Wednesday, 3 October 2012

Red Velvet Cake

...I don't know why I decided to try this recipe (as if I had not tried that many Red Velvet cakes recipes) , but I did...and I was glad I did! I love the simplicity of this cake, using corn oil, instead of butter but yet made you want to have a slice of the cake over and over again! It was Umar's meal for 2 straight days, yup, he just had that, no rice nor bread during the next two days after I made this does that say about this cake, I don't have brag!

...oh yeah I know why I made this cake...I was attracted to the beautiful shots taken by the maker pikyin's instagram photos....anyway, here's the recipe!

3 1/2 cups cake flour
1/2 cup cocoa powder, I used Valrhona
1 1/2 tsp salt
2 cups corn oil
2 1/4 cups sugar
3 large eggs
1 tsp red colour gel
1 1/2 tsp vanilla
1 1/4 cup buttermilk
1 1/2 tsp baking soda
1/2 tsp baking powder
2 1/2 tsp white vinegar

1. Preheat oven at 170C, grease cake pans if using. I used a 9x13x2 inches baking sheet lined with baking paper.
2.Whisk dry ingredients: cake flour, salt, baking powder, coacoa powder.
3.Whisk oil and sugar and vanilla. Add eggs one by one.
4.Add gel colour, mix well.
5.Add dry ingredients, and alternate with buttermilk in 2 additions.
6.Incorporate baking soda and vinegar in a separate bowl, and quickly pour into cake batter, whisk till well incorporated.
7.Bake for about 35 minutes, let cool and I cut to make a huge cake loaf.

For Cream Cheese Topping
I used 250g cream cheese, 125g butter, vanilla and sifted icing sugar to taste. I also added 3 tbsp whipping cream.

The verdict...awesome, super moist because we used oil....need I say more! I have also tried another recipe using oil, and I must say that I love them both!


Pics of some of the bakes I made in yesterweek...

Darck Chco ganache macarons, for hantaran. Tqs Shilla!

Purple hue rainbow cake. Tqs Leanni

Victoria sandwich wedding cake. Tqs Farrah! 

..and some Magnolia Bakery vanilla cuupies to accompany!

Devil's Food Choc Cake for her daughter, tqs Hezzie! 

I packed some  more macarons, Salted Caramel in Coffee macarons, Lemon Curd and Blackcurrent in French Buttercream...

...what's a weekend without Red Velvet cupcakes! kan!

Tqs peeps, see you soon...October is a darn busy month for me, I have to complete all my projects and fulfill my KPIs in the office...but life ig good, great!

xoxo Yani, thekitchenguardian

ps, see more pic at instagram @thekitchenguardian...take care be happy!


DR @ Best Cake Blog said...

Some very nice cake presentations you have there. Red Velvet cake is ALWAYS delicious, especially with cream cheese it!

If you ever design or do design novelty style cake designs or Wedding cakes you wish to have featured online please contact us online. We feature the most AWESOME of AWESOME cake deisgns..

Great stuff..they all look delicious!

Mayang ABDUL RAZAK said...

hi, need to ask you whether in this receipe the cake will rise like a dome? so we have to cut to level the cake

erlynda said...

hi, I was looking through your macaron entries.. and I noticed you have a Silpat! May I know where you bought it? I don't think there's any selling in Penang (where I come from).

I like this site :: Zespri Kiwi fruit information said...

This was the first home made red velvet cake I’ve ever made. WOW!!! I followed the recipe exactly and oh my goodness. Super moist and great flavor! It is so rich I can only eat a little but at a time. I will be putting this one in my recipe box!!! :)

Rachel Page said...

Thank you for this recipe! I was looking for a sturdy red velvet cake to bake into cake pops (I use the cake pop pans), and this fit the bill.

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