RED VELVET CAKE Recipe

 

                     

RED VELVET CAKE 

Dear, friends today I am going to share about some delicious recipe that will make your mouth go watery. Your order cake for some special occasion but you can bake it at home also yourself. Today I am going to share recipe about my one of my favorite cake “Red Velvet Cake”. A Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting. Let’s start from our ingredients.

INGREDIENTS

      2 1/2 cups (250 grams) sifted cake flour

      1/2 teaspoon salt

      2 tablespoons (15 grams) regular or Dutch-processed cocoa powder

      1/2 cup (113 grams) unsalted butter, at room temperature

      1 1/2 cups (300 grams) granulated white sugar

      2 large eggs

      1 teaspoon pure vanilla extract

      1 cup (240 ml) buttermilk

      2 tablespoons liquid red food coloring

      1 teaspoon white distilled vinegar

       1 teaspoon baking soda

Cream Cheese Frosting:

      1-- 8 ounce (227 grams) cream cheese, room temperature

      1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

      1 teaspoon pure vanilla extract

      1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

      1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three 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 fold into the cake batter. 

 

Working quickly, divides the batter evenly between the two prepared pans and smooths the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

 

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners’ sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

 

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

 

 

Serves 10 - 12 people.

Note: You must use a brand of heavy cream that whips very easily to stiff peaks. If you are using a brand of heavy cream that does not whip easily to stiff peaks then whip the heavy cream separately to stiff peaks and then fold it into the cream cheese mixture.

                     

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    WALNUT

 Walnuts are part of the tree nut family. This food family includes Brazil nuts, cashews, hazelnuts (filberts), macadamia nuts, pecans, pine nuts, pistachios and walnuts. It would be difficult to overestimate the potential health benefits associated with this food family! In the majority of dietary studies, approximately one ounce of tree nuts per day is the minimal amount needed to provide statistically significant benefits, and that's the amount we recommend that you incorporate into your daily diet. In the case of walnuts, one ounce means about 7 shelled walnuts, or 14 walnut halves. Of course, since tree nuts (including walnuts) are a high-calorie food, it's important to incorporate tree nuts into an overall healthy diet that remains on target in terms of calories. Luckily, research has shown that many people are able to take this step with good success in terms of overall caloric intake.

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