Red Velvet Cake with Cream Cheese Frosting – Valentine’s Day Special – Beat Batter Bake With Upasana

Method

In a bowl sieve 195 gms maida, 30 gms cornflour, 2 teaspoons cocoa and remove the lumps In another bowl add 60 gms butter, 220 gms sugar and cream these together. Add 60 ml of oil and mix it well. In a container add 80 ml curd, 170 ml water, 1 tbsp red colour, 1 teaspoon vanilla and stir it nicely. Mix the dry ingredients and the buttermilk mixture to the sugar and butter mixture. Add 1 teaspoon soda and 1 teaspoon vinegar into the cake batter and mix. Pour the batter into two 6 inch round baking tins and bake them for around 25-30 mins in a preheated oven at 180 degrees. For sugar syrup In a vessel add 2 tbsp of sugar, 1/4 cup of water and boil till the sugar dissolves completely. For cream cheese frosting In a bowl add 100 gms of butter, 1 cup of cream cheese, 480 gms of icing sugar, 1/2 teaspoon lemon juice mix it well and refrigerate for around 2 hours. Brush the cakes with sugar syrup. Put 2 spoons of the frosting and spread it on the cake and place the other cake on the top, again put 2 spoons of the frosting and make a crumb coat on the cake. Refrigerate the cake for around 15 mins. Apply the second layer of the frosting and chill the cake again in the fridge for 10 mins. Apply some more frosting and smoothen the cake from all sides. Garnish the cake with white chocolate shavings, cream cheese frosting and strawberries. Red Velvet Cake with Cream Cheese Frosting is ready!