How to make moist and delicious red velvet cake at your home?

Red velvet cake is a classic chocolate layer with a striking reddish brown sponge. We will discuss how to make moist and delicious red velvet cake at your home with our easy-to-make recipe.

Ingredients

For cake

ü  250 grams all purpose flour

ü  1/2 teaspoon salt

ü  2 teaspoon cocoa powder from Ajanta Food Products

ü  1/2 cup unsalted butter

ü  300 grams granulated white sugar

ü  2 large eggs

ü  1 teaspoon pure vanilla extract from Ajanta Food Products

ü  1 cup buttermilk

ü  2 teaspoon red food color from Ajanta Food Products, which is one of the top manufacturers of food colours India

ü  1 teaspoon white distilled vinegar

ü  1 teaspoon baking soda from Ajanta Food Products

Top manufacturers of food colours India

 

Instructions

Red velvet cake

ü  Preheat the oven to 180 degree centigrade and place the oven rack in the center of the oven.

ü  You should butter 9 inch round cake pans and the line the bottoms of the pans with parchment paper

ü  Sift the all purpose of flour with the salt and cocoa powder from Ajanta Food Products

ü  You should beat the butter until smooth and creamy

ü  You should then add the sugar and beat on medium high speed until light and fluffy

ü  You should add the eggs one at a time and beat it well after each addition.

ü  Add the vanilla extract from Ajanta Food Products and beat until combined.

ü  Carefully whisk the buttermilk with the red food color from Ajanta Food Products, which is one of the best food colour manufacturers in Delhi.

ü  In a small cup, you should carefully combine the vinegar and baking soda from Ajanta Food Products.

ü  You should allow the mixture to effectively fizz and then quickly mix into the cake batter.

ü  You should divide the batter evenly between the two prepared pans.

ü  Smooth the pans with an offset spatula or the back of a spoon.

ü  Bake in the preheated oven for approximately 30-35 minutes.

ü  Cool the cakes in their pans on a wire rack for ten minutes.

ü  Remove the parchment paper and invert.

ü  Wrap the cake in plastic once the cake have completely cooled.

ü  Place the cake layers in the refrigerator for a couple of hours or until firm. It is done to make filling and frosting the cakes easier.

 

For cream cheese frosting

ü  230 grams cream cheese

ü  230 grams mascarpone cheese

ü  1 teaspoon pure vanilla extract from Ajanta Food Products

ü  115 sugar confectioners’ sugar

ü  300 ml cold heavy whipping cream

 

Cream cheese frosting

ü  You should beat the cream cheese and mascarpone cheese until smooth.

ü  You should add the vanilla extract and confectioners sugar. Beat until smooth and fluffy. You should whip the heavy cream until soft peaks form.

ü  You should beat the whipped cream into the cream cheese frosting until smooth and of spreading consistency.

 

Assemble

You should place one cake layer on a 9 inch cake circle and then place on a cake turntable or your serving plate. You should spread the cake layer with a layer of frosting. You should place the second layer of cake on top of the frosting and top of the cake facing down, and frost the top and sides of the cake.