Red Velvet Cake

Red Velvet Cake


For the cake:

2 1/2 cups cake flour.

1 teaspoon baking powder.

1/2 teaspoon salt.

2 tablespoon cocoa powder.

1/2 cup unsalted butter.

1 1/2 white sugar.

3 medium eggs.

1 teaspoon vanilla extract.

1 cup buttermilk.

2 tablespoons red food color.

1 teaspoon baking soda.

1 teaspoon white vinegar.

Icing and filling:

2 cups whipped cream.

2 8 onz creamcheese packages.

1 teaspoon vanilla extract.

1/2 cup confectioners' sugar.


For the cake

1- Sieve together flour, salt, baking powder and cocoa.

2- Mix buttercream and red food color.

3- With an electric mixer beat butter until it is soft.

4- Add sugar and keep beating until the mixture is creamy.

5- Add vanilla and egg one at a time.

6- Add flour and buttermilk alternately beat until well blended.

7- Mix vinegar and baking soda and Wait until the fizzing stops.

8- Add to the cake mixture and beat quickly.

9- Pour the cake mixture into two greased and floured cake pans.

10- Bake at 350 °F or 180 °C until toothpick inserted comes out clean.

11- unmold the cakes and let cool before icing

Note: It is better to put the cake in the refrigerator for at least one hour or let it rest overnight

For the Icing.

1- Beat creamcheese until soft.

2- Gently fold whipped cream in the creamcheese.

3- Add vanilla-

4- Gradually add confectioners' sugar.

Cake assembly.

1- Put one of the cakes on a dish.

2- Spread some cream over the cake.

3-Top with the second cake to form a sandwiched cake.

4- Spread the icing over top and sides of the cake.

No comments: