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Red Velvet Cake With Cream Cheese Frosting


Merhaba from Türkiye Everybody....... Selam

Me and red velvet cake is like friend in exploratory stage 😃. 
İ enjoy and baking this cake since long time ago but still İ need to explore it more and try get along with it often 😊

Yes.. İ can't denied that İ fall in love in this red velvety color cake, with delicious slightly tangy of cream cheese frosting.
İ baked many RVC before and still want to bake more 😏

You can check my Cheesecake between Red Velvet cake here, or try my unique Steamed Red Velvet Brownie here- you'll get shock how it easy to make and so delish! 
And if you want to impress your family with Swiss Roll Cake.. you should try my Red Velvet Cake roll here.



Red Velvet Cake With Cream Cheese Frosting


And today İ'll post my favorite Red Velvet Cake again. 
İ baked this seriously moist and delicious Red Velvet cake my my kid's birthday 🎂. And since this cake for her she was the one who decorated the cake with small colorful heart candy  😍 . her fave.

İ didn't decorate much, just thinly cover the cake with my cream cheese frosting, piped some star shape and using cake's crumb to make it more nice 😊

For the cake İ use 2 deep pans with diameter 18cm (about 8") and cut each cake into two. 
İ wrapped my baked cake with plastic film after cool and keep in refrigerator over night before frosting.


Red Velvet Cake With Cream Cheese Frosting

So here it is the recipe of my last yummy and moist Red Velvet Cake with cream cheese frosting.
İ adapted the cake recipe from Sally Baking Addiction with some adjustments

Make two 18x7cm round pans ( or two 20x7 cm)
İngredients:
  • 4 egg whites
  • 200 gr caster sugar
  • 4 egg yolk
  • 115 g butter, room temperature
  • 200 gr caster sugar
  • 230 gr oil (original recipe use 240 ml)
  • 2 tbsp vanilla essence (original use 1½ Tbsp)
  • 1 tsp white vinegar
  • 245 gr yogurt (original recipe use buttermilk)
  • red food coloring ( İ use 2 Tbsp liquid one)
  • 300 gr AP flour (original use 345 gr cake flour)
  • 50 g cornstarch (original recipe didn't use it)
  • 1 tsp baking soda
  • 15 gr natural cocoa powder (original use 10 gr)
  • ½ tsp fine salt
How to make:

1) Rub lightly two 18 x 7 cm round pans with margarine/ butter and line the bottom with parchment paper. Set your oven at 170-180°C.

2) Sift together AP flour, cornstarch, baking soda, cocoa powder and salt. Set a side.

3) İn clean bowl start to whisk the egg white until foamy, gradually add 200 g caster sugar in 3 batches while continue beating at medium speed until stiff peak formed. See the picture below. Set aside

4) İn another bowl, cream the butter and sugar until fluffy, İ use the same beater İ used for my egg white. Scrap down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in oil and mix at medium speed so the oil will not splatter out.

5) Beat in the yolks and vanilla at medium speed, scrape down the sides and bottom of your bowl. Beat in the vinegar and red coloring, İ use 2 Tbsp, you can adjust until your desired color.

6) Lower the mixer and beat in sifted dry ingredients alternately with yogurt (buttermilk), start and end with the dry ingredients. DO NOT OVER MİX, beat just until incorporated.
Fold in the meringue and gently fold until the batter well blended.

7) Pour evenly into 2 prepared pan. Bake 30-35 minutes or until a skewer inserted in the middle of the cake comes out clean.
Note: Recognize your own oven, different condition gives different result and baking time.
Let it chill before frosting.

See my cream cheese frosting below.
Happy baking 💖

Red Velvet Cake With Cream Cheese Frosting

Cream cheese frosting:
  • 750-800 g cream cheese, softened 
  • 350 g white baking chocolate, melted 
  • 190 g butter, softened 
  • 3 tsp vanilla paste/ extract
  • about 400-600 g confectioners' sugar 
How to:
In a large clean bowl, whisk butter, cream cheese, and vanilla just until blended. 
Gradually whisk in confectioners’ sugar and baking chocolate. You may add your confectioners' sugar little by little, do not add them all just see and check the consistency.
Continue to beat until smooth. 
Move to piping bag with close star tip nozzle and keep to the refrigerator until it ready to use.

Assembly the cake.
Cut horizontally each cake into two, so you have 4 cuts. Dollop a small amount of frosting onto a rotating turntable (or just serving plate) so your cake won't slip. Place one layer of cake onto it, pipe the frosting over the cake's surface evenly.
Place the other cake layer, with the cut side down, on top of the frosting; press gently to make it level. Do same procedure until you get 4 layers. And decorate as you desired.
Use cake crumbs over the top of cake and bottom side.

Keep in fridge.

Happy baking 💖

Red Velvet Cake With Cream Cheese Frosting

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BAHASA İNDONESİA

Assalamu'alaykum....Merhaba dari Türki semuanya...

Semoga tetap sehat dan hepi ya.... Selalu bahagia dan bersyukur itu bagi saya adalah penting. Bersyukur apa yang Allah SWT kasih ataupun yang belum dikasih 😊. Jika semuanya disyukuri...inshaallah bahagia hidup kita yang sebentar ini.

