Red Velvet cake # 1

I finally got the chance to make this long awaited cake, though the thought of pouring a freaking amount of  red coloring was a bit alarming.  Nevertheless, I got over the initial shock and moved on.

The red velvety color sure is a nice  contrast to the white frosting on this cake.  There's a hint of chocolate flavor that comes from the  small amount of cocoa powder added and the moistness is definitely from the buttermilk.  

This recipe calls for oil and not butter. I'm  sure gonna try  a red velvet cake that uses butter, to compare.

1 1/2 cups oil
2 cups sugar
2 eggs
2 oz. red food coloring
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 teaspoon salt
1 Tablespoon cocoa
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon baking soda

Preheat oven to 180 degrees Celsius.
Grease and flour pan. I used a 9in round pan. I think its best to use two smaller pans, perhaps two 6in pans.

Sieve  all the dry ingredients in a mixing bowl and set aside.

In a large bowl, beat the sugar and oil till creamy. Add one egg at a time and continue beating.  Now add the colour.

Add dry ingredients  to the wet ingredients and mix on medium-high for about a minute or until completely combined alternating it with the buttermilk.

Mix the vinegar and the baking soda in a small bowls, pour the mixture into the batter and give it a good mix.

Pour  batter into the cake pans and then drop the pan on the counter a few times to release any air bubbles.
Bake for about 45 minutes or until a toothpick inserted comes out clean.
After about ten minutes, remove from pan and cool completely on a wire rack before  icing the  cake. 


                             

Cream cheese frosting.
8 oz. cream cheese, room temperature
1/2  cup butter, room temperature
1 teaspoon vanilla
3 cups confectioners’ sugar

Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches.  Beat for about 10 more min and frost the cake.

Enjoy...jue
Recipe adapted from here