Red Velvet Cake

I consider this as my ultimate accomplishment up to date! Why? Because Red Velvet cake is my favorite cake. Before I made this cake, I didn't know that Red Velvet cake is supposed to taste chocolatey because it's basically a chocolate cake with daring red color (from food coloring). All I know is that I fell in love with the velvety red color and heavenly cream cheese white contrast frosting.

Ingredients:

• 125 gr butter, softened
• 300 gr caster sugar
• 3 eggs
• 2 tablespoons red food coloring
• 2 tablespoons best quality cocoa powder
• 188 gr plain flour
• 125ml buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon bicarbonate of soda
• 1/2 tablespoon vinegar

Icing:

• 200 gr cream cheese
• 350 gr white chocolate
• 250 gr butter, softened

How to make:

• Preheat oven to 170 degrees Celcius. Grease and flour three 20cm tins.
• In a large bowl, cream butter with sugar. Add eggs one at a time, beating well after each addition. Mix food coloring with cocoa and add to mixture.
• Add flour alternately with buttermilk. Add vanilla and salt.
• Mix bicarbonate of soda with vinegar, and gently stir into mixture. Be careful not to over mix. Divide cake mixture into three prepared tins. Bake in the preheated oven for 25 minutes or until a toothpick inserted comes out clean. Allow to cool.
• To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter. Beat until it is the consistency of whipped cream, then use to fill and ice the cake. 

 

Notes:

• When I looked at the original recipe, the amount of sugar is too much for me. So, I only went with half recipe. And after reading some of the reviews, I adjusted some of the ingredients. The recipe above is the half recipe and already adjusted by me.
• Even though the baking time is stated 25 minutes, mine didn't came out baked until 50 minutes. A couple of other reviewers stated the same problem. Maybe it depends on the height of the batter in the pan (because I was using an 18 cm pan and I only divided the batter into 2 batches). So, just make sure you check your cake done-ness by inserting toothpick and check whether it comes out clean.
• If your red food coloring is strong enough to give the red color just with 1 tbsp, I suggest to reduce the amount to 1 tbsp.

To my surprise, this cake is far the best that I have ever tasted (even compare to the store bought). It tastes chocolatey and the velvety red color is amazing. Enjoy!

Source: Allrecipes