A New Sun Rises With New Spark,
With A New Date, Here Changes The Calender,
New Dreams To Cherish, To Ponder,
New Dramas To Face,
New Achievements To Chase,
Bidding Adieu To 2015,
Welcoming A New Year Full Of Hope.
Happy New Year 2016.
Being a big foodie and a mom of cake crazy son, what can be a better way to start new year with my first ever try with baking.
My journey to yummy Pillsbury readymade cake mix to baking a cake from scratch was super fun and yummilicious till the end.
For New Year Eve celebration I baked my first ever Red Velvet Cake. Only reason to choose red velvet cake is my little kiddo wanted to have a red cake.
So this time I Welcome New Year with a Red Velvet Cake and super excited cake lover son.
Red Velvet Cake is very dramatic looking with its bright red color that is offset by a creamy white frosting.
So here I am sharing velvety recipe of yummy Red Velvet Cake. It’s easy and super tasty.
Salt – 1/2 tsp
Cocoa Powder – 2tbsp
Unsalted Butter – 125gms
Sugar – 300gms
Eggs – 2
Vanilla Extract – 1 tsp
Buttermilk – 250ml
Red Liquid Food Color – 2tbsp
White Distilled Vinegar – 1tsp
Baking Soda – 1tsp
Cream Cheese – 250gms
Mascarpone Cheese – 250gms
Whipping Cream – 250ml
Icing Sugar – 100gms
Vanilla Extract -1tsp
1. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
2. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes).
3. Add the sugar and beat until light and fluffy (about 2-3 minutes).
4. Add the eggs, one at a time, beating well after each addition.
5. Add the vanilla extract and beat until combined.
6. In a measuring cup whisk the buttermilk with the red food coloring.
7. With the mixer, alternately add the flour mixture and buttermilk to the butter mixture, in multiple additions.
8. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
9. Preheat oven to 160 degrees C and place rack in center of oven. Butter cake pans and sprinkle with flour.
10. Bake in the preheated oven for approximately 20 minutes, or until a toothpick inserted in the centre of the cakes comes out clean.
11. Cool the cakes in their pans on a wire rack for 10 minutes and place in fridge to cool for easy filling and frosting.
1. In the bowl, beat the cream cheese and mascarpone cheese until smooth.
2. Add the vanilla and confectioners sugar and beat until smooth.
3. Add the heavy cream and whip until the frosting is thick enough to spread.
4. Add more sugar or cream as needed to get the right consistency.
1. Cut each cake layer in half or three l, horizontally.
2. Place one of the cake layers, top of the cake facing down, onto your serving platter. 3. Spread the cake layer with a layer of frosting.
4. 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.
5. Garnish the cake with cake leftovers ( leftout obtained while cutting and leveling layers )
P.S. If you want to avoid egg, here’s the trick : Whisk together two tablespoons water, one teaspoon oil (like corn or vegetable oil) and two teaspoons baking powder. Use this in place of one egg.
Happy Baking & Very Happy New Year.