What you need:
Dry Ingredients
1 1/4 cup All Purpose Flour
3/4 cup Sugar
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 tablespoon Cocoa Powder
Wet Ingredients
3/4 cup Vegetable Oil
1 cup Buttermilk
1 tablespoon Red Color
1/2 teaspoon White Vinegar
1 teaspoon Vanilla Essence
For Frosting and Toping
1 cup Tropolite/Whipping Cream
1/4 cup Powdered Sugar
1/2 cup grated chocolate
- Whip the whipping cream and Powdered Sugar till there are soft peaks.
How to make
- In a bowl, sieve all the Dry Ingredients a couple of times.
- In another bowl, whisk all the Wet Ingredients.
- Fold in both Wet and Dry Ingredients.
- Do not over mix the batter. Mix the batter in one direction.
- Pour the batter in a baking tin lined up well with parchment paper.
- Bake for 30 - 35 minutes for 180 C or till the tooth pick comes out clean.
- Let it cool completely before taking out of the baking tin.
How to layer Red Velvet
- Once the cake is completely cooled, cut the cake horizontally.
- Apply a layer of whipped cream.
- Place the other half and apply a thin layer of whipping cream till the cake is completely covered. Refrigerate it for about half an hour. This is called as 'Crumb Coating'. The final coating when done on crumb coat, gives a better final finishing to the cake.
- Give the cake a second coat with whip cream.
- You can also sprinkle chocolate gratings in-between layers and on top of the cake once the final coating is done.
Note: Baking on Gas/Stove top
- The same can be baked on the gas top.
- Keep a broad pan, with the stand inside.
- Cover the pan and heat it for about 10 minutes.
- Keep the baking tin and cover it with a lid.
- Make sure the heat does not escape and give it a complete baking environment.