Sunday, August 21, 2016

Red Velvet Cake





For the cake :

2 eggs
300g of all-purpose flour
180g of sugar
2 tablespoons of cocoa powder
2 teaspoons of baking powder
2 teaspoons of salt
250g of butter
200ml of buttermilk
1 teaspoon of vanilla extract
1 bottle of red food color



For the icing :

170g of unsalted butter
450g of cream cheese
450g of powdered sugar
2 tablespoons of milk

Preparation :

Heat the oven to 200°C. Grease bottoms and sides of three (8 or 9-inch) round pans with shortening, lightly flour.

In a large bowl, beat all cake ingredients with electric mixer on low speed for about 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally until the mixture become fluffy. Pour into pans.



Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes. Slide a thin paring knife around the edges and invert the cakes onto the rack to cool completely, at least 1 hour.

For the icing :

Beat the butter in a large bowl using an electric mixer on medium-high speed until creamy. Add the cream cheese and continue to beat on medium-high speed until the mixture is fluffy, white, and very smooth, about 1 minute. Reduce the speed to low and add the powdered sugar 1/2 at a time, beating for 30 seconds after each addition, until the mixture is creamy, fluffy, and smooth. If the frosting is too stiff, beat the milk into it to loosen it.



Transfer 1 of the cake layers, bottom side up, to a serving plate or cake stand. Spoon the icing into the center of the cake layer. Spread the icing from the center toward the edges of the cake in an even layer .
Carefully set the second cake layer on top of the first and ice the second layer, in the same manner, beginning with a dollop in the center and working it out toward the sides.Do the same with the third layer. Then ice the sides of the cake.

Store the cake at room temperature beneath a cake cover.

Remove the cake from the refrigerator an hour or more before serving to take the chill off.

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