Yummy cake with yummy frosting!!!!!
Ingredients
All Purpose Flour / Maida: 2½ Cups
Coco Powder: 1/4 Cup
Sugar: 1½ Cups
Egg: 2
Butter: 1 Cup(At Room Temperature)
Butter Milk: 1/2 Cup
White Vinegar: 1 Tea Spoon
Baking Soda: 1 Tea Spoon
Permitted Liquid Food Color Red: 2 Table Spoon
Vanilla Essence: 1 Tea Spoon
For Frosting
Cream Cheese: 1 Cup
Butter: 1/2 Cup
Sugar: 1 Cup
Vanilla Essence: 1 Tea Spoon
Cooking Time: 45 Minutes
Method
Beat butter and sugar until smooth
To this add one egg at a time and beat well
Add vanilla essence and mix
Add food color to butter milk and keep aside
Mix coco powder and all purpose flour
Preheat the oven at 180 degree
To the butter-sugar-egg mixture add little flour mix and little color added butter milk and mix
Repeat the same until all the flour mix and butter milk mixture is added and combine well to make a smooth batter
Add baking soda to vinegar. You will notice that it frizzes out.
Quickly add it to the cake batter and fold in well
Pour the cake mixture to a prepared cake tin and place in the oven and bake for 40 to 45 minutes
Insert a tooth pick in the center of the cake and check, if it comes out clean then the cake is ready
Once the cake is done remove from oven and allow it to cool
Trim the top part of the cake and slice the cake horizontally into 2 layers
Beat together everything mentioned under for frosting until it becomes fluffy
Place a layer of cake on the setting tray. Apply a generous amount of cream cheese frosting and spread
Now place the second layer of cake and apply the frosting all over the cake
Put some cream cheese frosting in a piping bag and garnish as per your imagination
I crushed the trimmed part of the cake and covered the cake with it after applying the cream cheese
Ingredients
All Purpose Flour / Maida: 2½ Cups
Coco Powder: 1/4 Cup
Sugar: 1½ Cups
Egg: 2
Butter: 1 Cup(At Room Temperature)
Butter Milk: 1/2 Cup
White Vinegar: 1 Tea Spoon
Baking Soda: 1 Tea Spoon
Permitted Liquid Food Color Red: 2 Table Spoon
Vanilla Essence: 1 Tea Spoon
Cream Cheese: 1 Cup
Butter: 1/2 Cup
Sugar: 1 Cup
Vanilla Essence: 1 Tea Spoon
Cooking Time: 45 Minutes
Method
Beat butter and sugar until smooth
To this add one egg at a time and beat well
Add vanilla essence and mix
Add food color to butter milk and keep aside
Mix coco powder and all purpose flour
Preheat the oven at 180 degree
To the butter-sugar-egg mixture add little flour mix and little color added butter milk and mix
Repeat the same until all the flour mix and butter milk mixture is added and combine well to make a smooth batter
Add baking soda to vinegar. You will notice that it frizzes out.
Pour the cake mixture to a prepared cake tin and place in the oven and bake for 40 to 45 minutes
Insert a tooth pick in the center of the cake and check, if it comes out clean then the cake is ready
Once the cake is done remove from oven and allow it to cool
Trim the top part of the cake and slice the cake horizontally into 2 layers
Beat together everything mentioned under for frosting until it becomes fluffy
Place a layer of cake on the setting tray. Apply a generous amount of cream cheese frosting and spread
Now place the second layer of cake and apply the frosting all over the cake
Put some cream cheese frosting in a piping bag and garnish as per your imagination
I crushed the trimmed part of the cake and covered the cake with it after applying the cream cheese
Your Red Velvet Cake with Cream Cheese Frosting recipe is a divine symphony of flavors and textures! The step-by-step instructions make it approachable for both novice and experienced bakers. The addition of buttermilk and vinegar imparts a delightful tanginess, while the cream cheese frosting elevates each bite to a heavenly experience. The creative touch of garnishing with crushed cake adds a unique visual and textural element. Bravo! This recipe is sure to become a staple, delighting taste buds with its perfect balance of sweetness and richness. To discuss more about visit Baking Classes In Chennai Velachery
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