(Red) Velvet Cake

It’s a good balance of sweet and tangy. Moderately chocolatey. And then there’s the cream cheese frosting. That’s what makes a cake a (red) velvet cake.

Cake is better than what it looks like here. I will replace this with a better photo when I make another one.

My cake is brown. I didn’t use the red coloring. It’s not healthy. Traditionally, the red color came from beetroots. I’m trying to figure out how to make the cake red. Here’s what I have in mind:

• beetroot powder
• beetroot juice/purée
• grated beetroot

Simply removing the coloring doesn’t make the cake a diet food.

I also reduced the amount of sugar. I only used brown sugar. (White sugar is not healthy.) The frosting barely has any sugar. You can omit it entirely if you want. Use honey or stevia instead. If you use the measurements suggested in the recipe, then the cake will have 35-50% less sugar than the original recipe (which I forgot where I got it from).

You can watch the step-by-step tutorial here:

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Lebih 60% kurang manis daripada kek biasa.

A post shared by Asyraf (@asyrafmutalib) on May 9, 2020 at 1:26am PDT

 

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(RED) VELVET CAKE

with Cream Cheese Frosting

For the cake:

• ½ cup buttermilk (Make it yourself: ½ cup milk – ½ tbsp milk + ½ tbsp vinegar. If you make it yourself, make it before you do anything else!)
• 149g flour
• 24g corn flour
• ½ tsp baking soda
• 10g cocoa powder
• ¼ tsp salt
• 58g butter
• 100-130g brown sugar
• ½ cup oil
• 2 eggs
• ½ tsp vinegar

1. Combine dry ingredients. Set aside.
2. Mix butter with sugar
3. Mix in oil
4. Slowly add the eggs
5. Alternate dry ingredients with buttermilk–DRY-WET-DRY-WET-DRY
6. Stir in vinegar
7. Bake in 6 inch pan at 177°C for about 20 minutes

For the frosting:

• 2 tbsp butter, more if you want
• 250g cream cheese
• 2-3 tbsp brown sugar
• salt
• lemon juice

1. Cream butter
2. Add cream cheese, mix well
3. Add sugar and salt, mix well
4. Add lemon juice