It’s not every day one have a birthday, but today is actually mine. In a way like and in the same time do not like my birthdays, because I love to have friends coming over, but do not like all the attention.
I have a nice day planed for me to day, by starting with breakfast with my best friend and neighbor Vera.
I have cake in my fridge, of course, if someone stop by today. And I will end the day singing in a Rock Choir .
I think it will be a nice day
So today I serve a wonderful light , tasty and fabulous red cake!
- 13.9 oz (390 gr) cake flour *
- 11.4 oz (320 gr) sugar
- 1 tsp baking soda
- 1 Tbsp cocoa powder
- 2 Tbsp vanilla sugar/ vanilla extract
- 8.6 fl oz (2.5 dl) butter milk
- 2 large eggs
- 1 1/5 tsp acid: as apple vinegar, lemon, etc.
- 7.1 oz (200 gr) canola oil
- 3.5 oz (100 gr) butter
- red color **
* If you do not have cake flour. You can substitute 2 Tbsp of all p flour and replace it with 2 Tbsp corn starch.
** If using liquid food coloring, add 1 – 2 Tbsp more flour to the batter.
Cream cheese butter cream:
- 10.7 oz (300 gr) butter
- 14.2 oz (400 gr) cheese natural
- 2 tsp vanilla sugar / vanilla extract
- 20.7 oz (580 gr) powdrerd sugar
Let`s make the cake !
Melt the butter in a small sauce pan over low heat, remove the sauce pan from the heat.
Pour in the buttermilk and and combine.
In a small bowl add eggs and beat until slightly light and combined.
… pour in the eggs to the milk mixture. Beat until well combined and set aside.
In the mixing bowl sift together flour, cocoa powder, baking soda and baking powder.
You can also beat using a wisk to break up any lumps and provide air into the flour.
Are you using vanilla sugar, add it to the flour mixture.
Add the red color and the acid to the milk mixture and stir to well combined. If you use vanilla extract, add it to the milk mixture.
Pour the liquid in to the mixing bowl with the flour , all at once. Start the mixer on low speed and beat until just combined (about 30 seconds)
Stop the mixer and scrape sides and bottom of bowl using a rubber spatula.
Re start the mixer, now om high speed and count to 10 and STOP!
The batter is ready.
I used a 9″ (22 cm) spring form . You may want to use form 8″ (20 cm). The cake will rice higher, you just have to remember to add a few more minutes to the baking time.
Bake at 350 F (180C) degrees for 35 – 45 minutes.Until a sstick incerted in the center of the cake, comes out clean.
Place the cakepan bottom side up on a wire rack for 10 minutes before removing the cakepan and cool the cake completely.
Cream together on low speed, room temperature butter and 1 /3 of the powdered sugar, until light and fluffy. continue adding more powdered sugar in small servings, while the machine is running and untoil all the powdered sugar is combined.
Add also the vanilla.
With a hand whisk stir rapidly the cheese so until smooth and soft.
Add 1 tablespoon of cream cheese to the butter mixture while running the mixer on low speed, continue until all cheese is added.
Increase the speed to mediun and beat until the cream is velvety and smooth.
The recipe for Red Velvet cupcake you will find HERE !
Devide the cake in to layers and add cream cheese frosting between the layers. Cover cake with remaining cream cheese frosting. Store the cake in the fridge. Put the cake in room temperature 30 minutes before serving, for maximunm taste .
And enjoy … Have a nice day!
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