Red Velvet Cake Easy Recipe
It's time for the holidays, but you don't want to spend all day in the kitchen. You want to enjoy your family and friends without spending hours preparing food.
Equipment
- Oven
- Stand Mixer
- Mixing Bowl
- Cake Stand
- Cake Pans
Ingredients
- 340 g All Purpose Flour
- 35 g Cornstarch
- 12 g HICOA Premium Cocoa Powder Natural Cocoa Powder
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 115 g HICAPS Buttercream Prime Softened and Unsalted Butter
- 425 g White Sugar
- 240 ml ChiffonAide Cake Oil
- 3 pcs Whole Egg
- 240 ml Mlekovita UHT Milk
- 1/2 tsp Distilled White Vinegar
- 30 g Red Velvet Emulco Flavor and Color
- 12 g Emulco Vanilla Flavor vanilla extract
- 400 g Magic Whizk Instant Whipping Cream
- 225 g Royal Victoria Cream Cheese Softened
- 100 g Cold Water
Instructions
- Cream Hicaps Buttercream and sugar until light and fluffy.115 g HICAPS Buttercream Prime
- Add ChiffonAide Cake Oil while continuously mixing.240 ml ChiffonAide Cake Oil
- Add eggs one at a time.3 pcs Whole Egg
- In a different mixing bowl, sift all the dry ingredients until well combined. Set aside.340 g All Purpose Flour, 35 g Cornstarch, 12 g HICOA Premium Cocoa Powder, 1 tsp Baking Soda, 3/4 tsp Salt, 425 g White Sugar
- Add Red Velvet Emulco and Vanilla Extract to your egg mixture.30 g Red Velvet Emulco Flavor and Color, 12 g Emulco Vanilla Flavor
- Slowly add in all the dry ingredients mixture alternately with your milk mixture.240 ml Mlekovita UHT Milk, 1/2 tsp Distilled White Vinegar
- Remove from stand mixer and give it a quick mix until no more lumps at the bottom of your bowl.
- Pour cake batter into your prepared 8 inch pan lined with parchment paper about 3/4 from the rim.
- Bake for 30-35 mins at 180'c preheated oven.
- Transfer in a cooling rack and let it cool completely.
- To make frosting, cream softened Royal Victoria cream cheese until smooth. Transfer in a separate bowl.225 g Royal Victoria Cream Cheese
- Using the same mixing bowl, measure Magic Whizk and cream for 2 mins.400 g Magic Whizk Instant Whipping Cream
- Gradually add cold water and continue to mix for another 3 mins.100 g Cold Water
- Scrape sides as needed.
- Change to high speed and continue to mix for another 4 mins until stiff.
- Fold in Royal Victoria Cream Cheese.
- Continue mixing until smooth.
- To frost the cake, remove parchment paper.
- Fill the cake with cream cheese frosting and cover it entirely.
- Finish it off with pipings and cake crumbs on top.
- Chill cake for 20 mins before serving to let the frosting set.
Video
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