#RedVelvetCake #HomemadeBaking #BirthdayCelebration
🎂 Last Saturday, we celebrated my mum's 82nd birthday with a delicious red velvet cake! The rich, velvety texture paired perfectly with the beautiful cream cheese frosting I made. It was a delightful treat that added a special touch to her big day. Nothing beats homemade goodness and seeing her smile with every bite.
Red Velvet Cake
Timings:
Prep Time: 15 mins.
Cook Time: 35 mins.
Total Time: 50 mins.
Serves: 12.
Ingredients:
The Red Velvet Cake
• ½ cup (125g/4 ½ oz) Butter
• 1 ¼ cup (275g/9 ½ oz) Sugar
• 3 Medium eggs
• ¼ cup (35g/1 oz) Cocoa Powder
• 1 heaped tsp Sugarflair Red Extra food colouring
• 1 tsp vanilla extract
• 3 tbsp Milk
•1 cup (250ml/8.45 floz) Buttermilk
• 1 ¾ cup (300g/10 ½ os) Plain/All Purpose Flour
• 1 tsp bicarbonate of soda
• 2 tsp white wine vinegar
The Cream Cheese Frosting
• ½ cup + 1 tbsp (125g/4 ½ oz) butter, room temperature.
• ¾ cup + 2 tbsps (125g/4 ½ oz) icing sugar/powdered sugar.
• 1 cup + 1 tbsp (250g/8 ½ oz) cream cheese ( full fat).
• 1 tsp vanilla extract.
To Decorate
Cake crumb.
Method:
For the Red Velvet Loaf Cake:
1. Preheat your oven to 170C/150CFan and prepare two 8-inch tins tin by lining it with parchment paper.
2. In a bowl, beat together the unsalted butter and caster sugar until the mixture becomes smooth and fluffy.
3. Add the eggs, one at a time while mixing.
4. In a bowl mix the red food colouring, cocoa powder, vanilla extract and milk together until you get a nice smooth paste.
5. Add the paste to the butter and sugar mixture and mix until fully combined.
6. Pour in half the buttermilk and mix it in, then add half the flour and mix to combine, add the remaining buttermilk and mix again before adding the last of the flour and mixing.
7. Finally, add the baking soda and white wine vinegar and mix together.
8. Spoon the batter evenly into the prepared tins and spread the mixture out.
9. Bake for 30-35 minutes or until a skewer inserted into the center of the cake comes out clean.
10. Once baked, allow the cake to cool in the tin for at least 10 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Frosting:
1. Ensure that the butter is at room temperature and use block butter instead of spreadable.
2. In a separate bowl, beat the unsalted butter for a few minutes until soft.
3. Add the icing sugar a little at a time and mix until light and fluffy, similar to how you would make a regular buttercream. This should take about 3-4 minutes.
4. Add the vanilla extract and the full-fat cream cheese (drained if necessary) to the bowl and beat for approximately one minute.
5. Scrape the bowl's sides and beat for another minute. The frosting should be thick and smooth when finished.
6. Place in the refrigerator until ready to use.
To Decorate:
1. Trim the bottom of one of the cakes slightly to create some crumbs. Crumble the trimmed portion into crumbs.
2. Using a piping bag and tip, pipe the cream cheese frosting onto the cake. I use a 3D closed piping tip.
3. Once the frosting is piped, sprinkle the cake crumbs over it and decorate further if desired.
4. Mmm, Scrummy!!!
Storage:
• The cake needs to be stored in the fridge due to the cream cheese frosting.
• Red velvet cake can be stored in the refrigerator for up to 4-5 days.
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