Thursday, August 15, 2013

The Best Red Velvet Cake

Assalamualaikum everyone,
Its Eid and I was having some guests over to my house so I decided on baking a Red Velvet Recipe that I stumbled upon while browsing the internet.
its a bit different from the ones I've tried before coz for the first time I found an RVC with coffee brew in it.
I was absolutely excited to try it although a bit sceptical at first but I was very happy with the end result.I made it in a square pan to make it easier for me to cut and slice the cake into small pieces.
I edited the recipe a bit because the actual recipe is a little bit too sweet even for a sweet toothed person like me.
Lets check it out.

The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade
Edited by:Sakinah Omar

  • 1 1/2 cups all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoons unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. red food coloring
  • 1 teaspoon of white distilled vinegar
  • ½ cup of prepared plain hot coffee (don’t skip this ingredient)

  1. Preheat oven to 160 Celcius.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round cake pans with shortening and flour.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let cool on a cooling rack until the pans are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.
Malay Version

  • 2 cawan tepung
  • 1 sudu teh baking soda
  • 1 sudu teh serbuk penaik
  • 1 sudu kecil garam
  • 2 sudu gula, serbuk koko
  • 1 1/2 cawan gula
  • 1 cawan minyak sayuran
  • 2 biji telur
  • 1 cawan dadih
  • 2 sudu teh ekstrak vanila
  • 1-2 oz. pewarna makanan merah
  • 1 sudu teh cuka suling putih
  • ½ cawan bersedia kopi panas biasa (jangan skip bahan ini)
  1. Panaskan oven kepada 160 darjah Celcius.
  2. Sediakan buttermilk - Campurkan 1 cawan  susu segar/susu cair dengan 1 sudu besar cuka cuka putih. Biarkan  lebih kurang 10minit. Boleh juga menggunakan yogurt dengan sukatan 3/4cawan yogurt plain/original + 1/4 susu segar.
  3. Dalam mangkuk yang sederhana, gaul tepung, baking soda, serbuk penaik, serbuk koko dan garam. Diketepikan.
  4. Dalam mangkuk besar, gabungkan gula dan minyak sayuran.
  5. Campurkan telur, mentega, vanila dan pewarna  makanan merah  sehingga dan kacau sehingga sebati..
  6. Masukkan kopi dan cuka putih.
  7. Gabungkan bahan-bahan basah dengan bahan-bahan kering sedikit demi sedikit sehingga rata.
  8. Lengserkan loyang dengan mentega dan tepung.Tuang adunan sama rata ke dalam setiap kuali.
  9. Bakar dalam rak tengah selama 30-40 minit, atau sehingga lidi yang dicucuk keluar bersih. 
  10. Keluarkan kek dari loyang dan biarkan  sejuk.
  11. Frost kek dengan krim keju apabila kek telah sejuk sepenuhnya.

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