Red Velvet Cake 红色天鹅绒蛋糕

 A Red Velvet Cake is instantly recognizable with its bright red color offset by a white Cream Cheese Frosting. This Red Velvet cake  with cream cheese frosting is so moist, fluffy and velvety. 

Once the Red Velvet Cake has been cut into layers, chill the layers in the refrigerator until firm before filling and frosting the cake. This extra step makes the spreading of the frosting a much easier task, as a freshly baked cake is quite fragile and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating the cake first eliminates this problem. 

There ae some leftover cream cheese frosting from my previous cake making, and to avoid it go to waste, I used the remaining frosting to frost and decorate the Red Velvet Cake.😉

Red Velvet Cake 红色天鹅绒蛋糕

Ingredients:

140g   cake flour

1/2 tsp baking powder

1/2 tsp  baking soda

1 1/2 Tbsps cocoa powder

100g  caster sugar

1/4 cup (63ml) cooking oil

1/2 cup (125ml) buttermilk (mix 1/2 cup fresh/liquid milk with 1/2 tablespoon cooking vinegar and leave for 10 minutes)

1/4 cup melted butter (63ml)

1/4 tsp salt

1 tsp   vanilla extract

1  egg

1/4 cup hot water

1 tsp vinegar

1/2 tsp of cooking vinegar (insert together with hot water, forget to show in the video)

1/2 tsp red gel colouring

Frosting creme cheese:

200g unsalted butter (room temperature)

250g cream cheese  (room temperature)

1 cup (200g) icing sugar

1 Tbsp   lemon juice

* I used the leftover cream cheese frosting from my previous cake making.

Directions:

1. Preheat oven to 180C.

2. In a large bowl sift flour, cocoa powder, baking powder, baking soda and salt. Stir and set aside.

3. In a separate large bowl, beat oil, sugar and eggs until smooth. Add vanilla extract, buttermilk and beat until combined. Gradually add the dry ingredients and mix after each addition until well combined. Add hot water and vinegar, mix well  .

4. Pour the batter into 7-inch X2  baking pan lined with parchment paper. 

5. Bake 25 minutes, until a toothpick inserted into the center comes out clean. 

6. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan, then let cool completely. 

Make the frosting:

1. In a large bowl, beat cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and creamy. 

Happy Baking!