The Glamorous Red Velvet Cake: Romance and Deliciousness in the Air
Everyone is familiar with red velvet cake. We can make it in cupcake form, or make it into a roll cake, but for a more intense and ceremonious feeling, making it as a round decorative cake like today's version is the best choice. I'm very fond of this recipe. If you succeed in making it, its taste can be described as 'extremely perfect.' That splash of bright red is also more suitable for a festive atmosphere. The final decoration process is quite simple and doesn’t require complicated techniques. This time, I used a lot of GIFs to show the decoration process, and you should be able to understand it very clearly. If you like this presentation style using GIFs, don’t forget to click the “Like” button at the bottom right corner of the article! [Red Velvet Cheesecake] (6-inch round mold)
Ingredients
Steps
First, cut the butter into small pieces from the cake ingredients. After softening, add salt and granulated sugar, and whip with an electric mixer. Beat the egg and add it in three separate portions, continuing to whip each time.
Once all the egg liquid is added, the result will be a fluffy and fine butter mixture. Add the lemon juice and mix well.
In another bowl, mix milk with red food coloring and stir until uniform to create red milk.
Mix low-gluten flour, cocoa powder, and baking soda evenly. Sift one-third of the mixed powder into the whipped butter mixture and mix well with an electric mixer.
Then pour in one-third of the red milk. Mix well with an electric mixer.
Continue sifting and mixing the remaining ingredients alternatively until the flour and milk are completely added and a smooth cake batter is formed.
Pour the batter into a 6-inch round cake mold (apply butter for non-stick if necessary) and bake at a preheated 170°C oven for 35-40 minutes.
Bake until the cake rises completely; test with a toothpick—if it comes out clean, the cake is done. Cool before unmolding.
Prepare the cream cheese frosting. Cut the cream cheese into small pieces, add icing sugar and vanilla extract (optional), and mix with an electric mixer until smooth.
In another bowl, whip the heavy cream (using a clean whisk) until stiff peaks form (keep cold).
Mix one-third of the whipped cream into the cream cheese to combine. Then add the rest and mix well to make the frosting (keep cold to maintain thickness).
After cooling and unmolding the cake, slice off the rounded top to flatten it (save scraps for decoration later).
Slice the cake evenly into three layers.
Place one layer on a cake turntable, add a generous dollop of frosting, and spread evenly.
Cover with the second layer, add frosting, and spread evenly.
Finally, add the third layer. Add more frosting on top and spread evenly, letting a bit of the frosting droop over the edges.
Use the frosting to coat the cake’s edges. Smooth out using a spatula and turntable.
After smoothing the sides, spread frosting on top again to even out the edges. The cake is now frosted.
Decorate the top of the cake with piped cream cheese frosting using a star nozzle (like piping cookies).
Crumble leftover cake scraps for topping decoration. Also, apply crumbs around the base of the cake. And that's it—decoration is done!
Place the decorated cake in a box, seal, and refrigerate for at least 4 hours. This allows the frosting to blend into the cake for a more harmonious flavor. Enjoy after slicing!