RED VELVET CAKE

Posted at 7plus (PM).

Welcome to my very first post. Am not a professional baker.. am just someone who is learning to bake and there is more room for improvement.

Baked this cake using Butter Milk  on Saturday. Was my 1st attempt and it turned out nice says my 'testers' except for 1 as she does not like cheese and rum. :D:D

Got this recipe from a book title 'EASY COOKING' which was given to me by immediate boss (aka as small boss) when she went to England in June this year. This kind gesture from her is kinda like moral support. I have not tried all the recipes from this book as I mentioned I prefer simple ingredients.. too complicated will stress this fluffy out.  

Ingredients :

225g  of unsalted butter, plus extra for greasing
4 tbsp water
55 g of cocoa powder
3 eggs
250 ml buttermilk (you may google search for substitute of buttermilk)
2 tsp vanilla extract (i used vanilla essence)
2 tbsp red edible food coloring
280g plain flour *
55g cornflour
1 1/2 tsp baking powder
280g caster sugar ** 

Frosting : (you may use any frosting to your liking.. i think)
250g cream cheese
40g unsalted butter
3 tbsp caster sugar ***
1 tsp vanilla extract (may use vanilla essence)

* all purpose flour would be much better as the cake does not rise much even with the baking powder 
** I used 200gm of sugar instead as I don't like my cakes to be too sweet especially when the frosting comes in
*** i used 2 tbsp

1. Preheat the oven to 190C. Grease two 9 inch sandwich tins and line with baking paper (i used 6 inch pan instead)

2. Place the butter, water and cocoa powder in a sauce pan and heat gently, without boiling, stirring until melted and smooth. Remove from the heat and leave to cool.

3. Beat together the eggs, buttermilk, vanilla extract and food coloring until frothy. Beat in the butter mixture.

4. Sift together with the flour, cornflour and baking powder, then stir quickly and evenly into the mixture with the caster sugar.

5. Spoon the mixture into the prepared tins and bake in the preheated oven for 25-30 mins (but in total 40 mins was required) or until risen and firm to touch. Leave it to cool in the tins, then turn out onto a wire rack to cool completely.

6. * To make the frosting, beat together all the ingredients until smooth (i used a hand mixer). Use some frosting to sandwich the cakes together, it all depends how creamy you want it, then spread the remainder over the top with a palette knife.

*This where i modified a little for the frosting. I used about 3/4 of the frosting, i added about 1 tbsp of cocoa (you may add more) and 1 tsp of rum but of course you may add more rum.  Am not an adventurous person so I didn't want to ruin the cake. 

(It's was only yesterday that i knew what is buttermilk.

 Well everyday we learn something new says my small boss)

PS : pardon my English.