Happy birthday to my little princess who turned 4 today. It looks like only yesterday I baked the strawberry cake for her 3rd birthday and she is already four. The red velvet cake has been on my list for quite sometime and I was all set to make it for my son’s birthday, but then he decided he wanted a marble cake instead. I finally got around to making this for my daughter and it worked out pretty well because she loved the color and gulped down the frosting. All my friends enjoyed the cake and K said that the cake was very moist and tasty.

I do not have the patience to apply the frosting and K came to the rescue like he did for my other cakes. I just told him that I wanted to sprinkle some crumbs and some edible pearls and left him to play with the frosting. After a couple of attempts, we got a decent decoration and I could not take my eyes off the pretty white cake with red crumbs. I was also happy that I was able to take some good pictures given that I was doing it in a panicky mode with my friends inside the house. Since it was a small party, I just had a couple of friends and they did not mind me clicking a few pictures.

I did not add the amount of red food coloring mentioned in the recipe and I used only half. We still got a pretty good color. Also, I was oscillating between buttercream frosting and cream cheese frosting and finally decided to go with the cream cheese frosting and have absolutely no regrets. The frosting was slightly tangy and the sweetness was perfect. Recipe from PinchMySalt.

Loved the crumbs and the edible pearls on the top.

Ingredients – Red Velvet Cake

• 2 1/2 cups sifted cake flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 1 oz. red food coloring (original recipe calls for 2 oz.)
• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk, at room temperature (use substitute mentioned if needed)
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

My Notes

1. Original recipe uses 2 oz. of food coloring. I have used only 1 oz.
2. It takes a while for the cocoa and red food coloring to mix. Keep mixing with a spoon.
3. You can use buttermilk substitute instead of buttermilk.
4. Allow the cakes to cool well before frosting.
5. My cakes were done in 25 minutes, so check early.

Method – Red Velvet Cake

Cream Cheese Frosting

Ingredients – Cream Cheese Frosting

• 16 oz cream cheese, softened
• 1/2 cup unsalted butter (one stick), softened
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar, sifted
• Pinch of salt

Method – Cream Cheese Frosting

Another look at the tasty rich cake.

Enjoy!

Sending to Bake Fest #7 hosted by Priya.

and “Showcase – Desserts”