Red Velvet Layered Cake with Cream Cheese Frosting 红丝绒蛋糕

Red Velvet Layered Cake with Cream Cheese Frosting 红丝绒蛋糕

*for a 6 ½”round cake

For the cake

55g unsalted butter, room temp

130g caster sugar

60g corn oil or any other vegetable oil

2 egg yolks (A size)

1/4tsp vanilla extract

1/2tsp distilled white vinegar

1tsp red food colouring

120ml buttermilk

170g cake flour (I use Japanese cake flour)

1/2tsp baking soda

1/4tsp fine salt

10g cocoa powder ( I use Valrhona cocoa powder)

2 egg white (A size)

For the cream cheese frosting

150g cream cheese, room temp

40 butter, room temp

60g icing sugar

1tbsp lemon juices

1 lemon zest

Method

1. Sift cake flour, baking soda, salt and cocoa powder, set aside.
2. Use a handheld electric mixer, beat butter and caster sugar till light and fluffy.
3. Add in corn oil, beat till mix well. Add in egg yolk, beat till well combined.
4. Add in vanilla extract, distilled white vinegar and red food colouring, mix it well.
5. Mixer on low speed, add in dry ingredients alternating with buttermilk, incorporate well.
6. In another clean mixing bowl, beat egg white till soft peak formed. Fold into batter with a silicone spatula.
7. Pour into the prepare cake tin that lined paper on bottom. Bake at 170C for 50-55mins or until a skewer insert and came out clean. Set aside to cool down before frosting.
8. To make cream cheese frosting. Beat cream cheese and butter till light and creamy.
9. Add in icing sugar and mix well on low speed.
10. Add in lemon juices and lemon zest, combine well.
11. Slice the cake into 2 pieces, frost the whole cake with cream cheese frosting, and decorate as per desired.

Recipe by  Sonia a.k.a Nasi Lemak Lover