Welcome to a culinary masterpiece that transcends ordinary desserts – our Classic Red Velvet Cake. This iconic recipe is a symphony of flavors, marrying the richness of cocoa with the subtle sweetness of buttermilk, crowned with a decadent cream cheese frosting. As you embark on this baking journey, prepare to create not just a cake but a masterpiece that will tantalize taste buds and leave a lasting impression.
History of Red Velvet Magic
The origins of the red velvet cake can be traced back to the Victorian era, where the distinctive red hue was achieved through a chemical reaction between acidic ingredients like buttermilk and cocoa with natural cocoa powder. Over the years, this enchanting dessert became a symbol of celebration, often gracing tables on special occasions.
Ingredients – Crafting Perfection
For the Cake
- 100 gm Unsalted Butter
- 3 Tbsp Vegetable Oil
- 300 gm Fine Granulated Sugar
- 1 tsp Vanilla Essence
- 2 Large Eggs
- 275 gm Flour
- 2 Tbsp Unsweetened Cocoa Powder
- 1 cup Buttermilk (Laban)
- 1-2 tsp Red Food Color
- 1 tsp Baking Soda
- 1 tsp White Vinegar
For the Cream Cheese Frosting
- 170 gm Unsalted Butter, softened
- 340 gm Cream Cheese, room temperature
- 360 gm Powdered Sugar
- 2 tsp Vanilla Essence
- 1 pinch Salt
1. Preparing the Cake
- Preheat Oven: Begin by preheating your oven to 325°F. Grease and flour two 9-inch or 8-inch pans, lining them with parchment paper for easy removal.
- Creaming the Butter: In a mixing bowl, whip softened butter, vegetable oil, and granulated sugar until light and fluffy. Introduce vanilla essence for an aromatic touch.
- Incorporating Eggs: Add the eggs one at a time, beating well after each addition.
- Combining Dry Ingredients: In a separate bowl, combine flour with unsweetened cocoa powder.
- Alternate Mixing: Add the flour mixture and buttermilk alternately in three parts, starting and ending with the flour.
- Adding Color: Gradually add red food coloring, 1 tsp at a time, until you achieve the desired vibrant hue.
- Magic Touch: In a small bowl, combine baking soda with white vinegar and swiftly add it to the batter. Mix until well incorporated.
- Baking Bliss: Divide the batter evenly into prepared pans, tapping them to eliminate air bubbles. Bake for 25 mins or until a skewer comes out clean.
- Cooling Grace: Allow the cakes to cool in the pan for 15 mins before transferring them to a wire rack for complete cooling.
2. Crafting Cream Cheese Frosting
- Butter’s Delight: Beat the unsalted butter until pale and fluffy.
- Creamy Symphony: Continue beating, adding cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Beat until the mixture achieves a light and fluffy consistency.
- Chill and Assemble: Refrigerate the frosting if needed. Level the cake layers, filling them with approximately 1 cup of cream cheese frosting. Apply a crumb coat and chill for 20 mins.
- Finishing Touch: Spread the final layer of frosting, decorating as desired with cake crumbs. Refrigerate for at least an hour for a perfectly set and flavorful red velvet cake.
Additional Tips and Notes
- Food Coloring Choice: The quantity and color intensity may vary based on the type and brand of red food coloring used.
- Frosting Wisdom: The provided frosting recipe is ample for filling, coating, and a bit of decoration on a 2-layer cake.
Indulge in the divine allure of our Classic Red Velvet Cake – a culinary masterpiece that marries tradition with modern flair. This timeless recipe promises a moist and flavorful experience, leaving