Name: Red Velvet Cake
Ingredients: 200 gm Butter; 1 Cup Sugar (Sandy Ground); 5 Eggs; 2-1/4 Cup Flour (All Purpose); 1/4 Cup Coco Powder; 1-3/4 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/4 teaspoon Salt; 1 teaspoon Vanilla Essence; 3/4 Cup Butter Milk (3/4 cup Milk + 1 TBS Vinegar and let it stand for 1 hour); 1-1/2 teaspoon Red Food Color (or as required); 1 teaspoon Coffee; 1 Tablespoon Vinegar; 1 Cup Coconut (Shredded); 1/2 Cup Sugar (Ground); 1/2 teaspoon Vanilla Essence; 200 ml Cream Cheese; 200 ml Cream; 1/4 Cup Icing Sugar; 1 teaspoon Vanilla Essence

Red Velvet Cake

CourseDessert
CuisineAmerican, Italian

Red Velvet Cake

CourseDessert
CuisineAmerican, Italian

Ingredients

200 gm Butter
1 Cup Sugar Sandy Ground
5 Eggs
2-1/4 Cup Flour All Purpose
1/4 Cup Coco Powder
1-3/4 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Vanilla Essence
3/4 Cup Butter Milk 3/4 cup Milk + 1 TBS Vinegar and let it stand for 1 hour
1-1/2 teaspoon Red Food Color or as required
1 teaspoon Coffee
1 Tablespoon Vinegar

For Layering

1 Cup Coconut Shredded
1/2 Cup Sugar Ground
1/2 teaspoon Vanilla Essence

For Cream Cheese Frosting

200 ml Cream Cheese
200 ml Cream
1/4 Cup Icing Sugar
1 teaspoon Vanilla Essence

Servings:

Instructions

Prepare pan by lining it with butter paper and grease it
Sift together flour, coco powder, baking powder and salt
Beat Egg whites till stiff, add 1/2 cup sugar and beat more till mixture is stiff
Add vanilla essence and beat more and then fold in shredded coconut.
This mixture is meant mid layering of the cake
Beat Butter and sugar add eggs and beat one by one
Add butter milk and flower mixture alternatively till all is used
Add red food color, coffee and mix.
At the end add baking soda and vinegar and mix immediately.
If you feel to add more color you can add it but be sure it should be off best quality spoil its taste
In prepared pan , pour half of the batter
Pour the middle prepared layer of egg whites and coconuts. spread it evenly
Pour rest of the mixture over it
Bake in preheated oven over 180 degrees in the middle rack for 45 minutes till the testing toothpick comes out clean. Let it cool and take it out of the pan. To be on safe side use removable base pan, but line it with butter paper so that it does not leak
Beat cream cheese and cream together. If cream cheese is not available, heat 400 ml of cream with 1-1/2 cup milk and bring to boil. Add 2 Tablespoon Lemon Juice or vinegar. Strain in muslin cloth and hang it till you get cream cheese
Beat Cream cheese, cream, sugar and vanilla essence till fluffy and smooth
Ice the cake with this dressing and cover the whole cake properly