Daannn... bersyukur sekali hari ini bisa kembali menulis dan berbagi resep cake kesayangan saya yaitu red velvet cake (RVC). 
Cake ini saya buat pas hari kelahiran anak saya beberapa waktu lalu.
Cake nya enak dan lembab dipadu dengan cream cheese buttercream yang pas untuk RVC ini.
Ada beberapa teman juga jadi jatuh cinta dengan lezatnya cake ini.... ujung-unjungnya... udah noted duluan buat kalau ada acara ntar...hihhhihihhi... 😍
Resepnya saya sadur dari Sally baking addiction dengan modifikasi.


Red Velvet Cake dengan Cream cheese frosting

Untuk DUA loyang diameter 18x7 cm (atau 20x7 cm)
Bahan-Bahan:
  • 4 putih telur
  • 200 gr gula kastor
  • 4 kuning telur
  • 115 g mentega, suhu ruang
  • 200 gr gula kastor
  • 230 gr minyak (resep asli  240 ml)
  • 2 sdm vanilla essence (resep asli 1½ sdm)
  • 1 sdt cuka masak
  • 245 gr yogurt (resep asli pakai buttermilk)
  • red food coloring ( saya pakai pewarna merah cabai 2 sdm)
  • 300 gr terigu serba guna (resep asli 345 gr tepung cake)
  • 50 g pati jagung/ maizena (resep asli tidak pakai)
  • 1 sdt baking soda
  • 15 gr bubuk kakao natural-warnanya lebih pucat dari dutch proces (resep asli 10 gr)
  • ½ sdt garam halus

Cara membuat:

1) Sediakan 2 buah loyang ukuran 18-20 cm, olesi margarine dan alasi bagian bawah loyang dng kertas baking. Panaskan oven suhu 170-180 C. 

2) Ayak jadi satu; TEPUNG, BUBUK KAKAO, MAİZENA, BAKİNG SODA dan GARAM.

3) Kocok putih telur hingga berbusa, tambahkan gula (200 g) dalam 3 tahap, kocok kecepatan sedang hingga stiff peak. Sisihkan.
3) Dalam wadah lain kocok mentega dan gula kastor (200 gr) hingga mentega ringan. Tambahkan minyak sambil tetap dikocok (tutup mangkok dengan serbet agar minyak tdk terpercik keluar)
Note: Adonan mungkin kelihatan terpisah, itu tdk masalah.

4) Masukkan kuning telur dan vanilla esens, kocok hingga rata, jangan lupa gunakan spatula plastik untuk mensekup bagian bawah dan samping mangkok.

5) Masukkan cuka dan pewarna makanan hingga warnanya sesuai keinginan (saya gunakan 2  sdm). Kocok rata.

6)Masukkan bahan kering bergantian dengan buttermilk. Diawali bahan kering dan terakhir bahan kering juga sambil dikocok kecepatan paling rendah. 
Note: JANGAN terlalu lama mengocoknya (over mix). asal tercampur rata saja.

7) Campurkan kocokan telur ke adonan coklat dan aduk balik hingga rata.

8) Tuang ke 2 loyang yang sudah disiapkan sama rata (kurleb 2/3 loyang). Panggang 35-40 ATAU sampai tes tusuk bersih.
Dinginkan sebelum di frosting.

Cream cheese frosting:
  • 700-800 g cream cheese, suhu ruang
  • 350 g white baking chocolate, lelehkan
  • 190 g butter,suhu ruang
  • 3 tsp vanilla paste/ extract
  • about 400-600 g confectioners' sugar (gula halus)
Dalam mangkok yang bersih kocok cream cheese, mentega dan vanilla hingga lembut dan tercampur.
Masukkan gula halus secara bertahap bergantian dengan cokelat putih leleh sambil tetap dikocok rata.
Note: Pemakaian gula halus bisa ditambah atau dikurangi sesuai selera dan kekentalan yang diinginkan.


Potong tiap cake menjadi 2 bagian sama tinggi, jadi nantinya kita akan mendapat 4 layer.
Hiasi cake suai selera.

Selamat mencoba.
Happy baking 💖


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Check my other yummy post:



Mini RVC with cremcheese frosting



Red Velvet Marble butter cake






























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14 comments:

  1. We LOVE red velvet cake! And this one looks beautiful! Thanks for sharing your recipe!!

    ReplyDelete
  2. Wow that cake looks amazing! And the pictures are beautiful, I wish I had a slice of it right now.

    ReplyDelete
  3. I LOVE red velvet cake! And yours looks so beautiful and delicious. Great recipe!

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  4. An absolute classic and one that never fails to please guests. I love how simple and easy this recipe is. Love cream cheese frosting. Pretty color too. Saving this for later.

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  5. Oh it's so pretty your pictures are beautiful! This is one of my favourite cakes to bake, I love how you made the frosting

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  6. Red Velvet is such a fun recipe that never goes out of style. This cake is absolutely beautiful! I wish I could have a slice right now :)

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  7. Who doesn't love red velvet cake. It looks so moist and delicious! Cream cheese frosting and red velvet cake--yum!

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  8. It's been ages since I made a red velvet cake. I had a recipe card but I lost it. This recipe sounds a lot like the one I had -- love the way you decorated the cake. Truly beautiful. This I'll make for a special occasion.

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  9. My daughter loves red velvet cake, what a delectable and moist cake it is. Looks so yum!

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  10. Yum! That looks like a very moist red velvet cake.

    ReplyDelete
  11. Dang it! Now I want a piece - like right now!! I love how you decorated it differently! Looks so great! Gosh - love me some red velvet cake!!!

    ReplyDelete

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