Thursday, February 24, 2011

Red Velvet Cake

I love RED food. I am not a foodie but something about red food makes me drool all the way.

I love everything about dessert in red colour. A cake, a traditional kueh or puddings, there is just something about that colour that attracts me.

I baked a red velvet cake before. It wasn't disaster but there was nothing of it that 'umpph'. That made you go high for every bite of it. And it was from Joy of Baking. Ok now you know :p

Then I also tried Red Velvet Cake from and it was bland!

This time (ok I baked it like 2 months ago), I tried another version of a red velvet cake, from Bakerella. And it was the best red velvet cake I'd ever taste! Every spoon of it made me high. It was moist, the crumbs were perfect, the frosting was to die for and I can't stop eating it without thinking I would gain extra few kilos after that. Seriously it was a perfect Red Velvet Cake!
The decoration of the cake on the other hand, I was tempting to do that like forever! But never had the chance to do it until this cake.

I know, I don't have a sturdy hand. I might not even get the right consistency for the frosting but who cares?

The deep red hues colour was the most brilliant thing about this cake. I pour almost 1/4 bottle! Oh, I used Americolor anyway.

Back to the recipe.

Red Velvet Cake
From Bakerella

2 1/2 cups all purpose flour
2 cups sugar
2 tbsp dark cocoa powder
1 tsp baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk (almost 1 cup milk with 2 tbsp white vinegar)
1 tbsp vinegar
1 tsp vanilla essence
Red food colouring (I used around 2 oz. too!)
  1. Preheat the oven to 170 degrees celcius.
  2. Whish lightly the two eggs with other liquid ingredients; oil, buttermilk, vanilla essence, vinegar and red colour paste.
  3. Put all the dry ingredients in a mixing bowl, stir it together to break any lumps, then add wet ingredients onto dry ingredients. Mix it on medium speed until well combined.
  4. Pour onto a greased pan (or two pans) and bake for 30 minutes.
The cream cheese frosting that is to die for (seriously this is my favourite cream cheese frosting so far!) is from here; Bisousatoi. i know it wasn't the usual typical type of cream cheese frosting where you just mix it all at once in the mixing bowl, but this one is worth to try!

Next mission: Rainbow Cake!