Red Velvet Cake Recipe Filipino Style
For the Cake:
3 cups cake flour
1 teaspoon baking soda
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups granulated sugar
1 cup canola or vegetable oil
4 large eggs, separated
1 and 1/2 Tablespoons vanilla extract
1 teaspoon distilled white vinegar
liquid or gel red food coloring
1 cup buttermilk
Cream Cheese Frosting:
16 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, softened to room temperature
4 cups confectioners’ sugar
2-3 Tablespoons cream or milk
2 teaspoons vanilla extract
Prepare 3 pans and grease it.
For the Cake:
In a large mixing bowl, combine the flour, baking soda, cocoa powder, and salt. Set aside.
Using an electric hand mixer, beat and cream the butter at high speed until smooth for about 1 minute. Gradually add the sugar and beat at high speed for 2 minutes until creamy and smooth. Don’t forget to scrape down the sides.
Pour in oil and continue beating for 2 minutes.
Add in 4 egg yolks and vanilla. (Set the egg whites aside.) Continue beating at medium-high speed until combined.
Add and beat in the vinegar and food coloring, adjust to your preferred shade of red. You can start with 3 and 1/2 Tablespoons.
Gradually add the dry ingredients over low speed in three portions alternating with the buttermilk (begin and end with the dry ingredients) Continue mixing in every addition just until incorporated. But never overmix the mixture.
In a separate bowl, beat 4 egg whites until soft peaks form.
Gently, fold into cake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
Pour batter into 3 cake pans in even amount.
Bake on a preheated oven of 350°F (177°C) for 30-32 minutes until toothpick inserted in the center comes out clean. Remove pans from the oven and let it cool completely.
For the frosting:
In a large bowl using an electric hand mixer, beat the cream cheese and butter over medium speed until creamy. Gradually add the confectioners’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 more tablespoon cream as needed.
Beat over high speed for 2 minutes. Taste the frosting and add a pinch of salt if it is too sweet.
Once your cake is completely cooled, unmold each cakes pans in a wire rack. Use a large knife to even out the top and slice a thin layer off the top of the cakes to make a flat surface. Crumble these thin pieces of cake and set aside for garnish.
Put the first cake layer on a cake stand. Spread frosting to cover the top evenly. Place the 2nd layer and spread another scoop of frosting on the top. Do the same for the third layer of cake and cover all top and sides with the remaining frosting. Smoothen using your cake spatula.
Decorate the sides and top edges of the cake with crumbled cake crumbs.
Your delicious Red Velvet Cake is ready for a well deserving pictorial.
Slice, serve and enjoy!
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