Saturday, 23 November 2013

Red velvet cake with creamcheese icing

   November month is full of birthdays & anniversaries.  So, with lots to plan - I settled for this Red velvet cake with Cream cheese icing for his birthday.  Red velvet cake is known for its velvety texture is paired here with the tangy cream cheese frosting.

This cake was very moist, soft with a mild cocoa flavour. Cream cheese icing perfectly matched the cake,  overall it was a delight.  After having a slice, I  half-heartedly handed over the cake to Shama :)  

So, let's get started with the recipe.

Recipe source: Joy of Baking
Preparation time:  30 minutes
Baking time: 25 minutes + 25 minutes (I did baking in two batches)
Serves 12

Ingredients required

For cake batter
  • 21/2 cup all purpose flour
  • 2 tbspn cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp of red food colour
  • 1/4 cup unsalted butter
  • 1/4 cup oil (any vegetable/refined oil)
  • 11/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 tsp of vinegar

For creamcheese icing
  • 1/2 cup creamcheese
  • 1 cup unsalted butter
  • Icing sugar, as needed (around 3- 4 cups)
  • 1 tsp vanilla extract.


 Let us prepare the cake batter. Pre-heat oven for 180-degree celsius.  Sieve flour, cocoa powder, salt, soda, colour together and keep aside.    In a vessel, cream up butter, oil and sugar.  Later, add eggs, vanilla extract and whisk them too.   Now add buttermilk and flour mixture alternatively and whisk into a smooth cake batter.

Isn't batter bright, smooth , velvety?  I am loving them....

Pour them over cake pan.  Spread the top uniformly using the spatula.  I baked them on two batches, for 25 minutes or till done.

After which, cool them, run knife around the corner, collect them to another plate. 

Alternatively, let us prepare the icing.  Whip up butter and icing sugar till they cream up, fluffy. 

Add in vanilla extract and prepared creamcheese, blend again.

Refrigerate this beautiful creamcheese icing for sometime before use. 

Take the cake and cut the top portion of cake parallel to the surface.  The surface must be even. Cut each cake (since we got two cakes) into two layers, keep aside.

Keep one layer and put a dollop of cream cheese icing, spread evenly all over the surface. 

Over this place another layer and spread the icing again.

Finally comes third layer (My fourth layer, broke off, so I, crumbled,  made cake balls with them) spread icing surface and also along the sides. 

Refrigerate the cake for icing to set. 

I took star-shaped nozzle, fitted with icing bag.

I practiced chaklis over baking sheet first :P and later spread them over the cake. 

Refrigerate the cake before use.  Cool and serve.

Happy Baking!!

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