Red velvet Cake
Red Velvet Cake is a timeless classic known for its soft, moist texture, mild cocoa flavour, and stunning deep red colour. Paired with rich cream cheese frosting, this cake is a favourite for birthdays, anniversaries, Valentine’s Day, and festive celebrations. Its velvety crumb and balanced sweetness make it one of the most loved desserts worldwide.
Equipment
- 1 Hand blender
- 1 OTG
Ingredients
- 1.5 Cups All purpose flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 3/4 Cup Granulated Sugar
- 1 Cup Curd
- 1/2 Cup Oil
- 1 tsp Vanilla essence
- 1/4 tsp Red food colour
Whipped Cream
- 1/4 Cup Whipping Cream
- 2 tbsp Icing Sugar
Instructions
Preparing Cake batter
- Into a mixing bowl, add oil and fresh curd (yogurt). Whisk well until it forms a smooth and homogeneous mixture.
- Sift together:
- All-purpose flour
- Baking powder
- Baking soda
- Gradually add the sifted dry ingredients into the wet mixture.
- Gently fold using the cut and fold method to retain air and keep the batter light.
- Add vanilla essence to the mixture and mix well to combine.
- Add red food colour and mix gently until the batter is evenly coloured.
- Do not overmix.
- The red velvet cake batter should be smooth, lump-free, and slightly thick.
Baking Instructions
- Preheat the oven at 180°C for 10 minutes (for proper heating).
- Grease and line the cake tin with butter paper.
- Pour the batter into the prepared tin and tap gently to remove air bubbles.
- Bake at 140–150°C for 35–40 minutes or until done.
- Insert a toothpick into the center of the cake.
- If it comes out clean, the cake is done.
- If batter sticks, bake for a few more minutes.
- Allow the cake to cool completely before de moulding and frosting.
Frosting Tip (Whipped Cream)
- Once cooled:
- Whip chilled heavy cream with powdered sugar until stiff peaks form.
- Apply crumb coat and chill for 20–30 minutes.
- Finish with a smooth final layer and decorate as desired.