-purpose flour
2 tbsp cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 cup milk,( for extra something, try to use all-purpose cream :) )
1/2 tbsp distilled white vinegar
1/2 tbsp red food coloring
1 ounce chopped bittersweet chocolates ( I use Beryl's 68%)
Procedure:
Preheat oven at 160 degrees Celsius
1. Mix flour, baking powder, baking soda & cocoa powder.
2. Mix milk, food coloring and vinegar. Set aside.
3. Beat butter with sugar till light & fluffy & really light in color.
4. Add eggs one at a time, beating well after each addition.
5. Add in 1/3 of the flour mixture, then half of the milk mixture, and mix well, then do the same till everything is incorporated well.
6. Toss in chopped chocolates.
7. Bake in aluminum safe pans ( I used 2 7 in cake pan) for about 25- 30 minutes of inserted toothpick comes out with moist crumbs.
Cream Cheese Frosting:
1 8 oz cream cheese
1/2 cup unsalted butter
2 cups powdered sugar
a drop of lemon extract
Procedure:
1. Beat butter till fluffy, then add cream cheese and lemon extract and continue to beat.
2. Add in powdered sugar 1/4 cup at a time.
3. Whip till of pipe-able consistency.
Tip: Make sure butter is cold when you beat it. Beat cream cheese right after removing it from fridge.
Assembly:
1. Level your cake by cutting out the dome. It is best to use a cake slicer. :) Crumble the excess cake (be using to cover the sides for added effect.)
2. Place the cakes in plastic bags before putting it in the fridge for 15 mins.
3. Remove from fridge, then place one cake layer on a cake board. Be sure you put a few frosting below the cake layer for it to adhere slightly to the board.
4. Spread a generous amount of cream cheese frosting over the first cake layer, add more chopped chocolates if you want; then stack another cake layer over it and press it slightly.
5. Crumb coat the cake and put back into the fridge for another 15 mins then cover it evenly with more frosting. Do not worry if it's not smooth enough, it is really hard to achieve smoothness with cream cheese frosting. We'll cover the imperfections with the excess cake crumbs.
6. Place the remaining frosting in a piping bag and play along! Create borders or whatever design that will make you happy haha.
7. Cover the sides with cake crumbs. Huwala! You're done!
Share the happiness!
Thanks!
xoxo,
Stepp
2. Mix milk, food coloring and vinegar. Set aside.
3. Beat butter with sugar till light & fluffy & really light in color.
4. Add eggs one at a time, beating well after each addition.
5. Add in 1/3 of the flour mixture, then half of the milk mixture, and mix well, then do the same till everything is incorporated well.
6. Toss in chopped chocolates.
7. Bake in aluminum safe pans ( I used 2 7 in cake pan) for about 25- 30 minutes of inserted toothpick comes out with moist crumbs.
Cream Cheese Frosting:
1 8 oz cream cheese
1/2 cup unsalted butter
2 cups powdered sugar
a drop of lemon extract
Procedure:
1. Beat butter till fluffy, then add cream cheese and lemon extract and continue to beat.
2. Add in powdered sugar 1/4 cup at a time.
3. Whip till of pipe-able consistency.
Tip: Make sure butter is cold when you beat it. Beat cream cheese right after removing it from fridge.
Assembly:
1. Level your cake by cutting out the dome. It is best to use a cake slicer. :) Crumble the excess cake (be using to cover the sides for added effect.)
2. Place the cakes in plastic bags before putting it in the fridge for 15 mins.
3. Remove from fridge, then place one cake layer on a cake board. Be sure you put a few frosting below the cake layer for it to adhere slightly to the board.
4. Spread a generous amount of cream cheese frosting over the first cake layer, add more chopped chocolates if you want; then stack another cake layer over it and press it slightly.
5. Crumb coat the cake and put back into the fridge for another 15 mins then cover it evenly with more frosting. Do not worry if it's not smooth enough, it is really hard to achieve smoothness with cream cheese frosting. We'll cover the imperfections with the excess cake crumbs.
6. Place the remaining frosting in a piping bag and play along! Create borders or whatever design that will make you happy haha.
7. Cover the sides with cake crumbs. Huwala! You're done!
Share the happiness!
Thanks!
xoxo,
Stepp
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