| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings | two layered 6" cake |
Ingredients
- 1 1/4 cups All Purpose Flour
- 1/2 cup Castor Sugar
- 1/2 cup Butter at room temperature
- 3/4 cup Whisked Curd
- 1/2 tbsp Dutch Processed Cocoa Powder
- 3/4 tbsp Tomato Red Liquid Food Color
- 1/2 tsp Baking Soda
- 1/2 tbsp Vinegar
- 1/2 tsp Vanilla Essence
- 1/4 tsp Salt
- Boiled Flour Butter Cream Frosting refer Notes for recipe link
Ingredients
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Instructions
- First set the oven for pre-heating at 180°C for 20 mins. Grease the baking trays with butter and dust off with flour. Line the baking trays with parchment paper.
- In a mixing bowl add butter and beat until fluffy. Add sugar and beat for a minute.
- In a small bowl add dutch processed cocoa powder and tomato red liquid food color and mix well.
- Bring all the beaten butter together and add the cocoa powder food color mixture along with whisked curd.
- Beat again for a couple of minutes until everything is mixed well.
- Sieve flour and salt into the butter mixture. Also add vanilla essence. And beat again for a minute until the flour is combined well.
- In a small bowl add baking soda and vinegar. The mixture turns frothy.
- Quickly add it to the batter and beat again for a minute. The batter becomes light and fluffy.
- Pour the batter equally between the two baking trays.
- Bake for 30-35 mins at 180°C and insert a tester to check if the cake is baked. Remove from the oven. Cool them down for 5-7 mins before inverting them onto a plate. Let them cool down completely before frosting.
- Optionally, you can sprinkle sugar syrup on the cakes after they are cooled down.
- Apply the frosting on top of 1st cake and spread it evenly.
- Then place the 2nd cake on top of it and crumb coat it evenly on all sides.
- Now add additional frosting on top and decorate the cake as you please. Sprinkle any bits of remaining red velvet cake crumbs on top. Decorate with silver balls or sprinkles.
- Store the cake in an airtight container and consume within a week.
