Red Velvet Cake

The new year is just around the corner and I'm sure there will be new year's eve parties all over the world soon.  Pete and I have decided to just spend the time together with a slightly more luxurious dinner.  No guests.  Just the two of us.  And with me feeling the way I am now, it's probably good.  I am not well enough to cook up a storm.

I was looking at the supermarket specials and one item that is sold almost everywhere now is lobster.  Maybe this is the time for people here to indulge in this seafood but I am not sure I want to spend all that money on something that I can only eat like 30% of.  Most probably we would buy a nice piece of steak each and I'll make gravy, mashed potatoes and Yorkshire pudding.  If I were to feel better I would definitely make a cake.  A celebration cake. 

That's what this post is about.  For me, a great cake to bake for a celebration is Red Velvet Cake with Cream Cheese Frosting.  It's not exactly Pete's favourite but I love it.  I LOVE it.  I  first made it when Pete's sister and brother-in-law came to visit and I love it.  The cake it soft and spongy with a mild chocolate flavour.  It goes very well with a creamy frosting that is not too tangy like how most cream cheese frostings tend to be.  I love this frosting since it has some mascarpone and whipped cream added to it.  Also, unlike other frostings, this one uses just a small amount of icing sugar so it's not overly sweet.

I made the cake after pouring through countless recipes online.   I combine two separate recipes - the cake recipe is from Bakerella and the frosting recipe is from Joy of Baking.  Looking at the recipes, I was quite sure that these recipes won't disappoint and they didn't.  Making the cake was quite simple since it was made with oil, so it's basically a matter of mixing wet ingredients with the dry.  The frosting is simple too. You only need to combine the cheeses with sugar and then folding in some whipped cream.  Be warned though, that if my friends from the warm, tropical climates were to make the frosting, you need to work quickly when whipping the cream and folding it in.  Also, keep the frosted cake in the fridge because of that.

The reason I said that it's a great celebration cake is that it looks stunning after it's frosted.  I decorated mine by sprinkling grated coconut all over the cake.  The coconut flakes look like snow and it was so suitable for Christmas.  But I am sure it would look as good for a New Year's eve party too.  And when you cut the cake, the contrast between the white frosting and the reddish cake is really beautiful.  Just try to use a high quality red food colouring.  The one I used was not so good.  Instead of turning it bright red, the colour was more of a dull, brownish red, prompting Pete to name it Maroon 5 cake instead. 

But whatever the colour your cake will turn out, I am sure it will taste good.  Just try it.  It is not difficult and the result will be worth it. 

Red Velvet Cake
Cake (recipe adapted from www.bakerella.com)
2 1/2 cups flour
1 3/4 cups sugar
1 tbsp cocoa
1 tsp salt
1 tsp baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk (or pour 1 tbsp vinegar into a measuring cup, fill it with milk and let stand for a couple of minutes)
1 tbsp white vinegar
1 tsp vanilla
1 tsp red food colouring

Preheat the over to 180C.
Grease two 8 inch cake pans.
Sift all dry ingredients into a big bowl and mix until well combined.
Pour all wet ingredients into another bowl and mix well.
Add the wet ingredients to the dry ingredients and whisk well.  If using a cake mixer, mix on medium speed for about a minute.
Pour the mixture into the two cake pans. 
Drop the pans on the table top a few times to release any air bubbles. You don't want holes in your cake.
Bake until done, for about 30 mins.
Remove from the oven and let it cool in the pans for 10 mins.
Remove the cake from the pans and let it cool completely on a wire rack.  You can also cool it in the fridge to make frosting easier.
Once it's completely cooled, frost the cake.

Cream Cheese Frosting (recipe adapted from www.joyofbaking.com)
250g cream cheese, room temperature
250g mascarpone cheese, room temperature
1 tsp vanilla
1 cup (120g) icing sugar, sifted
1 1/2 cup whipping cream, whipped until stiff peaks

Beat the two types of cheeses until smooth.
Add the vanilla and icing sugar and beat well.
Fold the whipped cream into the cheese mixture.
Mix until you get a nice spreading consistency.  You might need to add a bit more icing sugar or cream.