Looking up new recipes on the internet has become a new passion for me. Earlier it was cookbooks. I have always been in love with reading and books, but altough they still remain my favourite activity, internet does give a much bigger range and variety. I love to see people creating masterpieces in their kitchens and to some extent replicate them in my kitchen. Some have been huge successes, with many requesting for more of the same, others have been disappointments. Oh! Well! It happens to the best of us. I have tried out a lot of recipes but as usual, I forget to click pics. I usually make savoury stuff for my guests as well as the older gen in my family. For the dozen or so of my neices and nephews and my own two children, and lets not forget their friends, I make cakes, cupcakes and cookies. Almost all these kids like their cakes without frosting, or maybe they cant wait to get me to finish frosting the cakes. I dont know. Unless I'm gifting these cakes and cupcakes, I usually am never able to frost and decorate them. I have been wanting to try out the cream cheese frosting but i never have any cake left to frost so I have never been able to use the recipe. I found the Red Velvet Cake recipe and the Cream cheese frosting recipes together on the youtube. Its been a long time since I got this recipe and I have totally forgotten the uploaders' details. This red Velvet Cake turned out to be good. I've made it a lot of times, sometimes as a cake and sometimes as cupcakes. The only thing to change will be the baking time, which I'll clarify at the end of the recipe. Also, Red Velvet Cake usually uses a lot of red colour, aaha! hence the name. I somehow cannot make myself feed my kids such a lot of food colouring, so I devised a substitute. Totally natural and a very healthy option - beetroot juice. It does give you the red colour although it is not as vibrant as the food colours. But my conscience is clear and my kids are never bothered by that as long as the cake is tasty. In fact, the last time I made this, some of the kids were here (around 7 of them including my own) and they didnt even let the cake cool down. That 10" cake was more than half finished before it had even cooled down. So, be careful with the measurements and you will not go wrong. So, Happy baking.
RED VELVET CAKE:
Dry ingredients : 2 1/2 cups. flour
1 1/2 cups sugar
1 tsp. Baking soda
1 tsp salt
3 tbsp cocoa powder
Wet ingredients : 1 1/2 cups oil
1 cup buttermilk
2 eggs
2 tsp. Red colour
Preheat the oven at 180* In a dry bowl sieve the dry ingredients and mix tgem thoroughly. In another bowl mix in the wet ingredients. Now add the dry ingredients to the wet, mixing it all the while with a hand mixer on low speed, for about 2 minutes. This batter is usually enough to line 3 9" pans. Since I make for my kids I usually halve the recipe and it goes into a single 10" pan. Line your tins with cooking spray or butter. I usually line my pans with butter pans after applying some butter. I find that leads to less crumbs and a neat cake and its so easy to demould. ( Look for my tutorials about lining cake tins in a day or so.)
Bake the cakes in preheated oven at 180*. If your cakes are in 10" pans it takes about 45-50 mins. If they are in smaller pans you can shorten the time by about 10-15 mins. When i started out baking, I used to set the time for the lower time limit and then test for whethermy cake was done or not with a skewer, then depending on that I would extend the time period. This has worked out fine till now. As for cupcakes they take about 20 minutes. Once out of the oven, let them cool while you get the frosting ready.
Cream cheese frosting:
1 stick ( 113 gms ) butter, softened
8 oz. cream cheese, softened
4 cups sifted confectioners' sugar
1 tablespoons milk
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute).
RED VELVET CAKE:
Dry ingredients : 2 1/2 cups. flour
1 1/2 cups sugar
1 tsp. Baking soda
1 tsp salt
3 tbsp cocoa powder
Wet ingredients : 1 1/2 cups oil
1 cup buttermilk
2 eggs
2 tsp. Red colour
Preheat the oven at 180* In a dry bowl sieve the dry ingredients and mix tgem thoroughly. In another bowl mix in the wet ingredients. Now add the dry ingredients to the wet, mixing it all the while with a hand mixer on low speed, for about 2 minutes. This batter is usually enough to line 3 9" pans. Since I make for my kids I usually halve the recipe and it goes into a single 10" pan. Line your tins with cooking spray or butter. I usually line my pans with butter pans after applying some butter. I find that leads to less crumbs and a neat cake and its so easy to demould. ( Look for my tutorials about lining cake tins in a day or so.)
Bake the cakes in preheated oven at 180*. If your cakes are in 10" pans it takes about 45-50 mins. If they are in smaller pans you can shorten the time by about 10-15 mins. When i started out baking, I used to set the time for the lower time limit and then test for whethermy cake was done or not with a skewer, then depending on that I would extend the time period. This has worked out fine till now. As for cupcakes they take about 20 minutes. Once out of the oven, let them cool while you get the frosting ready.
Cream cheese frosting:
1 stick ( 113 gms ) butter, softened
8 oz. cream cheese, softened
4 cups sifted confectioners' sugar
1 tablespoons milk
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute).
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