Congrats!  I've finally baked my very own Red Velvet cake.  Yeahhhh! and it turns out very fabulous and delicious. Yippiee!

I baked a red velvet with cream cheese frosting....and I learnt it through Youtube! Ahaks!
I woke up on Monday morning and Plinkk! I decided to bake one. Zass!  I watched the 15 minutes video on how to make a red velvet cake [no written recipe. I copied what the chef said...lol]. Vroom! I went to bakery to get the supplies and Poff! there was a gorgeous cake on my kitchen table top! heheheee

Tapi menciii!!! As usual I ♥ to snap the cooking process photos for my self-reference, entah macam mana all the photos taken were gone!!! Completely gone! Arghhhh! frust sangat. I noticed all the taken photos were not in the photo album right after I've completed baking the cake. Grrrrr.... Nasib baik gambar cake dah siap ada dalam folder. huwawaaaaaa T_T


The Ingredients:


250g self raising flour [sifted]
1/2 tsp salt
2tbsp cocoa powder [sifted]
240ml buttermilk
2tbsp red colour
115g unsalted butter
280g granulated sugar
2tsp vanilla essence
2 eggs
1tsp baking soda
1tsp white vinegar
350g cream cheese
115g confectionery sugar
50g butter


Methods:

1) Heat the oven to 190C.
2) Grease the 9" baking tin with butter and line with baking parchment paper.
3) In a bowl, mix the flour, salt and cocoa powder. Put aside.
4) Mix well buttermilk with red colour. Put aside. [We used buttermilk to ensure moist and tender crump cake]
5) Beat butter until creamy. Add sugar gradually. Add eggs one at a time. Add 1tsp vanilla essence. Mix well.
6) Add 1/3 flour mixture into the butter mix. Mix well.
7) Add 1/3 of red buttermilk. Mix well. Repeat method (6) and (7) until finish. After all ingredients are incorporated, turn off the mixer.


IMPORTANT and must do it quickly.


8) In a small bowl, mix baking soda with vinegar. It will form bubble. Quickly add it into the red cake batter. Mix evenly using spatula and pour the batter into the baking tin. Smooth the top and bake for 40-50 minutes or until the cake is cooked.

9) Leave to cool.  Take the cake out from the baking tin and remove the baking parchment paper.
10) Halve the cake horizontally and add the cream cheese filling.
11) Icing your cake with the cream cheese. Done!

Mentalnotes:  To avoid BAD tearing during cutting, you can let the cake set in the fridge for 1 - 2 hours. Up to you!  If you could wait that long :)



Making the cream cheese frosting:

1) Cream the butter and  cream cheese on medium speed until combined and fluffy
2) Set the mixer on low speed, and add the confectioner's sugar gradually. After all the sugar is incorporated, increase to medium speed to thoroughly mix the ingredients.
3) Add  1tsp vanilla.  Continue beating until combined. Ready to be used!



Tampak segak rupawan, rasa hebat menawan!