MY GIRLS BAKED RED VELVET CAKE

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُه

&

Good Day

For couple of weeks since d schools started, I was pre-occupied with kids schedules and activities.

Due to severe lack of dessert in the house, my daughters decided to bake this RED VELVET CAKE.

 In short, they are amazing. Very red & chocolaty yet so creamy & buttery, the cake will thwart even the most determined dieter. 

Although it is not everybody's cup of tea.. but most of cake lovers out there will like it very much because.. 
..well it is RED VELVET..

It would be hard to resist this kind of chocolaty red velvet goodness. 

up-close & personal

Baking your own at home is like a big fulfillment. 

My daughters gave me a big grin for baking  the cake successfully.

 Now I think they found their passion already.

However, despite their angelic perfection, these treats are quite simple to make! For my teen daughter, it took them about 30 - 50 minutes of preparation time. 

You will not regret making this red velvet cake, so go ahead.. (WARNING – Bake at your own risk, you’ll probably eat them all.)

As usual, my best red velvet's recipe is sourced from - Glorious Treats 

copy & paste from Glorious Treats

RED VELVET CAKE (OR CUPCAKES)

Ingredients:

2 1/4 cups cake flour
1/3 cup unsweetened cocoa (not Dutch process)
1  teaspoons salt
1 1/3 cups oil
1 1/2 cups sugar
2 eggs
4 Tablespoons liquid red food coloring (or 1 tablespoons concentrated food coloring)
1 teaspoons vanilla
3/4 cup buttermilk (my girls made buttermilk with HL milk + 1 tbs *vinegar)
1 1/2 teaspoons baking soda
2 teaspoons *vinegar
*normal cooking vinegar

Methods:
1.  Preheat oven to 170C.  Prepare cupcake pan with liners, or butter and flour cake pans and line bottoms with parchment.
2.  In a large bowl whisk cake flour, cocoa and salt, and set aside.
3.  In the bowl of an electric mixer (fitted with the whisk attachment), beat oil and sugar until well blended.  Add eggs one at a time, and continue beating.  Add food coloring and vanilla and mix well.
4.  Add flour and buttermilk alternately, in two batches.  Scrap down the sides of the bowl as needed.  Mix just enough to combine.
5.  Place baking soda in a bowl or cup, add vinegar and stir (it will foam and expand).  Add to cake batter and beat for 10 seconds.
6.  Fill cupcake liners 2/3-3/4 full, or divide batter between cake pans.  Bake cupcakes 20-24 minutes.  Bake cake layers 25-40 minutes depending on the size of the pans.

This recipe will yield about 24 cupcakes, 3- 8" cake layers, or 2- 9" cake layers.

(My girls used d 8" x 8" baking tray)Cream Cheese Frosting
Ingredients:

½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 2 Tablespoons heavy cream, heavy whipping cream (or milk- although I do like the richness that cream adds)
Directions:
1.  Place butter in a large mixing bowl and beat until smooth. Add cream cheese and blend until fully combined, about 30 seconds.
2.  Add vanilla extract and powdered sugar (one cup at a time) while mixing.  Increase to medium speed and beat until it begins to get fluffy.
3.  Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don't add too much if you want the frosting to stay in place when piped on cupcakes.)
4.  Beat until fluffy, about 1 minute.
5.  Frost cake or cupcakes.

enjoyyyyyyy....