What’s a party without a cake and Valentine’s without red velvet…? Not imaginable! So how about layers of soft moist red velvet cake generously sandwiched and barely frosted with some lip smacking whipped cream cheese frosting…? Promising enough to be a charming centrepiece for your special dinner.

 

 

 

Naked Red Velvet Cake with Whipped Cream Cheese Frosting
Serves 6
Print
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Ingredients
  1. 1/2 cup plus 2 tablespoons canola oil
  2. 2 eggs
  3. 1 teaspoon vanilla extract
  4. 1 cup buttermilk
  5. 1 tablespoon vinegar
  6. 2 tablespoons liquid red food colour
  7. 2-1/2 cups flour
  8. 1-1/2 cups castor sugar
  9. 1 teaspoon baking powder
  10. 1 teaspoon baking soda
  11. 1/4 teaspoon salt
  12. 1-1/2 tablespoon cocoa powder
FROSTING
  1. 200 grams cream cheese
  2. 1 cup whipping cream
  3. 2 cups icing sugar
  4. 1 teaspoon vanilla extract
  5. 1-1/2 tablespoons lemon juice
SIMPLE SYRUP
  1. 1-1/2 cup water
  2. 3/4 cup granulated sugar
  3. Few drops vanilla extract
Instructions
  1. In a bowl, stir together the dry ingredients: flour, sugar,baking powder, baking soda, cocoa and salt.
  2. In another bowl whisk together oil, buttermilk, eggs, vinegar, vanilla extract and food colouring. Now pour the wet ingredients in the bowl of dry mixture and beat at medium low speed for 3 minutes.
  3. Grease three 6 inches round cake pans with butter and line them with parchment paper. Do grease the paper as well.
  4. Bake in a preheated oven at 180°C for 35 minutes.
  5. While the cake bakes prepare the frosting. Whip together cream cheese, lemon juice, vanilla extract and half of the icing sugar. Now beat in the whipped cream. Finally beat in the remaining icing sugar. Fill the frosting in disposable pipping bags fitted with a round nozzle.
  6. In a saucepan cook together water, sugar and vanilla to prepare the simple syrup. Cook till sugar dissolves. Let cool completely.
  7. Remove the cakes from pan on a wire rack and let them cool. Use a cake leveller to level cake layers and start assembling.
  8. Place a cake layer on cake glued with a drop of frosting. Soak it with some syrup, pipe out a generous amount of frosting on the cake but do not spread it. Carefully place the second layer of cake and repeat till the last layer. Cover the cake top with some frosting and spread it out with a spatula or butter knife. Do not apply any frosting on the sides. Use a scraper to run around the sides of the cake. Finish off with some fresh red roses, some golden sugar balls and red cake crumbs (you can use the doomed tops you removed from your cakes to form crumbs and use as sprinkles on your cakes and cookies).
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/