Follow this 1kg red velvet cake recipe and make it without messing it up!

There’s a lot of joy in baking and sharing your creations with loved ones. It's an activity that demands love and invokes warmth. It’s a great Surprise Romantic Birthday Cake For Husband. But having your cake sink or turn out burnt or in any other way be spoilt can be really heartbreaking. So follow this detailed 1kg red velvet cake recipe, keep in mind each step and the tips and tricks below, and we’re sure you’re going to have a success on your hands.

Ingredients:

• 360 gm cake flour
• 1 teaspoon baking soda
• 10 gm unsweetened natural cocoa powder
• 1/2 teaspoon salt
• 113 gm unsalted butter, softened to room temperature
• 400 gm granulated sugar
• 240 ml canola or vegetable oil
• 4 large eggs, room temperature and separated
• 1 Tablespoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• liquid or gel red food coloring
• 240 ml buttermilk, at room temperature

For the cream cheese frosting:

• 452 gm full-fat brick cream cheese, softened to room temperature
• 170 gm unsalted butter, softened to room temperature
• 600 gm confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

Directions:

• Preheat the oven to 350°F/177°C.
• Grease two cake pans with butter, line them with parchment paper and then grease the paper. Set aside.
• In a bowl, add the flour, baking soda, cocoa powder and salt and mix well. Set aside.
• In a bowl, add the butter and sugar and mix using a stand mixer with a paddle attachment or a handheld mixer. Mix until the sugar has thoroughly dissolved.
• Then add the oil, egg yolks, vanilla extract and vinegar and beat. Scrape down the sides of the bowl and drop it back into the middle so that everything is well incorporated.
• Now slowly add the flour mixture to the butter mixture, a few spoons at a time. Add a spoon or two, mix it in completely, then add more. Do this until the entire dry mixture is incorporated.
• Then add the buttermilk and mix thoroughly.
• Next, add the food colouring and mix for a few seconds.
• In a separate bowl, add the egg whites and beat on high speed until fluffy peaks form. Then gently fold it into the cake batter.
• Divide the batter between the two cake pans and bake for about 30 minutes. The exact temperature will depend on the machine you're using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
• Let the cakes cool on a wire rack.
• In the meantime, make the frosting. In a bowl, add the cream cheese and butter and beat with a handheld mixer or a stand mixer with a paddle attachment. Then add the sugar, vanilla extract and pinch of salt.
• Assemble the cake by placing one cake on the cake stand or serving plate. Top with an even layer of frosting. Then add the second cake and cover the top and sides with frosting. Let the cake sit in the fridge for about an hour so it can set.
• Slice and serve.

Notes, tips and tricks:

• Leftover cake can be stored in the fridge for five days or in the freezer for three months. If freezing, let it thaw overnight in the fridge before serving.
• If the frosting is too runny, add more sugar. If it’s too sweet, add another pinch of salt.
• For the best texture, use cake flour. But if you cannot get your hands on it, you can substitute all-purpose flour too.
• Gel food colouring is more potent than liquid food colouring. One to two teaspoons of colouring should do the trick, depending on how dark you want it to be. You can also use a natural alternative. Simply mix ½ teaspoon beet powder with 2 teaspoons of water and add that to the batter.
• We recommend that all the ingredients be at room temperature because that’s when they are easiest to use. For instance, eggs that are cold are harder to mix in. Cold butter is solid and will take too long to mix in that state. If you try to melt the cold butter, it becomes liquidy, in turn making your batter runny. So plan, bring out the ingredients, and let them sit at room temperature for an hour or two before you start making the batter.