- Let's start with making a buttermilk first for that take a cup of warm full fat milk and add 1 tbsp vinegar to it and mix it well. Keep it aside for 10 minutes and our buttermilk will be ready. You can even use store bought buttermilk. Now take a big bowl and seive all the dry ingredients. Make sure they are sift well. Powdered sugar and cocoa powder have a big chunks make sure to break them while sifting.
- Sift it atleast 2 times for better result. Now mix them very well and keep the bowl aside. Now let's move on to the wet ingredients for that take a deep bowl or mug and crack the eggs in it. Beat them well then add the buttermilk and mux them really well. Now add the oil and again mix them well until well incorporated.
- Now add the vanilla essence and red food colour and mix again. You can use gel colour or powder colour also in place of water colour. Add them till the desired red colour. Now before adding the wet ingredients to the dry ingredients grease and line a parchment paper or butter paper on an eight inch cake tin and keep it aside. Preheat the oven at 180°C for 15-20 minutes. Then add the wet ingredients to the dry ingredients and mix them very quickly.
- This process must be done without any delay as it has both buttermilk and baking soda in it and it will start reacting as soon as they come in contact with each other. Mix till no lumps are them and they are well incorporated. Now immediately transfer it to the lined baking dish and bake on 180°C for 1 hour or untill completely done.
- You can divide this batter in 2 or 3 small baking tins and bake but in that case bake it only for 25-30 minutes. Once the cake is done insert a knife or toothpick in the centre if it comes out clean then the cake is done. Now allow it to cool down completely then start adding the frosting. It is the best way to make the cake in advance a day before and do the frosting the next day.
- When the cake is completely cooldown then cut it equally in 2 or 3 layers. This time I made 2 layers you can make 3 also but firstly cut the dome of the cake and make it even. Make cake crumbs from that dome portion either by hand or in a mixer grinder and keep it aside. Now take the upper layer upside down and sprinkle some water all over then take a generous dollop of whipping cream and spread it all over the place the second layer on top of it upside down and again put whipping cream on it.
- Cover the cake with the whipping cream from all the sides. This is called the crumb coating. Once done with the crumb coating add a generous amount of whipping cream on the cake all over and make it even using scrapper and palate knife. You can even it by normal knife also. For the recipe of whipping cream you can check my previous post. Once the second coating is done then start adding the cake crumbs on the sides of the cake till halfway.
- You can decorate it the way you like. You can even crumb coat it with the cake crumb all over. Now with a piping bag attached with a star nozzle make design on the cake. I make it very normal and easy you can decorate the way you like. Now sprinkle some cake crumbs on top of the cake and keep it in the refrigerator for 5-6 hours to set. This is a very important step don't skip it. In place of plain water which we use to sprinkle on cake you can use sugar syrup also.
- Make this delicious, spongy, and easy cake at your home and enjoy with your family and friends.
Red Velvet Cake With Vanilla Cream Frosting
#myrecipe
By Tanu Sharma
Mar, 28th
518
Servings
8 persons
Cook Time
1 hr
Ingredients
9
- 11
Ingredients
- 2 1/2 All purpose flour
- 1 1/2 cup oil
- 1 1/2 cup granulated sugar then grinded
- 3 tbsp unsweetened Cocoa powder
- 1 tsp salt
- 1 tsp cinnamon powder(optional)
- 3-4 eggs at room temperature
- 2 tbsp vanilla essence
- 2 tbsp red food colour
- 1 cup buttermilk
- 2 tsp baking soda
