Red Velvet Cake with Homemade Cream Cheese - This is an easy to make red velvet cake with a tasty homemade cream cheese recipe. The cake is super soft and moist and the creamcheese frosting is finger licking good!
Ingredients
- Maida - 1 1/4 cups (150 gms)
- Cocoa powder - 1 tsp
- Baking powder - 1 1/4 tsp
- Baking soda - 1 tsp
- Eggs - 4
- Sugar - 3/4 cup (150 gms)
- Vanilla - 2 tsp
- Oil - 2 tbsp
- Buttermilk - 1/2 cup (1/2 cup Milk + 1/2 tsp vinegar)
- Salt - a pinch
Homemade Cream cheese
- Milk - 2.5 cups
- Vinegar - 3 tbsp
- Butter - 1 tbsp
- Icing sugar - 3 tbsp
- Whey water - 3 tbsp
Cream cheese frosting
- Whipping cream - 1.5 cup
- Cream cheese
- Vanilla - 3 tsp
- Icing sugar - 5 tbsp
Sugar syrup
- Sugar - 1/4 cup
- Water - 1/2 cup
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Method
1. Pre heat the oven to 180 degrees C for 15 mins. Grease and line 2 seven inches cake tins.
2. Take warm milk in a cup and add vinegar to it, mix lightly and set it aside for 5 mins. This will make the buttermilk for the cake.
3. Take 4 eggs in a bowl, add vanilla to it. Beat the eggs till it's light and fluffy.
4. Then add sugar and continue to beat the sugar for 2 mins.
5. Then add oil and the buttermilk we prepared, beat for 30 seconds.
6. Add the red gel color and beat it in.
7. In a small bowl, take plain flour, add baking powder, baking soda, salt and cocoa powder. Mix it well.
8. Sieve the dry ingredients into the wet ingredients, Gently fold till it's well combined.
9. Divide the batter equally in both the cake tins and bake in the pre heated oven for 20-22 mins or until a skewer comes out clean.
10. Remove the cakes from the oven and let it cool completely.
Homemade Cream cheese
1. Heat 2.5L of full fat milk in a saucepan.
2. When the milk starts boiling, add the vinegar or lemon juice. Keep mixing.
3. Once the milk curdles, switch off the flame and remove from flame.
4. Strain the curds. Pour the curds and whey into a muslin cloth and strain it.
5. Don't squeeze out all the water, we don't want the cheese to be very dry. Let it sit for 20 mins.
6. Add the cheese into a small mixie jar.
7. Add 1 tbsp of softened butter and 3 tbsp of icing sugar.
8. Add 2 tbsp whey water. Close the mixie and blend.
9. After blending for 2 mins, I felt my creamcheese was not smooth and creamy so I added 1 tbsp of whey water and blend again.
10. Now my creamcheese is nice and smooth and creamy.
11. Transfer the creamcheese into a box and refrigerate for atleast 2 hours before using it in the recipe.
1. Take 1.5 cups of whipping cream, 3 tbsp icing sugar and 2 tsp vanilla. Beat for 3-4 mins till it forms stiff peaks.
2. Take the cream cheese from the fridge, add 1 tsp vanilla and 1 tbsp icing sugar and beat the creamcheese till it's smooth.
3. Now add the whipped creamcheese into the whipped cream and beat for about 30 seconds to 1 minute till it's well combined.
4. Taste and add more icing sugar if needed and beat for 30 seconds.
5. Keep this refrigerated for 30 mins to 1 hour before frosting the cake.
Assembling the cake
1. Trim the top layer of the cakes.
2. Place the first layer of cake and soak this cake with the sugar syrup.
3. Place a dollop of whipped cream cheese and spread evenly.
4. Place the next layer of cake and soak it too.
5. Crumb coat the entire cake with the frosting and leave it in the fridge for 20 mins.
6. Then add more whipped cream cheese and frost/decorate the entire cake.
Notes
1. Do not add too much whey water while blending, then the cream cheese will become runny. Add 1 tbsp at a time.
2. Once you add the creamcheese to the whipped cream, do not beat for too long as the whipped creamcheese will split.
STEP BY STEP PICTURES
2. Take 4 eggs in a bowl, add vanilla to it. Beat the eggs till it's light and fluffy.
4. Then add oil and the buttermilk we prepared, beat for 30 seconds.
6. In a small bowl, take plain flour, add baking powder, baking soda, salt and cocoa powder. Mix it well.
8. Divide the batter equally in both the cake tins and bake in the pre heated oven for 20-22 mins or until a skewer comes out clean.
Homemade Creamcheese
1. Heat 2.5L of full fat milk in a saucepan.
2. When the milk starts boiling, add the vinegar or lemon juice. Keep mixing.
4. Strain the curds. Pour the curds and whey into a muslin cloth and strain it.
5. Don't squeeze out all the water, we don't want the cheese to be very dry.
8. Add 1 tbsp of softened butter and 3 tbsp of icing sugar.
9. Add 2 tbsp whey water. Close the mixie and blend.
11. Now my creamcheese is nice and smooth and creamy.
Frosting
1. Take 1.5 cups of whipping cream, 3 tbsp icing sugar and 2 tsp vanilla. Beat for 3-4 mins till it forms stiff peaks.
3. Now add the whipped creamcheese into the whipped cream and beat for about 30 seconds to 1 minute till it's well combined.
4. Taste and add more icing sugar if needed and beat for 30 seconds.
Assembling the cake
1. Trim the top layer of the cakes.
2. Place the first layer of cake and soak this cake with the sugar syrup.
3. Place a dollop of whipped cream cheese and spread evenly.
5. Crumb coat the entire cake with the frosting and leave it in the fridge for 20 mins.
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