Red velvet cake is traditionally a red, red-brown, crimson, or scarlet-colored chocolate layer cake, layered with ermine icing (also called roux frosting or boiled milk frosting).In the 19th century, "velvet" cake, a soft and velvety crumb cake, came to be served as a fancy dessert . When foods were rationed in the US during World War II, bakers used boiled beetroot juices to enhance the color of their cakes.Beetroot was used in some recipes as a filler or to retain the moisture. Now a days red velvet cake get its color by using red food color. The original red velvet cake got its name not due to its resemblance to red velvet fabric, but due to its texture which is smooth and velvety.
Ingredients:
All Purpose Flour (Maida) - 2 cup
Cocoa Powder - 2 tbsp
Baking Soda - 1 tbsp
Baking Powder - 1 /2 tsp
Salt - 1 /2 tsp
Egg - 2
Butter - 1 /2 cup(softened)
Caster Sugar - 1 1 /2 cup
Oil- 1 /2 cup
Butter Milk - 1 cup
Red Food Gel Color - 1 /2 tbsp
Vanilla Essence - 1 tsp
Vinegar - 1 1 /2 tsp
For Frosting:
Butter- 1/2 cup
Icing Sugar- 1 cup
Cream Cheese- 450 gm( 2 cups)
Heavy Cream- 3/4 cup
Vanilla Essence- 1 tsp
Food Gel Color- For Cake Decoration
Method :
Preheat the oven at 180 degree centigrade. Grease three 7 inch round cake tins with butter and then dust it with flour. Keep the cake tin aside.
Now in a mixing bowl, cream the butter and sugar till it is light and fluffy. Then add eggs one at a time, beating well after each addition.
Mix in the oil gradually to the cream mixture. Add buttermilk and red food gel color and mix well. Now add the sifted flour and combine well with spatula.
With the help of electric beater, beat the above mixture at low speed (make sure you do not over beat the batter).
Now add vanilla essence and vinegar . Quickly mix and fold the batter.
Divide the batter evenly in the three prepared cake tin. Bake the cake in a preheated oven for 20 min or till the tooth pick inserted in the come out clean. Once the cakes are ready , keep it aside to cool.
Frosting:
Cream the butter and sugar till light and fluffy with electric beater. Add vanilla essence and beat well.
Beat in the cream cheese until combined ( make sure that you do not over beat the cream cheese).
In another mixing bowl, whip the heavy cream till stiff peak is formed. Add the whipped cream to the cream cheese mixture gradually and combine.
Now refrigerate the frosting until use.
Assembling The Cake:
Place the cake board on the cake stand. Apply some frosting on the center of the cake board .
Now place the first cake . Lightly moisten the cake with sugar syrup. Now spread a layer of prepared frosting on the top surface of the cake.
Then place the second cake and repeat the process as above.
Place the third cake and repeat the process(check out the video below for cake assembling) . Now crumb coat the cake and refrigerate for 30 min
After 30 min, apply the remaining frosting to cover the top and sides of the cake . Decorate the cake with left over frosting for desired design and again refrigerate for 3-4 hours or overnight before serving.( for decorating the cake I used left over frosting, green & red food gel colour, sprinklers and chocolates.
Check the link below for the video recipe..........
Note:
You can bake the cake at once in 10 inch cake tin for 30-35 min or in two 9 inch cake tin for 30-35 min at 180 degree.
I have refrigerated the cake overnight before serving.
For home made cream cheese recipe click the link below No bake black plum cheesecake shooter recipe( in Notes Section)
https://www.themomsdiary.in/post/no-bakeblack-pulp-cheesecake-shooter
Red Chocolate Ganache:-
Ingredients:
White Chocolate - 50 gm
Fresh Cream - 50 gm
Neutral Gel - 50 gm
Red Food Gel Colour -
Method:
Chop the white chocolate and keep aside. Heat the fresh cream and pour it to the chopped white chocolate . Let it rest for 5 min. Now whisk it well until chocolate melts.
Meanwhile microwave the neutral gel for 5-10 sec. Add few drops of gel colour and mix well.
Add the above neutral gel to the chocolate. Combine well. Pour it in the piping bag for use..