Red Velvet Cake.

Tadaaa! Okay to be frank, the cake was superlicious. Yayyers. Tapi frosting cair, so yes obviously nampak meleleh tu. :(

And when we bake bake bake, forgot to take pictures of how the reddish cake are. Satu botol bai colouring. -.-"
Heh. Anyhow, thanks to Nisa, yes we've made it. Satisfied. Next bake? Suggestions?

So here it goes. The recipe of red velvet. :)




250 grams sifted cake flour, I used normal flour

1/2 teaspoon salt

15 grams cocoa powder

113 grams unsalted butter, at room temperature

240 grams granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk – see recipe below

2 tablespoons liquid red food coloring, I used a bottle=2 1/2tablespoons.

1 teaspoon white distilled vinegar, I used lemon juice

1 teaspoon baking soda

1 teaspoon baking powder, I didnt use it sebab lupaaa haha. tapi somehow kek still naik a bit.

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Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the lime juice and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Buttermilk Recipe

Add 1 tablespoon of lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.

Cream Cheese Frosting

260ml whipping cream, I used this but you can also use 35g butter.

224g cream cheese

110g confectioner sugar

Mix everything in a big bowl and whip the cream until stiff peaks formed.

Assemble: With a serrated knife, cut each layer in half, horizontally. You will now have four layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one- 9 inch (23 cm) four layer cake.