Sunday, March 16, 2014

Red Velvet Cake

My husband had his birthday on last 14 March (it's also the same birthday with my Dad :D). He's not really a big fan of cake if it's not a really good Chocolate or Cheese Cake. One time I bought a Red Velvet Cake from UNION (which I think the best one in town) and he tried it for the first time.. and he likes it.. no, He loves it actually.. couldn't get enough of it. So I made a promise to myself that I'll try to re-create the cake for his birthday.

 The Red

Turns out I didn't have time to do it on his birthday (I bought the usual Chocolate Cake for him) until this weekend I had a chance to make the RVC. Years back when I made my first RVC, the texture was really dense, and I don't really like it. So I browse for another recipe and found this one looks promising, it says that the cake will turns out really moist (as the UNION RVC also have a moist texture). The topping was a combination of Nuts and Crumble. I'm trying to make it on my own recipe, but it seems need more adding this and that to a perfection (which I will think about it again on my next attempt).

So here's the Recipe, taken from this blog (Thank you for sharing the recipe because the cake IS MOIST as promised!)

  • 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 325.
  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, 9 inch 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.


Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot.
Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.
I'm pretty satisfied with the cake texture, yet I still have to work on that topping to get the right balance taste between the nuts and crumbs. Also the Red coloring need to be more vibrant. Despite on those things, I'm quite happy with overall taste (not too sweet), should have been making it into 4 layers though, so you could really taste the cream cheese frosting. Meanwhile, hubby like it so far.. that what matters most haha *happy* :D

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