Thursday, December 11, 2014

Red Velvet Cake Temptations (by Daughter Tammie Kwong)

My youngest daughter Tammie Kwong came back for the  summer holidays in University of Melbourne.   She has been  'force to' cook and bake for herself in Melbourne since eating out can be very costly.

The Red Velvet Cake is her 1st attempt as my kitchen are well equiped with ingredients and utensils unlike her accomodation in Melbourne.

From measuring the ingredients, mixing, blending to frosting and decorate the cake with all her heart. Tammie has developed the passion and love for baking. I am very sure her baking skills will definately improve further.  Gambateh, Tammie!

She randomly google the recipe.  With modern technology if you have the passion to learn 'google' and You tube are ever ready to give you aassitance needed! 
And  TADA here is the product of Tammie Kwong!

The texture looks good and most important taste good!

Recipe adapted from Joy of Baking  with some modification.

250gms sifted cake flour
1/2 tesp salt
15 gms cocoa powder
115gms unsalted butter at room temperature
300 gms castor suger (I used 180 gms only)
2 eggs 
1 tsp vanilla essence
250ml butter milk  
2 tablespoon of red food coloring
1 tsp white vinegar
1 tsp baking soda


  1. Grease and line  two  7" square cake tin.
  2. Preheat oven 170ºC.
  3. Sift together flour, salt and cocoa powder in a mixing bowl.  Set aside
  4. Using electric mixer beat he butter until soft (about 1-2 minutes) add the sugar and beat until light and fluffy (about 2-3 minutes)
  5. Add in the eggs, one at a time, beating well after each addition.
  6. Add in the vanilla essence and beat until combined.
  7. In a measuring cup whisk the buttermilk with th4e red food coloring.
  8. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
  9. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
  10. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. 
  11. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. 
  12. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

As for the topping she choose a very simple cream cheese topping from my earlier post on  Simple Carrot cake.  You may use orignal topping as its firmer for easy handling.

Cream cheese topping

200 gms butter, softened
240gms cream cheese, softened
200 gms confectioners sugar
1 tsp vanilla essence 
some zest of lemon
1 tbsp of lemon juice

To make frosting

In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.  Beat until the mixture is smooth and creamy.  Frost the cooled cake. 

She only made 2 layers,  frost and deco the cake as she like,  you may deco as your wish too! 

Happy Baking!