Taraaaaa...huhuu...ni la kek besdayku yg disambut agak belated malam semalam!! celebrate besday sekali masa jamuan raya family kt umah my abang sulong..abg amin..Red velvet cake ni dh lama benor peram resipinye..mmg nk tunggu besday sendiri br nk wat..hehe!! resipi amik kt dapur ijan finland! mcm2 komen yg kita dh baca kt internetni psl rasa kek nih..almost semuanye mengatakan rasa kek ni cam pelik & unik tapi sodaapp!!! kek sgt moist & tender wif slight chocolatey taste..aarr nk citer pun susah..korang nk tau korang kena wat dan rasa sendirik!!..pepun rasa kek ni bila dh bersatu ngan ciskrim tuh mmg uummpphh!! my family seme kata sedaap banget! sekejapan potong terus lesap..hehe!! mmg melotupss!! tenkiu ijan akak cnp resipi dr blog ijan ye..resipi asal dr joyofbaking !! thanx for this marvelous recipe!!
Red Velvet Cake Recipe
source: inahar's cooking time
2 1/2 cups (250 grams) sifted cake flour (I used normal flour)
1/2 teaspoon salt
2 tablespoons (15 grams) cocoa powder
1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cups (300 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 (ijan added to 4 tablespoon)
1 teaspoon white distilled vinegar
1 teaspoon baking soda
1 tespoon baking powder (ijan added this too)
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 vinegar 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.)
Add 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Cream Cheese Frosting
250ml whipping cream
200ml cream cheese
1/2 cup 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.