red velvet cake recipe by kunal kapoor
Ingredients For cake Flour – 150 gms Baking powder – 1 tsp Salt – a pinch Baking soda – 1tsp Cocoa powder – 2 tbsp Butter – 200 gms Sugar – 150 gms Eggs – 2 no Curd – 125 gms Red food colour – 1 tsp Vanilla extract – 1 tsp For Filling & Topping Cream Cheese – 250 gms Vanilla extract – 1 tsp Whipped cream – 150 gms Method Sieve together flour, baking powder, salt, baking soda, cocoa powder together in a bowl. In a separate bowl mix soft butter and sugar and whisk them till the time butter becomes light and fluffy. Continue whisking and gradually add the 2 eggs followed by curd, red food colour and vanilla extract. Now gently fold the flour into butter mixture. Line a 6”wide & 3” deep round mould with butter paper on the bottom and sides. Pour the mixture into the mould and bake it in a pre heated oven at 180c for 35-40 mins. Once done remove and take it out on a wire rack to completely cool it. For the icing cream the soft cheese using a whisk. Add sugar, vanilla extract and half go the whipped cream. Whisk them together. Now gently fold in the remaining whipped cream into the icing. Once the cake is completely cooled, using a bread knife remove the crown of the cake to flatten it from the top. Also remove a thin layer from the sides to reveal the bright red colour of the cake. Reserve the bright crumbs for garnishing. Now using the bread knife slice the cake horizontally to make into 2 equal sized discs. Place one disc on a cake stand. Generously add a huge dollop of the icing and spread it evenly using a palette knife. Place the second disc on top and add a huge dollop of the icing and spread it evenly using a palette knife. Using the icing spread it on the sides of the cake as well. Give a plain neat finish on the top. Now crush the bright cake trimmings into finer small crumbs. Stick the crumbs on to the sides of the cake and a little on to the top circumference of the cake. Chill in the fridge for 2-3 hours before slicing it.
red velvet cake recipe by joy of baking
Red Velvet Cake Ingredients: 2 cups plus 2 tablespoons (250 grams) cake flour 1/2 teaspoon (2 grams) salt 2 tablespoons (15 grams) regular unsweetened or Dutch-processed unsweetened cocoa powder 1/2 cup (113 grams) unsalted butter, at room temperature 1 1/2 cups (300 grams) granulated white sugar 2 large (100 grams) eggs, at room temperature 1 teaspoon (4 grams) pure vanilla extract 1 cup (240 ml) buttermilk, at room temperature 2 tablespoons (22 grams) liquid red food coloring (I use McCormick’s brand) 1 teaspoon (4 grams) white distilled vinegar 1 teaspoon (4 grams) baking soda Cream Cheese Frosting: 8 ounces (227 grams) cream cheese, at room temperature 8 ounces (227 grams) Mascarpone cheese, at room temperature 1 teaspoon (4 grams) pure vanilla extract 1 cup (115 grams) confectioners’ (icing or powdered) sugar, sifted 1 1/4 cups (300 ml) cold heavy whipping cream (cream with a 35-40% butterfat content) Red Velvet Cake Method: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. In a bowl, sift the flour with the salt and cocoa powder. In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat, on medium high speed, until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and beat until combined. In a measuring cup, carefully whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture (in three additions), with the buttermilk (in two 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 mix or fold into the cake batter. Working quickly, divide the batter evenly between the two prepared pans (about 520 grams in each pan) and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean (the cakes will just be starting to pull away from the sides of the pans). Cool the cakes in their pans on a wire rack for 10 minutes. Then place a wire rack on top of the cake pan and invert, lifting off the pan. Remove the parchment paper and re-invert onto a oiled wire rack (this will prevent the cakes from sticking to the wire rack). Once the cakes have completely cooled, wrap in plastic, and place the cake layers in the refrigerator for a couple of hours or until firm. (This is done to make filling and frosting the cakes easier.) Cream Cheese Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the cream cheese and mascarpone cheese until smooth. Add the vanilla extract and confectioners sugar and beat until smooth and fluffy. In a clean bowl, using the whisk attachment (or with a hand mixer), whip the heavy whipping cream until soft peaks form. Gradually fold in, or beat, the whipped cream into the cream cheese frosting until smooth and of spreading consistency. Assemble: Place one cake layer (top of the cake facing down) on a 9 inch (23 cm) cake circle and then place on a cake turntable or your serving plate. Spread the cake layer with a layer of frosting. Place the second layer of cake on top of the frosting, top of the cake facing down, and frost the top and sides of the cake. Serves about 12 people.
