21 March 2015




I made this cake two or three years ago, when I did not have a food blog yet.. I wish I could find the link for this birthday cake recipe. I took it from one of those .au website, lists of best cake recipes. I'll try to look for the original link and credit the recipe...

It came out so good! This is my favourite red velvet cake recipe. I made it for my sister's birthday and ever since then I always make this cake if I'm making red velvet cake. 

This was also my first time covering cake using a fondant.  After months and months of watching Cake Boss, I was finally brave enough to use fondant to decorate the cake :D! 

  • 22 cm round cake pan
  • Mixer
  • Spatula
  • Baking paper
  • Red velvet cake
    • 1st bowl: Sift together:
      • 220 gr all-purpose flour
      • 1 tablespoon cocoa powder
      • 1.5 teaspoon salt
    • Mixing bowl: electric mixer
      • 340 gr butter
      • 300 gr sugar
      • 2 eggs
      • 2 tablespoon liquid red food coloring
      • 1.5 teaspoon vanilla
      • 180 ml buttermilk
    • Small bowl
      • 1 teaspoon baking soda
      • 1 teaspoon vinegar
  • Cream cheese and white chocolate ganache filling
    • 200 gr white chocolate, chopped
    • 200 ml heavy cream
    • 200 gr mascarpone cheese, 
    • 100 gr cream cheese
    • 100 gr powdered sugar
  • Red velvet cake
    • Preheat oven to 175 degrees C. Butter and line the pan.
    • Beat butter with mixer on high speed for 30 seconds. Gradually add sugar, beating on medium speed until well mixed. Don't forget to scrape in between.
    • Add eggs one at a time, beat well after each addition.
    • Beat in red food coloring and vanilla.
    • Alternately add 1/3 of the flour mixture and buttermilk, beating on low speed after each addition until combined. 
    • Now, combine baking soda and vinegar, carefully fold into red batter. 
    • Pour batter into the prepared pan.
    • Bake for 45 - 50 minutes or until a wooden toothpick inserted near the center comes out clean.
    • Cool cake in pan for 10 minutes, remove from pan and cool on the wire rack
  • Filling
    • Warm up heavy cream in a sauce pan, when the sides of the pan starts to boil, pour into the chopped white chocolate. Let sit for 2 minutes. 
    • Stir well until all the chocolate lumps are gone. Let cool to room temperature and then refrigerate for 1 hour
    • With a mixer, beat mascarpone and cream cheese for 1 minute until it's fluffy
    • Add in the white chocolate ganache mixture. Keep beating for about 2 minutes, keep an eye on it, don't let it curdle.
    • Add in powdered sugar, beat well for another minute.

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